Buttery turmeric rice topped with spiced chicken and drizzled with tangy garlic white sauce and some fiery hot sauce! A delicious and complete meal with carbs, protein, and vegetables all in one bowl!
Halal Cart is a street food cart that is popular in NYC, and one of the things they’re known for is their chicken over rice. It’s tender and juicy chicken that’s marinated with lots of spices, served over a plate of fragrant yellow rice, and a side of salad!
That combo alone seems appetizing, but it doesn’t stop there; the plate is drizzled with a delicious tangy white sauce, that you just cannot get enough of, and some hot sauce for the extra kick of flavor!
With just some basic pantry ingredients and spices, you can easily make this scrumptious meal at home in less than an hour!
The chicken
The chicken is the main component of this recipe! Many like to use chicken thighs but any kind of boneless and skinless chicken will do. I like to cut it into smaller pieces before marinating and cooking. This saves me time from having to cut it after it’s cooked and makes it easier to plate and serve. You can also switch out the chicken for gyro or beef if you prefer.
The sauces
The white sauce is iconic and very versatile! I pair it with all kinds of meals and it never disappoints. It’s the kind of sauce to prep and keep at all times, just like other condiments. I drizzle it over all kinds of chicken and rice, wraps, bowls, literally everything! Made with just mayo, yogurt, garlic, black pepper, and lemon juice, this sauce is absolutely delicious! For the red sauce, I love to use sriracha. I prefer it over the red sauce the meal comes with. You can use whatever hot sauce you like.
The salad
The salad has lots of variations. I like to keep it simple and use just cucumbers and lettuce. Toss in some chopped tomatoes if you like and serve the bowl with pita chips too for extra crunch!
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Halal Cart Style Chicken and Rice
Ingredients
For the Chicken:
- 1.5 lb boneless & skinless chicken breasts or thighs cut into pieces
- 3-4 tbsp oil
- 3 tbsp yogurt
- 1.5 tbsp lemon juice
- 1.5 tsp chili powder
- 1.5 tsp coriander powder
- 1.5 tsp salt or to taste
- 1.5 tsp paprika
- 1 tsp cumin powder
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp turmeric
For the Rice:
- 2 cup rice
- 2 tbsp ghee or unsalted butter
- 3 cups chicken broth, vegetable broth, or water
- 2 tsp salt or to taste
- 1 tsp cumin powder
- 1/2 tsp turmeric
For the White Sauce:
- 1/4 cup yogurt
- 1/4 tbsp mayo
- 1 tsp lemon juice
- 1 tsp black pepper
- 2 tsp minced garlic (2 small garlic cloves)
Other:
- Lettuce – chopped
- Cucumbers – diced
- Sriracha or your choice of hot sauce
Instructions
- Marinate the chicken with the ingredients listed in that category and let it rest for 15 minutes. For more flavor, let it sit longer or overnight.
- While that sits, wash the rice with water until the water runs clear. Then soak the rice in clean water for 15 minutes.
- In the meantime, prepare the white sauce by mixing all of the ingredients listed in that category. I recommend adding everything to a food processor and pulsing together. This will ensure all of the garlic is blended and you aren't left with bits of garlic pieces. It also creates a creamy and smooth consistency. If you prefer to make it thinner, add a teaspoon of water at a time until it reaches your desired consistency. Taste and adjust as desired, then refrigerate until ready to use.
- To cook the chicken, heat some oil in a pan, add the chicken, and cook on medium-low heat until it's fully cooked through. Flip the chicken as needed to ensure that it cooks on all sides.
- For the rice, melt the butter/ghee in a pot over low heat. Add the rice along with the spices and salt and toast for a few minutes until fragrant. Then add the water or broth and bring to a boil. Once it starts to boil, cover the pot, reduce the heat to a simmer, and let it cook for about 10 minutes or until the liquid has fully absorbed and the rice is tender and cooked through.
- Now that everything is ready, put it all together. Add a layer of rice to a plate and top one half of it with the chicken and the other half with the salad. Drizzle with the white sauce and your choice of hot sauce and enjoy!
