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close up of halal cart chicken and rice in white bowl.
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Halal Cart Chicken (Chicken and Rice Bowls Recipe)

Flavorful halal cart style chicken and rice bowls have yellow rice, creamy white sauce, marinated chicken and Middle Eastern salad.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Middle Eastern
Keyword: halal chicken, street cart chicken, white sauce, yellow rice
Servings: 6 servings
Calories: 596kcal
Author: Courtney

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.

Nutrition

Serving: 1serving | Calories: 596kcal | Carbohydrates: 43g | Protein: 35g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 154mg | Sodium: 1366mg | Potassium: 523mg | Fiber: 1g | Sugar: 3g | Vitamin A: 433IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 2mg