Weekend Munchies: Fire Chicken and Rice Bowls


Inspired by the Halal Guys Chicken and Rice in New York City, we bring you a recipe adapted for desi tastes and made in the comfort of your own kitchen. Delicious chicken in a spicy marinade is served with fragrant turmeric rice, sour cream and mayo sauce and a homemade harissa sauce. Accompanied with iceberg lettuce, tomatoes and toasted pita bread, this is a perfect meal to make on the weekends!

Fire Chicken and Rice Bowls



For the chicken:

1/2 kg chicken cubes
5 tbsp lemon juice
3 tbsp olive oil
1 tbsp dried oregano
1 tbsp coriander powder
3 tbsp g/g paste
1 tsp tikka masala
1 tsp salt
1 tsp pepper
1 tblsp olive oil

For the rice:

1 1/2 cups rice
1 tsp turmeric
1 tsp coriander powder
2 tbsp butter
3 cups chicken stock

For the harissa sauce:

1/2 cup vinegar
1 tblsp brown sugar
1/2 cup button red chillies
2-3 cloves of garlic

For the Mayo sauce:

1/2 cup mayo
1/2 cup sour cream
2 tblsps vinegar
1 clove garlic
1 tbsp parsley
1 tsp salt
1 tsp pepper
Toasted pita bread
Iceberg lettuce
Chopped tomato
1. Mix all the ingredients for the marination and marinate the chicken in half the mixture for 1-4 hours, depending on how much you have.
2. Fry the chicken in 1 tblsp olive oil and add the rest of the marinade to the chicken.
3. Melt butter in a deep pan and add the turmeric, coriander powder and rice. Coat the rice and stir for 3-4 minutes. Now add chicken stock and cook the rice till it is done.
4. Mix all the ingredients for the harissa sauce in the blender. If the sauce is too thick, add olive oil to thin it out.
5. Mix all the ingredients for the Mayo sauce. To make sour cream, take 1 cup cream packet and add lemon juice in it, mix it well.
6. Make your plates or bowls by adding the rice and chicken, toasted pita bread triangles, iceberg lettuce and chopped tomatoes. Top with Mayo and Harissa sauces and serve!

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