Street Cart Chicken & Rice Platter

By Tasty · 45 min

Ingredients

Instructions

1. Place the chicken in a bowl with the lemon juice, oregano, coriander, sweet paprika, garlic powder, onion powder, smoked paprika, cumin, salt and 2 tablespoons of the olive oil. Toss to coat, cover and refrigerate for at least 1 hour, up to 12 hours.
2. Heat a pan over medium-low, add 2 teaspoons olive oil and let it warm for 15 seconds. Add the turmeric, paprika and coriander and stir constantly for 15 seconds.
3. Add the garlic and cook, stirring every few seconds, for 1 minute.
4. Add the rice and toast, stirring often, for about 2 minutes.
5. Add the salt and water according to the rice package instructions and bring to a simmer over medium heat.
6. Reduce heat to low, cover and cook for 20-25 minutes, until all the water is absorbed. Remove from heat and let stand covered for 10 minutes.
7. While the rice cooks, stir together the mayonnaise, yogurt, 1/2 medium lemon juice, parsley and vinegar. Cover and refrigerate until serving.
8. Heat a large skillet over medium. Add 1 tablespoon olive oil, then the chicken. Cook 6-7 minutes per side, until the internal temperature reaches 165°F (74°C). Avoid overcrowding for a better sear.
9. Arrange rice and chicken on plates, serve with lettuce, cucumber and tomato if desired, and top with the white sauce.

Summarized from Tasty's video. Watch it for the details.

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