Description
Let’s keep it simple. No need for exotic pantry staples. Everything in this halal chicken and rice recipe is probably already in your kitchen or easy to grab at your local store.
Ingredients
Scale
For the Chicken
- 1 boneless skinless chicken thigh (about 5–6 oz), cut into bite-size chunks
- 2 teaspoons garlic, minced very fine
- Juice of half a lemon
- 1 tablespoon plain or Greek yogurt
- 1 teaspoon dried oregano
- ¼ teaspoon paprika
- ¼ teaspoon red chili powder (adjust for spice preference)
- ⅛ teaspoon ground cumin
- ⅛ teaspoon garam masala (or allspice if unavailable)
- ⅛ teaspoon salt
- Pinch of turmeric
- ½ teaspoon olive oil (for cooking)
Pro Tip: Chicken thighs are juicy, flavorful, and hold up better in a pan. You could use breast, but thighs are more authentic.
For the Yellow Rice
- ⅓ cup long grain basmati rice, rinsed
- ⅔ cup chicken broth (or water if preferred)
- 1 teaspoon butter (or olive oil)
- ¼ teaspoon ground cumin
- ⅛ teaspoon turmeric
- Pinch of salt
Pro Tip: The turmeric gives it that vibrant yellow hue. It’s not just for color—it adds a warm, earthy base that makes the rice more than just a side.
For the White Sauce
- 1 tablespoon mayonnaise
- 2 to 3 tablespoons nonfat Greek yogurt
- 1 teaspoon fresh lemon juice
- 1 garlic clove, finely grated or mashed
- ¼ teaspoon white vinegar (optional)
- ⅛ teaspoon sugar
- Salt and black pepper to taste
- 1 to 2 teaspoons water to thin, if needed
Pro Tip: You can adjust thickness with a little water, but let it rest before serving—trust me, it gets better as it sits.
Optional Garnishes
- Hot sauce or harissa (optional)
- ½ cup shredded lettuce
- ¼ cup chopped tomatoes
Instructions
Step One: Marinate the Chicken
- Cut your boneless chicken thighs into bite-sized chunks. Not too small—you want them to hold their shape in the pan.
- Add the chicken pieces to a medium bowl.
- Mix in all marinade ingredients: garlic, lemon juice, yogurt, oregano, paprika, chili powder, cumin, garam masala, turmeric, and salt.
- Make sure everything’s coated evenly.
- Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
Step Two: Make the White Sauce
- In a small bowl, whisk together mayo, yogurt, lemon juice, garlic, vinegar, sugar, salt, and pepper.
- Mix until smooth and creamy. If the sauce is too thick, add a teaspoon of water at a time until it’s drizzly. Pop it in the fridge to rest while you cook the rest.
- Cover and refrigerate to let the flavors meld. This is best made while the chicken marinates.
Step Three: Cook the Rice
- Heat butter in a small saucepan over medium heat.
- Add cumin and turmeric. Stir and toast the spices for 30 seconds to bring out their flavor.
- Add the rinsed basmati rice and a pinch of salt. Sauté for 1 minute, stirring gently.
- Pour in chicken broth. Bring to a boil, then reduce heat to low and cover.
- Simmer for 12 to 15 minutes or until the liquid is fully absorbed.
- Turn off the heat and let rice rest, covered, for 5 minutes before fluffing with a fork.
Step Four: Cook the Chicken
- Heat a nonstick skillet or cast-iron pan over medium-high heat. Heat a nonstick skillet or cast-iron pan over medium-high heat. Add ½ teaspoon of olive oil.
- When hot, add the marinated chicken pieces in a single layer (don’t crowd the pan).
- Let them sear undisturbed for 2–3 minutes until you see char marks, then flip. Don’t move it around too much.
- Continue cooking, flipping occasionally, until golden brown and cooked through—about 6–8 minutes total. When it’s done, the edges should be browned, and the inside juicy and tender.
- Remove from heat and let the chicken rest a minute.
Step Five: Assemble Your Bowl
Now comes the fun part. Grab a wide bowl or plate. Build your base:
- Spoon a bed of fluffy yellow rice into a large bowl or plate.
- Add the hot grilled chicken on one side.
- Pile shredded lettuce and chopped tomatoes on the other.
- Drizzle generously with the white sauce.
- If you like spice, add a few drops of your favorite hot sauce or sriracha.
That’s it. A street food legend, built from scratch in your own kitchen.