This halal cart chicken and rice is all about the full bowl: warm spiced chicken, yellow rice, crisp lettuce, juicy tomatoes, creamy white sauce, red sauce, and pita on the side.
It is inspired by street-cart-style chicken-over-rice plates, but made at home with simple ingredients and clear steps.
Homemade Halal Cart Chicken
When I visit NYC, I love to get a fresh chicken and rice bowl for lunch. It’s filling, flavorful, and so convenient when I’m running around the city.
It also reminds me of the shawarma rice that I’ve enjoyed as street food in the Middle East.
Making this dish at home is not difficult, but it does take a bit of time to prep everything. It’s totally worth it, though!
To really utilize your time wisely, start the rice after the chicken has marinated. While the rice cooks and rests, make the white sauce, prep the lettuce and tomatoes, then cook the chicken last so it is hot when served.
What goes into a Halal Cart Chicken Bowl
There are a few components to this dish to make it exactly like your favorite street cart bowl! Take your time to make each of them delicious, using easy-to-find ingredients, most of which you probably already have.
Chicken
Lemony, spiced, marinated, and quickly browned in a skillet.
- Diced boneless skinless chicken thighs are juicy, flavorful, and almost impossible to overcook. Chicken breast meat can also be used, but be careful not to dry it out.
- The spice blend I’m using is perfect, featuring fresh lemon juice, oregano, coriander, cumin, smoked paprika, turmeric, and cinnamon. It’s herb-y, warm, and a little bit spicy with optional chili powder.
- After marinating for at least 20 minutes (and up to 24 hours), cook in batches so that the pieces brown instead of steaming.
Yellow Rice
Yellow, buttery, savory, and fluffy.
- Basmati Rice – We’ll cook this with butter, warm spices like turmeric and cumin, and a bouillon cube for extra flavor. If you don’t have Basmati, use long-grain white rice instead.
- Be sure to bloom the spices in the butter before adding the rice. This will give you the best color and flavor.
Halal Bowl Toppings and Sauces
- Iceberg Lettuce and Tomatoes – A must!
- Halal Cart White Sauce made with yogurt, mayo, lemon, garlic, sugar, salt, and pepper. Use a squeeze bottle for the white sauce and red sauce if you want those thin, even, cart-style drizzles.
- Hot Sauce – This is the red sauce you get from the Halal cart. I’m using Sriracha. It’s my go-to because it has both heat and a little bit of sweetness, but harissa, chili garlic sauce, sambal oelek, peri-peri sauce, or a cayenne-style hot sauce (like Frank’s) also work.
- Pita: Warmed pita, cut into quarters, is the perfect thing for wiping your bowl clean!
Tip!
If you’d rather not make the white sauce from scratch (even though I highly recommend that you do!), Ranch dressing can be a decent substitute.
Complete list of ingredients and amounts can be found in the recipe card below.
Sauce Notes
The white sauce should be creamy, tangy, and pourable enough to drizzle over bowls with a spoon or to squirt from a squeeze bottle. If you need to thin it out, stir in a teaspoon or two of water. Lemon juice can also be added for extra brightness.
Tips for Better Halal Cart Chicken
- Marinate the chicken for at least 20 minutes. I usually do overnight, and the flavors come through nicely.
- Cut the chicken into even-sized pieces, and cook it in batches so that it browns.
- Rest the rice for 10 minutes after the cooking time ends, before fluffing it with a fork.
Make-Ahead and Storage
You have some flexibility, since the chicken can be stored in the marinade for up to 24 hours. The white sauce can also be made and kept in the fridge for several days.
After you’ve cooked the components for the bowls, store each item separately in the fridge.
Reheat only the rice and the chicken, then assemble your bowls with fresh toppings and sauces.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Halal Cart Style Chicken and Rice
Equipment
- Large bowl
- Medium saucepan with lid
- 12-inch skillet, or larger
- cutting board
- Knife
- Squeeze bottle optional
Ingredients
For the Chicken
- 1½ pounds (680 g) boneless skinless chicken thighs cut into bite-sized pieces
- 2 tablespoons (30 ml) fresh lemon juice
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper optional
- 1¼ teaspoons fine sea salt
- 2 tablespoons (30 ml) vegetable or avocado oil for cooking
For the Yellow Rice
- 2 tablespoons (28 g) unsalted butter
- ½ teaspoon ground turmeric
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin optional
- 1½ cups (300 g) basmati rice rinsed and drained well
- 2¼ cups (540 ml) water
- 1 chicken bouillon cube
- ½ teaspoon fine sea salt or to taste
For the White Sauce
- ½ cup (120 g) plain whole milk yogurt
- ½ cup (115 g) mayonnaise
- 1 small garlic clove grated
- 1 to 2 tablespoons (15-30 ml) fresh lemon juice
- ¼ teaspoon granulated sugar
- ¼ teaspoon ground black pepper
- ½ teaspoon fine sea salt
For Serving
- 2 to 3 medium (450 g) tomatoes about 1 pound
- 1 tablespoon (15 ml) extra virgin olive oil
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ½ head iceberg lettuce chopped
- Sriracha or any hot sauce for drizzling
Instructions
Marinate the Chicken
- Add the chicken to a large bowl or a ziptop bag with the lemon juice, smoked paprika, cumin, coriander, turmeric, oregano, ground black pepper, cinnamon, cayenne if using, and salt. Mix until evenly coated.
- Let the chicken marinate for at least 20 minutes. For more flavor, cover and refrigerate for up to 24 hours.
Make the Yellow Rice
- Melt the butter in a medium saucepan over medium heat. Add the turmeric, onion powder, garlic powder, and cumin if using, and stir for 30 seconds.
- Add the rice and stir for 1 minute to coat the grains in the spiced butter.
- Add the water, chicken bouillon cube, and salt. Bring to a boil, stirring to dissolve the bouillon cube.
- Cover, reduce the heat to the lowest setting, and cook for 15 minutes. Turn off the heat and let the rice rest, covered, for 10 minutes.
- Fluff the rice with a fork and keep covered until ready to serve.
Make the White Sauce
- Whisk together the yogurt, mayonnaise, garlic, 1 tablespoon lemon juice, sugar, ground black pepper, and salt until smooth. Taste and add the remaining lemon juice if you want it tangier.
Prepare the Toppings
- Core the tomatoes and remove the seeds and jelly. Dice the tomatoes and toss with the olive oil, salt, and ground black pepper.
- Chop the iceberg lettuce and set it aside.
Cook the Chicken
- Heat the avocado oil in a 12 inch skillet over medium high heat. Add half of the chicken and spread it into an even layer.
- Cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through. Repeat with the remaining chicken. The chicken is done when it is no longer pink in the center and reaches 165°F (74°C).
Assemble
- Divide the yellow rice between 4 bowls or plates. Top with the chicken, lettuce, and tomatoes. Drizzle with white sauce and sriracha. Serve immediately.
Notes:
- Cook the chicken in two batches so that it browns instead of steaming in the skillet.
- Blooming the spices in the butter before adding the rice gives the rice better color and flavor.
- The salt level of bouillon cubes can vary, so taste the rice after cooking and add seasoning only if needed.
- The white sauce can be made in advance and stored in a bottle in the fridge. If it gets too thick, stir in 1-2 teaspoons of water or lemon juice.
- Storage: Store each component of the bowls separately in airtight containers in the fridge for up to 4 days. Reheat the chicken and rice until hot, then add sauces and toppings before eating.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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