Halal Guy’s Chicken and Rice Recipe Finally Revealed!

I went to New York a few years ago, and loved every minute of it. The busy streets, the sights and especially the street food! When you are on the go all the time, the best food was something you could just grab and eat in a few minutes to refuel then on with the rest of the day. Halal Guy’s was a favourite! And since then, coming back home to the UK, I haven’t been able to find something like it. So as usual, I decided to come up with my own recipe and make it myself! What could be better???





So I came up with this really easy recipe and it is definitely a keeper. The platter consists of the tender and juicy chicken, aromatic rice, tangy sauces and the fresh salad on the side. I also serve it with shawarma bread! Because you can’t have too many carbs right? And if you are making all the bits and pieces, the bread and rice HAVE to be made together! Anyone avoiding carbs, look away now!






Preparation Time 20 minutes

Marination Time 4-6 hours (overnight preferably)

Cook Time 25 minutes

Serves 4

Ingredients

Marinade for Chicken

2 lbs chicken thighs- boneless and skinless

1/2 cup full fat yogurt

1 tablespoon olive oil

1 teaspoon lemon juice

1 teaspoon garlic- minced

1 teaspoon salt

1/2 teaspoon dried parsley

1/2 teaspoon dried oregano

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/2 teaspoon coriander powder

2 teaspoon cajun seasoning



Rice

1 tablespoon butter

1 cup rice

1 teaspoon paprika

1 teaspoon turmeric powder

1 teaspoon cumin powder

Pinch of salt

2 cups chicken stock


White Sauce

1/2 cup yogurt

1 cup mayonnaise

2 tablespoons water

1/2 teaspoon garlic- minced

1 tablespoon vinegar

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon parsley

2 teaspoon sugar

1 teaspoon lemon juice

Shawarma bread- to serve

Fresh salad of tomatoes and lettuce- to serve






Instructions


  1. Marinate the chicken: Mix all the ingredients in a bowl. Add the chicken and then mix it all in together. Marinate the chicken in the fridge for at least 4 hours.

  2. For the rice: Heat 1 tablespoon butter in a large pot. Once melted add the rice, paprika, turmeric powder , cumin powder and salt. Toast the rice for 1-2 minutes over a medium heat.

  3. Add the chicken stock and mix well. Bring it to a boil and then reduce the heat to a low. Cover and cook on low for 8-10 minutes until the water dries and the rice is steamed and cooked. Set it aside.

  4. For the Chicken: Heat a large pan on a medium heat. Add 1 tablespoon oil to the pan and then cook the chicken for 5 minutes on each side until golden and well cooked. Slice the chicken and cover with foil until ready to use.

  5. For the white sauce: combine all the ingredients and pour into a bowl. Refrigerate until ready to use.

  6. Place the rice into a bowl. Top with the sliced chicken, salad and the white sauce. Serve with the warmed up bread!


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