How To Make Halal Cart Chicken And Rice (NYC Style)

Ingredients

• 1 cup Whole Milk Yogurt (plain, full‑fat for tenderness)
• 2 tablespoons Vegetable Oil (neutral oil for the marinade)
• 1 teaspoon Lemon Zest (freshly grated)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 4 cloves Garlic (grated for the chicken marinade)
• 1 teaspoon Smoked Paprika (adds smoky char flavor)
• 1 teaspoon Turmeric (for both chicken and rice)
• 1/2 teaspoon Ground Ginger
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1 teaspoon Dried Oregano
• 1 teaspoon Salt (plus extra pinch for sauces)
• 1/2 teaspoon Black Pepper (freshly cracked)
• 1.5 pounds Boneless Skinless Chicken Thighs (trimmed of excess fat)
• 2 cups Long Grain White Rice (rinsed well)
• 2 cups Chicken Stock (low‑sodium)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 1/2 teaspoon Cumin Seeds
• 1 Bay Leaf
• 1/4 teaspoon Garlic Powder
• 1/2 cup Mayonnaise (full‑fat)
• 2 tablespoons Plain Yogurt (for the white sauce)
• 1 tablespoon Lemon Juice (extra for white sauce)
• 1 teaspoon White Vinegar
• 1 teaspoon Minced Garlic (for white sauce)
• 1/2 teaspoon Dried Dill
• 1/4 teaspoon Dried Tarragon
• 1 teaspoon Granulated Sugar
• 1 teaspoon Water (to thin white sauce if needed)
• 5 Chile de Árbol Dried Chilies (soaked in warm water)
• 1/4 cup Warm Water (for soaking chilies)
• 1 clove Garlic (minced for red sauce)
• 1/4 teaspoon Cayenne Pepper
• 1/2 teaspoon Smoked Paprika (for red sauce)
• 1 teaspoon Red Wine Vinegar
• 2 tablespoons Neutral Oil (for emulsifying red sauce)
• 1 tablespoon Water (to help emulsify red sauce)
• 2 Pita Bread (Pa) (toasted and cut into strips)
• 2 cups Iceberg Lettuce (shredded, then ice‑baths for crispness)
• 1 cup Tomatoes (diced, optional seed removal)
• pinch Salt (to season tomatoes)

Instructions

1. Prepare Chicken Marinade

   In a mixing bowl whisk together the yogurt, oil, lemon zest, lemon juice, grated garlic, smoked paprika, turmeric, ground ginger, cumin, coriander, oregano, salt, and cracked black pepper until smooth.

   Time: PT10M

2. Marinate Chicken

   Add the boneless skinless chicken thighs to the bowl, toss to coat evenly, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.

   Time: PT2H

3. Rinse and Measure Rice

   Place the long grain white rice in a fine mesh sieve and rinse under cold water until the water runs clear; drain well.

   Time: PT2M

4. Combine Rice Ingredients

   Into the rice cooker add the rinsed rice, chicken stock, butter, turmeric, cumin seeds, bay leaf, a pinch of garlic powder, and salt. Stir briefly.

   Time: PT3M

5. Cook Yellow Rice

   Turn on the rice cooker and let it cook until the cycle completes (about 20 minutes). Keep warm until serving.

   Time: PT20M

6. Make White Sauce

   In a bowl combine mayonnaise, yogurt, lemon juice, vinegar, minced garlic, dried dill, dried tarragon, sugar, salt, and pepper. Mix until smooth; if too thick, whisk in a teaspoon of water.

   Time: PT5M

7. Soak Chile de Árbol

   Place the dried chilies in a small bowl, cover with warm water, and let sit for 5 minutes until softened.

   Time: PT5M

8. Blend Red Sauce

   Drain the softened chilies and add them to the blender with garlic, cayenne, smoked paprika, vinegar, salt, and oil. Blend on high, then slowly add a tablespoon of water while blending until a uniform emulsion forms.

   Time: PT5M

9. Toast Pita Strips

   Heat a dry skillet over medium heat, add the pita strips, and toast until lightly browned and crisp, about 2 minutes. Set aside.

   Time: PT2M

10. Prepare Lettuce

    Shred the lettuce, place it in a bowl of ice water for a quick ice bath, then drain and pat dry. This keeps the lettuce crisp.

    Time: PT5M

11. Dice Tomatoes

    Cut the tomatoes into bite‑size pieces; optionally remove seeds if you dislike extra moisture. Sprinkle lightly with salt.

    Time: PT2M

12. Char Chicken

    Heat the cast‑iron skillet over high heat until smoking hot. Add a thin layer of oil, then place the marinated chicken thighs in a single layer, pressing down to ensure full surface contact. Cook without moving until a deep char forms (about 4 minutes), then flip and cook the other side for another 4 minutes until cooked through.

    Time: PT8M

    Temperature: high

13. Rest and Crumble Chicken

    Transfer cooked chicken to a plate, let rest for 2 minutes, then chop into bite‑size cubes. Scrape up any crispy bits from the pan and mix them back in.

    Time: PT2M

14. Assemble Bowls

    Divide the yellow rice among four bowls, top with charred chicken cubes, then add the crisp lettuce, toasted pita strips, and diced tomatoes. Drizzle white sauce and red sauce over each bowl, creating a “trifecta” of flavors.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

68 g

Fat

24 g

Fiber

4 g