Description

Chicken over rice is a mouthwatering street food classic, combining tender, spiced chicken with fragrant yellow rice and rich, creamy sauces. Inspired by the famous New York City halal carts, this dish brings bold Middle Eastern and Mediterranean flavors right to your kitchen. Serve it with fresh veggies, warm pita, and a drizzle of white sauce for the ultimate comfort meal.

Ingredients

Scale

For the Chicken

2 lbs boneless, skinless chicken thighs (or chicken breast)
3 tbsp olive oil
3 cloves garlic, minced
1 tbsp lemon juice
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp paprika
½ tsp cinnamon (optional, for Middle Eastern flavor)
Salt and black pepper to taste

For the Rice

2 cups long-grain basmati rice
3 cups chicken broth (or water)
1 tbsp butter
1 tsp turmeric
½ tsp cumin
½ tsp garlic powder
Salt to taste

For the White Sauce

½ cup Greek yogurt
½ cup mayonnaise
2 tbsp lemon juice
1 tbsp white vinegar
1 clove garlic, minced
½ tsp sugar
Salt and black pepper to taste

For the Hot Sauce

2 tbsp red chili paste or harissa
1 tbsp vinegar
½ tsp garlic powder
½ tsp cayenne pepper
½ tsp paprika
1 tbsp olive oil

Toppings & Extras

Chopped lettuce
Sliced tomatoes
Warm pita bread

Instructions

Marinate the Chicken: In a bowl, mix olive oil, garlic, lemon juice, and all the spices. Coat the chicken well and let it marinate for at least 30 minutes (or overnight for more flavor).
Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Cook the chicken for 5-7 minutes per side until browned and fully cooked. Let it rest for a few minutes before chopping it into bite-sized pieces.
Prepare the Rice: Rinse the basmati rice until the water runs clear. In a pot, melt butter over medium heat, then add turmeric, cumin, and garlic powder. Stir for 30 seconds until fragrant. Add the rinsed rice and toast it for a minute. Pour in the chicken broth, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Once cooked, fluff the rice with a fork.
Make the White Sauce: In a bowl, whisk together the Greek yogurt, mayo, lemon juice, vinegar, garlic, sugar, salt, and pepper. Adjust seasoning to taste, then refrigerate until ready to serve.
Make the Hot Sauce: Mix red chili paste, vinegar, garlic powder, cayenne, paprika, and olive oil in a small bowl. Adjust spiciness based on preference.
Assemble the Dish: Place a generous serving of yellow rice on a plate. Add a portion of the chopped chicken on top. Drizzle with white sauce and hot sauce. Garnish with lettuce, tomatoes, and warm pita bread on the side.

Notes

For extra flavor, let the chicken marinate overnight.
Use saffron or butter in the rice for a richer taste.
For a healthier option, use Greek yogurt instead of mayo in the white sauce.
Add a pinch of oregano to the white sauce for an authentic street-cart taste.

Try lamb or beef as an alternative protein.

Prep Time: 30 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 1 plate
Calories: 950 kcal
Sugar: 4g
Sodium: 1350mg
Fat: 42g
Saturated Fat: 8g
Unsaturated Fat: 30g
Trans Fat: 0g
Carbohydrates: 95g
Fiber: 5g
Protein: 50g
Cholesterol: 120mg