New York City's vibrant street food scene is famous for its flavorful, no-frills dishes, and few meals capture the essence of the city like the iconic chicken and rice bowls served at bodegas and Halal street carts. These bowls are a symphony of tender, spiced chicken, fragrant rice, fresh salad, and tangy white sauce, all layered to create a comforting and satisfying meal. While these bowls are best enjoyed on a bustling city street, this at-home version brings the bold flavors and irresistible aromas right to your kitchen, allowing you to recreate a taste of New York without leaving your home.

Ingredients

For the chicken

• 1 pound boneless, skinless chicken breasts

• Mrs. Dash chicken seasoning

• Kosher salt and freshly ground black pepper

• Paprika

• Curry powder

• Cayenne

For the sauce

• ½ cup full-fat sour cream

• ⅓ cup mayonnaise

• 2 tsps EACH: water, lemon juice and sugar

• 1 tsps EACH: fresh parsley, cilantro and dill

• ¼ tsp black pepper

• ¼ tsp kosher salt

• Green leaf lettuce

• 5 oz cherry tomatoes

For the rice

• 3/4 cup of basmati or jasmine rice

• Kosher salt and freshly ground black pepper

• 1 tsp curry powder

• 1/2 tsp turmeric

• 2 whole cloves

• 1 tsp allspice

• 1 tsp roasted garlic powder

• 2 bay leaves

• 1 cup broccoli

• 1 cup zucchini

1. Rinse vegetables. Trim broccoli into small, bite-sized florets. Dice zucchini into cubes or quarter lengthwise.

2. Rinse and drain rice well. Add to a rice cooker with water, Kosher salt, pepper, curry powder, turmeric, clove, allspice, roasted garlic powder and bay leaf.

   • Optional: Add three pinches of biryani spice powder.

   • Suggestion: Skip the rice and go for a couscous base with the same spice combination for a quicker-to-plate option that’s just as satisfying.

3. For white sauce, finely chop herbs and combine the rest of the listed ingredients in a medium-sized bowl.

4. Rinse and pat chicken very dry. Use the back of a heavy pan or meat tenderizer to pound the chicken breast until thin. Slice into cutlets.

5. Season chicken with Kosher salt, pepper, paprika, Mrs. Dash, curry powder and cayenne to taste. Firmly press seasonings into chicken.

6. Drizzle olive oil in a heavy-bottomed skillet and heat on medium-high heat. Add butter, broccoli, and zucchini and toss well in oil. Season with salt, pepper, curry powder and allspice. Remove and set aside.

7. Drizzle another bit of olive oil and add chicken to the same pot used for the vegetables in a single layer. Cook 3-4 minutes per-side, working in batches if needed to maintain an even sear.

8. Serve finished rice topped with chicken and veggies and combine with a side salad of chopped cherry tomatoes and green leaf lettuce. Drizzle with white sauce and your favorite hot sauce, if desired.

Directions

BON APPÉTIT

Recommended Listening

If you're craving a unique blend of flavors for both your palate and your ears, this playlist of Turkish psychedelia is the perfect accompaniment to your homemade, Middle Eastern spiced chicken and rice bowls. Rich with hypnotic rhythms, vibrant melodies, and vintage vibes, this music will transport you to the streets of Istanbul, enhancing the aromatic spices and savory tastes of your meal. Dive into this immersive sensory experience, where the fusion of modern psychedelia and traditional Turkish influences pairs perfectly with the comforting, bold flavors of Middle Eastern cuisine.