How to Make NYC’s FAMOUS HALAL CART CHICKEN AND RICE! Easy Recipe

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Chicken breast reduces fat while bone-in chicken is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein, while sour cream is often cheaper.

hot sauce

🥗Healthier: sriracha

💰Cheaper: chili paste

Sriracha offers a similar flavor with fewer calories, while chili paste is often cheaper.

Start by marinating 2 pounds of boneless skinless chicken thighs with olive oil, juice of 2 lemons, a lot of minced garlic, and spices.

Cover the marinade with saran wrap and refrigerate until ready to cook.

Prepare the white sauce by mixing mayonnaise, garlic spread (cold tomb), sour cream or yogurt, black pepper, lemon juice, sugar, and water until smooth and creamy.

Cover the white sauce and refrigerate until serving.

Chop roma tomatoes and lettuce for the toppings, using any preferred vegetables.

In a pot over medium heat, add ghee or unsalted butter, then add drained basmati rice to toast it.

Add chicken broth, turmeric, oregano, cumin, and salt to the pot and bring to a simmer.

Cover and cook for about 11-12 minutes, then let it sit covered for another 10 minutes after turning off the heat.

Cook the marinated chicken in a skillet over medium-high heat until seared on both sides, then chop it up and return it to the pan for additional browning.

Plate the chicken, rice, and vegetables together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens