Chicken Over Yellow Rice (Printable Recipe)
Spiced chicken with buttery yellow rice and sauce inspired by New York City street food.
# Ingredients You'll Need:
→ Spiced Chicken
01 -
3 tablespoons freshly squeezed lemon juice
02 -
1/4 cup neutral oil, such as canola or grapeseed
03 -
2 tablespoons freshly grated garlic
04 -
2 teaspoons Diamond-Crystal Kosher Salt or 1 teaspoon Morton Kosher Salt
05 -
1 tablespoon dried oregano
06 -
1 1/2 teaspoons ground coriander
07 -
1/2 teaspoon ground allspice
08 -
1 1/2 teaspoons ground cumin
09 -
1 1/2 teaspoons ground black pepper
10 -
2 pounds boneless, skinless chicken thighs
→ White Sauce
11 -
1/3 cup plain Greek yogurt
12 -
1/2 cup mayonnaise
13 -
1 tablespoon lemon juice
14 -
1 clove garlic, grated
15 -
3/4 teaspoon ground black pepper
16 -
1 to 3 tablespoons water
17 -
Salt, to taste
18 -
1 teaspoon granulated sugar, optional
→ Yellow Rice
19 -
2 tablespoons unsalted butter
20 -
4 whole green cardamom pods
21 -
2 shallots, diced
22 -
1/2 teaspoon ground turmeric
23 -
2 cups aged long-grain basmati rice
24 -
3 cups chicken stock
25 -
2 teaspoons Diamond-Crystal Kosher Salt or 1 teaspoon Morton Kosher Salt
→ For Serving
26 -
Diced tomato
27 -
Shredded lettuce
28 -
Hot sauce, such as harissa or Sriracha
29 -
Warm pita bread
# Steps to Follow:
01 -
In a large bowl, whisk together lemon juice, oil, garlic, salt, oregano, coriander, allspice, cumin, and black pepper. Add chicken thighs and toss until coated. Cover and refrigerate for 1 to 4 hours.
02 -
Rinse basmati rice in a fine-mesh sieve under cold water until clear. Transfer to a bowl and soak in cold water for at least 30 minutes and up to 4 hours.
03 -
In a bowl, whisk together yogurt, mayonnaise, lemon juice, garlic, pepper, and optional sugar. Thin with 1 to 3 tablespoons water to achieve a drizzleable consistency. Season to taste with salt.
04 -
Drain soaked rice. In a pot, melt butter with cardamom over medium heat. Sauté shallots for 5 to 6 minutes until softened. Stir in turmeric and cook 1 minute. Add rice, chicken stock, and salt. Bring to a boil, cover, reduce heat to low, and cook for 20 minutes. Remove from heat and let rest, covered, for 10 minutes before fluffing.
05 -
Heat 1 tablespoon oil in a skillet over medium heat. Working in batches, sear chicken thighs for 5 to 6 minutes per side until browned and internal temperature reaches 175°F to 180°F. Rest 5 minutes, then slice into 1/2-inch strips.
06 -
Divide yellow rice into serving bowls. Top with sliced chicken, diced tomato, shredded lettuce, and a generous drizzle of white sauce and hot sauce. Serve with warm pita bread.
# Extra Tips:
01 -
Soaking the rice ensures fluffiness and prevents clumping during cooking.
02 -
Letting the chicken rest after cooking helps retain moisture before slicing.
03 -
Adjust the spice level of the red sauce to taste—start small and build heat gradually.