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Halal Cart Chicken and Rice

Irresistible Halal Cart Chicken and Rice Made at Home

Enjoy this homemade version of Halal Cart Chicken and Rice, a comforting dish that's quick to prepare and customizable.
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Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Chicken Thighs Tender protein source; substitute with chicken breasts for a leaner option.
  • 2 tablespoons Olive Oil Can use vegetable oil in a pinch.
  • 2 tablespoons White Vinegar Substitute with lemon juice for a fresher taste.
  • 4 cloves Garlic Fresh is preferred but garlic powder is a good alternative.
  • 1 teaspoon Salt Adjust according to taste preference.
  • 1 teaspoon Black Pepper Adjust based on spice tolerance.
  • 1 teaspoon Ground Coriander Feel free to adjust based on availability.
  • 1 teaspoon Paprika Can be substituted with chili powder for extra heat.
  • 1 teaspoon Cumin Adjust according to your preference.
  • 1 teaspoon Onion Powder Can replace with fresh onions if desired.
For the Rice
  • 1 cup Basmati Rice Substitute with jasmine rice if desired.
  • 1/2 teaspoon Turmeric Can omit if unavailable.
  • 1 stick Cinnamon Stick Ground cinnamon works too if you're in a rush.
  • 3 pods Cardamom Pods Can use ground cardamom if whole pods are unavailable.
  • 2 cups Chicken Broth Water can substitute but will be less flavorful.
For the White Sauce
  • 1/2 cup Mayonnaise Greek yogurt can enhance nutrient density and flavor.
  • 1/2 cup Yogurt Opt for plain yogurt for best results.
  • 1 tablespoon Hot Sauce Any brand preferred for your spice level.
For the Salad
  • 2 cups Iceberg Lettuce Other greens like romaine work too.
  • 1 cup Cucumbers Substitute with bell peppers for crunch.
  • 1 large Tomato Use cherry tomatoes for a pop of color.
  • 1/2 medium Red Onion Can replace with green onions for a milder flavor.
  • 1 tablespoon Lemon Juice Fresh is ideal for a zing.

Equipment

  • Large bowl
  • medium pot
  • Large Skillet
  • Small bowl

Method
 

Step-by-Step Instructions
  1. Marinate Chicken: Combine chicken thighs in a bowl with olive oil, vinegar, minced garlic, and spices. Mix well, cover, and refrigerate for at least 30 minutes.
  2. Cook Rice: In a pot, heat olive oil and sauté cinnamon and cardamom. Add basmati rice and turmeric, stir, then pour in chicken broth. Bring to boil and simmer for 20 minutes.
  3. Cook Chicken: In a skillet, heat olive oil and cook marinated chicken in batches, 3-4 minutes on each side until golden and cooked through. Set aside to rest.
  4. Prepare Salad: Toss together lettuce, cucumbers, tomatoes, and onions with olive oil, lemon juice, salt, and pepper.
  5. Make White Sauce: Whisk mayonnaise, yogurt, vinegar, and garlic until smooth. Season with salt and pepper to taste.
  6. Assemble the Dish: Serve rice topped with chicken, salad, and a drizzle of white sauce and hot sauce.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 70gProtein: 35gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gCholesterol: 110mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 40mgCalcium: 6mgIron: 15mg

Notes

Keep components separate for meal prep convenience; chicken, rice, and salad can be stored in airtight containers for up to 5 days.

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