Name: Halal Chicken and Rice Recipe
Prep time: 20 min
Cook time: 35 min
Yield: 8
Ingredients: For the Chicken:; ¼ cup light olive oil; 2 tbsp lemon juice; 1½ tbsp garlic; 1 tbsp fresh oregano; ½ tsp ground coriander; kosher salt and ground black pepper; 2 lbs boneless chicken thighs; For the yogurt sauce:; 1 cup Greek yogurt; 1 tbsp sriracha sauce; 2 garlic cloves; For the rice:; 2 tbsp unsalted butter; ½ tsp ground turmeric; ¼ tsp ground cumin; 1½ cups long-grain rice; 2½ cups chicken broth

How To Make Halal Chicken and Rice

This halal chicken and rice is an easy copycat version of a New York street food made with spiced chicken and served with turmeric rice & yogurt sauce.

Preparation: 20 minutes

Cooking: 35 minutes

Additional Time: 3 hours 20 minutes

Total: 4 hours 15 minutes

Serves:

Ingredients

For the chicken:

¼cuplight olive oil
2tbsplemon juice
1½tbspgarlic,coarsely chopped
1tbspfresh oregano,chopped
½tspground coriander
kosher salt and ground black pepper,to taste
2lbsboneless chicken thighs,trimmed of excess fat

For the yogurt sauce:

1cupGreek yogurt
1tbspsriracha sauce,or more to taste
2garlic cloves,minced

For the rice:

2tbspunsalted butter
½tspground turmeric
¼tspground cumin
1½cupslong-grain rice
2½cupschicken broth

Instructions

Combine olive oil, lemon juice, garlic, oregano, and coriander in a blender; blend until smooth. Season with salt and pepper.
Place chicken thighs in a resealable plastic bag; pour in blended marinade and seal. Refrigerate for 3 to 4 hours.
Whisk yogurt, sriracha sauce, garlic, salt, and pepper together to make the sauce. Refrigerate for 1 hour.
Preheat a skillet over medium-high heat. Remove chicken from the marinade and pat dry with paper towels.
Cook skin-side down until well browned for 4 to 5 minutes. Flip and cook until no longer pink in the center for 4 to 5 minutes more.
Let the chicken cool for 5 to 10 minutes, then chop into chunks.
Melt butter in a large Dutch oven over medium heat. Add turmeric and cumin; cook and stir until fragrant. Add rice and stir to coat.
Cook, stirring frequently until toasted for about 4 minutes. Pour in chicken broth and season with salt and pepper.
Bring to a boil. Reduce heat, cover, and cook until the broth is absorbed for about 15 minutes.
Remove Dutch oven from the heat and let stand, covered for 15 minutes.
Divide rice and chicken among serving bowls. Drizzle yogurt sauce on top.