HALAL CART CHICKEN AND RICE
Halal cart chicken is boldly spiced and served with fragrant turmeric rice and spicy yogurt sauce. The perfect copycat of NYC street food.
Provided by duckman
Categories Main Dish Recipes Bowls
Time 4h15m
Yield 8
Number Of Ingredients 15
Steps:
- Combine olive oil, lemon juice, garlic, oregano, and coriander in a blender; blend until smooth. Season with salt and pepper.
- Place chicken thighs in a resealable plastic bag; pour in blended marinade and seal. Refrigerate for 3 to 4 hours.
- Whisk yogurt, sriracha sauce, garlic, salt, and pepper together to make the sauce. Refrigerate for 1 hour.
- Preheat a skillet over medium-high heat. Remove chicken from the marinade and pat dry with paper towels. Cook skin-side down until well browned, 4 to 5 minutes. Flip and cook until no longer pink in the center, 4 to 5 minutes more.
- Let chicken for 5 to 10 minutes, then chop into chunks.
- Melt butter in a large Dutch oven over medium heat. Add turmeric and cumin; cook and stir until fragrant. Add rice and stir to coat. Cook, stirring frequently, until toasted, about 4 minutes. Pour in chicken broth and season with salt and pepper. Bring to a boil; reduce heat, cover, and cook until broth is absorbed, about 15 minutes.
- Remove Dutch oven from the heat and let stand, covered, for 15 minutes.
- Divide rice and chicken among serving bowls. Drizzle yogurt sauce on top.
Nutrition Facts : Calories 410 calories, Carbohydrate 30.3 g, Cholesterol 85.2 mg, Fat 20.9 g, Fiber 0.7 g, Protein 23.7 g, SaturatedFat 6.4 g, Sodium 576.8 mg, Sugar 1.5 g
SERIOUS EATS' HALAL CART-STYLE CHICKEN AND RICE WITH WHITE SAUCE
This utterly faithful recipe perfectly recreates a New York City halal-cart classic: chicken and rice with white sauce.
Provided by Caroline Russock
Categories Mains Quick Dinners
Time 2h15m
Yield 4
Number Of Ingredients 29
Steps:
- 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.
Nutrition Facts : Calories 1038 kcal, Carbohydrate 57 g, Cholesterol 312 mg, Fiber 5 g, Protein 68 g, SaturatedFat 15 g, Sodium 1870 mg, Sugar 10 g, Fat 61 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
HALAL CART-STYLE YELLOW RICE
This rice gets its golden color from turmeric and rich flavor from cumin. Turmeric can be strong, so be sure not to overuse it. The rice is the perfect side dish for Halal cart chicken, lamb or just about any type of kabob.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Rinse the rice a few times until the water runs clean.
- Heat the olive oil in a 3-quart saucepan over medium heat. Add the onions and sauté, stirring occasionally, until translucent and a bit golden, about 5 minutes. Add the rice, turmeric, cumin and 1 teaspoon salt and stir to combine. Add the chicken broth and 2 cups water and turn the heat to medium high.
- Bring the liquid to a boil, then lower the heat to medium. Cover the pan and cook until the liquid is absorbed and the rice is tender, 15 to 20 minutes. Remove from the heat and let sit for 5 minutes so it can finish steaming. Fluff with a fork before serving.
HALAL CART CHICKEN
If you've been to New York City, you've definitely come across food carts selling "chicken over rice." These food carts, also known as halal carts, were originally run by Egyptian immigrants, and their food quickly became a New York classic. The term halal refers to the methods used to prepare the meat in accordance with Islamic law. The chicken is marinated in a combination of spices and olive oil, then seared in a cast-iron skillet until golden and crispy on all sides. Paired with yellow rice, salad and the famous white sauce, this is street food at its finest.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the lemon juice, olive oil, paprika, cumin, coriander, allspice, turmeric, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and stir to combine. Add the chicken and give it a good stir to make sure all the pieces are coated with the marinade. Cover with plastic wrap and marinate, refrigerated, for at least 30 minutes and up to 6 hours.
- Heat a large cast-iron skillet over medium-high heat. Add the chicken in batches, making sure not to overcrowd the skillet. Spread the chicken in a single layer and cook, without stirring, 5 to 7 minutes. Stir the chicken, then continue to cook until the chicken is fully cooked, golden and caramelized on all sides, another 5 minutes. Transfer to a plate. Repeat with the remaining chicken. Serve with yellow rice, white sauce, lettuce, tomatoes and pita.
HALAL CART-STYLE CHICKEN AND RICE WITH WHITE YOGURT SAUCE
Although this recipe does take some time to prepare, it is well worth the effort! Much of the prep for this Halal Cart-Style Chicken and Rice with White Yogurt Sauce can be done a day ahead of time, including cooking the rice and making the sauce - so when you are ready to eat, all you'll need to do is grill the chicken, reheat the rice, and assemble your plate.
Provided by Martha
Time 10h15m
Number Of Ingredients 30
Steps:
- Remove all visible fat from thighs and cut into one-inch pieces.
