Chicken Over Rice (Halal Cart-Style)
This New York-style Chicken Over Rice recipe is packed with bold halal cart flavors, juicy spiced chicken, fragrant turmeric rice, and a tangy white sauce. Perfect for a hearty weeknight dinner or meal prep.
Ingredients
For the Chicken
- 1½ lbs boneless skinless chicken thighs cut into small pieces
- ¼ cup plain yogurt
- 2 tbsp olive oil divided
- 1 tbsp lemon juice
- 4 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp dried oregano
- ½ tsp salt or to taste
- ½ tsp black pepper
For the Rice
- 1½ cups long grain white rice rinsed
- 2½ cups chicken broth
- ¼ tsp ground turmeric
- 2 tbsp butter
For the White Sauce
- ½ cup mayonnaise
- ½ cup Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp white vinegar
- 2 tsp sugar
- 1 tbsp water as needed to thin
- ¼ tsp salt to taste
Instructions
- Marinate the Chicken: In a bowl, combine yogurt, 1 tbsp olive oil, lemon juice, garlic, cumin, paprika, oregano, salt, and pepper. Add chicken and coat well. Marinate for at least 1 hour, preferably overnight.
- Cook the Chicken: Heat the remaining 1 tbsp of olive oil in a skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 8–10 minutes.
- Make the Rice: In a pot, melt the butter. Add rinsed rice and turmeric. Stir for 1–2 minutes. Add chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until rice is cooked and fluffy.
- Prepare the White Sauce: In a bowl, whisk together mayonnaise, Greek yogurt, lemon juice, white vinegar, sugar, salt, and water until smooth. Adjust thickness with more water if needed.
- Assemble: Serve the chicken over the turmeric rice. Drizzle generously with white sauce. Add optional lettuce, tomato, and pita on the side if desired.
Notes
Optional toppings: shredded lettuce, diced tomatoes, pita bread, and hot sauce for a truly authentic street cart experience!
