When I first tasted Serious Eats’ Halal Cart-Style Chicken and Rice with White Sauce, I immediately returned to my days in Manhattan. The savoury chicken scent from the halal carts was something I’d never forget. The chicken, marinated in a mix of herbs, lemon, and spices, was perfectly cooked and served over a bed of golden rice. The creamy white sauce that topped everything off gave it that distinct, crave-worthy flavour, making this dish feel like a unique experience every time.
This recipe brings the Midtown street food experience straight to your home. You’ll need simple ingredients like chicken, rice, lemon, and spices and a bit of time to marinate the chicken. If you want to recreate the street-style chicken rice you remember, you’ll love this home version inspired by Kenji’s take. The sauce is the real star, giving the dish its unique taste, which pairs perfectly with the chicken and rice. Whether for lunch or a late-night snack, this dish never disappoints.
What Makes This Halal Cart-Style Chicken and Rice Special?
Halal is an Arabic term referring to food that follows Islamic dietary laws outlined by the Prophet Muhammad. These laws include specific rules for slaughtering animals and ensure that certain foods are forbidden. Halal carts, which serve popular Middle Eastern dishes like gyros, falafel, and kebabs, have become known for their chicken over rice.
The recipe I’m sharing here is a Halal Cart-style version, prepared according to these guidelines, making it delicious and authentic in taste and method. This is why it’s often referenced as a Halal Cart-style recipe in its title.
Some ingredients you’ll need to make Halal Cart Chicken and Rice:
- Cumin: dried cumin, versatile, spice, warm, earthy, flavour, used in Indian, Mexican, and Middle Eastern cuisines.
- Saffron: prized, vibrant colour, distinct flavour, aromatic qualities, harvested from the crocus flower, one of the most expensive spices by weight.
- Coriander: dried seed from the coriander plant (also known as cilantro) with a citrusy flavour and subtle sweetness. Used in Indian, Middle Eastern, and Latin American cuisines.
- Ground coriander: Essential for curry powders and spice blends.
- Whole coriander seeds: Often toasted to enhance flavour.
- Olive oil: Key in Mediterranean cuisine, known for its rich flavour.
- Extra virgin olive oil: The highest quality, from the first pressing, is ideal for dressing salads and finishing dishes.
- Virgin and refined olive oil: Best for cooking at higher temperatures.
How to Serve Chicken and Rice with Flavorful Sides
For a quick and delicious weeknight meal, I love using the best olive oil—Italian, Greek, or Palestinian for a rich, fruity flavour. If pressed for time, I marinate the chicken in advance for up to 4 hours or just 30 minutes. After cooking the rice, I grill the chicken, then add pickled onions and sauces from the fridge. To finish, I add some herb oil or fresh herbs for an extra flavour boost.
This Halal Cart-Style Chicken and Rice with White Sauce is always flavorful, juicy, and tender—a seriously addicting dish. It’s a simple, satisfying meal that takes less than an hour but feels like a valid reward. Patrick and I make it often, and it always hits the spot!
Quick Changes for Extra Flavor
To elevate the flavour of this recipe, I made a few simple modifications that enhanced the taste. Instead of distilled white vinegar, I opt for white wine vinegar, which offers a less powerful vinegar punch and adds a subtle depth to the sauce. Another tip is to use some of the chicken oil drippings in the rice, giving it a salty, rich boost of flavour that perfectly complements the dish. These minor tweaks make the recipe even more delicious while staying true to its original essence.
FAQs
- What is a halal food cart?
A halal food cart serves food that follows Islamic dietary laws, ensuring that all ingredients and cooking methods comply with halal guidelines. They often specialize in chicken over rice, gyros, and falafel.
- Is any type of chicken halal?
Not all chicken is halal. For chicken to be halal, it must be slaughtered according to Islamic laws, with specific rules on how the animal is killed and processed.
- What is halal white sauce made of?
Halal white sauce is typically made from yoghurt, mayo, lemon juice, garlic, and spices. The exact ingredients can vary, but it’s known for its creamy, tangy flavour.
- Is halal chicken tough?
Halal chicken is not inherently challenging. If cooked properly, it can be as tender and juicy as non-halal chicken. The texture depends on the cooking method and how the chicken is marinated.
Eats' Halal Cart-Style Chicken
Equipment
- Grill or grill pan (for cooking chicken)
- Mixing bowls (for marinating chicken and preparing sauces)
- Large pot (for cooking rice)
- Frying pan (optional, for toasting spices)
- Tongs (for handling chicken)
- Measuring spoons (for accurate spices)
- Knife and cutting board (for chopping herbs and chicken)
- Whisk (for mixing sauces)
Ingredients
Chicken
- 4-6 chicken thighs or 2 large breasts I usually go boneless here, but use whatever cuts of chicken you like.
- 1/4 C olive oil
- 1 lemon juiced
- 1 tsp honey
- 1 tsp ground corriander
- 1 tsp ground cumin
- pinch Salt
- black pepper
Rice
- 1/2 C rice medium or long grain
- 1/4 C water
- pinch Saffron
- 1 tbsp chicken base optional
- 1 tbsp butter
- salt if needed, your chicken base may already be sufficiently salty
Pickled Onions
- 1 red onion Red onion is idea for that intense color,but any onion works
- 1 C white distilled vinegar rice wine, apple cider or even red wine will work in a pinch
- 1 tbsp sugar
- 1/4 C water
- pinch salt
Herb Oil
- 1 C olive oil get a really good extra virgin one
- 3 springs fresh mint
- 10 springs fresh parsley
- 10 springs fresh cilantro
- pinch salt
White Sauce
- 1/2 C mayo
- 1/2 C plain yogurt
- 1 tbsp sugar
- 2 tbsp white distilled vinegar
- salt
- pepper
To Serve
- dried sumac
- dill pickles or any other pickled vegetables you have
- fresh pita
- lots more fresh herbs
Instructions
- Marinate Chicken: Mix chicken and marinade ingredients, let sit for 30 minutes to 4 hours (refrigerated). Don’t marinate too long to avoid texture changes from lemon juice.
- Cook Rice: Wash rice, combine with ingredients in a pot, and simmer for 15-20 minutes until water is absorbed. Let sit for 10 minutes, then fluff. Alternatively, use a rice cooker.
- Pickle Onions: Thinly slice the onions and add them to a jar or airtight container. Add vinegar, sugar, salt, and water, ensuring the onions are fully covered. If needed, top with extra vinegar. Stir to dissolve the sugar and salt. These can be ready in as little as 30 minutes, but letting them sit longer in the fridge enhances flavor and color.
- Make White Sauce: Mix all the ingredients for the white sauce until fully combined. Taste and adjust the seasoning to ensure the sauce is balanced—tangy and slightly sweet.
- Make Herb Oil: Blend the herbs with olive oil and season with salt. The herb oil should be very intensely flavored and have the consistency of a pesto. For a more vibrant green color, blanche the herbs before blending.
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