- In a large bowl, mix all marinade ingredients and add chicken and stir with a wooden spoon or tongs to make sure all pieces are covered.
- Spoon into a gallon zip lock bag and marinate overnight up to 24 hours.
- The sauce can be made ahead and refrigerated.
- Grate the cucumbers on the large holes on a box grater and squeeze out all liquid and discard the liquid. You should be left with ½ cup of cuccumber. Add this to a food processor along with all other sauce ingredients and blend until the cucumber pieces are finely incorporated into the sauce. Refrigerate until needed.
- If you are following our Harissa recipe, make that now or use store bought.
- The following day, about 45 minutes before serving, cook the rice and chicken.
- In a medium sauce pan with a tight-fitting lid, add olive oil and heat to medium heat. Add rice and cook for five minutes stirring often with a wooden spoon. Add spices and cook one minute then carefully add stock. (Mixture will bubble up so be careful). Bring to a boil, cover and lower heat to low and cook for 12 minutes. Remove from heat and let sit covered for five minutes then fluff with a fork.
- While rice is cooking, in a large heavy bottomed skillet with high sides, heat one tablespoon of oil over high heat. Remove marinating chicken to a bowl to make it easier to use and cook one quarter of the chicken by placing one piece at a time into the hot oil and cook for a minute or two on each side, keeping marinade stuck onto the chicken (do not rinse off). Do not crowd pan or they will steam and not brown.
- As each batch is done, start another batch with additional oil and chicken until all of the chicken is cooked. I had to stop half way through to wipe the pan clean of burned bits.
- To serve, in a traditional aluminum to-go container or on a dinner plate, partition cooked chicken, cooked rice, lettuce and tomato and pita bread. Drizzle the white sauce over the chicken, lettuce and tomato and drizzle the Harissa over the chicken and the rice.
More about "halal cart chicken and rice food"
HALAL CART CHICKEN AND RICE - MORIBYAN
From moribyan.com
5/5 (23)Category Main CourseServings 6Estimated Reading Time 4 mins
- Whisk together mayo, toum, sour cream, black pepper, lemon juice, sugar, and water to desired consistency until smooth. Set aside.
- To a large bowl, add the chicken thighs, olive oil, lemon juice, garlic, and spices. Mix to marinade evenly. For more flavor, you can score the chicken before marinading and let it sit overnight or for at least half an hour.
- Wash rice for 2 minutes with warm water or until the water runs clear. Another option is to let it soak in water for 30 minutes and then drain.
- In a plate, add rice, chicken, tomatoes, lettuce, and pita bread. Drizzle tons of white sauce and some hot sauce on top.
HALAL CART CHICKEN AND RICE (COPYCAT) - DINNER, THEN DESSERT
From dinnerthendessert.com
4.9/5 (33)Total Time 50 minsCategory MainCalories 507 per serving
- To marinade the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender until smooth.
HALAL GUYS CHICKEN AND RICE - THE BEST COPYCAT RECIPE ...
From everylittlecrumb.com
Cuisine Middle EasternCategory Main CourseServings 6Calories 587 per serving
- In a bowl, add all the ingredients for chicken marinade, like the olive oil, lemon juice, vinegar, garlic cloves, all the spices and the salt and pepper. Combine until well mixed, then add the chicken breast and toss to coat evenly. Cover the bowl with plastic wrap and marinade for 1-2 hours. (meanwhile you can make the white sauce).
- Add the butter to a large saucepan over medium heat. Once melted, add the turmeric and cumin, and stir for 1 minutes or until spices are fragrant.
- Place the rice in your serving platter, top with the chicken, the white sauce, and chopped tomatoes and parsley. You can add some pita bread too. Optionally, but recommend, drizzle with sriraracha sauce!
FOOD CART-STYLE CHICKEN SALAD WITH WHITE SAUCE - SKINNYTASTE
From skinnytaste.com
4.9/5 (159)Total Time 40 minsCategory Dinner, LunchCalories 345 per serving
- Season the chicken with lemon juice, garlic, cumin, oil, salt and spices. Set aside at least 15 minutes, or as long as overnight.
- When ready to cook, heat a large nonstick griddle or skillet over medium high heat. When hot, add the chicken and leave until the bottom is completely browned, about 5 minutes before flipping.
HALAL CART CHICKEN AND RICE - CHAI AND CHURROS
From chaiandchurros.com
5/5 (4)Servings 4Cuisine American, Fusion, Middle EasternCategory Main Course
- Combine all ingredients except chicken in a bowl. Whisk until smooth. Add chicken and marinate for several hours (overnight is best).
- Melt butter in a large vessel over medium-high heat. Add turmeric, cumin, and black pepper, and cook until fragrant, about 1 minute.
- Place rice in a plate, top with diced chicken, lettuce, tomatoes, peppers, onions, diced pita, and white sauce and harissa as needed.
HALAL CHICKEN AND RICE | RECIPE FROM LEIGH ANNE WILKES
From yourhomebasedmom.com
4.7/5 (44)Calories 668 per servingCategory Main Dish
- Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender and blend until smooth and well combined.
