Chicken and rice street cart style

Name: Chicken and rice street cart style
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: Juice of 1/2 lemon; 2 garlic cloves; 1 tspn kosher salt; 1 tspn paprika; 3/4 tsp ground coriander; 1 1/2 tsp ground cumin; 1 tsp dried oregano; 2 lbs boneless skinless chicken thighs; 1 tbsp olive oil; 1 tbsp olive oil; 1/2 tsp turmeric; 3/4 tsp cumin; 2 c basmati white rice; 3.5 c chicken stock; 1 tsp kosher salt; 1 c minus 2 tsp plain yogurt; 2 tbsp Mayo; 1 tbsp distilled vinegar; 1/2 tsp kosher salt; 2-3 heads lettuce; 2 medium tomatos; 1/2 small white onion; 1 tbsp hot sauce; 1 tbsp harissa; 1 tbsp olive oil; Chopped cilantro; Pita

7 steps

Prep:30minCook:30min

Updated at: Thu, 17 Aug 2023 02:59:25 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories847.7 kcal (42%)

Total Fat24.2 g (35%)

Carbs92.1 g (35%)

Sugars9.8 g (11%)

Protein62.6 g (125%)

Sodium2049.4 mg (102%)

Fiber6.2 g (22%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Combine the ingredients for the marinade and pour into a ziplock bag. Add the chicken and keep in the fridge for 30 minutes to 2 days.

Step 2

Heat a large deep skillet with a lid over medium heat. Coat lightly with olive or veggie oil. Arrange the cutlets in one layer and do not move them until they’re brown and don’t stick anymore. 5 to 8 minutes

Step 3

Flip and brown on the other side. 4-5 minutes. Transfer to a plate

Step 4

Add 1 tablespoon olive oil to the pan and heat it then add the spices and rice and toast together for a minute.

Step 5

Add the stock and salt and bring to a simmer. Then deduct the Heat to lowest setting and cover with lid. Cool about 15 minutes until the water has absorbed and the rice is tender. Rest for 3-5 minutes.

Step 6

Combine lettuce, tomato, onion in a large bowl to make the salad. Season with salt Perot. The sauce will be the dressing

Step 7

Store hot sauce and harissa together to make your hot sauce