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How to Make Halal Cart Chicken and Rice - A Step-by-Step Guide

Halal cart chicken and rice is a popular street food dish that has gained a cult-like following in cities like New York and beyond. This dish is a delicious and flavorful combination of seasoned, tender chicken, aromatic rice, and a tangy white sauce that keeps people coming back for more. It's a dish that's perfect for lunch, dinner, or anytime you're craving a satisfying and filling meal.

One of the things that makes halal cart chicken and rice so special is the bold blend of spices...

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Ingredients

  • ¼ cup light olive oil
  • 2 tablespoons lemon juice
  • 1 ½ tablespoons coarsely chopped garlic
  • 1 tablespoon chopped fresh oregano
  • ½ teaspoon ground coriander
  • kosher salt and ground black pepper to taste
  • 2 pounds boneless chicken thighs, trimmed of excess fat
  • 1 cup Greek yogurt
  • 1 tablespoon sriracha sauce, or more to taste
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cumin
  • 1 ½ cups long-grain rice
  • 2 ½ cups chicken broth

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Additional Time: 3 hrs 20 mins
  • Total Time: 4 hrs 15 mins
  • Servings: 8

  • Make chicken: Combine olive oil, lemon juice, garlic, oregano, and coriander in a blender; blend until smooth. Season with salt and pepper.
  • Place chicken thighs in a resealable plastic bag; pour in blended marinade and seal. Refrigerate for 3 to 4 hours.
  • Make yogurt sauce: Whisk yogurt, sriracha sauce, garlic, salt, and pepper together in a bowl. Refrigerate for 1 hour.
  • Preheat a skillet over medium-high heat.
  • Remove chicken from marinade and pat dry with paper towels. Cook skin-side down in the hot skillet until well browned, 4 to 5 minutes. Flip and cook until no longer pink in the center, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Let chicken rest for 5 to 10 minutes, then chop into chunks.
  • Make rice: Melt butter in a large Dutch oven over medium heat. Add turmeric and cumin; cook and stir until fragrant. Add rice and stir to coat. Cook, stirring frequently, until toasted, about 4 minutes. Pour in chicken broth and season with salt and pepper. Bring to a boil; reduce heat, cover, and cook until broth is absorbed, about 15 minutes.
  • Remove Dutch oven from heat and let stand, covered, for 15 minutes.
  • Divide rice and chicken among serving bowls. Drizzle yogurt sauce on top.

    • Nutrition

    410 cal.

    • Total Fat: 21g
    • Saturated Fat: 6g
    • Cholesterol: 85mg
    • Sodium: 577mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 24g
    • Vitamin C: 3mg
    • Calcium: 26mg
    • Iron: 3mg
    • Potassium: 233mg

    Categories

    Rice recipes