- Melt the butter over medium heat in a large heavy pan. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add the rice and stir to coat.
- In a small bowl, combine the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, Whisk to combine. Season to taste with salt and pepper. Refrigerate until ready to use.
- Return chicken, reserved marinade, and all pan 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. Serve immediately. Have extra sauce on hand!
HALAL CART-STYLE CHICKEN AND RICE RECIPE :: THE MEATWAVE
From meatwave.com
Servings 4Total Time 2 hrs 10 mins
- To make the spicy sauce: Place chilis in a small bowl and cover with 1 1/2 cups of boiling water. Let sit until chilies have softened, about 10 minutes. Transfer chilies to the jar of a blender and add in 6 tablespoons of the soaking liquid, garlic cloves, olive oil, vinegar, paprika, coriander, cumin, and salt. Puree until completely smooth. Transfer sauce to an airtight container and place in refrigerator until ready to use.
- To make the white sauce: In a medium bowl, whisk together mayonnaise, yogurt, vinegar, sugar, and lemon juice. Season with salt and pepper to taste. Transfer sauce to an airtight container and place in refrigerator until ready to use.
- To make the chicken: Place olive oil, lemon juice, oregano, coriander, and garlic in the jar of a blender and puree until smooth. Season with salt and pepper to taste. Place chicken thighs in a large Ziploc bag and pour in half of the marinade. Seal bag and toss to evenly coat chicken in sauce. Place bag in refrigerator for one hour, up to four. Transfer remaining marinade to an airtight container and place in refrigerator until ready to use.
- To make the rice: Melt butter in medium saucepan over medium heat. When foaming subsides, stir in tumeric and cumin and cook until fragrant, but not browned, about 30 seconds. Add in rice and cook, stirring frequently, until grains are toasted and starting to turn transparent, about 4 minutes. Add in chicken broth and bring to a boil. Reduce heat to a simmer, season with salt to taste, then cover pan and let cook undisturbed for 15 minutes. Remove from heat and let rest for 15 minutes more prior to serving.
HALAL NYC CART CHICKEN AND RICE - COOKED BY JULIE
From cookedbyjulie.com
5/5 (2)Calories 459 per servingCategory Entree
- In a small bowl, combine the yogurt, mayonnaise, vinegar, lemon juice, garlic, sugar, and salt. Set aside.
- Season the chicken with coriander, cumin, granulated onion, fresh minced garlic, olive oil, lemon juice, salt, and pepper.
- Heat some vegetable oil in a large skillet over medium-high heat, then cook the chicken for about 6-7 minutes on each side or until fully cooked through.
THE ABSOLUTE BEST HALAL CART IN NYC - GRUB STREET
From grubstreet.com
Author Hannah GoldfieldPublished 2017-05-12
- Kwik Meal. 45th St., nr. Sixth Ave; 646-729-8702. A frequently used selling point for this especially sleek, trim midtown cart, with its cheerful green signs and laminated press clippings, is that the chef and owner, the Bangladesh-born Muhammed Rahman, used to cook at the Russian Tea Room — which is funny, considering that the Russian Tea Room is a restaurant not particularly known for its food, which is, of course, Russian.
- Royal Halal. 44th St., nr. Sixth Ave.; 347-724-0504. Midtown is lucky: Around the corner from our top pick is another gem, this one run by a kindly husband and wife, who make a killer chicken and rice.
- Sammy’s Halal. Multiple locations. Just north of Washington Square Park on Sixth Avenue, and at the corner of 73rd Street and Broadway in Jackson Heights, you’ll find the wonderful chicken and rice at Sammy’s.
- The Halal Guys. Multiple locations. If there’s one halal cart that’s a household name — at least in New York — it’s this one. They have virtually taken over the two northern corners at the intersection of 53rd Street and Sixth Avenue, and they’ve also got a cart on 53rd and Seventh, plus one at LaGuardia Community College in Long Island City, and brick-and-mortar shops in the East Village and on the Upper West Side.
- Rafiqi’s. Multiple locations. Our unscientific tabulation of the number of Rafiqi’s carts in Manhattan hovers somewhere above a dozen. The big hunks of dark meat in the chicken-and-rice platter are tender and fatty, almost falling apart; on the saucy side; and aggressively spiced — served over delicately seasoned, pale-yellow rice, and topped with a tangy white sauce and relatively mild, powdery red hot sauce.
HALAL CART STYLE CHICKEN AND RICE - MIRCHI TALES
From mirchitales.com
5/5 (1)Total Time 2 hrs 15 minsCategory DinnerCalories 700 per serving
- Place the tomato, cucumber, onion, vinegar and salt in a bowl. Mix and let sit together for at least 15 – 20 minutes to let the flavours combine together.
- Place the boneless chicken thighs or chicken breast in a bowl. Make sure the chicken is of an even thickness so that it will cook properly. If necessary, slice in half.
- In the same pot that the chicken was cooked in, heat butter. Add turmeric powder and coriander and cook for about 30 seconds. Add the rice and then stir to coat with the spices. Cook for about 1-2 minutes, and then add chicken stock and salt.
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