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Halal Cart Chicken and Rice (Copycat)
4.8 from 108 votes

Halal Cart Chicken and Rice (Copycat)

Halal Cart Chicken and Rice is a flavorful dish featuring marinated chicken thighs cooked until browned and chopped, served over turmeric and cumin-spiced basmati rice cooked in chicken broth. A tangy yogurt and Sriracha garlic sauce complements the dish. The marinade includes lemon juice, fresh oregano, coriander, and garlic, contributing bright and herbal notes.

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6 servings
Calories: 669 kcal
Course: Main Course
Cuisine: Middle Eastern

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

    Cup of Yum
  1. To marinade the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender until smooth.
  2. Season to taste with Kosher salt and course ground black pepper.
  3. Place the chicken in an airtight bag.
  4. Marinade for 3-4 hours.
  5. Take chicken out of the bag and pat dry with paper towels.
  6. Cook on medium-high in a pan, skin side down for 4-5 minutes, or until well browned.
  7. Turn over and cook for another 4-5 minutes until cooked completely through.
  8. Let the chicken cool for 5-10 minutes, then chop into rough chunks.
  9. 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.
  10. Add the rice and stir to coat.
  11. Cook, stirring frequently for 4 minutes until the rice is toasted.
  12. Add the chicken broth and season to taste with salt and pepper.
  13. Bring mixture to a boil.
  14. Cover, reduce to a simmer, and cook for 15 minutes without disturbing.
  15. Remove from the heat and rest without opening the lid for 15 minutes.
  16. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 669

% 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.