Halal Chicken and Rice

• Total time: 50 minutes
  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Post-cook time: 10 minutes
• Yield: 4 servings
• Modified from: Ethan Chlebowski, Serious Eats

^{Image source: https://yourhomebasedmom.com}

Inventory

Ingredients

Chicken

• 2 servings halal chicken marinade, divided
• 2 lbs skinless, boneless chicken thighs

Yellow Rice

• 1 T unsalted butter
• ⅛ white onion
• 1 bay leaf
• 1 tsp turmeric
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp ground coriander
• Freshly ground black pepper**
• 1 cup basmati rice
• 1¼ cup chicken broth (or water)
• Kosher salt

White Sauce

• 5 T mayonnaise
• 5 T plain greek yogurt
• 1 T freshly ground black pepper
• 2 tsp white vinegar
• 2 tsp lemon juice
• 1 tsp granulated sugar
• Pinch of dried oregano
• Pinch of MSG
• Herbs of choice
• Kosher salt

Accoutrements

• Shredded lettuce
• Cucumber
• Diced tomato
• Pita bread

Special Equipment

• Medium saucepan

Instructions

Prepare

1. Marinate in 1½ servings halal chicken marinade
   • 2 lbs skinless, boneless chickin thighs
2. Place other ½ serving halal chicken marinade in fridge
3. Finely dice
   • ⅛ white onion
4. In small bowl
   • 5 T mayonnaise
   • 5 T plain greek yogurt
   • 1 T freshly ground black pepper
   • 2 tsp white vinegar
   • 2 tsp lemon juice
   • 1 tsp granulated sugar
   • Pinch of MSG
   • Pinch of dried oregano
   • Herbs of choice
   • Kosher salt

Cook

1. In medium skillet over medium-high
   • 5 min - until partially blackened and cooked through
     • 2 lbs marinaded, skinless, boneless chickin thighs
   • 5 min - other side
2. While chicken rests, in same saucepan
   1. A few min - until softened
      • 1 T unsalted butter as needed, depending on fat in pan
      • ⅛ finely diced white onion
   2. 30 sec - until fragrant
      • 1 bay leaf
      • 1 tsp turmeric
      • 1 tsp smoked paprika
      • ½ tsp ground cumin
      • ½ tsp ground coriander
      • Freshly ground black pepper
   3. 2 min - until lightly toasted
      • 1 cup basmati rice
   4. Turn up to high, bring to boil
      • 1 cup chicken broth (or water)
   5. 15 min - simmer on low
      • Plus 5 min rest off heat
3. After removing rice, in same saucepan
   1. Add chopped chicken, chicken juices, leftover marinade
   2. Warm until slightly reduced

Notes

Storage

• Will keep in airtight container at room temperature or in the refridgerator for about a week