The Halal Guys Chicken and Rice is one of my favorite frugal New York street food experiences. Located on the corner of 53rd and 6th, New Yorkers and tourists alike line up for a taste of this mouth-watering goodness for just $6 a pop (more on Frugal New York Eats). Every once in a while, I crave it and nothing I can get in my smallish Minnesota city comes close.
Recently, I experimented with Halal Guys Chicken and Rice copycat recipes I could make at home. The one I landed on was definitely close enough to keep me happy until my next New York City trip. To make it even easier, I used my crock pot to cook the chicken thighs. It’s a great meal to make on a busy evening. Just set the crock pot to go before you leave for the day, and come home to the savory smell of chicken. The rice can be ready in about half an hour. For a kick, add Harisa Hot Sauce.
- For the Chicken:
- 2 Tbsp. lemon juice
- 1 tsp. dried oregano
- ½ tsp. ground coriander
- ½ tsp. cumin
- 3 garlic cloves, minced
- ¼ C. olive oil
- Kosher salt and freshly ground black pepper
- 2 lb. boneless, skinless chicken thighs (the kind in the bag work well)
- For the Rice:
- 2 Tbsp. butter
- ½ tsp. turmeric
- ¼ tsp. cumin
- 1½ C. Basmati or Texmati rice
- 2½ C. chicken broth
- Kosher salt and freshly ground black pepper
- For the Sauce:
- ½ C. mayonnaise
- ½ C. Greek yogurt
- 1 Tbsp. sugar
- 2 Tbsp. white vinegar
- 1 tsp. lemon juice
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
- For the chicken, whisk together the lemon juice, oregano, coriander, cumin, garlic, olive oil, and salt and pepper. Place inside a crock pot and pour sauce over it. Cover and cook until chicken is done (4 hours on high, 6-8 hours on low).
- For the rice, heat butter in a medium-sized saucepan over medium heat. Saute the rice for a couple minutes together with the tumeric and cumin, until it begins to brown slightly. Add the chicken broth, cover and reduce heat. Cook 20-25 minutes until liquid has been absorbed.
- Serve with shredded lettuce, tomato wedges, and pita.
Thanks to Serious Eats and The Huffington Post for the recipe inspiration.
