Recreate Authentic Halal Cart Style Chicken and Rice Bowls at Home: Your One-Pan Guide to NYC Street Food Flavor

Unlock the secrets to making incredible, authentic Halal Cart Style Chicken and Rice Bowls right in your own kitchen! This recipe features succulent chicken, richly seasoned with a symphony of Middle Eastern spices, paired with fragrant yellow rice simmered to perfection in a savory turmeric-infused chicken broth. Crowned with generous drizzles of creamy white sauce and a fiery kick of sriracha, these bowls deliver the iconic taste of Halal Guys – but with the convenience and comfort of a homemade meal. Prepare to bring the vibrant flavors of an NYC food cart directly to your dining table!

halal chicken rice bowls topped with white sauce and red sauce

The allure of New York City’s street food scene is undeniable, and at its heart lies the legendary Halal Cart chicken and rice. But what if we told you that achieving that same irresistible flavor and texture at home is not only possible but also incredibly simple? Forget multiple pots and pans; this revolutionary recipe brings you the quintessential Halal Cart chicken and rice experience in a single pot!

Yes, you read that correctly – this is a one-pan chicken over rice recipe designed for maximum flavor with minimal cleanup. Our homemade rendition not only rivals the famous Halal Guys in taste but also stands out for its straightforward preparation. The journey begins with marinating tender chicken thighs (or breasts) in a robust blend of coriander, cumin, turmeric, cardamom, allspice, sumac, and hot paprika, brightened with fresh lemon juice and rich olive oil. The seasoned chicken is then pan-seared to golden perfection over medium-high heat before being set aside.

The magic continues in the very same skillet. A knob of butter is melted, forming the base for sautéed onions and finely minced peppers, which are then joined by basmati rice. This aromatic mixture is toasted before being simmered in chicken broth, absorbing every last drop of the flavors left behind by the chicken. This ingenious technique ensures that every grain of yellow rice is infused with a depth of flavor that’s truly unmatched, creating a harmonious symphony of tastes that will transport you straight to the bustling streets of NYC.

Once the rice is wonderfully fluffy and perfectly cooked, assemble your bowls. Layer the flavorful rice with generous portions of sliced or diced chicken, then pile high with crisp lettuce, juicy tomatoes, and refreshing cucumbers. The final, essential touch comes with an abundance of creamy white sauce and a vibrant drizzle of red sauce or sriracha. The combination of these fresh ingredients with the richly spiced chicken and aromatic rice, all brought together by the iconic sauces, will convince you that you’ve captured that authentic NYC food cart experience right in your very own home!

chicken over rice with veggies and sauces

Essential Ingredients for Authentic Halal Chicken Rice Bowls

Crafting the perfect Halal Cart Style Chicken and Rice Bowl starts with a careful selection of ingredients. Each component plays a crucial role in building the layers of flavor that make this dish so iconic.

