Serious Eats Chicken and Rice

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If you’ve ever strolled through the streets of New York City, chances are you’ve caught a whiff of something irresistible—tender spiced chicken, golden rice, and the creamy drizzle of white sauce that food carts have made legendary.

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Halal chicken and rice bowl with golden basmati rice, grilled chicken, lettuce, tomatoes, and sauces, Serious Eats style

Serious Eats Chicken and Rice

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Serious Eats Chicken and Rice is a flavorful street-food–inspired dish made with spiced chicken, golden rice, and creamy white sauce. Perfect for weeknight dinners or meal prep, this recipe brings bold flavor and comfort to your table. Make it at home today and enjoy the taste of NYC’s most iconic street cart meal!

  • Total Time: 1 hour 5 minutes
  • Yield: 4

Ingredients

Scale

For the chicken:

  • 1 ½ lbs boneless, skinless chicken thighs

  • 3 tablespoons olive oil

  • 2 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon paprika

  • ½ teaspoon turmeric

  • ½ teaspoon cayenne pepper (optional)

  • Salt and pepper, to taste

  • Juice of 1 lemon

For the rice:

  • 2 cups basmati rice, rinsed and soaked 20 minutes

  • 3 tablespoons unsalted butter

  • 1 teaspoon ground turmeric

  • ½ teaspoon ground cumin

  • 4 cups chicken broth

  • Salt, to taste

For the white sauce:

  • ½ cup mayonnaise

  • ½ cup Greek yogurt

  • 2 tablespoons lemon juice

  • 1 tablespoon white vinegar

  • 2 cloves garlic, minced

  • Salt and pepper, to taste

For serving:

  • 1 head romaine lettuce, shredded

  • 2 tomatoes, diced

  • Warm pita bread or flatbread

Instructions

  1. Marinate Chicken:
    In a bowl, combine olive oil, cumin, coriander, paprika, turmeric, cayenne, salt, pepper, and lemon juice. Add chicken thighs, coat well, and marinate at least 30 minutes.

  2. Cook Chicken:
    Heat a skillet over medium-high heat. Sear chicken thighs until golden and cooked through, about 5–6 minutes per side. Rest, then chop into bite-sized pieces.

  3. Make the Rice:
    Melt butter in a saucepan. Add turmeric and cumin, stir for 1 minute. Add rice, coat in spices, then pour in chicken broth and salt. Bring to boil, reduce to low, cover, and cook for 18 minutes. Rest 5 minutes before fluffing.

  4. Prepare White Sauce:
    In a small bowl, whisk together mayonnaise, yogurt, lemon juice, vinegar, garlic, salt, and pepper until smooth. Chill until serving.

  5. Assemble the Dish:
    On a plate, arrange rice, chicken, shredded lettuce, and tomatoes. Drizzle with white sauce and serve with pita bread.

Notes

  • Use chicken thighs for juicier results, but breasts can be substituted.

  • Soak rice before cooking for a fluffy, non-sticky texture.

  • Add hot sauce or harissa for an authentic street cart kick.

  • Perfect for meal prep—pack in containers with rice, chicken, and sauce separately.

  • Author: SOFIA
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish, Dinner
  • Method: Skillet, One-Pot Rice
  • Cuisine: American, Middle Eastern-inspired
  • Diet: Halal

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This Serious Eats Halal Chicken & Rice recipe brings that unforgettable street food experience straight to your kitchen. It’s hearty, flavorful, and customizable enough to satisfy both purists and adventurous eaters.

Whether you’re craving a quick weeknight meal or looking to impress guests with a platter full of bold flavors, this recipe is your ticket to halal cart magic at home.

Serious Eats halal chicken and rice bowl with golden rice, grilled chicken, lettuce, tomatoes, and creamy white sauce

Why This Dish Is So Loved

There’s something about the combination of fluffy turmeric-tinted rice, juicy chicken thighs seasoned with a punchy marinade, and the classic duo of white sauce and hot sauce that makes this meal iconic. Unlike complicated gourmet dishes, Serious Eats Halal Chicken & Rice balances comfort and boldness. The spices are warm but not overwhelming, and the yogurt-based sauce cools everything down with a creamy tang. The pita bread on the side adds that final street food touch, making it a complete meal in one bowl.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4 generous servings
  • Calories: Approx. 680 per serving

Ingredients

For the Chicken Marinade

  • 1 ½ pounds boneless, skinless chicken thighs
  • 3 tablespoons plain Greek yogurt
  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon cayenne pepper (optional, for heat)
  • 4 garlic cloves, finely minced
  • 2 teaspoons lemon juice
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper

For the Rice

  • 2 cups basmati rice, rinsed and drained
  • 3 ½ cups chicken broth
  • 2 tablespoons unsalted butter
  • 1 teaspoon turmeric powder
  • ½ teaspoon ground cumin
  • 1 bay leaf
  • 1 teaspoon kosher salt

For the Famous White Sauce

  • 1 cup mayonnaise
  • ½ cup Greek yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon white vinegar
  • 1 tablespoon sugar
  • 2 garlic cloves, grated into a paste
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons water (to thin as needed)

For the Hot Sauce

  • ¼ cup olive oil
  • 3 tablespoons tomato paste
  • 1 tablespoon ground cayenne
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili flakes
  • ½ teaspoon sugar
  • ½ teaspoon salt

For Serving

  • Shredded lettuce
  • Fresh tomato wedges
  • Warm pita bread

Instructions

Step 1: Marinate the Chicken

In a large mixing bowl, combine yogurt, olive oil, cumin, coriander, paprika, turmeric, cinnamon, cayenne, minced garlic, lemon juice, salt, and pepper. Mix until it forms a smooth marinade. Add the chicken thighs and toss until every piece is coated. Cover and refrigerate for at least 1 hour (overnight is best for deeper flavor).

Step 2: Cook the Rice

Melt the butter in a heavy pot over medium heat. Stir in cumin, turmeric, and bay leaf until fragrant, about 30 seconds. Add rinsed basmati rice and stir to coat each grain in the spiced butter. Pour in the chicken broth, season with salt, bring to a boil, then cover and reduce to a simmer. Cook for 15 minutes, then remove from heat and let it steam for 10 more minutes without lifting the lid. Fluff with a fork before serving.

Step 3: Grill or Sear the Chicken

Heat a cast-iron skillet or grill pan over medium-high heat. Cook the marinated chicken thighs for 4–5 minutes per side until golden brown and fully cooked (internal temp should reach 165°F). Transfer to a cutting board and let rest for 5 minutes before chopping into bite-sized pieces.

Step 4: Make the White Sauce

In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, vinegar, sugar, garlic, salt, and pepper. Add water a teaspoon at a time until the sauce reaches drizzling consistency. Chill in the fridge until ready to use.

Step 5: Prepare the Hot Sauce

In a small saucepan, heat olive oil over medium heat. Stir in tomato paste, cayenne, paprika, chili flakes, sugar, and salt. Cook for 3–4 minutes until slightly thickened and fiery red. Set aside to cool.

Step 6: Assemble the Bowls

Spoon a generous serving of yellow rice into bowls. Add chopped chicken on top, then arrange shredded lettuce, tomato wedges, and pita bread on the side. Drizzle liberally with white sauce and finish with streaks of hot sauce for that authentic street cart look.

Notes & Pro Tips

  • Use thighs, not breasts: Chicken thighs stay juicier and soak up the marinade better.
  • Resting time matters: Letting the chicken sit after cooking ensures juices redistribute and the meat stays tender.
  • Rice tip: Rinse basmati until water runs clear to avoid sticky rice.
  • Make ahead: Both sauces can be prepared a day in advance.
  • Spice level: Adjust cayenne and chili flakes in the hot sauce to your preferred heat level.
  • Serving idea: For a big party, set up a DIY halal cart station where everyone assembles their own bowl.

Nutrition Information (Per Serving)

  • Calories: 680
  • Fat: 35g
  • Saturated Fat: 8g
  • Unsaturated Fat: 23g
  • Cholesterol: 110mg
  • Sodium: 980mg
  • Carbohydrates: 58g
  • Fiber: 3g
  • Sugar: 6g
  • Protein: 35g

The Story Behind Halal Chicken & Rice

This dish took off in the late 20th century thanks to food carts run by Egyptian immigrants in New York. They wanted to provide quick, affordable halal meals for Muslim taxi drivers. What started as a late-night staple soon became a global street food sensation. Today, Serious Eats Halal Chicken & Rice recipes are a nod to that history, keeping the heart of the dish alive while allowing home cooks to recreate it in their own kitchens.

Variations to Try

  • Lamb or beef: Swap chicken for ground lamb or marinated beef strips.
  • Vegetarian: Replace chicken with roasted cauliflower or chickpeas.
  • Low-carb: Use cauliflower rice instead of basmati.
  • Spicy lovers: Double the hot sauce for extra heat.

Final Thoughts

Making Serious Eats Halal Chicken & Rice at home isn’t just about recreating a recipe—it’s about embracing a food tradition that blends culture, comfort, and convenience. With bold spices, creamy sauces, and vibrant sides, it’s a dish that captures the essence of street food while still being simple enough for a family dinner. Once you try it, chances are it’ll become part of your regular meal rotation.

So fire up your skillet, gather your spices, and bring a little piece of New York’s halal cart magic to your table tonight.