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

    clock-icon135 minutes
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    Pixicook editorial team

    A delightful dish inspired by New York street food, featuring marinated chicken thighs, golden rice, and a tangy white sauce.

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

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    serves
    4 peoplechevron
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    4 peoplechevron

    Lemon Juice, freshly squeezed

    tablespoons

    Substitute chevron-down

    Fresh Oregano, chopped

    tablespoons

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    Ground Coriander Seed

    teaspoons

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    Garlic Clove, roughly chopped

    tablespoons

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    Light Olive Oil

    cups

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Boneless, Skinless Chicken Thighs, trimmed of excess fat

    0 lb

    Substitute chevron-down

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Turmeric

    teaspoons

    Substitute chevron-down

    Ground Cumin

    teaspoons

    Substitute chevron-down

    Basmati Rice

    cups

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    Mayonnaise

    cups

    Substitute chevron-down

    Greek Yogurt

    cups

    Substitute chevron-down

    Sugar

    tablespoons

    Substitute chevron-down

    White Vinegar

    tablespoons

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    Lemon Juice, freshly squeezed

    teaspoons

    Substitute chevron-down

    Flat Leaf Parsley, chopped

    cups

    Substitute chevron-down

    Iceberg Lettuce, shredded

    head

    Substitute chevron-down

    Large Tomato, cut into wedges

    each

    Substitute chevron-down

    Fluffy Pocketless Pita Bread, brushed in butter, lightly toasted, and cut into 1×3-inch strips

    to taste

    Substitute chevron-down

    Harissa-style Hot Sauce

    to taste

    Substitute chevron-down

    How to Make 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.

    Pitfalls and tips

    Marinate the Chicken

    Use high-quality spices and give your chicken ample time to marinate . at least 2 hours, or overnight for better flavor infusion and tenderization.

    The Rice

    Toast the rice with turmeric and cumin before adding liquid for nutty flavor and golden color. Cook it in a flavorful broth for additional depth.

    Balanced White Sauce

    Create a sauce with a balance of tangy and creamy using good quality mayo, adjusted with lemon juice or vinegar, garlic, and a pinch of sugar.

    Proper Seasoning

    Season each component, including the chicken, rice, and sauce, with salt to taste to avoid flat flavors.

    Chicken Thighs Over Breasts

    Choose boneless, skinless chicken thighs for more flavor and juiciness; they're more forgiving than breasts and stay moist.


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