SAEDNEWS: This humble halal-cart chicken and rice bowl is comfort food elevated. tender lemony chicken, turmeric rice, shredded lettuce, and a mysterious white sauce that keeps you coming back
The chicken is marinated with herbs, lemon, and spices; the rice is golden; and the sauce remains as white and creamy as ever. By Caroline Russock. Caroline Russock is a contributing writer at Serious Eats. She splits her time between Philadelphia and the Caribbean, covering food, travel, leisure, lifestyle, and culture. Her work appears in PhillyVoice, Eater, Eater Philly, Serious Eats, and The Tasting Table. Learn about Serious Eats' editorial process and J. Kenji López-Alt. Updated March 20, 2025.
Chicken thighs are less prone to drying out like chicken breast, guaranteeing tender and juicy results.A combination of mayonnaise and Greek yogurt, plus seasonings, nail that classic halal-cart white sauce.Iceberg lettuce and tomato may seem like strange additions, but they're essential elements of this famous New York City street food.
Manhattan is home to many smells, but perhaps the most delicious is the chicken-y, savory scent that emanates from from the city's countless halal carts. Serving lunch to late-night, these carts dish up a container full of chicken rice that tastes like nothing else, crave-worthy and totally singular. To taste this particular chicken and rice you can get yourself to Midtown or try this home version by Kenji, a spot-on rendition of the street food classic. Marinated in oregano, lemon, and coriander, chicken thighs are browned, chopped into chunks and served over a pile turmeric-yellow rice. Of course, it wouldn't be halal-cart style without the ubiquitous (and none too fancy) salad of iceberg and tomatoes, and that mysterious sweet-sour-tangy white sauce that just has to be ladled all over the chicken and rice for true street-style authenticity.
Adapted from Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are by Ed Levine and The Serious Eats Team. Copyright © 2011. Published by Clarkson Potter. Available wherever books are sold. All Rights Reserved.December 2011The headnote was written by Caroline Russock; recipe by J. Kenji López-Alt
Prep 15 mins
Cook 40 mins
Active 45 mins
Marinating and Cooling Time 80 mins
Total 2 hrs 15 mins
Serves 4 servings
For the chicken:2 tablespoons fresh lemon juice1 tablespoon chopped fresh oregano1/2 teaspoon ground coriander seed3 garlic cloves, roughly chopped (about 1 1/2 tablespoons)1/4 cup light olive oilKosher salt and freshly ground black pepper2 pounds boneless, skinless chicken thighs, trimmed of excess fat (6 to 8 thighs)1 tablespoon vegetable or canola oilFor the rice:2 tablespoons unsalted butter1/2 teaspoon turmeric1/4 teaspoon ground cumin1 1/2 cups long-grain or Basmati rice2 1/2 cups chicken brothKosher salt and freshly ground black pepperFor the sauce:1/2 cup mayonnaise1/2 cup Greek yogurt1 tablespoon sugar2 tablespoons white vinegar1 teaspoon lemon juice1/4 cup chopped fresh parsleyKosher salt and freshly ground black pepperTo serve:1 head iceberg lettuce, shredded1 large tomato, cut into wedgesFluffy pocketless pita bread, brushed in butter, lightly toasted, and cut into 1 × 3-inch stripsHarissa-style hot sauce, for serving
For the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender. Blend until smooth. Season the marinade to taste with kosher salt and black pepper. Place the chicken in a 1-gallon zipper-lock bag and add half of the marinade (reserve the remaining marinade in the refrigerator). Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator for at least 1 hour and up to 4 hours, turning occasionally to redistribute the marinade (see Note)
Remove the chicken from the bag and pat it dry with paper towels. Season with kosher salt and pepper, going heavy on the pepper. Heat the oil in a 12-inch heavy-bottomed cast iron or stainless-steel skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes. Using tongs, flip the chicken. Reduce the heat to medium and cook until the chicken is cooked through and the center of each thigh registers 165°F on an instant-read thermometer, about 6 minutes longer. Transfer the chicken to a cutting board and allow to cool for 5 minutes.
Using a chef’s knife, roughly chop the chicken into 1/2- to 1/4-inch chunks. Transfer to a medium bowl, add the remaining marinade, cover loosely with plastic, and refrigerate while you cook the rice and prepare the sauce.
For the rice: Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.
For the sauce: In a small bowl, combine the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, and 2 teaspoons black pepper. Whisk to combine. Season to taste with salt.
To serve: Return the entire contents of the chicken bowl (chicken, marinade, and all juices) to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. To serve, divide the rice, lettuce, tomato, and toasted pita bread evenly among four to six plates. Pile the chicken on top of the rice. Top with the white sauce and hot sauce. Serve immediately, passing extra sauce at the table.
Blender, 12-inch cast iron skillet, or stainless steel skillet.
Do not marinate the chicken for more than 4 hours, or it will become mushy. If you need to delay cooking the chicken, remove it from the marinade, pat it dry with paper towels, and refrigerate until you're ready to cook.
