NYC Style Chicken & Rice
NYC Chicken & Rice with Homemade Garlic Naan
Harissa–sazon spiced chicken, turmeric tomato rice, soft garlic naan, and a creamy white sauce — a KevEats spin on classic NYC chicken and rice, built to hit around 650 calories or less per plate.
Macros (per plate – approx.)
Estimates include ~5 oz cooked chicken, ~¾ cup turmeric tomato rice, 1 garlic naan, salad, and a moderate drizzle of white sauce.
Ingredients
Harissa–Sazon Chicken
- 1½–2 lb boneless skinless chicken thighs or thighs + breasts, cut into 1-inch pieces
- ¾ cup plain Greek yogurt (2% or whole)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tsp harissa paste or harissa seasoning
- 1 packet sazon seasoning (about 1 tbsp)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander (optional but nice)
- ½ tsp ground turmeric
- Juice of ½ lemon
- 1–1½ tsp kosher salt, plus black pepper to taste
Turmeric Tomato Rice
- 1½ cups basmati rice, rinsed well
- 1 tbsp butter or olive oil
- ½ small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp ground turmeric
- ½ tsp ground cumin
- 1 tsp harissa paste or seasoning
- ½ packet sazon seasoning
- 3 cups low-sodium chicken broth (or water + bouillon)
- ½–1 tsp kosher salt, to taste
2-Ingredient Garlic Naan
- 1 cup self-rising flour
- 1 cup plain Greek yogurt (whole or 2%)
- 1–2 tsp olive oil (for cooking)
- 2 tbsp butter, melted
- 2–3 cloves garlic, very finely minced
- 1–2 tbsp chopped cilantro or parsley
White Sauce & Salad
- ¾ cup plain Greek yogurt
- ¼ cup mayo (or more yogurt for lighter)
- 1–2 tsp lemon juice or red wine vinegar
- ½–1 tsp sugar or honey (to taste)
- ½ tsp garlic powder
- ½ tsp onion powder
- Pinch dried dill or oregano (optional)
- Salt and pepper, to taste
- Chopped romaine or mixed greens
- Diced cucumber and tomato
- Pickled red onions (optional but very good)
- Hot sauce or extra harissa, for serving
Instructions
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Marinate the chicken
In a large bowl, whisk together the Greek yogurt, olive oil, garlic, harissa, sazon packet, cumin, smoked paprika, coriander, turmeric, lemon juice, salt, and black pepper. Add the chicken pieces and toss until every piece is well coated. Cover and marinate for at least 30 minutes (up to overnight in the fridge for deeper flavor).
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Start the naan dough
In a mixing bowl, combine flour, instant yeast, sugar, and salt. Stir in warm water, yogurt, and olive oil until a soft dough forms. Knead on a lightly floured surface for 3–4 minutes, until smooth and slightly tacky. Place in a lightly oiled bowl, cover, and let rise in a warm spot while you make the rice and cook the chicken (about 45–60 minutes).
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Cook the turmeric tomato rice
Rinse the basmati rice until the water runs mostly clear. In a medium pot, heat butter or olive oil over medium heat. Sauté the onion for 2–3 minutes until translucent, then add garlic and cook 30 seconds more. Stir in the tomato paste, turmeric, cumin, harissa, and sazon; cook 1–2 minutes until fragrant and slightly darkened. Add the rinsed rice and toast for 1 minute, stirring to coat. Pour in the broth, add salt, and bring to a simmer. Reduce heat to low, cover, and cook for 15–18 minutes, or until rice is tender. Turn off heat and let steam with the lid on for 5–10 minutes, then fluff with a fork.
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Cook the chicken
Heat a large skillet or grill pan over medium-high heat. Add a light drizzle of oil, then cook the marinated chicken in a single layer, working in batches if needed. Sear until deeply golden in spots and cooked through (internal temp 165°F), about 6–8 minutes total depending on piece size. Let rest a few minutes, then chop into bite-size pieces if desired.
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Make the white sauce
In a small bowl, whisk together Greek yogurt, mayo, lemon juice or vinegar, sugar or honey, garlic powder, onion powder, and dried herbs if using. Season with salt and pepper to taste. Thin with a splash of water or milk as needed to reach a drizzleable consistency. Chill until ready to serve.
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Shape and cook the garlic naan
Stir the melted butter, minced garlic, and chopped herbs together in a small bowl. Punch down the risen naan dough and divide into 6–8 equal pieces (smaller pieces keep the macros friendlier per plate). Roll each piece into an oval or tear-drop shape about ¼-inch thick. Heat a cast-iron or heavy skillet over medium-high heat. Lightly brush with oil and cook each naan 1–2 minutes per side, until puffed with golden brown spots. Brush the hot naan with the garlic-herb butter as they come off the pan.
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Toss the salad
In a bowl, combine chopped romaine, cucumber, tomato, and pickled red onion if using. Season lightly with salt and a splash of lemon juice or vinegar.
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Assemble the plates
On each plate, add a scoop of turmeric tomato rice (~¾ cup), a generous portion of the harissa–sazon chicken (~5 oz cooked), a piece of garlic naan, and a handful of salad. Drizzle the chicken and rice with white sauce and finish with hot sauce or extra harissa to taste. Adjust portions slightly to align with your ~650 kcal target per plate.
macro note: To keep plates closer to ~600–650 kcal, keep naan portions on the smaller side, use a modest drizzle of white sauce, and stick to about ¾ cup cooked rice per serving. For higher protein, add a bit more chicken and scale back rice slightly.
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