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chicken and rice

Chicken and Rice

Halal Cart style Chicken and Rice is my new favourite dinner recipe to make. The rice is beautifully fragrant, chicken seasoned to perfection all complete with a generous drizzle of my white sauce which is sure to knock your socks off!
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Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Servings: 2

Ingredients

  • 2-3 tomatoes
  • half a head lettuce

Chicken Marinade

  • 2 chicken breasts
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • ½ tbsp paprika
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp oregano
  • juice of 1 lemon
  • 4 cloves of crushed garlic

Rice

  • 150 g rice
  • 300 ml water
  • ½ vegetable stock cube
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • ½ tsp turmeric powder

White sauce

  • 200 g Greek yoghurt
  • 100 g mayonnaise
  • ½ tsp garlic powder
  • salt pepper
  • splash of lemon juice
  • 1-2 tbsp of water to loosen

Instructions

  • Begin by washing your rice and soaking it for 30 minutes.
  • Marinate your chicken breasts with the spices and oil then clingfilm and place in the fridge.
  • Move on to prepping the lettuce and tomatoes by dicing them finely
  • In a pan melt butter and add in half a stock cube, turmeric, cumin and coriander powder then stir well. Add in your soaked rice and 300ml of water. Place the lid on and simmer gently for 10 minutes. Do not remove the lid. Once 10 minutes is up, without removing the lid, turn off the heat and allow the rice to stand for another 7 minutes.
  • Whilst the rice is cooking, make your white sauce by combining all the ingredients in a bowl and optionally transfer to a squeezy bottle for some fun, alternatively you can just drizzle it on with a poon at the end.
  • Pan-fry your chicken breasts for 8-10 minutes on each side, if you haven't butterflied your chicken breasts then they may need a little longer. If you’re unsure as to whether the chicken is cooked through properly then I suggest getting your hands on a cooking thermometer. The internal temperature of cooked chicken is 75º or 165ºF. I use the Salter Instant read thermometer.
  • Whilst still hot, cube up your chicken and then it's time to plate up!
  • Fluff up the rice with a fork before serving into a plate. Add on the lettuce, tomatoes and cubed chicken. Finally drizzle with the white sauce and that is it!