Street Cart Style Chicken & Rice { With a Twist }

This time, I did not forget to take pictures. I’ve been so excited to make this recipe again. There’s just something really delicious and comforting about a big bowl mixed with rice, protein and veggies.  This meal comes together easy and keeps you full!

The original recipe is for a food truck style dish that is served in New York – Chicken and Rice (NY Street Cart Style). It sounded so great when I read the recipe, and I just love rice so much. Husband and I both really liked it, but I thought it was missing something – like more vegetables. So I decided to make it again, with a twist and turn it into a spicy chicken and rice dish!


Street Cart Style Chicken & Rice With a Twist

Processed with VSCO with 4 preset

 

What You Need

 

1lb boneless chicken thighs

2 cups long grain white rice

½ white onion, diced very small

2 cups chicken stock

2 tbs ghee (or butter)

1 ½ cup frozen peas

2 cups frozen chopped broccoli

Processed with VSCO with 4 preset

For the chicken

Paprika

Garlic powder

Onion powder

Salt

Pepper

 

For the rice

2 tsp ground turmeric

1 tsp cumin

½ tsp salt

2 tsp paprika

½ tsp cayenne

1 tsp coriander

 

For the sauce

½ cup plain greek yogurt

1tbs chopped cilantro

1 tsp lemon juice

1 tsp apple cider vinegar

½ tsp cumin

1 tsp paprika

½ tsp cayenne

½ tsp salt

1 tsp honey

1 tsp frank’s red hot

 

What To Do

 

  1. Combine all sauce ingredients in a mixing bowl, then cover and refrigerate until the rest of the meal is ready.
  2. Preheat oven to 350 and grease a large glass baking dish with olive oil
  3. Sprinkle chicken thighs generously with salt, pepper, paprika, garlic powder and onion powder. Flip each thigh and season both sides.
  4. Bake for 30 minutes.
  5. While the chicken is baking, start your rice. In a large pot, melt 2 tbs butter. Add 2 cups rice, and all rice seasonings. Stir and let cook for about 2 minutes. Then, add your diced onion and 2 cups chicken stock. Bring pot to a boil then turn heat down to low and let simmer for about 15 minutes until all liquid has been absorbed by the rice.
  6. Steam frozen peas and broccoli in the microwave, then set aside.
  7. When chicken is done, remove from oven and set aside for a few minutes to start to cool down. Then, using a large knife – chop the chicken thighs into small bite size pieces. Add to the bowl with veggies.
  8. When rice is done cooking, remove lid and “fluff” rice then add your chicken and vegetables. Stir well to incorporate.
  9. Serve it up — top each bowl of chicken & rice with a heaping spoonful of spicy yogurt sauce and if you like your food extra spicy, sprinkle on a little more hot sauce.

Processed with VSCO with 4 preset

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s