NY Halal Chicken & Rice Platter
NY Halal Chicken & Rice Platter
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 3 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Yellow Rice
- 1 1/2 cups basmati rice, rinsed
- 2 1/4 cups chicken broth
- 2 tablespoons butter
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
For the White Sauce
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt
- 1 tablespoon white vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried dill
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon water, or more, to thin
For the Hot Sauce (Optional)
- 1/4 cup Frank's RedHot sauce
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon red pepper flakes
- 1 teaspoon white vinegar
For Serving
- 2 tablespoons vegetable oil, for cooking chicken
- 4 pita bread, warmed
- 2 cups iceberg lettuce, shredded
- 1 tomato, diced
- 1/4 cup red onion, thinly sliced
Instructions
- 1
In a large bowl, combine the cut chicken thighs with yogurt, lemon juice, olive oil, minced garlic, oregano, cumin, paprika, turmeric, salt, and black pepper. Mix well to ensure all chicken pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 10 min
- 2
While the chicken marinates, prepare the yellow rice. In a medium saucepan, melt the butter over medium heat. Add the rinsed basmati rice, turmeric, cumin, and salt. Stir for 1 minute until the rice is lightly toasted. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
⏱️ 30 min
- 3
Prepare the white sauce: In a small bowl, whisk together mayonnaise, plain yogurt, white vinegar, sugar, garlic powder, dried dill, salt, and black pepper. Add water, 1 tablespoon at a time, until the sauce reaches a pourable consistency. Taste and adjust seasoning if necessary. Cover and refrigerate until serving.
⏱️ 5 min
- 4
Prepare the hot sauce (if using): In a small bowl, combine Frank's RedHot sauce, cayenne pepper, red pepper flakes, and white vinegar. Stir well. Cover and refrigerate until serving.
⏱️ 2 min
- 5
Heat 2 tablespoons of vegetable oil in a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
⏱️ 15 min
- 6
While the chicken cooks, prepare the serving components. Shred the iceberg lettuce, dice the tomato, and thinly slice the red onion. Warm the pita bread according to package instructions or by lightly toasting it in a dry skillet.
⏱️ 5 min
- 7
To assemble the platters, divide the yellow rice among 4 plates. Top each with a generous portion of cooked chicken. Arrange shredded lettuce, diced tomato, and sliced red onion alongside the chicken and rice. Drizzle generously with the white sauce and, if desired, a smaller amount of the hot sauce. Serve immediately with warm pita bread.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
NY Halal Chicken & Rice Platter
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 3 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Yellow Rice
- 1 1/2 cups basmati rice, rinsed
- 2 1/4 cups chicken broth
- 2 tablespoons butter
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
For the White Sauce
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt
- 1 tablespoon white vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried dill
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon water, or more, to thin
For the Hot Sauce (Optional)
- 1/4 cup Frank's RedHot sauce
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon red pepper flakes
- 1 teaspoon white vinegar
For Serving
- 2 tablespoons vegetable oil, for cooking chicken
- 4 pita bread, warmed
- 2 cups iceberg lettuce, shredded
- 1 tomato, diced
- 1/4 cup red onion, thinly sliced
Instructions
- 1
In a large bowl, combine the cut chicken thighs with yogurt, lemon juice, olive oil, minced garlic, oregano, cumin, paprika, turmeric, salt, and black pepper. Mix well to ensure all chicken pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 10 min - 2
While the chicken marinates, prepare the yellow rice. In a medium saucepan, melt the butter over medium heat. Add the rinsed basmati rice, turmeric, cumin, and salt. Stir for 1 minute until the rice is lightly toasted. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
⏱️ 30 min - 3
Prepare the white sauce: In a small bowl, whisk together mayonnaise, plain yogurt, white vinegar, sugar, garlic powder, dried dill, salt, and black pepper. Add water, 1 tablespoon at a time, until the sauce reaches a pourable consistency. Taste and adjust seasoning if necessary. Cover and refrigerate until serving.
⏱️ 5 min - 4
Prepare the hot sauce (if using): In a small bowl, combine Frank's RedHot sauce, cayenne pepper, red pepper flakes, and white vinegar. Stir well. Cover and refrigerate until serving.
⏱️ 2 min - 5
Heat 2 tablespoons of vegetable oil in a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
⏱️ 15 min - 6
While the chicken cooks, prepare the serving components. Shred the iceberg lettuce, dice the tomato, and thinly slice the red onion. Warm the pita bread according to package instructions or by lightly toasting it in a dry skillet.
⏱️ 5 min - 7
To assemble the platters, divide the yellow rice among 4 plates. Top each with a generous portion of cooked chicken. Arrange shredded lettuce, diced tomato, and sliced red onion alongside the chicken and rice. Drizzle generously with the white sauce and, if desired, a smaller amount of the hot sauce. Serve immediately with warm pita bread.
⏱️ 5 min