Halal Cart Chicken and Rice (Copycat) Recipe
This Halal Cart Chicken and Rice is a flavorful copycat recipe inspired by the iconic New York street food. Tender, marinated chicken thighs are pan-seared to perfection, served alongside fragrant turmeric and cumin-infused basmati rice, and topped with a zesty, creamy yogurt-sriracha sauce. Perfect for an easy weeknight dinner or to impress guests with bold Middle Eastern-inspired flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 45 minutes (includes marinating time)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
Scale
For the Chicken:
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon ground coriander
- 3 cloves garlic, roughly chopped (about 1 ½ tablespoons)
- 1/4 cup olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon coarse ground black pepper
- 2 pounds chicken thighs, boneless, skinless, trimmed of excess fat (6 to 8 thighs)
- 1 tablespoon vegetable oil
For the Rice:
- 2 tablespoons unsalted butter
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cumin
- 1 1/2 cups Basmati rice, or extra long-grain rice
- 2 1/2 cups chicken broth
- 1 teaspoon Kosher salt
- 1 teaspoon coarse ground black pepper
For the Sauce:
- 1 cup Greek yogurt
- 1–2 tablespoons Sriracha sauce
- 2 cloves garlic, minced
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
Instructions
- Prepare the marinade: Combine lemon juice, oregano, ground coriander, chopped garlic, and olive oil in a blender until smooth. Season the marinade with Kosher salt and coarse ground black pepper to taste.
- Marinate the chicken: Place the chicken thighs into an airtight bag and pour the marinade over them. Seal and refrigerate for 3 to 4 hours to allow the flavors to penetrate the meat.
- Cook the chicken: Remove chicken from the marinade and pat dry with paper towels. Heat vegetable oil in a pan over medium-high heat. Place chicken thighs and cook skin side down for 4-5 minutes until well browned. Flip and cook another 4-5 minutes until fully cooked through. Remove from heat and let cool for 5-10 minutes, then chop into rough chunks.
- Prepare the rice: In a large Dutch oven, melt the unsalted butter over medium heat. Add turmeric and ground cumin, stirring until fragrant. Add the basmati rice and stir frequently for 4 minutes to toast the grains evenly without browning.
- Cook the rice: Pour in the chicken broth, then season with Kosher salt and coarse ground black pepper. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook undisturbed for 15 minutes. Remove from heat and let the rice rest, covered, for another 15 minutes to steam perfectly.
- Make the sauce: In a bowl, combine Greek yogurt, Sriracha sauce, minced garlic, Kosher salt, and coarse ground black pepper. Mix well and refrigerate for at least 1 hour to let the flavors meld.
- Assemble and serve: Serve the chopped chicken over the seasoned rice and drizzle with the spicy yogurt sauce. Enjoy hot for an authentic halal cart experience at home.
Notes
- Marinating the chicken for longer (up to overnight) will intensify flavor and tenderness.
- Use boneless, skinless chicken thighs for juicier meat that stays tender when cooked.
- Toast the rice gently to bring out the nutty flavor before cooking.
- Adjust Sriracha amount in the sauce for desired spice level.
- Letting the rice rest after cooking helps achieve perfect fluffy texture.
- This recipe can be doubled to serve a larger crowd.
Keywords: Halal Cart Chicken, Chicken and Rice, Middle Eastern Chicken, Street Food Recipe, Copycat Halal Cart, Spiced Rice, Greek Yogurt Sauce, Sriracha Chicken
