I eat this about once a week, purchased from a halal cart on the sidewalk in front of school. We don't have many choices in our neighborhood for a quick bite, and this meal checks in at 5 bucks and is relatively healthy (chicken, rice, not greasy). I thought this meal would be quick at home and maybe even more tasty. I added more broccoli than the man at the cart seems ever willing to give me and added the peppers for flavor. On the street, vegetables are 99 percent iceberg lettuce and a slice of tomato. I omitted those, working only with what I had on hand, but add those too if you wish. I can only imagine that I missed a spice in my home made street meat, but that said, I think the cumin and paprika approximated the street experience.
For two plates, plus lunch leftovers:
- 1-1/2 cups rice with added sweet Hungarian paprika for color cooked in the rice cooker
- 1 cup frozen peas into the rice cooker
- 1-1/2 lbs boneless chicken thighs.
- as much broccoli as you like
- 1 onion -sliced
- 1 Italian red pepper -diced
- 1 hot pepper, any kind -diced
- oil, your choice
- paprika
- cumin
- salt and pepper
- optional hot sauce
- optional yogurt or sour cream
Cook your rice as you wish. I added the frozen peas to the rice because my cooker is big enough to accommodate cooking both at the same time. Also, the cooker keeps the finished rice done while I am waiting on the chicken.
Chop up the chicken. I put the chicken in a cast iron skillet and into the oven at 325 degrees with some olive oil, paprika, cumin, salt and pepper. I cooked it for about 1/2 hour and pulled it out of the oven (watch the hot handle!) to drain off the fat. I threw into the skillet the sliced onion, chopped peppers, and broccoli florets along with some more paprika, stirred it up and placed it back in the oven for about another 1/2 hour.
Serve the rice and chicken together. I add lots o hot sauce. You could also eat the meat and vegetables alone in a pita.