Description

Homemade Halal Cart Chicken & Rice is a flavorful New York street food-style dish featuring tender, marinated chicken thighs seared to perfection and served over fragrant yellow basmati rice infused with turmeric and warm spices. Accompanied by a creamy garlicky white sauce and a fresh chopped salad, this recipe brings a delicious and balanced meal perfect for any occasion.

Ingredients

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For the Chicken

2 pounds boneless, skinless chicken thighs, cut into 1-2 inch pieces
4 tablespoons olive oil, divided
1 tablespoon white vinegar
6 garlic cloves, minced
1 1/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon ground cumin
2 teaspoons onion powder

For the Yellow Rice

2 cups long grain basmati rice, washed and drained
3 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon salt
1 cinnamon stick
3 cardamom pods
3 cups chicken broth

For the White Sauce

1/4 cup mayonnaise
1 cup yogurt
1 tablespoon white vinegar
1 small garlic clove, minced
1/4 teaspoon salt, plus more to taste
1/8 teaspoon black pepper, plus more to taste

To Serve

hot sauce, any brand
1/2 head iceberg lettuce, chopped
2 Persian cucumbers, chopped
1 tomato, chopped
1/4 red onion, chopped
2 tablespoons olive oil
1 lemon, juiced
salt and pepper to taste

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Instructions

Marinate the Chicken: Place the cut chicken thigh pieces in a medium bowl. Add 2 tablespoons olive oil, white vinegar, minced garlic, salt, black pepper, ground coriander, paprika, ground cumin, and onion powder. Mix well to coat all pieces. Cover and let marinate for at least 30 minutes, preferably 4 hours or overnight in the fridge for deeper flavor.
Cook the Chicken: Heat the remaining 2 tablespoons of olive oil in a medium skillet over medium-high heat. When hot, add the seasoned chicken pieces in a single layer, making sure not to overcrowd the pan. You may need to cook in batches. Let cook undisturbed for 4-5 minutes to sear, then flip and stir to cook for another 3-4 minutes until golden brown and fully cooked. Remove and set aside.
Prepare the Yellow Rice: In a medium pot, heat 3 tablespoons olive oil over medium heat. Add turmeric, salt, cinnamon stick, and cardamom pods, cooking for 20 seconds to release their aroma. Add the washed basmati rice and stir until each grain is coated with the spices. Pour in chicken broth and bring to a boil. Cover tightly, reduce heat to low, and cook undisturbed for 20 minutes. Once done, fluff with a fork and set aside.
Make the White Sauce: In a small bowl, combine mayonnaise, yogurt, white vinegar, minced garlic, salt, and black pepper. Whisk well until smooth. Adjust seasoning as desired.
Prepare the Salad: Mix chopped iceberg lettuce, Persian cucumbers, tomato, and red onion in a bowl. Dress with olive oil, lemon juice, salt, and pepper to taste. Toss to combine.
Assemble and Serve: Plate the yellow rice, top with the cooked chicken, add a portion of the chopped salad alongside, then drizzle generously with the white sauce. Add hot sauce on the side or drizzle over as preferred. Enjoy immediately.

Notes

For best results, marinate the chicken for at least 4 hours or overnight to maximize flavor.
Ensure the skillet is hot before adding chicken and avoid overcrowding to achieve a proper sear and caramelization on each piece.
Any hot sauce can be used, but Sriracha is a favorite for this recipe.
Starting the rice first and then cooking the chicken simultaneously is a good time management tip.

Nutrition

Serving Size: 1 serving
Calories: 663
Sugar: 3g
Sodium: 1623mg
Fat: 32g
Saturated Fat: 6g
Unsaturated Fat: 23g
Trans Fat: 0.04g
Carbohydrates: 56g
Fiber: 2g
Protein: 36g
Cholesterol: 155mg