Best 5 Halal Guys Inspired Chicken And Rice With Fried Egg Recipes

SERIOUS EATS' HALAL CART-STYLE CHICKEN AND RICE WITH WHITE SAUCE

Steps:

• For the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender. Blend until smooth. Season the marinade to taste with kosher salt and black pepper. Place the chicken in a 1-gallon zipper-lock bag and add half of the marinade (reserve the remaining marinade in the refrigerator). Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator for at least 1 hour and up to 4 hours, turning occasionally to redistribute the marinade (see Note).
• Remove the chicken from the bag and pat it dry with paper towels. Season with kosher salt and pepper, going heavy on the pepper. Heat the oil in a 12-inch heavy-bottomed cast iron or stainless-steel skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes. Using tongs, flip the chicken. Reduce the heat to medium and cook until the chicken is cooked through and the center of each thigh registers 165°F. on an instant-read thermometer, about 6 minutes longer. Transfer the chicken to a cutting board and allow to cool for 5 minutes.
• Using a chef's knife, roughly chop the chicken into 1/2- to 1/4-inch chunks. Transfer to a medium bowl, add the remaining marinade, cover loosely with plastic, and refrigerate while you cook the rice and prepare the sauce.
• For the rice: Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.
• For the sauce: In a small bowl, combine the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, and 2 teaspoons black pepper. Whisk to combine. Season to taste with salt.
• To serve: Return the entire contents of the chicken bowl (chicken, marinade, and all juices) to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. To serve, divide the rice, lettuce, tomato, and toasted pita bread evenly among four to six plates. Pile the chicken on top of the rice. Top with the white sauce and hot sauce. Serve immediately, passing extra sauce at the table.

HALAL GUYS-INSPIRED CHICKEN AND RICE WITH FRIED EGG

Steps:

• In a large resealable bag, combine 1 tablespoon each of the coriander, cumin and ginger, 2 teaspoons of the red pepper flakes, 1 teaspoon of the turmeric, 3 of the garlic cloves, and the cilantro and lemon juice. Add the chicken and refrigerate for 4 hours, turning every hour to distribute the marinade.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the marinade and place, skin-side up, on a wire rack set over a baking sheet. Drizzle with 1/4 cup of the olive oil and sprinkle generously with salt on both sides. Roast until the juices run clear when the leg is pierced or the chicken reaches an internal temperature 165 degrees F, 25 to 30 minutes. Let rest at room temperature for about 45 minutes. Cut the chicken off the bone and dice into large bite-size pieces. Set aside.
• Whisk together the yogurt, mayonnaise, parsley, lemon juice, vinegar, sugar and some salt in a bowl. Set aside.
• Melt 1 tablespoon of the butter in a medium pot over medium heat. Add the cumin and lightly toast, stirring, for 2 to 3 minutes (do not let the butter brown). Add the rice and bay leaf, stirring to coat in the butter. Stir in the chicken broth, and season with salt. Bring to a boil, then lower to a simmer. Cover and cook for 15 minutes. Remove the pot from the heat and let sit, still covered, for another 10 minutes.
• Melt the remaining 1 tablespoon butter in a small skillet. Stir in the turmeric and lightly toast to infuse the butter, about 1 minute. Stir the turmeric butter into the rice just before serving.
• Finish the chicken by heating the remaining 1/4 cup olive oil in a large skillet over medium heat. Stir in the remaining 1/2 teaspoon ground coriander, cumin, ginger and crushed red pepper, 1 teaspoon turmeric and 1 clove minced garlic, along with 1 teaspoon black pepper. Cook, stirring, until aromatic, about 3 minutes (turn down the heat if the garlic starts to brown).
• Add the reserved chicken to the skillet and cook, stirring occasionally, for 3 minutes. Taste and season with salt as necessary. With a slotted spoon, transfer the chicken to a shallow bowl and keep warm. Keep the heat at medium.
• Slip the eggs into the same skillet and cook until the whites are set but the yolks are still soft, 2 to 3 minutes.
• While the eggs are cooking, divide the rice among 4 plates. Spoon the chicken over the rice, top with a fried egg and a very generous drizzle of the white sauce. Serve immediately, with pita if using, tomatoes and lettuce for diners to add as they wish.

HALAL CART-STYLE YELLOW RICE

Steps:

• Rinse the rice a few times until the water runs clean.
• Heat the olive oil in a 3-quart saucepan over medium heat. Add the onions and sauté, stirring occasionally, until translucent and a bit golden, about 5 minutes. Add the rice, turmeric, cumin and 1 teaspoon salt and stir to combine. Add the chicken broth and 2 cups water and turn the heat to medium high.
• Bring the liquid to a boil, then lower the heat to medium. Cover the pan and cook until the liquid is absorbed and the rice is tender, 15 to 20 minutes. Remove from the heat and let sit for 5 minutes so it can finish steaming. Fluff with a fork before serving.

HALAL CART CHICKEN

Steps:

• Put the lemon juice, olive oil, paprika, cumin, coriander, allspice, turmeric, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and stir to combine. Add the chicken and give it a good stir to make sure all the pieces are coated with the marinade. Cover with plastic wrap and marinate, refrigerated, for at least 30 minutes and up to 6 hours.
• Heat a large cast-iron skillet over medium-high heat. Add the chicken in batches, making sure not to overcrowd the skillet. Spread the chicken in a single layer and cook, without stirring, 5 to 7 minutes. Stir the chicken, then continue to cook until the chicken is fully cooked, golden and caramelized on all sides, another 5 minutes. Transfer to a plate. Repeat with the remaining chicken. Serve with yellow rice, white sauce, lettuce, tomatoes and pita.

HALAL CART CHICKEN AND RICE

Steps:

• 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, 4 to 5 minutes. Flip and cook until no longer pink in the center, 4 to 5 minutes more.
• Let chicken 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, about 4 minutes. Pour in chicken broth and season with salt and pepper. Bring to a boil; reduce heat, cover, and cook until broth is absorbed, 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.