Halal Guys Chicken & Rice
by Ethan Chlebowski
Ingredients
| | |
| 4 | chicken thighs |
| 5 g | salt |
| 5 whole | cloves |
| 10 g | cumin seeds |
| 2 g | dried oregano |
| 30 cranks | black pepper |
| 3 | garlic cloves |
| 1 | lemon juice |
| 130 g | mayonnaise |
| 15 g | unsalted butter |
| 1/8 | 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. Remove skin and bones from 4 chicken thighs.
- 2. Sprinkle chicken with 5g salt.
- 3. Crush 5whole cloves, 5g cumin seeds, 2g dried oregano, 20cranks black pepper, and 3 garlic cloves into a rough paste in mortar and pedstal.
- 4. Mix with 1/4 lemon juice and 30g mayonnaise
- 5. Coat chicken well.
- 6. Marinate up to 24 hrs in fridge or cook immediately.
Start the Rice
- 7. Melt 15g unsalted butter over medium heat.
- 8. Add 1/8 onion (finely diced), 5g cumin seeds, 5g turmeric powder, 5g smoked paprika, and 1-2 bay leaves; sauté ~30 sec.
- 9. Add 200g basmati rice and stir for ~2 min to toast.
Simmer the Rice
- 10. Add 250g chicken broth, bring to boil.
- 11. Cover, reduce to low heat; simmer ~20 min.
- 12. Taste and adjust salt or butter.
Make the Red Sauce
- 13. Blend 100g water, 50g white vinegar, 15g cayenne pepper, 5g red pepper flakes, 1/2 lemon juice, 10g sugar, and salt until smooth.
- 14. Simmer over medium-low until reduced and flavours develop.
- 15. Adjust salt/vinegar, cool before serving or storing.
Mix White Sauce
- 16. Combine 100g mayonnaise, 50g Greek yogurt, 10g white vinegar, 1/4 lemon juice, 10cranks black pepper, dried oregano, smoked paprika, and salt.
- 17. Taste and adjust seasoning.
Cook the Chicken
- 18. Heat a pan over medium-high.
- 19. Sear chicken until internal temperature is at least 165 °F.
- 20. Rest briefly, then chop or slice.
Assemble & Serve
- 21. Plate rice and chicken.
- 22. Drizzle with white and red sauces.
- 23. Serve with pita bread, thinly sliced lettuce, diced tomatoes, and any extra garnishes.
Ingredients
| 4 | chicken thighs |
| 5 g | salt |
| 5 whole | cloves |
| 10 g | cumin seeds |
| 2 g | dried oregano |
| 30 cranks | black pepper |
| 3 | garlic cloves |
| 1 | lemon juice |
| 130 g | mayonnaise |
| 15 g | unsalted butter |
| 1/8 | 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. Remove skin and bones from 4 chicken thighs.
- 2. Sprinkle chicken with 5g salt.
- 3. Crush 5whole cloves, 5g cumin seeds, 2g dried oregano, 20cranks black pepper, and 3 garlic cloves into a rough paste in mortar and pedstal.
- 4. Mix with 1/4 lemon juice and 30g mayonnaise
- 5. Coat chicken well.
- 6. Marinate up to 24 hrs in fridge or cook immediately.
Start the Rice
- 7. Melt 15g unsalted butter over medium heat.
- 8. Add 1/8 onion (finely diced), 5g cumin seeds, 5g turmeric powder, 5g smoked paprika, and 1-2 bay leaves; sauté ~30 sec.
- 9. Add 200g basmati rice and stir for ~2 min to toast.
Simmer the Rice
- 10. Add 250g chicken broth, bring to boil.
- 11. Cover, reduce to low heat; simmer ~20 min.
- 12. Taste and adjust salt or butter.
Make the Red Sauce
- 13. Blend 100g water, 50g white vinegar, 15g cayenne pepper, 5g red pepper flakes, 1/2 lemon juice, 10g sugar, and salt until smooth.
- 14. Simmer over medium-low until reduced and flavours develop.
- 15. Adjust salt/vinegar, cool before serving or storing.
Mix White Sauce
- 16. Combine 100g mayonnaise, 50g Greek yogurt, 10g white vinegar, 1/4 lemon juice, 10cranks black pepper, dried oregano, smoked paprika, and salt.
- 17. Taste and adjust seasoning.
Cook the Chicken
- 18. Heat a pan over medium-high.
- 19. Sear chicken until internal temperature is at least 165 °F.
- 20. Rest briefly, then chop or slice.
Assemble & Serve
- 21. Plate rice and chicken.
- 22. Drizzle with white and red sauces.
- 23. Serve with pita bread, thinly sliced lettuce, diced tomatoes, and any extra garnishes.
