I have this sort of obsession when we’re in New York City—halal cart chicken & rice. Is it the garlicky white sauce? The zippy, herby green sauce? Is it the ultra-tender chicken marinated in yogurt and spices, seared hot and heavy on a griddle and chopped with passion?
I’m a grown woman, and I don’t have to pick one reason. In fact, I think the magic lies in this gorgeous combination of all these classic street food elements, but there’s one problem—it’s really hard to find here where I live, in my non-viral city.
Simple fix—make them at home.
Can you think of a better meal prep waiting for you in your sad, corporate fridge? Or toss together the chicken marinade in the morning and throw together the rest after work and before… well, your second job as the kids’ event coordinator and Uber.
Extra short on time? Pick up a tub of Zhoug sauce from Trader Joe’s for a delicious hack to step in as that green sauce.
At the 40 Aprons Substack, we’re overcommitted Millennials answering the “what’s for dinner” question, planning Pinterest-worthy events that are easy as they are stunning, and adding everyday luxury into our lives (and budgets).
And it has to be said—if you’re not halal, the chicken can be conventional, of course. The name comes from the halal carts serving street food in NYC but isn’t a prerequisite for making at home!
Why you’ll love this:
SO much flavor
The chicken marinade is top notch: yogurt and spices make the chicken super tender and beautifully seasoned
Surprisingly easy to make
Perfect for meal prep—the chicken and rice are fine to store in meal prep containers, but wait until you’ve heated them through to add the veg and sauces.
Did I mention all the flavor?!
Halal-Cart Chicken & Rice Bowls
The New York City street food experience, made in your own kitchen — with that white sauce.
The Chicken
2 pounds boneless, skinless chicken thighs
⅓ cup plain Greek yogurt
3 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
½–1 teaspoon cayenne, to taste
2 teaspoons kosher salt
1 teaspoon black pepper
Juice of 1 lemon
The Yellow Rice
2 cups basmati rice (or use approximately 6 cups cooked rice, then stir in spices)
3 cups chicken broth or water
1 tablespoon butter or oil
½ teaspoon turmeric
½ teaspoon cumin
½ teaspoon kosher salt
The White Sauce
½ cup mayo
½ cup Greek yogurt
1–2 tablespoons white vinegar or lemon juice
1 teaspoon sugar
½ teaspoon salt
Black pepper
Water to thin
The Green Sauce
1 packed cup cilantro
½ cup parsley
1 jalapeño, seeded or not
1 garlic clove
Juice of ½ lemon
¼ cup olive oil
Big pinch salt
For Assembly
Shredded iceberg or romaine
Tomatoes
Cucumbers, optional
Hot sauce, optional
Dried parsley or sumac, optional
The Chicken
Mix the chicken with the yogurt, olive oil, garlic, and all the spices, salt, pepper, and lemon juice until completely coated. Marinate at least one hour — overnight is better.
Heat a large cast iron skillet or griddle over medium-high to high heat with a thin layer of oil. Add the chicken in a single layer and let it cook undisturbed until deeply browned on the first side, then flip and repeat. Don’t rush it. Color is flavor.
Once cooked through, roughly chop the chicken directly on the griddle, or pull it off and chop aggressively with a knife. Spread it back out, let it sit until you get crispy edges and browned bits, and stir once or twice. This step is non-negotiable. Taste and salt if needed.
The Yellow Rice
Rinse the basmati under cold water until the water runs mostly clear. Add it to a pot with the broth or water, butter or oil, turmeric, cumin, and salt. Bring to a full boil, stir once, cover, and reduce heat to low. Simmer 15 minutes without lifting the lid. Turn off the heat and let it sit covered for 5 more minutes. Fluff with a fork.
The White Sauce
Whisk together the mayo, yogurt, vinegar or lemon juice, sugar, salt, and pepper. Add water a splash at a time until it’s drizzleable — it should pour, not plop.
The Green Sauce
Blend the cilantro, parsley, jalapeño, garlic, lemon juice, olive oil, and salt until vibrant and smooth. Bright, herby, a little spicy.
Assembly
Layer rice, then hot chopped chicken, then shredded lettuce, tomatoes, and cucumbers if using. Hit it with a generous pour of white sauce, then green sauce. Add hot sauce if you want. Finish with a sprinkle of dried parsley or sumac. Eat immediately.
For meal prep: Store chicken and rice together in individual containers, if desired. Store lettuce, veggies, and sauces separately. Heat chicken and rice together; finish with remaining ingredients after.