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Albertsons Test

Albertsons Test

Albertsons test recipe
Print Recipe

Equipment

  • A Really Big Spoon

Ingredients
  

  • Strawberries Prepackaged
  • Arrowhead 100% Mountain Spring Water
  • Signature SELECT Drinking Water
  • Lucerne Eggs Large Grade AA Family Pack
  • Aquafina Purified Drinking Water
  • DASANI Purified Water
  • Diet Coke Soda Pop Cola 12 Count
  • Ground Beef 93% Lean 7% Fat
  • Oranges Navel Large
  • Lucerne Milk Whole 1 Gallon
  • Mandarins Clementine Prepacked Bag
  • Lucerne Half & Half Ultra-Pasteurized Grade A
  • Challenge Butter Salter 

Instructions
 

  • Mix everything together and enjoy!

Halal Cart Chicken Over Rice

Image of chicken over rice recipe in finished state

Halal Cart Chicken Over Rice

The best meat on the street!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 2 hours 15 minutes
Servings 4 people

Ingredients
  

For the chicken

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon oregano
  • 1/2 teaspoon ground coriander
  • 3 cloves garlic
  • 1/4 cup olive oil
  • salt and pepper
  • 2 pounds boneless skinless chicken thighs
  • 1 tablespoon canola oil

For the rice

  • 2 tablespoons unsalted butter
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cumin
  • 1 1/2 cups Basmati rice
  • 2 1/2 cups chicken broth
  • salt and pepper

For the sauce

  • 1/2 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 1 tablespoon sugar
  • 2 tablespoons white vinegar
  • 1 teaspoon lemon juice
  • 1/4 cup finely chopped fresh parsley
  • salt and pepper

To serve

  • 1 head iceberg lettuce
  • 1 tomato
  • pita bread
  • Harissa style hot sauce

Instructions
 

For the chicken

  • Prepare the marinade by blending lemon juice, oregano, coriander, garlic, olive oil, salt, and black pepper in a blender until smooth. Place the chicken in a zip-lock bag and add half of the marinade. Marinate in the refrigerator for 1-4 hours, turning occasionally.
  • Remove the chicken from the bag, pat it dry, and season with salt and pepper. Heat oil in a skillet and cook the chicken until lightly browned on both sides and cooked through.
  • Roughly chop the chicken and mix it with the remaining marinade. Refrigerate while cooking rice and sauce.

For the rice

  • In a Dutch oven, melt butter and add turmeric, cumin, and rice. Cook until lightly toasted, add chicken broth, and season to taste with salt and pepper. Cook covered until rice is tender.

For the sauce

  • Prepare the white sauce by whisking mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, salt, and black pepper in a small bowl.

To serve

  • Reheat the chicken in the skillet and serve on top of the rice. Top with the white sauce and hot sauce. Serve with lettuce, tomato, and toasted pita bread.