Halal Cart Chicken and Rice (Copycat)
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
669 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Halal Cart Chicken and Rice (Copycat)
Description
This copycat Halal Cart Chicken and Rice starts with a marinade of lemon juice, fresh oregano, grounded coriander, garlic, olive oil, kosher salt, and coarsely ground black pepper blended together. Chicken thighs are marinated for several hours to absorb these bright, herbaceous flavors and then cooked in a pan until well browned and cooked through. Resting the chicken before chopping helps retain juices.
The rice is cooked separately by toasting basmati rice in butter with turmeric and cumin to develop aroma. Chicken broth, salt, and pepper simmer the rice until tender and fragrant. Layering the spice and broth flavors creates a savory, slightly earthy rice base to pair with the chicken.
The served dish is finished with a sauce made from Greek yogurt, minced garlic, kosher salt, black pepper, and Sriracha for a creamy, slightly spicy contrast. This typical Halal Cart-style sauce adds cooling richness and a hint of heat.
Together, the marinated chicken, spiced rice, and tangy sauce combine for a balanced, hearty meal that replicates the popular street food classic.
Ingredients
For the Chicken:
- 2 tablespoons lemon juice
- 1 tablespoon oregano fresh, chopped
- 1/2 teaspoon ground coriander
- 3 cloves garlic , roughly chopped (about 1 1/2 tablespoons)
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper coarse ground
- 2 pounds chicken thighs , boneless, skinless, trimmed of excess fat (6 to 8 thighs)
- 1 tablespoon vegetable oil
For the Rice:
- 2 tablespoons butter unsalted
- 1/2 teaspoon Turmeric
- 1/4 teaspoon cumin ground
- 1 1/2 cups basmati rice , or extra long-grain rice
- 2 1/2 cups chicken broth
- 1 teaspoon kosher salt
- 1 teaspoon black pepper coarse ground
For the Sauce:
- 1 cup Greek yogurt
- 1-2 tablespoons Sriracha sauce
- 2 cloves garlic , minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper coarse ground
Instructions
- To marinade the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender until smooth.
- Season to taste with Kosher salt and course ground black pepper.
- Place the chicken in an airtight bag.
- Marinade for 3-4 hours.
- Take chicken out of the bag and pat dry with paper towels.
- Cook on medium-high in a pan, skin side down for 4-5 minutes, or until well browned.
- Turn over and cook for another 4-5 minutes until cooked completely through.
- Let the chicken cool for 5-10 minutes, then chop into rough chunks.
- For the rice: Melt the butter over medium heat in a large Dutch oven then add the spices and cook until you can smell them, stirring into the butter.
- Add the rice and stir to coat.
- Cook, stirring frequently for 4 minutes until the rice is toasted.
- Add the chicken broth and season to taste with salt and pepper.
- Bring mixture to a boil.
- Cover, reduce to a simmer, and cook for 15 minutes without disturbing.
- Remove from the heat and rest without opening the lid for 15 minutes.
- To make the sauce: Combine yogurt and Sriracha and let sit for an hour in the fridge.
Notes
- Marinate chicken for 3-4 hours for the best flavor absorption and tenderness.
- Pat the chicken dry before cooking to achieve a nice brown sear.
- Rice is toasted in butter with turmeric and cumin for aromatic depth before simmering in chicken broth.
- Let the cooked chicken rest before chopping to retain juices.
- The yogurt sauce with Sriracha provides a creamy, spicy contrast typical of Halal Cart dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 669 kcal
% Daily Value*
| Calories | 669kcal | 33% |
| Carbohydrates | 41g | 14% |
| Protein | 32g | 64% |
| Fat | 41g | 63% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 162mg | 54% |
| Sodium | 1522mg | 63% |
| Potassium | 475mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 262IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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