So everytime im im Manhattan, I try the delicious chicken and rice from as many different halal vendors as I can to see If i can really grasp the flavor of everything to reenact it when I am at home here in Florida and not in close distance to a chicken and rice vendor or some type of food near that.
That being said, what ive come up with for the chicken is using boneless. skinless breasts and grill them over a charcoal grill with a dry rub of coriander, cumin, salt, and pepper and coat them with a little canola prior to throwing them on the grill...im stuck there, i dont know what else I could put on it to complete the flavor to a more chicken and rice-esque flavor...any help there?
The white sauce, told to me directly by one the guys working at the 53rd and 6th vendor he said was something along the lines of ricotta cheese, sour cream, tahini paste, and mayo. Sort of seems like they just combined everything white and creamy they could think of, but I have yet to try that combo, any suggestions or comments concerning that?
As for the red sauce, I just use the "Chili Garlic Sauce" (the small 8 oz. jar with the infamous green cap), and it works as a great substitute for whatever they use, which i have yet to find out...dont need too much help with that, the chili garlic sauce works fine.
Lastly, for the rice, I use indian Basmati loose rice, and flavor it with turmeric (to give it that trademark yellow color), cumin, indian chili powder, and salt, but still tastes like its missing something, but for the most part its serves as a legitimate sub, but i could still use some pointers....any help with that?
Feel free to post any other comments or variations youve used to recreate chicken and rice or if you've ever inquired as to what ingredients they use at any of the vendors...