This time, I did not forget to take pictures. I’ve been so excited to make this recipe again. There’s just something really delicious and comforting about a big bowl mixed with rice, protein and veggies. This meal comes together easy and keeps you full!
The original recipe is for a food truck style dish that is served in New York – Chicken and Rice (NY Street Cart Style). It sounded so great when I read the recipe, and I just love rice so much. Husband and I both really liked it, but I thought it was missing something – like more vegetables. So I decided to make it again, with a twist and turn it into a spicy chicken and rice dish!
Street Cart Style Chicken & Rice With a Twist
What You Need
1lb boneless chicken thighs
2 cups long grain white rice
½ white onion, diced very small
2 cups chicken stock
2 tbs ghee (or butter)
1 ½ cup frozen peas
2 cups frozen chopped broccoli
For the chicken
Paprika
Garlic powder
Onion powder
Salt
Pepper
For the rice
2 tsp ground turmeric
1 tsp cumin
½ tsp salt
2 tsp paprika
½ tsp cayenne
1 tsp coriander
For the sauce
½ cup plain greek yogurt
1tbs chopped cilantro
1 tsp lemon juice
1 tsp apple cider vinegar
½ tsp cumin
1 tsp paprika
½ tsp cayenne
½ tsp salt
1 tsp honey
1 tsp frank’s red hot
What To Do
- Combine all sauce ingredients in a mixing bowl, then cover and refrigerate until the rest of the meal is ready.
- Preheat oven to 350 and grease a large glass baking dish with olive oil
- Sprinkle chicken thighs generously with salt, pepper, paprika, garlic powder and onion powder. Flip each thigh and season both sides.
- Bake for 30 minutes.
- While the chicken is baking, start your rice. In a large pot, melt 2 tbs butter. Add 2 cups rice, and all rice seasonings. Stir and let cook for about 2 minutes. Then, add your diced onion and 2 cups chicken stock. Bring pot to a boil then turn heat down to low and let simmer for about 15 minutes until all liquid has been absorbed by the rice.
- Steam frozen peas and broccoli in the microwave, then set aside.
- When chicken is done, remove from oven and set aside for a few minutes to start to cool down. Then, using a large knife – chop the chicken thighs into small bite size pieces. Add to the bowl with veggies.
- When rice is done cooking, remove lid and “fluff” rice then add your chicken and vegetables. Stir well to incorporate.
- Serve it up — top each bowl of chicken & rice with a heaping spoonful of spicy yogurt sauce and if you like your food extra spicy, sprinkle on a little more hot sauce.