Special Diet - Created Date : 16.8.2019
Halal Cart Chicken and Rice (Copycat)
Halal Cart Chicken is boldy spiced and served with fragrant Turmeric Rice and spicy yogurt sauce. The perfect copycat of NY cart food.
Halal Cart Chicken and Rice is a hugely popular dish in New York City. Along populated corners you can walk past and smell the amazing warm spices of the chicken and rice and find yourself standing in the long lines before you even realize what happened.
The Halal Guys are as much a reason to visit the city as any other food you’ve decided to put on your short list during a visit. This Halal Cart Chicken and Rice is served up to a long line of fans for good reason. The seasonings are bold and delicious, crispy cooked chicken and seasoned rice.
I mixed up the sauce a bit adding Sriracha and when it came time to dinner, there was a long period of silence as we all stuffed our faces as quickly as we could! This dish is fantastic and isn’t too spicy for even the youngsters to enjoy (minus the sauce).
Give it a shot, it may seem intimidating because of the number of ingredients, but it is really just a slightly long list of really easy steps and the end results more than makes up for it!
If he gives you advice you know it is because he has tried it 15 different ways to find the best one. You can go into the recipe and know, with no hesitation, you are in for some really delicious food. He hasn’t let me down yet and I’ve been making his recipes for years. They do normally have a few more steps than most, but look at what it gets you…
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 black pepper. Place the chicken in a ziploc bag. Marinade for 3-4 hours. Take 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. 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. Once fluffed you can use it as the base to the meal and top with chopped chicken. To make the sauce: Combine yogurt, garlic, salt, pepper and Sriracha and let sit for an hour in the fridge. Note from Kenji: “Do not marinate the chicken longer than 4 hours or it’ll get a mushy texture. If you must delay cooking the chicken for any reason, remove it from the marinade, pat it dry with paper towels, and refrigerate until ready to cook.”
You can also serve the chicken without chopping and it is still a gorgeous meal.
Tools used in the making of Halal Cart Chicken and Rice:Pig Tail Flipper – I use this *almost* more than I use tongs in the kitchen. Flipping is so quick and doesn’t smash foods.Extra Long Grain Rice – You can use regular rice, but the dish is extra special with either extra long grain rice or Basmati rice.Dutch Oven – Back around the time of our wedding All-Clad had this amazing gift with purchases and we ended up with THREE of these. I use them for almost everything and sometimes even all three at once.Turmeric – Not a spice that gets a lot of use in every day cooking, this is really the secret in the dish along with the coriander.Spice Rack – I listed the spices above as a reference point for what turmeric and what coriander are, but I buy spices in bulk from local grocers and from Penzey’s. It’s less expensive and significantly higher quality than buying the jars individually but I ended up being left with tons of little bags of spices. Enter the spice rack. Everything is clean and organized and I love it so much it is actually going to be in the Holiday gift roundup coming up next month! I <3 this spice rack that AllSpice sent me. ??
Note: click on times in the instructions to start a kitchen timer while cooking.
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 black pepper.
Place the chicken in a ziploc bag.
Marinade for 3-4 hours.
Take 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.
Note from Kenji: "Do not marinate the chicken longer than 4 hours or it’ll get a mushy texture. If you must delay cooking the chicken for any reason, remove it from the marinade, pat it dry with paper towels, and refrigerate until ready to cook."
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About the Author
Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.
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First time trying any kind of Indian recipe, but I made this tonight & oh my goodness!! Soo much delicious flavor! My sauce was almost too spicy, but it amped up the flavor of everything that I couldn’t stop eating it. I used basmati rice & it’s so light, soft, and delicious! Thanks so much for the awesome recipe!
Delicious chicken (added a dash of cumin) and rice!! Chopped up some onion, peppers, lettuce, tomatoes to top it off. Used the yogurt sauce and zhoug sauce from Trader Joe’s. Just as satisfying as HG made healthier!!
Delicious! I made this for dinner yesterday using just one tablespoon of Sriracha. It had a nice level of heat without being too spicy for my family. This recipe will be a repeat on upcoming menus. Thanks for sharing!
I’ve made this recipe 3x in the last 2 weeks and it has been requested by both my daughter and my husband for dinner again tonight. This is easy to make and incredibly good, and just “different” enough to allow us to have chicken 2x a week w/o everyone getting bored.
