Halal Guys Chicken Bowl(Copycat)
 
Prep time
Cook time
Total time
 
A delicious copycat recipe of the famous NY food Cart. Halal Guys Chicken Rice Bowl is boldly spiced and served with flavorful turmeric rice and spiced yogurt sauce.
Author:
Recipe type: Lunch, Dinner
Serves: 4
Ingredients
Chicken
  • 4 boneless chicken thighs, skinless and take excess fat off
Marinade
  • 2 tablespoons lemon juice
  • Juice of 1 lime
  • 1 tablespoon chopped fresh oregano or ⅓ tsp dried oregano powder
  • ½ tsp coriander powder
  • 4 garlic cloves, roughly chopped (about 1½ tablespoons)
  • ⅓ cup light olive oil
  • 3 tsp full fat yogurt
  • 1 tsp freshly ground black pepper
  • ½ tsp Salt
Turmeric Rice
  • 1 cup basmati rice
  • 2 tbsp olive oil
  • 1 tsp turmeric
  • 3 cups chicken or vegetable stock(good quality)
  • ¼ tsp cumin powder
White Sauce
  • ½ cup mayonnaise
  • ½ cup Greek yogurt
  • 1 tsp sugar
  • 1 tablespoons white vinegar
  • 1 teaspoon lemon juice
  • 1 tbsp sriracha
  • 3 tbsp chopped fresh parsley
  • Kosher salt and freshly ground black pepper
Serve with Iceberg lettuce, tomatoes and pita bread
Hot Sauce
Instructions
  1. For the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender. Blend until smooth. Add pepper, yogurt and salt. Reserve 3 tbsp of the marinade for later Place the chicken in a 1-gallon zipper-lock bag and add all of the marinade. Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator for at least 1 hour and up to 4 hours.
  2. Heat the oil in a 12-inch heavy-bottomed cast iron or stainless-steel skillet over medium-high heat until it is lightly smoking. Add the drained chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes. Using tongs, flip the chicken. Reduce the heat to medium and cook until the chicken is cooked through and the center of each thigh registers 165°F. on an instant-read thermometer, about 6 minutes longer. Transfer the chicken to a cutting board and allow to cool for 5 minutes.
  3. Using a chef’s knife, roughly chop the chicken into ½- to ¼-inch chunks or shred the chicken with two forks(my preferred method). Set aside.
For the rice:
  1. Add the oil on medium heat in a large Dutch oven. Add the rice and toast it for 3-4 minutes. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add the chicken broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.
Yogurt Sauce
  1. Mix all the ingredients for the sauce and set aside until ready to put together
To serve: Mix the chicken pieces in the 3 tbsp of the remaining marinade and heat it up in a non stick pan for about 3 minutes on medium heat.
  1. To serve, divide the rice, lettuce, tomato, and toasted pita bread evenly among four to 4 plates. Pile the chicken on top of the rice. Top with the white sauce and hot sauce. Add some lettuce. Serve immediately, passing extra sauce at the table.
  2. Note: Do not marinate the chicken longer than 4 hours or it’ll get a mushy texture. If you must delay cooking the chicken for any reason, remove it from the marinade, pat it dry with paper towels, and refrigerate until ready to cook.
Notes
Note: Do not marinate the chicken longer than 4 hours or it’ll get a mushy texture. If you must delay cooking the chicken for any reason, remove it from the marinade, pat it dry with paper towels, and refrigerate until ready to cook.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2018/08/13/halal-guys-chicken-rice-bowl/