halal guys

Halal Cart Chicken Bowls are a lighter version of the New York street cart dish--a Halal Guys copycat. This a great recipe for meal prep!

Halal Cart Chicken Bowls

chicken breast cutlets

tbsp lemon juice (1 large lemon)

tbsp extra virgin olive oil

garlic,

oregano

tsp coriander

tsp kosher salt

tsp black pepper

lemon (for after you cook the chicken)

light mayo

nonfat, plain Greek yogurt

tbsp lemon juice (1/2 large lemon)

apple cider vinegar

tsp sugar

dill

parsley

black pepper,

long grain white rice (like jasmine or basmati)*

butter

tsp extra virgin olive oil

tsp turmeric

tsp cumin

chicken broth

iceburg lettuce

tomatoes (I used grape tomatoes)

sriracha or harissa-style hot sauce

Place all ingredients, except for the extra lemon, in a resealable bag. Massage the marinade into the chicken, then refrigerate for at least 2 hours, up to 24 hours. Turn the bag every now and then to move the marinade around.

When you&#039;re ready to cook, remove chicken from bag and discard marinade. Grill or saute over medium heat until chicken is cooked through to 165F. The time will depend on the thickness of your chicken, about 4-7 minutes a side.

Let chicken rest for about 5 minutes, then slice. Top sliced chicken with the juice of 1 lemon, then toss with the juice from the cut chicken.

FOR THE CHICKEN

Heat butter and olive oil in a sauce pan over medium-high heart. Add rice and cook until translucent and slightly toasted, about 3-5 minutes, stirring constantly.

Add broth and seasonings. Cover, bring to a boil, then reduce to a simmer and cook for 15 minutes.

Remove lid, place clean kitchen towel over the top of the sauce pan, then return lid to the top.  Let sit for 5 minutes. This will absorb the moisture, making the rice extra fluffy.

FOR THE RICE

Combine all ingredients and refrigerate.

FOR THE WHITE SAUCE

Layer lettuce, tomatoes, rice, and chicken, Drizzle with white sauce and hot sauce to taste.

If making for meal prep, let all ingredients cool. Layer your bowls with rice, then chicken, then tomatoes, then lettuce. When you;re reading to eat, mix it all together and top with sauces.

TO SERVE

This halal cart chicken is a wholesome crowd-pleasing meal that is full of a flavor in every bite.

Halal Cart Chicken

2.5 lb Chicken Breast, boneless, skinless, cut into 1 inch cubes (you can use chicken thighs

Garlic cloves, minced

Olive oil

Lemon's juice

tsp White Vinegar

1.5 tbsp 7 spice

tsp Dried Oregano

tsp Ground Coriander

tbsp Garlic Powder

tbsp Smoked Paprika

tsp Cumin

Salt

tsp Black pepper

tsp Turmeric

Mayo

Plain yogurt

Sour cream

tbsp White vinegar

Salt & Pepper

Basmati rice,

Ghee

Bay Leaves

Vegetable Stock

Tomatoes, diced

Lettuce, chopped/shredded

Pitas, quartered

First, marinate the chicken in the above ingredients and let it marinate for 4 hours or even overnight covered in the fridge.

Next, prepare the white sauce since this can also be made earlier in the day.  Just stir together all the ingredients in that category but the water. Add a few drops of water at the end until the thickness reaches a consistency that is pourable or to your liking. Cover the sauce and keep it refrigerated.

Thirty minutes before dinner, work on the rice as it only takes 20 min to make. Add ghee to the pot then the rice to lightly toast for 2-3 minutes then the seasonings/bay leaf. Add the broth and bring this to a boil then a simmer covered for about 20 minutes. Rice should be cooked through, fluffed, and remove bay leaves before enjoying.

While the rice cooks, cook the chicken as well. In a nonstick skillet, add the chicken to cook for about 8-10 minutes on high heat. You may need to do this in two intervals depending on the size of the pan. The chicken should be cooked through with no pink in the center yet juicy and fully white.