Aromatic Seasonings: These spices are truly the heart and soul of our recipe, infusing both the chicken and the rice with unparalleled depth. You’ll need ground cardamom for its fragrant, slightly sweet notes, allspice for a complex warmth, cumin and coriander for their earthy foundations, hot paprika for a mild, vibrant heat and color, turmeric for its distinctive color and earthy undertones, dried oregano for a Mediterranean touch, sumac for a bright, tangy counterpoint, adobo seasoning for an all-purpose savory boost (often containing salt, black pepper, and more turmeric), and kosher salt to tie all the flavors together. Most of these can be found in well-stocked grocery stores. Sumac powder, derived from dry red berries, might require a trip to a Middle Eastern grocery store or can be easily found online here.
Boneless, Skinless Chicken: For the most tender and flavorful results, boneless, skinless chicken thighs are highly recommended as they retain moisture well during cooking. However, chicken tenders or breasts can also be used. If opting for chicken breasts, we suggest cutting them into bite-sized pieces before marinating to ensure maximum flavor absorption and quicker, more even cooking.
Fresh Lemon Juice: Crucial for the chicken marinade, freshly squeezed lemon juice not only adds a bright, tangy flavor but also helps tenderize the chicken.
High-Quality Olive Oil: An essential component of the chicken marinade, olive oil helps to distribute the spices evenly and contributes to the chicken’s beautiful sear. No additional oil is typically needed when searing.
Fresh Garlic: Pressing a few cloves of fresh garlic directly into the marinade intensifies the savory notes of the chicken. Using a reliable garlic press makes this step quick and easy.
Unsalted Butter: This is a key ingredient for achieving the famous New York City style yellow rice. Sautéing the rice, onions, and peppers in butter before simmering adds a rich, savory base that contributes significantly to the overall flavor.
Long-Grain Basmati Rice: For the best texture and fluffiness, use good-quality long-grain basmati rice. It’s imperative to rinse the rice thoroughly under cold running water and drain it until the water runs clear. This removes excess starch, preventing the rice from becoming gummy, and prepares it perfectly for toasting.
Minced Onions: Sautéing minced onions in butter alongside the rice adds a layer of sweet and savory flavor to the yellow rice pilaf.
Minced Peppers: We prefer using a serrano pepper with the ribs and seeds removed for a subtle, aromatic warmth without excessive heat. A jalapeño pepper can be substituted. If you’re sensitive to any heat, or simply prefer a milder flavor profile, you can omit the peppers entirely or use a small amount of green bell pepper instead. Rest assured, with the ribs and seeds removed, the rice will not be spicy.
Low Sodium Chicken Broth: Opting for low sodium chicken broth is important for this recipe, especially since adobo seasoning (which contains salt) is used to flavor the rice. This allows you to control the overall saltiness of the dish, ensuring a perfectly balanced flavor profile.
Prepared White Sauce and Hot Sauce: No Halal Cart bowl is complete without these signature condiments. Our homemade white sauce, crafted from creamy sour cream, mayonnaise, tangy white vinegar, fresh parsley, and a hint of black pepper, is a must-try. You can find the full recipe here. For the red sauce, a squeeze of sriracha or a dollop of chili garlic sauce provides the ideal spicy kick, allowing you to customize the heat level to your preference.

seasoned chicken tenders cooked in a pan

Crafting the Best Halal Chicken Rice Bowls: A Step-by-Step Guide

Making these iconic Halal Chicken Rice Bowls at home is surprisingly simple, especially with our one-pan method. Follow these steps to achieve a dish bursting with authentic flavor.

Prepare Your Signature Seasoning Blend: Begin by combining the ground cardamom, allspice, cumin, coriander, hot paprika, and turmeric in a small bowl. This blend is the aromatic foundation of your dish. Crucially, set aside one teaspoon of this freshly mixed seasoning to be used later in the rice. The remainder of this potent spice mix will be dedicated to flavoring the chicken.
Marinate the Chicken to Perfection: Transfer your boneless, skinless chicken (thighs or breasts) to a large bowl. Add the larger portion of your prepared seasoning blend (everything except the reserved 1 teaspoon). Incorporate the pressed fresh garlic, tangy lemon juice, rich olive oil, dried oregano (remember to crush it between your fingers before adding to release its full aroma), bright ground sumac, and kosher salt. Toss the chicken thoroughly until every piece is evenly coated in this aromatic marinade. Allow the chicken to marinate for a minimum of 20 minutes to absorb the flavors, but for an even deeper taste, you can extend this up to 60 minutes. Avoid marinating much longer than 6 hours, as the acidity from the lemon juice can begin to alter the chicken’s texture.
Cook the Flavorful Chicken: Once your chicken has sufficiently marinated, heat a 3-quart deep sauté pan or pot over medium-high heat. There’s no need to add additional oil, as the marinade provides enough. Place the marinated chicken in a single layer in the hot pan, ensuring not to overcrowd it. Cook for 6-12 minutes, flipping as needed, until the chicken is golden brown and cooked all the way through, reaching an internal temperature of 165°F (74°C). While the chicken is sizzling, take a moment to rinse your basmati rice under cold running water in a sieve until the water runs clear, ensuring fluffy results later. Once cooked, transfer the chicken to a clean platter and keep it warm, allowing it to rest while you prepare the rice.
Master the Aromatic Yellow Rice: Using the same pan (don’t clean it, those browned bits are flavor!), add a generous knob of butter and allow it to melt over medium heat. Add the thoroughly rinsed and drained basmati rice, along with the minced onions and minced peppers (if using). Sauté this mixture for about 2 minutes, allowing the rice to lightly toast and absorb the buttery, savory flavors from the pan. Now, season the rice with the reserved teaspoon of your homemade seasoning blend, plus the adobo seasoning. Continue to sauté for another 15 seconds to bloom the spices. Pour in the low sodium chicken broth. Bring the liquid to a rolling simmer, then immediately cover the pan with a tight-fitting lid, reduce the heat to low, and let the rice cook undisturbed for 15 minutes. This gentle steaming process ensures perfect, separate grains.
Assemble and Serve Your Delicious Bowls: After 15 minutes, remove the rice from the heat but keep the lid on for an additional 5 minutes. This resting period allows the steam to redistribute, resulting in even fluffier rice. Once rested, gently fluff the rice with a fork. To serve, spoon a generous portion of the fragrant yellow rice into individual bowls. Slice or dice the cooked chicken and arrange it over the rice. Garnish with an abundance of fresh diced tomatoes, shredded crisp lettuce, and cool diced cucumbers. For the ultimate Halal Cart experience, don’t forget warm pita bread wedges on the side for scooping. Finally, generously drizzle the entire bowl with your homemade creamy white sauce and a desired amount of spicy red sauce or sriracha. Dig in and savor the incredible, authentic flavors!

