It’s as NYC as it gets.
The radiant glow of an unpretentious street cart on an otherwise dark street drew us in.
Our stomachs famished from a night of dancing, we devoured the plate of saucy chicken and golden rice.
Simply Recipes / Karishma Pradhan
After leaving New York, I was eager to create a recipe to enjoy the iconic flavors at home.
Now, 40+ years later, they’re a cultural icon.
However, aGrub Street oral historyfound several sources pointing toTrini Paki Boysas the first to enter the competition.
Simply Recipes / Karishma Pradhan
He is from Pakistan and I am from Trinidad.
We knew the cuisines would go together, his rice with my curry chicken.
When my husband and I came to the city, there were no halal carts.
Simply Recipes / Karishma Pradhan
We decided to do our own."
Whatever the origins, the resulting dish is intensely flavorful and deeply satisfying.
Note:After some deeper research, seems as if Trini Paki Boys has closed.
Simply Recipes / Karishma Pradhan
Add the chicken and toss to coat.
Cover with plastic wrap, and refrigerate for 1 to 4 hours.
Meanwhile, prepare the rice.
Simply Recipes / Karishma Pradhan
Transfer rice to a medium bowl, and add enough cold water to submerge the grains completely.
Soak for at least 30 minutes up to 4 hours.
Add 1 to 3 tablespoons of water, as needed, until the sauce is drizzleable but not watery.
Simply Recipes / Karishma Pradhan
Taste, and adjust for salt as needed.
The sauce should taste creamy, slightly tangy, and well-seasoned.
Optionally, add in sugar if necessary to balance the flavors.
Simply Recipes / Karishma Pradhan
Drain the rice through a sieve and set aside until ready to cook.
Set a large sauce pot over medium heat and melt butter with cardamom.
Saute the diced shallots for 5 to 6 minutes until mostly softened.
Simply Recipes / Karishma Pradhan
Stir in turmeric and saute for 1 minute until the mixture turns bright yellow.
Add the rice, chicken stock, and salt, and bring to a boil.
Cover the pot, reduce heat to low, and cook for 20 minutes.
Simply Recipes / Karishma Pradhan
Tip
Electric burners retain heat much longer, which can scorch the rice.
To prevent this, pre-heat a separate burner to low heat as the rice boils.
Turn the heat off, then let the rice sit for 10 minutes, covered.
Simply Recipes / Karishma Pradhan
Add 1 tablespoon oil to a large cast-iron skillet or saute pan set over medium heat.
Flip the chicken, and cook on the other side for 5 to 6 minutes until fully cooked.
Transfer to a plate or cutting board and let rest for 5 minutes.
Simply Recipes / Karishma Pradhan
Repeat with the remaining batches.
Once rested, cut the chicken into 1/3-inch to 1/2-inch strips.
Serve with warm pita.
Leftover rice can be stored in an airtight container in the fridge for 3 to 4 days.
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