Chicken Over Rice

Halal cart-style chicken over rice.

Ingredients

For the white sauce

• 1/2 cup Greek yogurt
• 1 cup mayonnaise
• 2 Tbsp water
• 1 Tbsp white vinegar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried parsley
• 2 tsp sugar
• 1 tsp fresh lemon juice

For the red sauce

• 2 small Roma tomatoes
• 5 dried Arbol chiles
• 2 tsp cayenne pepper
• 1 Tbsp minced garlic
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 tsp onion powder
• 1 Tbsp fresh lemon juice
• 1 Tbsp white vinegar

For the chicken marinade

• 2 lbs boneless chicken thighs
• 1 Tbsp olive oil
• 1 tsp fresh lemon juice
• 1 tsp minced garlic
• 1/2 tsp dried parsley
• 1/2 tsp dried oregano
• 1/2 tsp black pepper
• 1/2 tsp coriander
• 2 tsp adobo seasoning

For the rice

• 2 cups basmati rice
• 3 1/2 cups chicken broth
• 1 Tbsp butter
• 1 tsp paprika
• 1 tsp tumeric
• 1/2 tsp cumin
• 1 tsp salt

For the salad

• 2 cups shredded romaine lettuce
• 2 small Roma tomatoes
• 2 small cucumbers
• 2 Tbsp extra virgin olive oil
• Salt and pepper, to taste

Directions

1. Mix ingredients together for the white sauce and place in refrigerator until the end.
2. Mix ingredients together for the red sauce and place in refrigerator until the end.
3. Mix chicken together with marinade ingredients and marinate in refrigerator for at least 2 hours (preferably overnight).
4. Make the side salad: dice up the tomato and cucumber, mix with lettuce, olive oil, and some salt and pepper to taste. Set aside for now.
5. Melt butter over medium high heat, add spices. Add the rice and fry, then add salt. After 1 minute, add chicken stock and bring to a boil over high heat. Reduce heat to low, cover, and cook for 20 minutes. Turn off the heat, let sit for 5 minutes, and fluff with a fork.
6. While the rice is cooking, remove the chicken thighs from the marinade. Heat a cast iron skillet on medium high heat for 5 minutes. Add olive oil and heat until barely smoking. Add the chicken thighs and cook on one side for 5 minutes. Flip and cook until done.
7. Cut up the chicken, serve over rice with salad. Top with red and white sauces.