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Halal Guys Chicken & Rice

Ethan Chlebowski Watch it .gravy

entree mediterranean chicken

Ingredients


4	boneless chicken thighs
5 g	salt
5 whole	cloves
10 g	cumin seeds
2 g	dried oregano
30 cranks	black pepper
3	garlic cloves
¼ + ½ + ¼	lemon juice
130 g	mayonnaise
15 g	unsalted butter
⅛	onion
5 g	turmeric powder
5 g	smoked paprika
1-2	bay leaves
200 g	basmati rice
250 g	chicken broth
100 g	water
60 g	white vinegar
15 g	cayenne pepper
5 g	red pepper flakes
10 g	sugar
50 g	Greek yogurt
	pita bread
	thinly sliced lettuce
	diced tomatoes

Directions

Marinate the Chicken

1. Sprinkle 4 boneless chicken thighs with 5g salt.
2. Crush 5whole cloves, 5g cumin seeds, 2g dried oregano, 20cranks black pepper, and 3 garlic cloves into a rough paste.
3. Mix with ¼ lemon juice and 30g mayonnaise, coat chicken well.
4. Marinate up to 24 hrs in fridge or cook immediately.

Start the Rice

5. Melt 15g unsalted butter over medium heat.
6. Add ⅛ onion (finely diced), 5g cumin seeds, 5g turmeric powder, 5g smoked paprika, and 1-2 bay leaves; sauté ~30 sec.
7. Add 200g basmati rice and stir for ~2 min to toast.

Simmer the Rice

8. Add 250g chicken broth, bring to boil.
9. Cover, reduce to low heat; simmer ~20 min.
10. Taste and adjust salt or butter.

Make the Red Sauce

11. Blend 100g water, 50g white vinegar, 15g cayenne pepper, 5g red pepper flakes, ½ lemon juice, 10g sugar, and salt until smooth.
12. Simmer over medium-low until reduced and flavours develop.
13. Adjust salt/vinegar, cool before serving or storing.

Mix White Sauce

14. Combine 100g mayonnaise, 50g Greek yogurt, 10g white vinegar, ¼ lemon juice, 10cranks black pepper, dried oregano, smoked paprika, and salt.
15. Taste and adjust seasoning.

Cook the Chicken

16. Heat a pan over medium-high.
17. Sear chicken until internal temperature is at least 165 °F.
18. Rest briefly, then chop or slice.

Assemble & Serve

19. Plate rice and chicken.
20. Drizzle with white and red sauces.
21. Serve with pita bread, thinly sliced lettuce, diced tomatoes, and any extra garnishes.

Halal Guys Chicken & Rice

by Ethan Chlebowski · video^[2]

Ingredients

	4	boneless chicken thighs
	5 g	salt
	5 whole	cloves
	10 g	cumin seeds
	2 g	dried oregano
	30 cranks	black pepper
	3	garlic cloves
	¼ + ½ + ¼	lemon juice
	130 g	mayonnaise
	15 g	unsalted butter
	⅛	onion
	5 g	turmeric powder
	5 g	smoked paprika
	1-2	bay leaves
	200 g	basmati rice
	250 g	chicken broth
	100 g	water
	60 g	white vinegar
	15 g	cayenne pepper
	5 g	red pepper flakes
	10 g	sugar
	50 g	Greek yogurt
		pita bread
		thinly sliced lettuce
		diced tomatoes

Directions

Marinate the Chicken

1. Sprinkle 4 boneless chicken thighs with 5g salt.
2. Crush 5whole cloves, 5g cumin seeds, 2g dried oregano, 20cranks black pepper, and 3 garlic cloves into a rough paste.
3. Mix with ¼ lemon juice and 30g mayonnaise, coat chicken well.
4. Marinate up to 24 hrs in fridge or cook immediately.

Start the Rice

5. Melt 15g unsalted butter over medium heat.
6. Add ⅛ onion (finely diced), 5g cumin seeds, 5g turmeric powder, 5g smoked paprika, and 1-2 bay leaves; sauté ~30 sec.
7. Add 200g basmati rice and stir for ~2 min to toast.

Simmer the Rice

8. Add 250g chicken broth, bring to boil.
9. Cover, reduce to low heat; simmer ~20 min.
10. Taste and adjust salt or butter.

Make the Red Sauce

11. Blend 100g water, 50g white vinegar, 15g cayenne pepper, 5g red pepper flakes, ½ lemon juice, 10g sugar, and salt until smooth.
12. Simmer over medium-low until reduced and flavours develop.
13. Adjust salt/vinegar, cool before serving or storing.

Mix White Sauce

14. Combine 100g mayonnaise, 50g Greek yogurt, 10g white vinegar, ¼ lemon juice, 10cranks black pepper, dried oregano, smoked paprika, and salt.
15. Taste and adjust seasoning.

Cook the Chicken

16. Heat a pan over medium-high.
17. Sear chicken until internal temperature is at least 165 °F.
18. Rest briefly, then chop or slice.

Assemble & Serve

19. Plate rice and chicken.
20. Drizzle with white and red sauces.
21. Serve with pita bread, thinly sliced lettuce, diced tomatoes, and any extra garnishes.