Halal Cart–Style Chicken and Rice

Street-cart inspired chicken thighs with creamy white sauce, spicy arbol-chile hot sauce, and turmeric-yellow basmati rice. Serve with shredded lettuce and chopped tomato.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk all ingredients together in medium bowl. Refrigerate for at least 1 hour or up to 3 days.

Step 2

Microwave water and arbols in medium bowl until mixture is steaming, about 1 1/2 minutes. Let stand until mixture is cool and arbols have softened, about 10 minutes.

Step 3

Transfer arbols and soaking liquid to blender. Add vinegar and process until smooth paste forms, about 1 minute, scraping down sides of blender halfway through processing. Strain through fine-mesh strainer set over medium bowl, pressing to extract as much liquid as possible. Discard solids. Stir in sugar, salt, paprika, coriander, cumin, and garlic powder. Set aside until ready to use. (Hot sauce can be refrigerated for up to 3 months.)

Step 4

Combine chicken, yogurt, lemon juice, coriander, cumin, garlic powder, salt, and pepper in large bowl. Cover and refrigerate for at least 1 hour or overnight.

Step 5

Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Using tongs, transfer chicken to prepared rack. Bake until thighs register 165 degrees, about 25 minutes. Let chicken rest for at least 10 minutes.

Step 6

While chicken is cooking, bring 3 quarts water, 1 tablespoon salt, and turmeric to boil in large pot over high heat. Once water comes to boil, place rice in fine-mesh strainer set over bowl. Rinse under cold running water, swishing with your hands, until water runs clear. Drain rice thoroughly, then immediately add to pot and boil, stirring occasionally, until just tender, about 9 minutes. Drain and rinse rice in fine-mesh strainer, then transfer to large bowl. Gently fold in oil until all grains are coated. Set aside.

Step 7

Cut chicken into bite-size pieces. Add to 12-inch nonstick skillet and cook over medium heat until brown crust begins to develop, 4 to 6 minutes.

Step 8

Divide rice among serving bowls. Top with chicken, drizzle generously with white sauce, and add hot sauce to taste. Nestle lettuce and tomatoes alongside chicken and serve.