Street Cart-Style Chicken and Rice

2-4

75-90

Ingredients

For the Sauce

  • 1 cup plain yogurt
  • 1 teaspoon apple cider or white vinegar
  • 1 lemon, juiced (about 2-3 tablespoons)
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt

For the Chicken

  • 1 pound boneless, skinless chicken thighs
  • 1 lemon, juiced (about 2-3 tablespoons)
  • 1 teaspoon dried oregano
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 4 cloves minced garlic (about 1-2 teaspoons)
  • 1/4 cup olive oil
  • 2-4 tablespoons cooking oil

For the Rice

  • 2 tablespoons butter
  • 1 1/2 teaspoon ground tumeric
  • 1 teaspoon ground cumin
  • 1 1/2 cups brown rice
  • 2 1/4 cups chicken stock
  • 1/2 teaspoons salt
  • Sriracha, harissa or your favorite hot sauce (optional, to serve)

Instructions

  1. Toss 1 pound boneless, skinless chicken thighs with 2-3 tablespoons lemon juice, 1 teaspoon oregano, 2 teaspoons coriander, 1 1/2 teaspoon salt, 1/4 teaspoon pepper, 1-2 teaspoons minced garlic and 1/4 cup olive oil. Marinate for at least 15 minutes. We marinate ours for an hour when we can.
  2. Whisk together 1 cup plain yogurt, 1 teaspoon apple cider or white vinegar, 2-3 tablespoons lemon juice, 1/2 teaspoon sugar and 1/2 teaspoon salt in a bowl. Pop it in the fridge until you’re ready to use it.
  3. Heat a large pot over high heat and add enough cooking oil to coat the bottom lightly.
  4. Using the pot, cook the chicken in batches until every piece reaches an internal temperature of 165ºF. Remove the chicken from the pan when cooked, pop it on a plate, cover with aluminum foil and set aside.
  5. Add the butter, turmeric, cumin and rice to the pot and stir to coat.
  6. Add the chicken stock and salt and bring to a boil.
  7. Turn the heat to low, cover and cook for 15 minutes. Fluff the rice with a fork when finished and remove from heat.
  8. Dice the chicken and serve on top of the rice. Drizzle with white sauce and add hot sauce if desired.

Two food stalls in Singapore have earned illustrious Micehlin stars for excellence in cuisine.