Friday, December 9, 2011

New York City Cart-Style Chicken with Yellow Rice and Yogurt Sauce

Inspired from my trip to NY. This is a fabulous meal- one that you must try soon!

For the Rice:
1 tablespoon butter
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1 cup long grain or Basmati rice
2 cups chicken broth (this =’s one 14.5 oz can)
salt and pepper
For the Yogurt Sauce:
1 cup Greek yogurt
1 teaspoon lemon juice
2-3 tbsp fresh parsley, chopped
1 small clove of garlic, minced
Salt and pepper
 Mint, fresh or dried

For the Chicken:
Cooked rotisserie style chicken, shredded
To serve:
Arugula or Iceberg lettuce
1-2 large tomatoes, cut into wedges
1/2 red onion, thinly sliced
flatbread or pita bread, cut into wedges

To cook the Rice: Melt the butter over medium heat in a large pot. Add the turmeric and cumin and cook 1 minute. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth, season to taste with salt and pepper. Bring to boil. Once most of the liquid is absorbed, cover and reduce to low heat. Cook for about 20 minutes without disturbing. Fluff with a fork.

For the Yogurt Sauce: Combine all the ingredients together.

For the Chicken: Shred a rotisserie chicken, discarding bones and skin.

To serve: Divide the lettuce, tomato and red onion amongst each plate. Spoon the rice onto each plate and top with the shredded chicken. Add a spoonful of the Yogurt Sauce onto each plate. Serve with warm pita bread.

Yogurt Sauce: daliasdelights original
Source:  Idea adapted from SteamyKitchen
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