Street Cart Style Chicken and Rice with White Sauce

Name: Street Cart Style Chicken and Rice with White Sauce
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 tablespoons fresh lemon juice; 1 tablespoon chopped fresh oregano; 1/2 teaspoon ground coriander seed (substitute cumin if coriander seed not available); 3 garlic cloves, roughly chopped (about 1 1/2 tablespoons); 1/4 cup light olive oil; Kosher salt and freshly ground black pepper; 2 pounds boneless, skinless chicken thighs, trimmed of excess fat (6 to 8 thighs); 1 tablespoon vegetable or canola oil; 2 tablespoons unsalted butter; 1/2 teaspoon turmeric; 1/4 teaspoon ground cumin; 1 1/2 cups long-grain or Basmati rice; 2 1/2 cups chicken broth; Kosher salt and freshly ground black pepper; 1/2 cup mayonnaise; 1/2 cup Greek yogurt; 1 tablespoon sugar; 2 tablespoons white vinegar; 1 teaspoon lemon juice; 1/4 cup chopped fresh parsley; Kosher salt and freshly ground black pepper; shredded lettuce; 2 Roma tomatoes diced; Pita bread cut in strips, brushed with butter and lightly toasted in skillet; optional Sriracha for extra kick

cindybear @cindybearcooks

#CookpadApron2026 This recipe came across my email. I love everything about this recipe. It uses common ingredients (nothing weird). The taste is amazing and filling. Makes 4-6 good size servings. Get everything organized and it is a breeze to make.

cindybear @cindybearcooks

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Ingredients

30 minutes

4 servings

Chicken marinade:
2 tablespoonsfresh lemon juice
1 tablespoonchopped fresh oregano
1/2 teaspoonground coriander seed (substitute cumin if coriander seed not available)
3garlic cloves, roughly chopped (about 1 1/2 tablespoons)
1/4 cuplight olive oil
Kosher salt and freshly ground black pepper
2 poundsboneless, skinless chicken thighs, trimmed of excess fat (6 to 8 thighs)
1 tablespoonvegetable or canola oil
For the rice:
2 tablespoonsunsalted butter
1/2 teaspoonturmeric
1/4 teaspoonground cumin
1 1/2 cupslong-grain or Basmati rice
2 1/2 cupschicken broth
Kosher salt and freshly ground black pepper
For the sauce:
1/2 cupmayonnaise
1/2 cupGreek yogurt
1 tablespoonsugar
2 tablespoonswhite vinegar
1 teaspoonlemon juice
1/4 cupchopped fresh parsley
Kosher salt and freshly ground black pepper
To serve:
shredded lettuce
2Roma tomatoes diced
Pita bread cut in strips, brushed with butter and lightly toasted in skillet
optional Sriracha for extra kick

Saved

Steps

30 minutes

1

Chop the chicken into 1/2- to 1/4-inch chunks, place in a 1-gallon zip lock bag.
2

Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender. Blend until smooth. Season the marinade to taste with kosher salt and black pepper. Add half the marinade (reserve the remaining marinade in the refrigerator) to the chicken. Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator for at least 1 hour and up to 4 hours, turn occasionally to distribute the marinade.
3

Remove the chicken from the bag and pat it dry with paper towels. Season with kosher salt and pepper.
4

Heat the oil in a 12-inch heavy-bottomed cast iron or stainless-steel skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes. Flip the chicken, reduce heat to medium and cook until the chicken is cooked through and the center of each thigh registers 165°F. on an instant-read thermometer, about 6 minutes. Remove chicken to a bowl and set aside.
5

Allow chicken to cool about 5 minutes. Add remaining marinade to chicken, cover bowl with plastic wrap, refrigerate while preparing rice and sauce.
6

Make the rice. Melt butter over medium heat in a large skillet or saucepan. Add turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add rice stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth. Season to taste with salt and pepper.
7

Turn the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.
8

While the rice is cooking make your sauce: In a small bowl, combine the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, and 2 teaspoons black pepper. Whisk to combine. Season to taste with salt.
9

To serve, divide the rice, lettuce, tomato, and toasted pita bread evenly among four to six plates. Pile the chicken on top of the rice. Top with the white sauce and hot sauce. Serve immediately, passing extra sauce at the table.