Halal Chicken and Rice
Griddle-charred spiced chicken over turmeric-yellow rice, dressed with tangy white sauce and fiery hot sauce — a Midtown street cart institution.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 610 kcal
Equipment
- •Griddle or heavy skillet
- •Saucepan for rice
Nutrition
Per serving, approximate
- Calories
- 610 kcal
- fat
- 24
- carbs
- 58
- protein
- 38
- calories
- 610
Instructions
- 1
Mix chicken thighs with 2 tbsp oil, coriander, cumin, turmeric, paprika, and garlic. Marinate at least 1 hour, or ideally overnight.
- 2
Melt butter in a saucepan and stir in rice and turmeric. Add stock, bring to a boil, cover, and simmer 15 minutes until fluffy.
- 3
Heat remaining oil in a heavy skillet or griddle over high heat. Sear chicken 5–6 minutes per side until charred and cooked through.
- 4
Let the chicken rest 5 minutes. Chop it into bite-sized pieces on the griddle.
- 5
Whisk Greek yogurt, mayonnaise, vinegar, a pinch of sugar, and salt together until smooth and pourable.
- 6
Fluff the turmeric rice. Divide it among plates or foil trays.
- 7
Top the rice with chopped chicken, shredded lettuce, and diced tomato.
- 8
Drizzle generously with white sauce and hot sauce before serving.
Chef's tips
Chop the chicken into small bits on the griddle after cooking, like food cart cooks do. It mixes better with the rice and sauces in every bite.
Storage
Refrigerate chicken and rice separately, in airtight containers, for up to 3 days.
Reheating
Reheat chicken and rice in a skillet or microwave until steaming; add sauces fresh after reheating.
Common mistakes to avoid
- •Not marinating the chicken long enough, which leaves it bland compared to street-cart versions.
- •Skipping the turmeric and chicken-fat flavoring in the rice, which gives it classic cart-style flavor.
- •Making the white sauce too thick or too thin instead of a smooth, pourable sauce.
Serving suggestions
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