To assemble, add a layer of rice to a platter then top it off with the chicken pieces, lettuce, tomatoes, and drizzle with white sauce and sriracha for heat. Add in a piece of pita and enjoy!

Probably the best street food in NYC is chicken and yellow rice. Why not make it for yourself at home?

Street Cart Chicken & Yellow Rice

Chicken Thighs, 4

Salt, 5 g

Whole cloves, ~5

Cumin seeds, 5 g

oregano, 2 g

Black Pepper, 20 cranks

cloves

Lemon juice, 1/4 lemon

Mayonnaise, 30 g

Basmati Rice, 200 g

Chicken broth, 250 g

Butter, 15 g

Smoked Paprika, 5 g

Bay Leaves, 1-2

Salt,

Mayonnaise, 100 g

Greek Yogurt, 50 g

White Vinegar, 10 g

Black Pepper, 10 cranks

oregano, a sprinkle

Smoked Paprika, a sprinkle

Water, 100 g

White Vinegar, 50 g

Cayenne Pepper, 15 g

Red Pepper Flakes, 5 g

Lemon juice, 1/2 lemon

Sugar, 10 g

Pita Bread, undefined

Lettuce, undefined

Tomatoes, undefined

Marinate the chicken

Sprinkle the chicken thighs with salt and set them aside.

Crush the cloves and cumin in a mortar and pestle. Add oregano, black pepper, and garlic cloves into the mortar with the spices and crush into a rough paste.

In a large mixing bowl, combine the lemon juice, mayo, and spice mixture. Add the chicken thighs and mix to thoroughly coat the exterior. Cover and place in the fridge to marinate for up to 24 hrs or cook right away.



Start the rice

Melt butter in a pot over medium heat.

Add onion, cumin, turmeric, smoked paprika, and bay leaf. Bloom the aromatics until fragrant but not burnt, about 30 seconds.

Add the rice to the pan with the aromatics and mix. Lightly toast the rice and stir for about 2 minutes.

Simmer the rice

Add chicken broth, turn up the heat, and cover the pan to bring to a boil. 

Reduce the heat to the lowest setting. Let the rice gently simmer while covered for about 20 minutes.

Meanwhile, feel free to cook the chicken or mix the sauces (next steps)

Uncover and taste the rice! Add salt as needed or stir a little more butter to make the rice more unctuous.

Make the red sauce

Add all ingredients to a blender. Process until smooth.

Add sauce to a pot and simmer over medium-low heat to develop flavors and reduce the sauce.

Taste and adjust for salt and vinegar - NOTE: This will be hot.

Let cool before storing in a bottle in the fridge.

Mix the white sauce

Place bowl over a scale, and add the mayo, yogurt, vinegar, lemon juice, black pepper, oregano, smoked paprika, and salt into a bowl. Mix together.

Taste it! Adjust salt or any spice/herb additions as you see fit.

Cook the chicken

When ready to cook, place a pan over medium-high heat. Once hot, sear the chicken thighs on both sides until the internal temp reaches at least 165 F. 

Chop the chicken into pieces in the pan or let them rest, then slice.

Assemble & serve

Serve a portion of chicken & rice on a plate and drizzle with both of the sauces, as desired.

Optional: serve with pita bread or fresh vegetables/herbs for garnish

https://www.youtube.com/watch?v=Y645_5ikaYo

The Chicken and Rice platter on the streets of NYC is easily one of my favorite dishes. The best thing for us? It's actually quite easy to make at home.

The Halal Guys style Chicken & Rice everyone should know how to make

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Halal Cart Chicken Bowls

Halal Cart Chicken

Street Cart Chicken & Yellow Rice

Top 3 halal guys recipes from across the web

The most viewed halal guys recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Halal Cart Chicken Bowls

Halal Cart Chicken

Street Cart Chicken & Yellow Rice

The most viewed halal guys recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine