Chicken and Beef Cart Bowl

Chicken and Beef Cart Bowl

Ingredient for the chicken and beef: 

  • ¼ cup olive oil 
  • 2 tablespoons plain yogurt 
  • 2 tablespoons fresh lemon juice 
  • 3 cloves garlic, minced 
  • 1 teaspoon dried oregano 
  • ½ teaspoon ground coriander 
  • ½ teaspoon ground cumin 
  • ½ teaspoon turmeric 
  • 1 pound Crescent Foods Boneless Skinless Breast Fillets, cubed 
  • 1 pound Crescent Foods Ribeye or Strip Loin Steak, cubed and excess fat removed 
  • Kosher salt 

Ingredients for the rice:

  • 2 tablespoons olive oil 
  • 1 small onion, minced 
  • ½ teaspoon turmeric 
  • ¼ teaspoon ground cumin 
  • 1 ½ cups basmati rice 
  • 2 ¼ cups chicken broth 
  • Kosher salt 

Ingredients for the white sauce: 

  • ½ cup mayo 
  • ½ cup plain Greek yogurt 
  • 1.5 tablespoons white vinegar 
  • 1 teaspoon lemon juice 
  • Kosher salt 
  • Pinch sugar 

Ingredients for serving: 

  • Good quality store-bought Chana Masala 
  • Shredded iceberg lettuce 
  • Sliced tomato 
  • Pita or Naan 
  • Sriracha or Harissa 

 Method for the chicken and beef: 

  1. Combine olive oil, yogurt, lemon juice, garlic, and spices in a medium mixing bowl.  Season generously with Kosher salt.  Divide marinade between two bowls.  Add chicken to one bowl and steak to the other bowl, and toss to coat.  Marinate in the refrigerator for approximately 4 hours.   
  2. Heat a drizzle of canola or olive oil in a skillet over high heat.  Add chicken and cook until just cooked through, stirring occasionally.  Remove chicken and reserve.  Add another drizzle of oil to the skillet and add steak, cooking to desired doneness.   

Method for the rice: 

  1. Heat oil in a medium pot over medium heat.  Add onion and cook for about 3-4 minutes, stirring occasionally, until starting to soften.  Add spices and cook for 1 minutes, stirring frequently.  Add rice and cook, stirring frequently, until rice is slightly toasted, about 3 minutes.  Add chicken broth, season with salt, and raise heat to bring mixture to a boil.  Cover, reduce heat to a simmer, and cook undisturbed for 15 minutes.  Remove lid and fluff rice with a fork.   

Method for the white sauce: 

  1. Combine all ingredients (except for the sugar) in a small bowl and season with salt.   

Method for serving: 

  1. Divide rice among bowls. Top with heated chana masala and the chicken and beef mixture.  Garnish with lettuce and tomato, and drizzle with hot sauce and white sauce.   

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