Halal Cart Chicken and Rice
Inspired by NYC, this halal cart chicken and rice recipe is packed with so many great flavors. The chicken is seasoned with warm spices and served on yellow rice with a tasty white sauce.
Servings: 6 servings
Calories: 586kcal
Ingredients
Chicken
- 2 lbs boneless skinless chicken thighs
- 1 lemon juice of
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 ½ tsp paprika
- 1 tsp coriander
- 1 tsp cumin
- ½ tsp all spice
- kosher salt
Yellow Rice
- 1 tbsp olive oil
- 1 small onion chopped
- 1 ½ cup basmati rice rinsed
- ½ tsp turmeric
- ½ tsp cumin
- kosher salt
White Sauce
- ½ cup mayonnaise
- ⅓ cup whole milk yogurt
- 1 clove garlic minced
- 1 tsp vinegar
- ½ tsp granulated sugar
- kosher salt
Salad
- 1 head romaine lettuce chopped
- 2 roma tomatoes chopped
Instructions
Chicken
- Cut the chicken thighs into bite size pieces and place them in a bowl. Add the lemon juice, olive oil, garlic, paprika, coriander and cumin. Season with 1 teaspoon kosher salt.
- Toss the chicken to make sure all pieces are coated with the marinade. Cover with a plastic wrap and marinate for at least 1 hour up to 6 hours in the fridge.
- Once you're ready to cook, heat a cast iron skillet over medium high heat and sear the chicken for about 5 to 8 minutes, until it's fully cooked. The chicken pieces will have caramelized edges which adds a lot of flavor.
Yellow Rice
- While the chicken is marinating, make the yellow rice. Heat the olive oil in a pan over medium high heat. Saute the onion for 5 minutes until translucent. Add in the rinsed rice followed by the turmeric, cumin and 1 teaspoon kosher salt.
- Add in 3 cups of water and bring it to a simmer. Lower the heat to medium and cover with a lid. Cook for 20 minutes until the rice is tender. Turn the heat off, let it sit for 10 minutes then uncover and fluff the rice using a fork.
White sauce
- In a small bowl mix the mayonnaise with the yogurt, garlic, vinegar, sugar and ½ teaspoon kosher salt. Set aside until you're ready to assemble.
Assemble
- Divide the lettuce and tomatoes among the plates. Add some yellow rice to each plate and top it with the seared halal cart chicken. Finish with a generous drizzle of the white sauce. Serve immediately.
Video
Notes
- Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the microwave or in a pan over medium heat for 15 minutes.
- You can use boneless skinless chicken breast instead of chicken thighs.
- You can marinate the chicken, make the yellow rice and the white sauce up to a day in advance.
Nutrition
Calories: 586kcal | Carbohydrates: 46g | Protein: 35g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 274mg | Potassium: 832mg | Fiber: 4g | Sugar: 4g | Vitamin A: 9580IU | Vitamin C: 18mg | Calcium: 100mg | Iron: 3mg