Halal carts and restaurants make some of my favorite food in the world. It is so comforting, full of flavor, spice, that fragrant yellow rice, and delicious white sauce… It is the most well-rounded bite of food when it comes to flavor that you can possibly have.
It is also WILDLY affordable to make at home. With a few simple steps and tricks, we can turn some basic rice into Halal cart-worthy yellow rice. We can take some chicken thighs and cook them to perfection, coated in rich spices and flavors that pair perfectly with the rice.
When I do recipes like this, I do very much try to stay authentic and respectful to both culture and the recipe. From a flavor-profile standpoint, this was one of my favorite recipes I’ve made in a while.
From a volume standpoint, this can feed the fam for up to 2 nights, and it is that perfect stick-to-your-ribs type of food that keeps you full for hours.
Enjoy.
Estimated Time: 45-60 min
Serves: 8 (or two nights of dinner for 4)
Ingredients:
Chicken Marinade:
2-2.5 lbs boneless, skinless chicken thighs
This marinade will work with up to 3 lbs of chicken without increasing measurements.
3 tbsp olive oil
3 tbsp lemon juice
1/2 tsp garlic powder
4 cloves garlic, grated
2 tsp ground cumin
1½ tsp ground coriander
1½ tsp dried oregano
1½ tsp paprika
1½ tsp kosher salt
½ tsp black pepper
Yellow Rice:
3 cups uncooked long-grain white rice
4½ cups water
2 chicken bouillon cubes (or equivalent)
2 tbsp butter
1½ tsp turmeric
1 tsp cumin
1 tsp salt
Homemade White Sauce:
½ cup mayonnaise
½ cup plain full-fat Greek yogurt
1½ tbsp fresh lemon juice
2 tsp white vinegar
1 tsp white sugar
1 small garlic clove, finely grated
1/2 tsp garlic powder
½ tsp dried parsley
½ tsp kosher salt
¼ tsp black pepper
2–4 tbsp cold water, to thin
Toppings:
½ head iceberg lettuce, shredded
2 Roma tomatoes, diced
Hot sauce (optional)
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