Homemade Halal Cart Chicken & Rice

If there’s one dish that instantly transports me back to walking around midtown Manhattan, it’s halal cart chicken and rice. The smoky grilled chicken, fragrant yellow rice, crisp veggies, and that ridiculously creamy white sauce—there’s just nothing like it. And while nothing beats grabbing a steaming foil plate from the cart guy at 1 AM, this homemade version comes really close. Maybe even better. And guess what? It all comes together in one pan. Fewer dishes, more flavor.

Bringing NYC to My Kitchen

I’ll admit, this one started with pure nostalgia. I used to visit New York for work and always made time for a halal cart lunch, even if it meant scarfing it down on the sidewalk, hot sauce dripping down my wrist. So I got to work figuring out how to recreate that magic at home—without needing to fire up a giant grill or make five different components separately.

This version is straightforward: the chicken cooks first, then the rice simmers in the same pan, soaking up all that flavor. Add fresh veggies, your favorite sauces, and warm pita on the side, and you’ve got yourself a solid halal bowl that hits all the right notes.

What You’ll Need (And Why It Matters)

Here’s the lowdown on what goes into this dish and how each ingredient earns its keep:

• Boneless, skinless chicken – I usually reach for chicken thighs because they’re juicy and soak up the marinade beautifully. But breasts or tenders work fine too—just chop them up smaller so they can really drink in those spices.
• Spices, spices, spices – This recipe isn’t shy. You’ll need a mix of ground cardamom, cumin, coriander, hot paprika, allspice, oregano, turmeric, sumac, and adobo seasoning. These give the dish that signature cart flavor. If you don’t have sumac, try lemon zest in a pinch.
• Lemon juice & olive oil – These help tenderize the chicken and carry all those spices deep into the meat.
• Fresh garlic – I always press a few cloves right into the marinade. Garlic powder just doesn’t hit the same.
• Basmati rice – Long grain and fluffy, it’s the perfect base. Rinse it well so it doesn’t clump when cooked.
• Butter – Toasting the rice in butter makes it extra fragrant. It’s what gives you that halal cart yellow rice aroma that wafts through the streets of NYC.
• Minced onion & peppers – These get sautéed with the rice to build up the flavor even more. I like using serrano or jalapeño for a touch of heat, but you can skip it if you’re not into spice.
• Chicken broth – Use low-sodium so you can control the salt. This is what the rice cooks in, so it adds a ton of flavor.
• White sauce – I mix up my own with sour cream, mayo, vinegar, lemon juice, parsley, and a bit of pepper. You’ll want to pour it over everything.
• Hot sauce – I’m not big on super spicy stuff, so I usually go with a drizzle of sriracha or a little chili garlic sauce. It adds just enough kick without overpowering everything.

One-Pan Halal Chicken Rice Bowl: Step-by-Step

1. Make the spice blend
Mix up all your ground spices in a bowl. Set aside 1 teaspoon for the rice—we’ll come back to that.

2. Marinate the chicken
Toss your chicken with the remaining spices, lemon juice, olive oil, garlic, oregano, sumac, and salt. Let it sit for at least 20 minutes. I like to prep it in the morning and stash it in the fridge so it’s ready to go by dinner.

3. Cook the chicken
Heat a pot or skillet over medium-high and cook the chicken until nicely browned and cooked through. I like to leave it undisturbed for a few minutes to get that sear. Once done, set it aside and keep it warm.

4. Cook the rice in the same pan
This is the magic part. Add butter to the pan, then sauté your rinsed rice, minced onions, and peppers. Add the teaspoon of reserved spice mix and a little adobo seasoning, sauté briefly, then pour in chicken broth. Let it simmer, cover, and cook until the rice is fluffy and tender. Let it rest for 5 minutes before fluffing with a fork.

5. Assemble and serve
Scoop the rice into bowls, top with sliced or chopped chicken, add diced tomatoes, shredded lettuce, and cucumbers. Serve with warm pita and drizzle with generous amounts of white sauce and hot sauce.

Pro tip: Add extra white sauce on the side for dipping your pita. You’ll thank me later.

My Go-To Tips

• Score the chicken before marinating. It helps the spices soak in deeper.
• Let the rice steam for 5–10 minutes after cooking with the lid on. It fluffs up better that way.
• Toast the rice well before adding broth. It builds depth and prevents mushiness.
• Double the sauces. Always. They’ll disappear faster than you think.

Variations and Swaps

• Make it vegetarian – Use roasted cauliflower, chickpeas, or even marinated tofu instead of chicken.
• Switch the protein – Lamb, gyro meat, or even steak shawarma would be amazing here.
• Swap the rice – Try it with couscous or quinoa if you’re out of basmati.

FAQs About Halal Chicken Bowls

What is halal white sauce made of?
It’s a creamy, garlicky sauce usually made with mayo, sour cream, lemon juice, vinegar, parsley, and some seasoning. It cools down the heat from the hot sauce and pulls everything together.

Can I marinate the chicken longer than 20 minutes?
Absolutely. I usually do it for 1 hour, but you can go up to 6 hours. Just don’t let it sit overnight, or the lemon juice might make the chicken a little mushy.

Do you have a red sauce recipe like Halal Guys?
Not at the moment. I keep it simple with sriracha or chili garlic sauce. It gets the job done and doesn’t require a separate pot and a long list of ingredients.

Also try these Chicken and Rice recipes:-

• One Pot Curry Chicken and Rice
• Instant Pot Chicken Fried Rice
• Creamy Chicken and Wild Rice Soup