Chicken over rice has its roots in the diverse culinary traditions that have converged in New York City, Halal cart-style, over the decades. It's a simple yet flavorful combination that has captured the hearts—and stomachs—of locals and tourists alike.
The rise of chicken over rice can be traced back to the 1990s. Food carts, especially those run by Egyptian and Middle Eastern vendors, began offering this dish as an affordable alternative to fast food.
During our visit to NYC, we had a huge list of eat outs we wanted to visit, and this Halal cart-style chicken over rice was on my husband's list.
I didn't understand the hype until I tasted it. The chicken was flavor packed, cooked to juicy texture. The rice was fluffy and the simple tomato lettuce salad with the sauces perfect balance of flavors and textures.
We had it twice in our one week of stay and as soon as we got back home, he requested if I could try to recreate.
I cannot compare mine with the professionals who have serving this meal for years, but it was pretty delicious!
Ingredients you need for Chicken over rice
For the Chicken
Chicken thigh - You can use chicken breast too, but I prefer to use the thigh as it tastes juicier after cooking as compared to chicken breast.
Spices - I used a few ground spices and dried herbs to marinate the chicken thighs. I used oregano, chili powder, salt, pepper, coriander powder, garlic and lemon juice.
For the Yellow Rice
Oil/Butter - For extra flavor, I like to prepare the rice in a mix of oil and butter.
Turmeric - The color of the rice comes from using turmeric.
Cumin powder - Cumin powder adds an earthy aroma to the rice.
Basmati Rice - I didn't use the very long grain basmati rice. Just the regular size. You can also use any other variety you like.
The Sauce that you drizzle on chicken over rice
Mayonnaise - Mayonnaise adds a mild sweetness and a creamy, rich taste to the sauce. If you don't like the taste of mayo, then you can skip it.
Yogurt -This is a yogurt base sauce and I use thick plain yogurt
Lime Juice - For the mild refreshing tangy flavor, you need lime juice.
Salt & Sugar - A good balance of taste comes from adding both salt and sugar.
Fresh cilantro leaves - You can use fresh cilantro leaves or fresh parsley. I like to use both, but since I had only fresh cilantro, I used just that.
Fresh or dried parsley - Since I didn't have fresh parsley, I used dried parsley.
For the salad
The salad is simple and needs no dressing. The halal cart style used lettuce and tomatoes. I didn't have lettuce, so I used the assorted greens I had in hand.
Steps to prepare
The dish has a few components but trust me when I say that it is by far one of the simplest and effortless meal to prepare.
Prepping and Cooking the Chicken
1- I like to use chicken thigh, but you can use chicken breast too. Marinate the chicken with dry herbs, spices.
2- Add lemon juice while marinating the chicken, as it keep the chicken juicy and tender. Let the chicken marinate for a minimum of 4 hours or overnight.
3- Heat a grill pan and brush a little oil on it. Once the pan heats up, layer the marinated chicken thigh. And let it sizzle for 5 minutes. If you have a lid, put the lid on, as that fastens the cooking time of the chicken.
4- Flip and continue cooking the chicken thigh. I always prefer to check using a food thermometer if the cooked through or not. The ideal temperature should be 165°F (73.9°C). It will roughly take 8 minutes on each side.
Cooking the Rice
1- In a heavy bottom pan, add butter and little oil. Once it melts, add the turmeric powder and cumin powder. Stir it around.
2- Add the washed rice and mix it around and let it cook for 1 minute.
3-Pour water, season with salt and bring it to boil. Then bring the heat to medium low and cover the pan. Let it cook for 15 to 20 minutes.
4- Remove the lid, stir it around to fluff the rice.
Prepare the sauce, salad and plate the dish
1-Put all the ingredients for the sauce in a jar and give a whisk to mix everything.
2- Chop the greens and the tomatoes and put it in a bowl. Sprinkle a little salt for seasoning.
