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View Full Version : Chicken and Rice Receipe (53rd and 6th)



Stealth
07-14-2012, 10:17 AM
Leaked Internally.

Ingredients
For the chicken:
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1/2 teaspoon ground coriander
3 garlic cloves, roughly chopped (about 1 1/2 tablespoons)
1/4 cup light olive oil
Kosher salt and freshly ground black pepper
2 pounds boneless, skinless chicken thighs, trimmed of excess fat (6 to 8 thighs)
1 tablespoon vegetable or canola oil

For the rice:
2 tablespoons unsalted butter
1/2 teaspoon turmeric
1/4 teaspoon ground cumin
1 1/2 cups long-grain or Basmati rice
2 1/2 cups chicken broth
Kosher salt and freshly ground black pepper

For the sauce:
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 tablespoon sugar
2 tablespoons white vinegar
1 teaspoon lemon juice
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper

To serve:
1 head iceberg lettuce, shredded
1 large tomato, cut into wedges
Fluffy pocketless pita bread, brushed in butter, lightly toasted, and cut into 1 ◊ 3-inch strips
Harissa-style hot sauce
Procedures
1
For the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender. Blend until smooth. Season the marinade to taste with kosher salt and black pepper. Place the chicken in a 1-gallon zipper-lock bag and add half of the marinade (reserve the remaining marinade in the refrigerator). 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, turning occasionally to redistribute the marinade (see Note).

2
Remove the chicken from the bag and pat it dry with paper towels. Season with kosher salt and pepper, going heavy on the pepper. 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 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 165įF. 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 chefís knife, roughly chop the chicken into 1/2- to 1/4-inch chunks. Transfer to a medium bowl, add the remaining marinade, cover loosely with plastic, and refrigerate while you cook the rice and prepare the sauce.

4
For the rice: Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned, about 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. 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.

5
For the 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.

6
To serve: Return the entire contents of the chicken bowl (chicken, marinade, and all juices) to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. To serve, divide the rice, lettuce, tomato, and toasted pita bread evenly among four to six plates. Pile the chicken on top of the rice. Top with the white sauce and hot sauce. Serve immediately, passing extra sauce at the table.

Note: Do not marinate the chicken longer than 4 hours or itíll 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.



Enjoy.

zedron
07-14-2012, 11:05 AM
Will be trying.

zedron
07-15-2012, 06:49 PM
Done.
Never been to the place so I am not sure how to plate it. Substituted iceberg for spring mix and omitted the pita because we dont eat bread.
Shit was good as fuck.
912

Stealth
07-15-2012, 09:21 PM
lol, that looks nothing like the cart food, but at least it was good lol.

zedron
07-15-2012, 09:24 PM
lol, that looks nothing like the cart food, but at least it was good lol.

Send me a pic of the cart food an I shall copy.

Punisher11
07-15-2012, 09:31 PM
rice doesnt look greasy enough, i definitely dont taste or have seen garlic on the chicken from the cart.

i mean if its taste good thats all that matters i guess, but this def looks like another false clone

Stealth
07-15-2012, 09:33 PM
without white sauce http://nyceats.files.wordpress.com/2008/04/halal-and-backstage-002.jpg

zedron
07-15-2012, 09:34 PM
O well. This shit was awesome. Its going into my recipe book.


Their rice looks like it has a shit load more turmeric in it to make it that color.

Stealth
07-15-2012, 09:34 PM
http://foodforfel.com/wp-content/gallery/halalcart.5.4.10/IMG_1665.jpg

Stealth
07-15-2012, 09:35 PM
yea, their rice is extremely greasy.

Stealth
07-15-2012, 09:39 PM
Apparently they do catering lol.

At least according to the website.

http://53rdand6th.com/

"email us at info@53rdand6th.com in the meantime. catering orders welcome."

Naloxone
07-17-2012, 04:37 PM
that stuff looks amazing

veloceracing
07-21-2012, 09:16 PM
I'm going to get some. RIGH NOW

Stealth
07-30-2012, 07:53 AM
Probably go friday night if anyone is down

borlax
07-31-2012, 09:53 AM
If I wasn't down the shore i would go right this minute. I can only imagine it would be a great cure for this hangover...

Reaper
11-04-2012, 05:14 PM
I gotta try this recipe. Hell i didn't even know we had a kitchen section on the forum haha

kma56
04-04-2013, 10:26 PM
Hey man--your recipe rocks! But, do you have the recipe for the red sauce as well!?


Leaked Internally.

Ingredients
For the chicken:
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1/2 teaspoon ground coriander
3 garlic cloves, roughly chopped (about 1 1/2 tablespoons)
1/4 cup light olive oil
Kosher salt and freshly ground black pepper
2 pounds boneless, skinless chicken thighs, trimmed of excess fat (6 to 8 thighs)
1 tablespoon vegetable or canola oil

For the rice:
2 tablespoons unsalted butter
1/2 teaspoon turmeric
1/4 teaspoon ground cumin
1 1/2 cups long-grain or Basmati rice
2 1/2 cups chicken broth
Kosher salt and freshly ground black pepper

For the sauce:
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 tablespoon sugar
2 tablespoons white vinegar
1 teaspoon lemon juice
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper

To serve:
1 head iceberg lettuce, shredded
1 large tomato, cut into wedges
Fluffy pocketless pita bread, brushed in butter, lightly toasted, and cut into 1 ◊ 3-inch strips
Harissa-style hot sauce
Procedures
1
For the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender. Blend until smooth. Season the marinade to taste with kosher salt and black pepper. Place the chicken in a 1-gallon zipper-lock bag and add half of the marinade (reserve the remaining marinade in the refrigerator). 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, turning occasionally to redistribute the marinade (see Note).

2
Remove the chicken from the bag and pat it dry with paper towels. Season with kosher salt and pepper, going heavy on the pepper. 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 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 165įF. 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 chefís knife, roughly chop the chicken into 1/2- to 1/4-inch chunks. Transfer to a medium bowl, add the remaining marinade, cover loosely with plastic, and refrigerate while you cook the rice and prepare the sauce.

4
For the rice: Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned, about 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. 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.

5
For the 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.

6
To serve: Return the entire contents of the chicken bowl (chicken, marinade, and all juices) to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. To serve, divide the rice, lettuce, tomato, and toasted pita bread evenly among four to six plates. Pile the chicken on top of the rice. Top with the white sauce and hot sauce. Serve immediately, passing extra sauce at the table.

Note: Do not marinate the chicken longer than 4 hours or itíll 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.



Enjoy.

Stealth
04-09-2013, 03:40 PM
No I don't

zedron
04-09-2013, 09:10 PM
Didnt know there was a red sauce.

Stealth
04-10-2013, 06:52 AM
yea, it's spicy as hell. I mean 1 drop and your mouf is on fires.


I took me a few years to grow up a tollerence to it. It does taste better with it once u get used to the heat.

zedron
04-10-2013, 08:26 AM
Ahh damn. I think I might make some CNR this week now since I am in here.

Stealth
04-11-2013, 08:16 PM
last time i went we took an actual bottle of the white sauce, about a liter of it. LOL.

Stealth
04-14-2013, 08:21 PM
White Sauce comes in bags now for 6 bucks a pop.

Punisher11
04-17-2013, 12:01 AM
Bottles of white and red sauce now available for sale