Clean | Gluten-free | Soy-free | Nut-free | Dairy-free option
EDITED 5/31/17 to add weeknight shortcut and include the option of using a combination of chicken breasts and thighs.
Half a decade ago, we lived just outside New York City, which meant we were just minutes from some of the most delicious and diverse food options in the world. When we moved to Tampa, I needed to learn to cook some of our favorites myself, and it wasn’t until just weeks ago that I found this gem. Finally our cravings for street cart chicken with yellow rice and yogurt sauce can be satiated!
Clean NYC Street-Cart-Style Chicken and Yellow Rice
Adapted from here
Chicken:
- 2 lbs. boneless, skinless chicken thighs (or combo of thighs and breasts)
- juice of 1 lemon (1/4 cup)
- 1 tsp. dried oregano
- 2 tsp. ground coriander
- 1 1/2 tsp. salt
- 1/4 tsp. black pepper
- 4 cloves garlic, minced or pressed
- 1/4 cup olive oil
Yogurt sauce: (you only need half of what’s below if not everyone loves it with the sauce; omit for dairy-free)
- 1 cup plain lowfat Greek yogurt
- 1 tsp. apple cider vinegar
- juice of 1 lemon (1/4 cup)
- 1/2 tsp. honey
- 1/2 tsp. salt
Rice:
- 2 Tbsp. butter, olive oil, or dairy-free buttery spread
- 1 1/2 tsp. ground turmeric
- 1 tsp. ground cumin
- 1/2 tsp. salt, or to taste
- 2 cups basmati, jasmine, or brown (for clean) rice
- 2 cups chicken broth
- optional: additional water for jasmine or brown rice (see instructions below)
- Toss together chicken marinade ingredients with chicken; marinate an hour. Weeknight shortcut: my friend Chrissy found that cutting up the chicken breasts and thighs into 1-2 inch pieces prior to marinating saves a ton of time during both marinating and cooking, so that’s the only way I do it now!
- Whisk together yogurt sauce ingredients in a small bowl and refrigerate until ready to use.
- Heat a large saucepan on high heat with enough olive oil to lightly coat the bottom. Add chicken pieces and cook in batches until done, making sure you get a good sear. Remove to a plate and keep warm.
- If there are burned bits of garlic in the bottom of the pan, remove those. Then in the same pan, add butter, rice, and spices. Stir to coat and cook on medium-high 1-2 minutes to toast the spices.
- Add chicken stock, and water if needed. Basmati: no additional water. Jasmine: 1 1/2 cups water. Brown: 2 1/2 cups water.
- Bring to a boil, then cover and turn heat down to low. Cook 15 minutes for basmati and jasmine; 45 for brown rice. Fluff when finished and remove from heat.
- When rice is done, dice chicken.
- Serve chicken atop yellow rice and drizzle with yogurt sauce. Sprinkle with harissa, sriracha, or other hot sauce if desired.