3- Once the chicken is done, slice into thin strip or cubes.
4- In a bowl, add the rice, some of the chicken pieces, salad and top it with the sauce.
More chicken dishes to try
FAQs
You should use boneless, skinless chicken thighs as they stay juicy. However, you can use chicken breasts or a mix of both depending on preference.
I like to use long-grain rice, such as basmati, for its fluffy texture. The rice is usually cooked with spices like turmeric and cumin, which give it a yellow color and a fragrant flavor.
Yes, chicken over rice can be prepared in advance. The chicken and rice can be cooked ahead of time and stored separately. When ready to serve, simply reheat and assemble the dish with the sauces and any additional toppings.
Variations include using different proteins like lamb or falafel for a vegetarian option. Some versions may include extra toppings like sautéed onions, peppers, or olives. The seasoning of the chicken and rice can also be adjusted to suit different flavor profiles.
Chicken over rice, Halal cart-style
Ingredients
For the chicken
- 1.5 Lb Chicken Thigh
- 1 tablespoon Lemon juice
- 1 Tbsp Coriander Powder
- 1 tablespoon Chili powder
- 1 tablespoon Oregano powder
- 1 teaspoon Black pepper powder
- 1 tablespoon Salt
- 3 Garlic cloves (Grated )
For the rice
- 1 Cup Basmati rice
- 1 tablespoon Butter
- 1 tablespoon Oil
- ½ teaspoon Turmeric powder
- ½ teaspoon Cumin powder
- ⅓ teaspoon Salt
- 1.5 Cups Water to cook the rice
For the sauce
- 2 tablespoon Mayonasie
- 2 tablespoon Yogurt
- 1 teaspoon Lemon juice
- 2 tablespoon Cilantro leaves
- ½ tablespoon Sugar
- 1 tablespoon Dried Parsley
- ½ teaspoon Salt
For the salad
- Roughly chopped greens or just lettuce
- 1 Tomato, diced into cubes
Instructions
Marinate the chicken for 4 hrs
- In a mixing bowl, add the chicken thigh. Add all the spices mentioned along with salt, garlic and lemon juice. Mix with hands to makes sure the spice coats the chicken pieces.
- Cover and leave it in the fridge. Let it marinate for 4 hrs or overnight.
Before you grill the chicken, prepare the rice
- In a heavy bottom skillet, add butter and oil.
- Wash the rice in cold running water and rinse to remove excess starch.
- Heat a heavy bottom skillet and add the butter plus oil. Once the butter melts, add the turmeric powder and cumin powder. Stir it around for a few seconds.
- Scatter the washes rice, and stir it around. Let it sear for one minute.
- Pour hot water and stir it around. Crank up the heat and bring the water to boil. Then bring the heat down to low and let it simmer for 15 to 20 minutes.
- After 15 to 20 minutes, remove the lid, and you will see the water is completely absorbed. Switch off the heat and fluff the rice. Keep it partially covered to stay warm.
Cook the Chicken
- Whenever you are ready to cook the chicken, heat a cast iron skillet and brush oil on it. You can also simultaneously grill the chicken.
- Once the skillet is hot, place the marinated chicken thigh and let it char for 8 minutes. If you have a lid, then cover the skillet. It will cook the chicken faster.
- Flip the chicken thigh and cook for another 6 to 7 minutes. If you have a food thermometer, insert to check the temperature. It should be 165°F (73.9°C) for the chicken to be cooked through.
- Once the chicken is done, take the pieces to a chopping board and slice into thin strips or dice into bite size cubes.
For the Sauce
- Mix everything mentioned under the ingredients for the sauce and leave it aside. You can make it in advance and leave it in the fridge.
For the Salad
- Roughly chop the lettuce or any greens you are using. Dice the tomatoes. Toss it together with a pinch of salt.
Final plating of the dish
- In a bowl, add the rice, few chicken pieces and salad. Then drizzle with the sauce. Enjoy warm.
