Name: Halal Guys Chicken and Rice
Total time: 2 h
Yield: 4 servings
Ingredients: 2 lb chicken breasts; 1/4 cup olive oil; 2 tbsp lemon juice; 1 tbsp white vinegar; 3 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 1 tsp oregano powder; 1 tsp allspice; 1/2 tsp ginger powder; 1/2 tsp cumin powder; 1/2 tsp paprika powder; 1 tbsp vegetable oil; 3/4 cup Greek yogurt; 1/2 cup mayonnaise; 1 tbsp white vinegar; 1 tbsp water; 1 tsp lemon juice; 1 tsp sugar; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp unsalted butter; 1/2 tsp turmeric powder; 1/4 tsp cumin powder; 1 1/2 cup basmati rice, soaked 20 minutes then rinsed until water runs clear; 2 1/2 cup chicken stock; to taste salt, to taste; to taste black pepper, to taste; 1 tomato, chopped; 1 handful parsley, chopped

Estimate, per serving

Cal: 587
Protein: 52g
Carbs: 42g
Fat: 18g
Sodium: 820mg
Fiber: 1g

Ingredients

chicken breasts: 3 lb2 1/4 lb
olive oil: 3/8 cup
lemon juice: 3 tbsp
white vinegar: 1 1/2 tbsp
garlicminced: 5 cloves
salt: 1 1/2 tsp
black pepper: 3/4 tsp
oregano powder: 1 1/2 tsp
allspice: 1 1/2 tsp
ginger powder: 3/4 tsp
cumin powder: 3/4 tsp
paprika powder: 3/4 tsp
vegetable oil: 1 1/2 tbsp
Greek yogurt: 1 1/8 cup1 1/8 cup
mayonnaise: 3/4 cup3/4 cup
white vinegar: 1 1/2 tbsp
water: 1 1/2 tbsp
lemon juice: 1 1/2 tsp
sugar: 1 1/2 tsp
salt: 3/4 tsp
black pepper: 3/8 tsp
unsalted butter: 3 tbsp3 tbsp
turmeric powder: 3/4 tsp
cumin powder: 3/8 tsp
basmati ricesoaked 20 minutes then rinsed until water runs clear: 2 1/4 cup
chicken stock: 3 3/4 cup3 3/4 cup
salt: to taste
black pepper: to taste
tomatochopped: 2
parsleychopped: 1 handful
sriracha sauce: to taste

Method

01Mix olive oil, lemon juice, vinegar, garlic, salt, pepper, oregano, allspice, ginger, cumin, and paprika in a bowl.
02Add chicken breasts and toss to coat evenly. Cover and marinate 1 to 2 hours in the fridge.1 hr 30 min
03Heat vegetable oil in a large skillet over medium high heat. Add chicken and cook 5 to 6 minutes per side until golden brown and cooked through.
04Transfer chicken to a cutting board, rest 10 minutes, then chop roughly into 2 inch cubes.10 min
05Whisk Greek yogurt, mayonnaise, vinegar, water, lemon juice, sugar, salt, and pepper. Refrigerate until serving.
06Melt butter in a large saucepan over medium heat. Add turmeric and cumin, stir 1 minute until fragrant.
07Add drained rice and toast 4 minutes, stirring constantly.
08Add chicken stock, salt, and pepper. Stir, bring to a boil, reduce heat to simmer, cover, and cook 15 minutes.15 min
09Remove from heat and let stand covered 15 minutes without disturbing. Fluff with a fork.15 min
10Place rice on a serving platter, top with chicken, white sauce, tomato, and parsley. Drizzle with sriracha.