Last winter my wife and I had the chance to visit New York City for a few days. One thing I really like about New York is all the great food you can purchase from the street vendors. One that I really enjoy is from the Halal trucks with delicious chicken and flavorful rice. This wonderful dish will take you right back to the corner of Broadway and 22nd, I promise!
Indian Chicken with Yellow Rice
Chicken:
I like to use the chicken from our Indian Butter Chicken. See link below:
Indian Butter Chicken
Rice:
2 tablespoons butter
½ teaspoon turmeric
¼ teaspoon ground cumin
1½ cups long-grain or Basmati rice
2½ cups chicken broth
Kosher salt and freshly ground black pepper
Sauce:
½ cup mayonnaise
½ cup Greek yogurt
1 tablespoon sugar
2 tablespoons white vinegar
1 teaspoon lemon juice
1 T dried parsley
Kosher salt and freshly ground black pepper
Prepare the chicken according to the Indian Butter Chicken recipe – you will love it!
For the rice: On your camp stove, melt the butter over medium heat in a large heavy pan. Add the turmeric and cumin and cook about 1 minute. Add the rice and stir. Cook and stir the rice about 4 minutes to get a nice toast. Add the chicken broth and season to taste with salt and pepper. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes without stirring. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.
Sauce: In a small bowl, combine the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, and 2 teaspoons black pepper. Whisk to combine. Season to taste with salt. Refrigerate until ready to use.
Serve up some rice and chicken topped with sauce. Add some chopped lettuce, tomatoes and cucumbers for a salad / garnish if you would like.
Source: Adapted from: Home Based Mom
- Chicken:
- I like to use the chicken from our Indian Butter Chicken. See link below:
- Indian Butter Chicken
- Rice:
- 2 tablespoons butter
- ½ teaspoon turmeric
- ¼ teaspoon ground cumin
- 1½ cups long-grain or Basmati rice
- 2½ cups chicken broth
- Kosher salt and freshly ground black pepper
- Sauce:
- ½ cup mayonnaise
- ½ cup Greek yogurt
- 1 tablespoon sugar
- 2 tablespoons white vinegar
- 1 teaspoon lemon juice
- 1 T dried parsley
- Kosher salt and freshly ground black pepper
- Prepare the chicken according to the Indian Butter Chicken recipe - you will love it!
- For the rice: On your camp stove, melt the butter over medium heat in a large heavy pan. Add the turmeric and cumin and cook about 1 minute. Add the rice and stir. Cook and stir the rice about 4 minutes to get a nice toast. Add the chicken broth and season to taste with salt and pepper. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes without stirring. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.
- Sauce: In a small bowl, combine the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, and 2 teaspoons black pepper. Whisk to combine. Season to taste with salt. Refrigerate until ready to use.
- Serve up some rice and chicken topped with sauce. Add some chopped lettuce, tomatoes and cucumbers for a salad / garnish if you would like.
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