PocketCook

From @Ethan Chlebowski

Halal Cart-Style Chicken and Yellow Rice Bowls

35 min · Serves 2

35 mintotal
15 minhands on
14steps
2servings

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Ingredients

For the pickled onions

  • 1/2 red onion, thinly sliced
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 tsp sugar
  • 1/2 tsp salt

For the dill sauce

  • 1/2 cup Greek yogurt or mayonnaise
  • 1 tbsp chopped fresh dill
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • Salt to taste

For the yellow rice

  • 200 g basmati rice (about 1 cup)
  • 250 g water (about 1 cup)
  • 1 tbsp chicken bouillon powder

For the chicken

  • 250 g chicken breast (about 1 large breast)
  • 2.5 g salt (about 1/2 tsp)
  • 1 tbsp neutral oil

For the assembly

    For the toppings & garnish

    • 1 cup iceberg lettuce, shredded
    • 1 medium tomato, diced
    • 1 tbsp fresh parsley, chopped
    • 1 tsp aleppo pepper or red pepper flakes

    Method

    For the pickled onions

    1. Combine the vinegar, water, sugar, and salt in a small saucepan, bring to a simmer, and pour over the sliced red onions in a jar.

      Then 15 min of waiting

      These add a sharp, sour element that cuts through the rich chicken and creamy sauce.

    For the dill sauce

    1. Stir together the yogurt or mayonnaise, chopped dill, lemon juice, garlic, and salt until smooth.

    For the yellow rice

    1. Add the rice, water, and chicken bouillon powder to a rice cooker or pot.

    2. Cook until the water is completely absorbed and the rice is fluffy.

      Then 15 min of waiting

    For the chicken

    1. Butterfly the chicken breast horizontally to create a thinner, even cutlet.

      Flattening the breast keeps the inside juicy while allowing maximum surface area for browning.

    2. Season both sides of the chicken with 2.5 g salt (about 1% by weight).

    3. Heat a pan over high heat until it reaches at least 450°F (232°C).

    4. Add the oil to the hot pan, then lay the chicken in and sear until a deep brown crust forms, about 3 minutes per side.

    5. Check the center with a digital thermometer to ensure it reaches 155°F (68°C), then remove from heat and let rest.

      Then 5 min of waiting

    For the assembly

    1. Slice the rested chicken breast into thin strips.

    2. Plate a bed of warm yellow rice and top with the sliced chicken.

    3. Drizzle with the cold dill sauce.

    4. Arrange the shredded lettuce, diced tomato, and pickled onions on top.

    5. Garnish with chopped parsley and a sprinkle of aleppo pepper.

    For the toppings & garnish

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