Description
This Homemade Halal Cart Chicken & Rice recipe recreates the iconic New York street food experience at home. Tender, marinated chicken thighs are seared to golden perfection and served over fragrant, spiced yellow basmati rice. Accompanied by a refreshing chopped salad and tangy white sauce, this dish balances bold spices with fresh flavors, making it a satisfying and flavorful meal for any occasion.
Ingredients
Units
Scale
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
Instructions
- Marinate the Chicken: Place the cut chicken thighs in a medium bowl. Add 2 tablespoons olive oil, white vinegar, minced garlic, salt, pepper, ground coriander, paprika, cumin, and onion powder. Mix thoroughly to coat the chicken. Cover and refrigerate for at least 30 minutes or preferably overnight to allow flavors to meld.
- Cook the Rice: In a medium pot, heat 3 tablespoons olive oil over medium heat. Add turmeric, salt, cinnamon stick, and cardamom pods; cook for 20 seconds to release aroma. Add the washed basmati rice and stir to coat the grains with the spices. Pour in chicken broth and bring to a boil. Cover with a tight-fitting lid, reduce heat to low, and cook undisturbed for 20 minutes. Once done, fluff rice gently with a fork and set aside.
- Sear the Chicken: While the rice is cooking, heat the remaining 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the marinated chicken pieces, avoiding crowding. Sear the chicken undisturbed for 4-5 minutes until golden brown, then flip and cook for another 3-4 minutes until fully cooked and no longer pink inside. Remove from heat and set aside.
- Prepare the White Sauce: In a small bowl, whisk together mayonnaise, yogurt, white vinegar, minced garlic, salt, and pepper until smooth. Adjust seasoning to taste.
- Make the Salad: Combine chopped iceberg lettuce, Persian cucumbers, tomato, and red onion in a bowl. Dress with olive oil, lemon juice, salt, and pepper; toss to combine.
- Plate and Serve: On each plate, spread a serving of yellow rice, top with the seared chicken, and add a helping of salad. Drizzle with the white sauce and your preferred hot sauce. Serve immediately for best flavor.
Notes
- For best flavor, marinate the chicken for 4 hours or overnight.
- Sear the chicken in batches on high heat to ensure a caramelized crust and avoid overcrowding the pan.
- Any hot sauce works well, but Sriracha is a popular choice for its balance of heat and flavor.
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