It’s super hot right now, so I do the whole thing in the instant pot. I make the rice first and while that’s cooking I prepare the sauce. When the rice is done, I wipe out the pot and cook up the chicken, which I pre-cut into bite-size pieces when raw (before marinating) just to make it easier.
The dish was delicious and so easy to make. The “hard” part was marinating the chicken ahead of time. My only addition to the recipe would be to increase the amount of turmeric and cumin used for the rice. The flavor was a tad subtle for me, and the color not as vibrant a yellow as other basmati rice I’ve had. Overall though, this was a great dish that I’ll be adding to our rotation of recipes. Highly recommended and grateful for having found it!
Just made this – it was amazing! This is now added to our meal plan ?? I’ve never made middle eastern food before and was surprised at how well the flavours developed. The only thing I did differently was add a spritz of lemon after plating.
I made this tonight…it was amazing! I didn’t have time to stand over the stove, so I cheated and threw the chicken under the broiler, but other than that I stuck to the recipe. It was still great. I could enjoy the smell of that rice cooking over and over again. I love Middle Eastern food, but I’m always at a loss for what sides to cook. Any recommendations?
i tried the recipe out my family love it! i made a few minor changes like, adding chilli powder into the marinade and i made my own sauce out of roaste red peper+sesoning+ hot sauce+caramalised onion+lemon juice+tomato paste and mayo. ?? Thanks again, i’ll continue making this in the future.
I am making this tonight for supper and excited to try it! I love trying new ethnic foods and since we recently discovered some Jewish ancestry in our family I love the idea of trying some Middle Eastern food! Just wondering what veggies would be good with this? I was thinking of just roasting some or adding some to the rice. What do you think?
I came across this recipe maybe eight weeks ago and it’s been in heavy rotation at our house every since so thank you! It’s really delicious — only substitutions I make are dried oregano for fresh, and I grill vs saute the chicken. Sometimes we do a little feta or cucumber garnish, too. The sauce is fantastic.
I rarely ever leave comments on recipes that I try but OMG. This recipe is spot on. Absolutely delicious. I didn’t have fresh oregano so I used 1 tablespoon of dried oregano but everything else I followed to a T. I am so glad that I can make this delicious meal at home now. Super simple and crazy good. Thanks for sharing! The website isn’t let me give it any stars but if I could I would give it 10!
Sorry about that, depending on how I am serving it I do boneless or not. When served whole thighs I leave skin on for a moister roasting. When I am cutting it into chunks and browning the chunks in the pan I don’t bother with skin. I hope you enjoy the recipe, sorry for the confusion and for the delay in responding, the comment got snared in the spam filter.
I just made this and it was good. I am allergic to garlic so left that out, garlic would obviously be better. I replaced the garlic (in white sauce) with oregano and dill for extra flavor. Next time, I will make a whole spatchcock chicken with these flavors. I added Deepak Chopra’s dosha spice (VATA) to the chicken and rice for extra flavor and body, mind, soul balance.
Although we live in DC, I’ve never heard of this bender/dish ever before! However, the way you presented is just awesome and I had to try it! All my kids who are little picky in some ways, LOVED it!!!!!! The marinade, the sauce, and the rice… All in one plate, just SOOOO delicious!!! And the most I admire you about is you make everything SO easy!!!! We’ll make it again for sure and thank you so much for sharing this recipe <3 <3 <3
OMG THIS IS SOOOOOO GOING ON MY TO DO LIST!!!! I will have the rice!! Hubs can have the chicken! And you know I’m thinking this will do damn good for dinner! Love it! I can see you are using the new camera huh ?? Love this SOOOO SOOO much!
Hello! I just wanted to say that I made this for dinner tonight, but instead of using chicken I used Gardein meatless chicken strips. I brushed your chicken marinade over the top of the strips as they baked, to give them that flavor, and coarse chopped them like real chicken. (I didn’t have any chicken on hand but I had that and wanted to make it work haha) The rest of the recipe I followed exactly as written. I just wanted to share! I love this recipe! ??
Sorry this comment took so long to get to, it ended up in my spam filter somehow! Since this rice is added to the butter before the liquid is added in I wouldn’t bother. Would love to know how your recipe turned out though since I was clearly way too late getting back to you. ??
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