Halal Cart Chicken (Chicken and Rice Bowls Recipe)
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Flavorful halal cart style chicken and rice bowls have yellow rice, creamy white sauce, marinated chicken and Middle Eastern salad.
This halal cart chicken and rice recipe is inspired by those late night street food platters that my husband and I used to love getting in the city. Juicy spiced chicken, fluffy yellow rice, and that creamy white sauce you want to put on everything come together in one satisfying homemade meal. It is flavorful, fresh, and surprisingly easy to make at home.
One thing I wanted more of was a salad. So I pair mine with a quick Middle Eastern Salad instead of the typical tomato and lettuce.
This is also a great make once, eat all week kind of dinner or lunch. Everything reheats well, and you can mix and match bowls with extra sauce, veggies, or pita depending on your mood.
Quick Bites About This Recipe
Skill Level: Easy.
Swaps: Chicken breasts work, but thighs stay juicier.
Make Ahead: Sauce and chicken can be prepped a day in advance.
Freezer Friendly: Chicken and rice freeze well for up to 2 months.
Variations & Substitutions: Add cayenne for heat if desired.
Halal Cart Chicken and Rice Ingredients
Mayonnaise: This is the base of the white sauce and gives it that classic creamy richness. Use full fat for the best flavor.
Greek yogurt: Adds tang and lightens the sauce so it is not too heavy. Plain, unsweetened is key here.
Sugar: Just a touch balances the vinegar and lemon. It should not taste sweet.
Lemon juice: Brightens the sauce and keeps it fresh tasting. Fresh squeezed is best if you can.
White vinegar: Adds that signature sharpness you expect from halal cart sauce.
Parsley: A little herbal freshness. Dried works perfectly here.
Kosher salt: Brings all the sauce flavors together.
Black pepper: Adds gentle warmth to the sauce.
Dried oregano: Gives the sauce a subtle savory note.
Boneless skinless chicken thighs: Juicy, flavorful, and ideal for high heat cooking. Trim excess fat so they sear nicely and you won’t have to chew on it later.
Lemon juice: Tenderizes the chicken and adds brightness to the marinade.
Dried oregano: You can use fresh as well.
Fresh Cilantro or Ground coriander: You can also use parsley if you don’t like cilantro.
Paprika: Adds color and mild sweetness. Regular or smoked both work.
Ground cumin: Earthy and essential for that street food flavor.
Garlic: Fresh minced garlic works well, but you can use a bit of granulated garlic in a pinch.
Extra virgin olive oil: You can also use regular olive oil or even avocado oil.
Kosher salt: You can use regular salt, but you’ll need less.
Black pepper: I prefer coarse or fresh cracked black pepper.
Basmati rice: Long grain and fluffy, perfect for soaking up flavor. Rinse well for the best texture.
Chicken broth: Adds much more flavor!
Turmeric: Gives the rice its golden color and warm aroma.
Ground cumin: This is a must, a little goes a long way.
Smoked paprika: Adds depth and a hint of smokiness.
Black pepper: You can also use white pepper if preferred.
Salt: Season to taste so the rice is not bland.
How to Make Halal Cart Chicken and Rice
Start with the white sauce. Mix all of the sauce ingredients together in a bowl until smooth and creamy. I like doing this in a mason jar. Cover and refrigerate so the flavors can meld while you prepare everything else.
Next, marinate the chicken. Add the chicken thighs to a large bowl or zip top bag with the lemon juice, spices, garlic, olive oil, salt, and pepper. Toss until every piece is well coated, then refrigerate for about 2 hours.
When you are ready to cook, heat a cast iron skillet over medium high heat. Add the marinated chicken in a single layer and cook until deeply browned and cooked through. Let it rest briefly, then chop into bite sized pieces.
For the rice, heat a teaspoon of oil in a saucepan. Add the turmeric, cumin, smoked paprika, and black pepper, stirring for about 30 seconds until fragrant. Add the rice and stir to coat each grain. Pour in the chicken broth, add salt to taste, bring to a boil, then cover and simmer for about 15 minutes. Fluff with a fork before serving.
Storing and Reheating (If There’s Any Leftovers!)
Refrigerate: Store chicken, rice, and sauce separately in airtight containers for up to 3-4 days.
Freeze: Freeze the chicken and rice for up to 2 months. The sauce is best fresh.
Reheat: Reheat chicken and rice in the microwave or on the stove with a splash of broth. Serve sauce and salad cold.
Recipe Tips and Notes
- Do not skip resting the chicken before chopping so it stays juicy.
- Rinsing the rice removes excess starch and keeps it fluffy.
- The sauce tastes even better after a few hours in the fridge.
- Adjust salt at the end when making the rice, especially if your broth is salty.
Halal Cart Chicken (Chicken and Rice Bowls Recipe)
Ingredients
White Sauce
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 1/2 tablespoon white vinegar
- 1 teaspoon dried parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
Seasoned Chicken
- 2 pounds boneless skinless chicken thighs about 900 g
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 2 teaspoons paprika
- 1/2 teaspoon ground cumin
- 4 cloves garlic minced
- 1/4 cup extra virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
Yellow Rice
- 1 teaspoon olive oil
- 1 1/2 cups basmati rice about 285 g
- 2 1/4 cups chicken broth 540 ml
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- Salt to taste
Instructions
- In a medium bowl, whisk together all white sauce ingredients until smooth and creamy. Cover and refrigerate until ready to serve.1/2 cup mayonnaise, 1/2 cup Greek yogurt, 1 tablespoon sugar, 1 tablespoon lemon juice, 1/2 tablespoon white vinegar, 1 teaspoon dried parsley, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon dried oregano
- Place chicken thighs in a large bowl or zip top bag. Add lemon juice, oregano, coriander, paprika, cumin, garlic, olive oil, salt, and pepper. Toss well to coat. Cover and marinate in the refrigerator for 2 hours.2 pounds boneless skinless chicken thighs, 2 tablespoons lemon juice, 1 teaspoon dried oregano, 1 teaspoon ground coriander, 2 teaspoons paprika, 1/2 teaspoon ground cumin, 4 cloves garlic, 1/4 cup extra virgin olive oil, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper
- Heat a cast iron skillet over medium high heat. Use a little oil if needed and then add the chicken in a single layer and cook 5-7 minutes per side until browned and cooked through to an internal temperature of 165°F.
- Remove chicken from the skillet and let rest for 5 minutes, then chop into bite-sized pieces.
- To make the rice, heat 1 teaspoon oil in a saucepan over medium heat. Add turmeric, cumin, smoked paprika, and black pepper and cook for about 30 seconds until fragrant.1 teaspoon olive oil, 2 1/4 cups chicken broth, 1/2 teaspoon turmeric powder, 1/4 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1/4 teaspoon black pepper, Salt to taste
- Add rice and stir to coat with the spices. Pour in chicken broth and add salt to taste. Bring to a boil.1 1/2 cups basmati rice
- Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and fluff with a fork.
- Serve chopped chicken over yellow rice with white sauce drizzled on top.
Video
Notes
- Substitutions: Chicken breasts can be used, but thighs stay juicier and more flavorful.
- Storage: Store chicken and rice in airtight containers in the refrigerator for up to 3-4 days. Keep sauce separate.
- Reheat: Reheat chicken and rice gently in the microwave or on the stove with a splash of broth. Serve sauce cold.