*Updated 6/12/2017 to include calorie counts of each individual ingredient.
I first ate this incredibly delicious Middle Eastern chicken over rice from the famous Halal Guys NYC over a decade ago when I worked in midtown. I was hooked from the first bite. Ordering it at least twice a week for lunch despite the outrageously long lines. I super love the chicken marinade made from a mixture of oregano, garlic, coriander, which combined with fragrant turmeric rice, and “white sauce” made it one of my all time favorite chicken meals.
My NYC Halal Cart Chicken Over Rice Recipe is adapted from Serious Eats. I have “healthified” and simplified their recipe while preserving the original taste. So enjoy this low fat, full flavor recipe guilt free!
This Halal Cart Chicken recipe along with my Sarku Japan Chicken Teriyaki Copycat recipe are among my most favorite chicken recipes of all time. Easy, simple, and delicious.
Meal Prep Notes: The chicken and turmeric rice freezes amazingly well. The “white sauce” does not.
1 lb boneless, skinless, chicken thigh (raw) | 544 calories
1 tbsp white vinegar | 3 calories
1/2 tbsp dried ground oregano | 9 calories
1/4 tsp ground coriander | 3 calories
1/2 tsp garlic powder | 5 calories
1/2 tsp salt | 0 calories
1/2 tsp ground black pepper | 3 calories
2 tbsp olive oil | 248 calories
1 tbsp unsalted butter | 102 calories
1/2 tsp turmeric | 4 calories
1/4 tsp ground cumin | 2 calories
1 cup uncooked rice (I used Kokuho rose) | 640 calories
1/4 tsp salt (or to taste) | 0 calories
1 1/2 cups chicken broth (homemade or low-sodium or gluten-free) | 129 calories
1/4 cup plain whole milk yogurt | 40 calories
1/4 cup mayonnaise | 229 calories
1/2 tbsp sugar | 24 calories
1 tbsp white vinegar | 3 calories
1988 calories total | 4 servings @ 497 calories per serving
STEP BY STEP PHOTOS
Pat dry the boneless, skinless chicken thighs. Slice them into small pieces no bigger than 1 inch by 1 inch. In a bowl mix 1 tbsp white vinegar, 1/2 tbsp dried oregano, 1/4 tsp ground coriander, 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp ground black pepper, and 1 tbsp of olive oil. Pour mixture over chicken and let marinate in fridge for at least 1 hour. 4 hours is optimal but overnight is fine as well. No more than 12 hours.
In a high quality non-stick pan, pour in 1/2 tbsp olive oil and add in 1/2 lb of chicken. I use this 12-inch pan and I always cook my chicken in small batches as I like my chicken extra crispy. Use a spatula to press down on the chicken to give it a good sear.
On high heat I cook the chicken for about 5 minutes per side. Don’t be afraid to move the chicken around while in the pot to pick up the patina from the pan, it will give your chicken that pretty brown coating.
For the rice: In a dutch oven or similar on medium heat, melt 1 tbsp unsalted butter. Add in 1/2 tsp turmeric, 1/4 tsp ground cumin, 1/4 tsp salt, and let cook for 1 minute before adding in 1 cup of rice. Mix well for 4 minutes on medium high heat. Add 1.5 cups of chicken broth and bring to a boil. Cover and reduce heat to a simmer and cook for 15-20 minutes depending on how firm/soft you like your rice. Check the rice after 15 minutes and not before. Test to see if it is done to your liking. If not, add in 2 tbsp of chicken broth and continue cooking.
For the white sauce: Combine the 1/4 cup plain yogurt, 1/4 cup mayonnaise, 1/2 tbsp sugar, and 1 tbsp white vinegar. Mix well and serve.
This is how I normally eat the Halal Chicken over rice. I mix the chicken, rice, white sauce together and serve with cucumbers and tomatoes.
This is how I pack for my meal preps. If I am freezing it, I omit the cucumbers and tomatoes.