Chicken and Rice (NYC Street Cart Style)  

4
10 min
60 min
3.67 / personnes

Additional optional ingredients:

Sriracha, harissa or your favorite hot sauce (optional to serve)

Fresh parsley (optional for garnish)

PREPARATION
1. Whisk together all sauce ingredients in a small bowl. Refrigerate until ready to use. ?

2. Toss chicken with lemon juice, oregano, coriander, salt, pepper, garlic and olive oil. Marinade at least 15 minutes, an hour is ideal.?

3. Heat a large pot over high heat and add enough oil to coat the bottom lightly. ?

4. In a large saucepan, cook the chicken in batches until done. Remove from pan, set aside and keep warm. ?

5. In the same pot you cooked the chicken, add the butter, rice, turmeric and cumin. Stir to coat, cook about 1-2 minutes. ?

6. Add chicken stock and salt and bring to a boil.?

7. Turn heat down to low, cover and cook 15 minutes. Fluff with a fork when finished and remove from heat.?

8. When everything is done, dice the chicken. ?

9. Serve chicken pieces on top of rice, drizzle with the white sauce and add hot sauce if desired. ?

10. Enjoy!