New York-Style Chicken & Golden Rice with Creamy White Sauce

1. Marinate the Chicken

Start by blending the lemon juice, oregano, coriander, garlic, and olive oil together until smooth. Season the boneless, skinless chicken thighs with kosher salt and freshly ground black pepper, then place them in a zipper-lock bag. Pour the marinade over the chicken, ensuring each piece is well-coated. Let the chicken marinate in the refrigerator for at least 1 hour and up to 4 hours. This marinating process infuses the chicken with deep, vibrant flavors.

2. Cook the Chicken

After marinating, remove the chicken from the fridge and pat each piece dry with paper towels. Season them again lightly with salt and pepper. Heat a tablespoon of vegetable oil in a cast iron or stainless-steel skillet over medium-high heat until shimmering. Add the chicken thighs and sear them for about 4 minutes on one side until they are lightly browned. Flip and cook the other side for about 6 minutes, or until an instant-read thermometer registers 165°F. Searing at this high temperature locks in the juices and gives the chicken a delightful crust.

3. Chop the Chicken

Once the chicken is cooked, transfer it to a cutting board to cool slightly for about 5 minutes. Using a chef’s knife, chop the chicken into bite-sized pieces. Place the chopped chicken in a medium bowl, cover with plastic wrap, and refrigerate until you’re ready to assemble the dish.

4. Cook the Rice

In a large Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the turmeric and cumin, stirring until fragrant, about 1 minute. Add the rice and toast it, stirring frequently, for about 4 minutes until it’s lightly golden. Pour in the chicken broth, season with salt and pepper, and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let the rice rest for another 15 minutes, covered. This toasting and simmering technique enhances the flavor and texture of the rice, making it fluffy and aromatic.

5. Prepare the Sauce

In a small bowl, whisk together the mayonnaise, Greek yogurt, sugar, white vinegar, lemon juice, and chopped parsley. Season with kosher salt and freshly ground black pepper to taste. This creamy white sauce adds a perfect tangy balance to the savory chicken and rice.

6. Serve

When you’re ready to serve, reheat the chopped chicken in a skillet over medium heat until warmed through. Divide the aromatic golden rice among four plates and top each with a generous portion of chicken. Arrange shredded iceberg lettuce and tomato wedges alongside. Add strips of warm, buttered pita bread to each plate. Drizzle the creamy white sauce over the chicken and serve with a side of harissa-style hot sauce for those who enjoy a spicy kick. Serve immediately and enjoy the delightful combination of flavors and textures.