Frequently Asked Questions About Halal Cart Bowls:

What exactly is halal white sauce?

The iconic white sauce is a creamy, tangy condiment that is a signature staple of many food trucks, particularly those serving chicken over rice or lamb over rice bowls. It’s often the secret ingredient that ties all the robust flavors together. While recipes vary, our version is typically made with a base of mayonnaise and sour cream for richness and creaminess, brightened by white vinegar and lemon juice for a distinctive tang, and seasoned with a few simple spices like parsley and black pepper to enhance its fresh profile. This sauce adds a cooling, refreshing contrast to the spiced meats and rice.

Can I marinate the chicken for longer than 20 minutes?

Absolutely, marinating the chicken for a longer duration is highly recommended to infuse it with maximum flavor. With the ingredients specified in this recipe, you can certainly marinate the chicken beyond the initial 20 minutes. We typically find letting it marinate for up to 60 minutes yields fantastic results. If you need to prepare ahead, it can even go for a little longer, up to 6 hours, in the refrigerator. However, we advise against marinating for much longer than 6 hours, as the acidity from the lemon juice can begin to break down the chicken fibers, potentially giving the chicken an unpleasantly mushy texture.

Do you have a specific recipe for the halal cart red sauce?

While I don’t currently have a dedicated recipe for the incredibly spicy Halal Cart red sauce, primarily because I don’t typically consume overly spicy foods in large quantities. However, for those who enjoy a kick, I find that a good squeeze of store-bought sriracha or a dollop of chili garlic sauce works wonderfully as a substitute. These options provide a vibrant heat and a depth of flavor that complements the chicken and rice perfectly. I highly recommend experimenting with these convenient alternatives to achieve your desired level of spice!

What truly makes Halal Cart Chicken so special and unique?

The magic of Halal Cart chicken lies in several key elements. Firstly, it’s the distinctive blend of spices used in the marinade, often featuring warm, earthy, and aromatic notes that are deeply infused into the chicken. Secondly, the rich, buttery, and turmeric-infused yellow rice, often cooked with aromatics, provides a perfect bed for the chicken. Thirdly, and perhaps most crucially, is the combination of the creamy, tangy white sauce and the vibrant, often intensely spicy, red sauce. These sauces create an unforgettable flavor contrast that elevates simple chicken and rice into an iconic culinary experience. Finally, the communal street food experience itself adds to its charm, making it a beloved comfort food for many.

Can this Halal Cart Style recipe be adapted for vegetarians?

Absolutely! This recipe can be easily adapted to be vegetarian-friendly. Instead of chicken, you could use firm paneer cheese, grilled halloumi, or even plant-based chicken substitutes. Marinate them in the same spice blend (perhaps reduce the lemon juice slightly for paneer/halloumi). For the rice, simply swap the chicken broth for vegetable broth. You can also add chickpeas or black beans to the rice for extra protein and texture. The fresh toppings and signature white sauce remain delicious additions for a vegetarian version.

What’s the best way to store and reheat leftovers?

Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm the chicken and rice gently in the microwave or on the stovetop. If reheating on the stovetop, add a splash of water or chicken broth to prevent the rice from drying out. Avoid reheating the fresh toppings (lettuce, tomatoes, cucumbers) and sauces, as they are best served fresh and cool. Add them right before serving the reheated chicken and rice for optimal flavor and texture.

