Description
Experience the rich and vibrant flavors of Halal Cart Style Chicken and Rice, a classic street food favorite made with marinated chicken thighs, fragrant yellow rice, and a creamy white sauce. This dish features tender, spiced chicken cooked to perfection, served with fresh tomatoes, crisp iceberg lettuce, and warm pita bread, all drizzled with a tangy yogurt-based sauce and a touch of sriracha for heat. Perfect for a satisfying meal that brings the best of Middle Eastern street food to your table.
Ingredients
Chicken Marinade
- 1½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons fresh lemon juice
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (optional)
- 1¼ teaspoons fine sea salt
Rice
- 2 tablespoons unsalted butter
- ½ teaspoon ground turmeric
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin (optional)
- 1½ cups basmati rice, rinsed and drained well
- 2¼ cups water
- 1 chicken bouillon cube
- ½ teaspoon fine sea salt (or to taste)
White Sauce
- ½ cup plain whole milk yogurt
- ½ cup mayonnaise
- 1 small garlic clove, grated
- 1 to 2 tablespoons fresh lemon juice
- ¼ teaspoon granulated sugar
- ¼ teaspoon ground black pepper
- ½ teaspoon fine sea salt
Toppings
- 2 to 3 medium tomatoes (about 1 pound), cored, seeded, and diced
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ½ head iceberg lettuce, chopped
Additional
- 2 tablespoons vegetable or avocado oil (for cooking)
- Sriracha or any hot sauce, for drizzling
- Warm pita, cut into quarters
Instructions
- Marinate the Chicken: In a large bowl or zip-top bag, combine the chicken pieces with lemon juice, smoked paprika, cumin, coriander, turmeric, oregano, black pepper, cinnamon, cayenne pepper if using, and salt. Mix well until the chicken is evenly coated. Marinate for at least 20 minutes, or cover and refrigerate up to 24 hours for deeper flavor.
- Prepare the Yellow Rice: Melt the unsalted butter in a medium saucepan over medium heat. Add turmeric, onion powder, garlic powder, and cumin if using, stirring for about 30 seconds to release the spices’ aromas. Add the rinsed basmati rice and stir for 1 minute to coat all grains with the spiced butter.
- Cook the Rice: Pour in the water along with the chicken bouillon cube and salt. Stir to dissolve the bouillon and bring the mixture to a boil. Once boiling, cover the saucepan, reduce the heat to the lowest setting, and simmer for 15 minutes. Remove from heat and let the rice rest, covered, for an additional 10 minutes. Fluff with a fork and keep warm until serving.
- Make the White Sauce: In a bowl, whisk together yogurt, mayonnaise, grated garlic, lemon juice (start with 1 tablespoon), sugar, black pepper, and salt until smooth. Taste and adjust lemon juice for desired tanginess.
- Prepare Toppings: Core the tomatoes, remove seeds and jelly, then dice them. Toss diced tomatoes with olive oil, salt, and black pepper. Chop the iceberg lettuce and set aside.
- Cook the Chicken: Heat vegetable or avocado oil in a 12-inch skillet over medium-high heat. Add half of the marinated chicken in an even layer and cook, stirring occasionally, for 6 to 8 minutes until browned and fully cooked to an internal temperature of 165°F (74°C). Repeat with the remaining chicken.
- Assemble the Dish: Divide the yellow rice evenly among four plates or bowls. Top with cooked chicken, chopped lettuce, and the dressed tomato mixture. Drizzle with white sauce and sriracha to taste. Serve immediately with warm pita bread cut into quarters.
Notes
- Marinating the chicken for longer (up to 24 hours) enhances the flavor and tenderness.
- Rinsing and draining the basmati rice well helps achieve fluffy, separate grains.
- For a spicier kick, increase or adjust the amount of cayenne pepper and sriracha according to your preference.
- You can substitute chicken thighs with chicken breast, but thighs yield juicier results.
- This recipe pairs well with a side of pickled vegetables or a fresh cucumber salad for extra crunch and acidity.
