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Street Cart Chicken and Rice Recipe

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This recipe for Street Cart Chicken and Rice, by , is from Our Family & Friends Cookbook 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Autumn Siebold


2lb chicken thighs
1 tbsp oregano
1/2 tbsp coriander
1/2 tbsp chili powder
3 cloves garlic, minced
2 tbsp lemon juice
1/4 cup olive oil
salt and pepper

2tbsp butter
1/2 tsp turmeric
1/4 tsp cumin
1 1/2 cups basmati rice
2 1/2 cups chicken broth

1 cup greek yogurt
1 tbsp sugar
1 tsp lemon juice
2 tbsp vinegar
1/2 tbsp salt

1. Butterfly the chicken thighs and rub with salt and pepper, set aside. In a small bowl, mix the coriander, oregano, chili powder, olive oil, lemon juice, and garlic. Transfer the mixture and chicken to a freezer bag, shake to coat the chicken, and let marinate for 15 minutes to an hour in the fridge.
2. Heat a large pan on medium heat and add the chicken, skin side down. Cook on this side until skin is browned and does not stick to the pan, then flip and cook through. Transfer chicken to a plate.
3. Deglaze the pan with the butter, then add turmeric and cumin and cook until fragrant, about 1-2 minutes. Add rice and toast for 3 minutes.
4. Add chicken broth and bring to a boil. Reduce to a simmer and cover, then let cook until rice is tender, about 15 minutes.
5. In a small bowl, mix greek yogurt, sugar, lemon juice, vinegar, and salt until combined.
6. Serve chicken and rice with white sauce and hot sauce (optional) on top.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is definitely a Serious Eats recipe that I've stolen, but I made a few modifications. Please don't tell the Serious Eats writers.




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