If you savor this recipe, you might also enjoy these delights:

Lebanese Fattoush Salad
Lebanese Meat Stuffed Pita (Arayes)
The Most Delicious Homemade Shawarma Seasoning
Beef Shawarma (Prepared in 2 Ways!)
Shirazi Salad (Salad-e Shirazi)

halal chicken over rice topped with cilantro white sauce and red sauce

Yield: Serves 6

Authentic Cart-Style Halal Chicken Rice Bowls

Prep Time
10 minutes

Cook Time
22 minutes

Additional Time
20 minutes

Total Time
52 minutes

Learn how to make halal cart style chicken rice bowls at home! The chicken is seasoned with tons of spices and the rice is simmered in turmeric chicken broth for the best yellow rice! Serve with lots of white sauce and sriracha – it tastes just like Halal Guys!

Ingredients

For the Seasoning Blend:

½ teaspoon EACH: ground cardamom AND allspice
½ teaspoon EACH: ground cumin AND ground coriander
1 teaspoon hot paprika
½ teaspoon turmeric
½ teaspoon kosher salt

For the Chicken Over Rice:

1 ½ pounds boneless, skinless chicken thighs or breasts (trimmed of excess fat)
3 cloves garlic, freshly pressed
2 tablespoon EACH: fresh lemon juice AND olive oil
1 teaspoon EACH: dried oregano (crushed) AND ground sumac
¾ teaspoon kosher salt
1 teaspoon adobo seasoning
2 tablespoons unsalted butter
1 ½ cups basmati rice, thoroughly rinsed and drained until water runs clear
¼ cup minced onions
1 serrano or jalapeno pepper, minced (ribs and seeds removed, or use ¼ green bell pepper for no heat)
2 ¼ cups low sodium chicken broth

For Serving:

Homemade White Sauce (or your favorite brand)
Red hot sauce (such as Sriracha or chili garlic sauce)
Freshly diced tomatoes, shredded lettuce, diced cucumbers
Warm pita wedges
Optional: chopped fresh cilantro for garnish

Instructions

PREPARE SEASONING: In a small bowl, combine the ground cardamom, allspice, cumin, coriander, hot paprika, turmeric, and ½ teaspoon kosher salt. Set aside one teaspoon of this blend for the rice; the remainder will be used to marinate the chicken.
MARINATE CHICKEN: In a large bowl, add the chicken. Toss with the larger portion of the seasoning blend, pressed garlic, lemon juice, olive oil, dried oregano (crushed between fingers), sumac, and ¾ teaspoon kosher salt. Mix until chicken is evenly coated. Let marinate for 20-60 minutes at room temperature, or up to 6 hours in the refrigerator.
COOK CHICKEN: Heat a 3-quart deep saute pan or pot over medium-high heat. Once hot, add the marinated chicken in a single layer (do not overcrowd). Cook for 6-12 minutes, flipping occasionally, until the chicken is golden brown and cooked through (internal temperature of 165ºF / 74ºC). Remove chicken to a plate; keep warm and tent loosely with foil.
COOK RICE: While chicken cooks, thoroughly rinse the basmati rice in a fine-mesh sieve under cold running water until the water runs completely clear. Set aside to drain. In the same saute pan (do not wash!), add the butter and melt over medium heat. Add the drained rice, minced onions, and minced peppers (if using). Sauté for 2 minutes, stirring occasionally, until the rice is lightly toasted and fragrant. Stir in the reserved teaspoon of homemade seasoning and the adobo seasoning. Sauté for another 15 seconds to bloom the spices. Pour in the low sodium chicken broth. Bring to a boil, then immediately reduce heat to low, cover tightly with a lid, and cook for 15 minutes.
SERVE: Once the rice is cooked, remove from heat but keep covered for 5 minutes to allow it to steam and fluff. Then, gently fluff the rice with a fork. Divide the fluffy yellow rice among serving bowls. Slice or dice the cooked chicken and arrange on top of the rice. Generously top with diced tomatoes, shredded lettuce, and diced cucumbers. Finish with plenty of creamy white sauce and a desired amount of red hot sauce (like sriracha or chili garlic sauce). Serve immediately with warm pita wedges and enjoy your authentic Halal Cart experience!

Notes

Optional Cilantro Garnish: For an extra pop of color and fresh herbaceousness, you can sprinkle some chopped fresh cilantro over your finished bowls before serving.
Meal Prep Tip: The chicken can be cooked and stored separately from the rice for easy meal prep throughout the week. Reheat and combine when ready to serve.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I’d love to see what you made!

Signature Street-Style Halal Chicken Rice Bowls