Chicken and Yellow Rice and White Sauce
Widely recognized as NYC's number one best street food. I made Ethan Cheblowski's take on it.
My humble addition was to debone and deskin the chicken thighs myself and then pressure cook the bones and skin hard to make the stock for the rice, and then coat the skin and bone remnants in chicken bullion powder and crisp them up under the broiler. If you can resist snacking on it, these little "chicken bacon bits" make an excellent addition to the rice.
