Street Cart Chicken & Yellow Rice

There’s just something special and addictive about a heaping mound of rice and marinated chicken that is slathered in white and red sauce.

3-4 servings

Time: 1 hr

Ethan ChlebowskiBy Ethan Chlebowski
Photography by Ethan Chlebowski

The chicken & rice platter on the streets of NYC is easily one of my favorite dishes, and it's quite easy to make at home too.

Ethan Chlebowski

Ethan Chlebowski

CREATOR

Ingredients

  • Chicken

    • chicken thighs
      , boneless
      41 lb
    • salt
      5 ga sprinkle
    • whole cloves
      ~5
    • cumin seeds
      5 ga spoonful
    • dried oregano
      2 ga sprinkle
    • black pepper
      20 cranksa spoonful
    • garlic
      3 cloves
    • lemon juice
      1/4 lemon
    • mayonnaise
      30 g2 spoonfuls
  • Yellow rice

    • basmati rice
      200 g1 part
    • chicken broth
      , or water
      250 g1 part
    • butter
      , unsalted
      15 ga spoonful
    • onions
      , finely diced
      1/8
    • cumin seeds
      5 ga spoonful
    • turmeric powder
      5 ga spoonful
    • smoked paprika
      5 ga spoonful
    • bay leaves
      1-2
    • salt
      to taste
  • White sauce

    • mayonnaise
      100 g2 parts
    • greek yogurt
      50 g1 part
    • white vinegar
      10 ga splash
    • lemon juice
      1/4 lemon
    • black pepper
      10 cranksa sprinkle
    • dried oregano
      a sprinkle
    • smoked paprika
      a sprinkle
    • salt
      to taste
  • Red hot sauce

    • water
      100 g2 parts
    • white vinegar
      50 g1 part
    • cayenne pepper
      15 g1/3 part
    • red pepper flakes
      5 ga spoonful
    • lemon juice
      1/2 lemon
    • sugar
      10 ga spoonful
    • salt
      to taste
  • For serving

    • pita bread
    • lettuce
      , thinly sliced
    • tomatoes
      , diced

Method

Step 1: Marinate the chicken

Sprinkle the chicken thighs with salt and set them aside.

Crush the cloves and cumin in a mortar and pestle. Add oregano, black pepper, and garlic cloves into the mortar with the spices and crush into a rough paste.

In a large mixing bowl, combine the lemon juice, mayo, and spice mixture. Add the chicken thighs and mix to thoroughly coat the exterior. Cover and place in the fridge to for up to 24 hrs or cook right away.

Step 2: Start the rice

Melt butter in a pot over medium heat.

Add onion, cumin, turmeric, smoked paprika, and bay leaf. the aromatics until fragrant but not burnt, about 30 seconds.

Add the rice to the pan with the aromatics and mix. Lightly toast the rice and stir for about 2 minutes.

Step 3: Simmer the rice

Add chicken broth, turn up the heat, and cover the pan to bring to a boil.

Reduce the heat to the lowest setting. Let the rice gently while covered for about 20 minutes.

Meanwhile, feel free to cook the chicken or mix the sauces (next steps)

Uncover and taste the rice! Add salt as needed or stir a little more butter to make the rice more unctuous.

Step 4: Make the red sauce

Add all ingredients to a blender. Process until smooth.

Add sauce to a pot and simmer over medium-low heat to develop flavors and the sauce.

Taste and adjust for salt and vinegar - NOTE: This will be hot.

Let cool before storing in a bottle in the fridge.

Step 5: Mix the white sauce

Place bowl over a scale, and add the mayo, yogurt, vinegar, lemon juice, black pepper, oregano, smoked paprika, and salt into a bowl. Mix together.

Taste it! Adjust salt or any spice/herb additions as you see fit.

Step 6: Cook the chicken

When ready to cook, place a pan over medium-high heat. Once hot, the chicken thighs on both sides until the internal temp reaches at least 165 F.

Chop the chicken into pieces in the pan or let them rest, then slice.

Step 7: Assemble & serve

Serve a portion of chicken & rice on a plate and drizzle with both of the sauces, as desired.

Optional: serve with pita bread or fresh vegetables/herbs for garnish

LET'S COOK!

FAQ

Loading video...

Also Appears In

Free Spice Guide

Join The Mouthful Newsletter to receive our essential spices list pdf.

Just subscribe to our weekly newsletter where 60,000+ readers get lifestyle protocols, recipe frameworks, Q&A from expert home cooks, and cooking trends explained.

We hate spam too. Unsubscribe anytime.