Cart-Style Halal Chicken Rice Bowls
Learn how to make halal cart style chicken rice bowls at home! The chicken is seasoned with tons of spices and the rice is simmered in turmeric chicken broth for the best yellow rice! Serve with lots of white sauce and sriracha – it tastes just like Halal Guys!
Servings: 6
Calories: 399kcal
Ingredients
Seasoning:
- ½ teaspoon ground cardamom
- ½ teaspoon all spice
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon hot paprika
- ½ teaspoon turmeric
- ½ teaspoon kosher salt
Chicken Over Rice:
- 1 ½ pounds boneless skinless chicken thighs or breasts (trim excess fat)
- 3 cloves garlic pressed
- 2 tablespoon lemon juice
- 2 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon sumac
- ¾ teaspoon kosher salt
- 1 teaspoon adobo seasoning
- 2 tablespoons butter
- 1½ cups basmati rice rinsed and drained
- ¼ cup minced onions
- 1 serrano or jalapeno minced (or use ¼ green bell pepper)
- 2¼ cups low sodium chicken broth
for serving:
- Toppings red sauce, Tomatoes + cucumbers + lettuce, pita wedges, for serving
- Prepared White Sauce
Instructions
- SEASONING: Combine the seasonings listed under the seasoning section in a bowl. Set aside one teaspoon of this seasoning for the rice; the rest is used to marinate the chicken.
- CHICKEN: Add the chicken to a large bowl, and toss with the seasoning blend, garlic, lemon juice, olive oil, oregano, sumac, and salt. Set this aside for 20-60 minutes to marinate.
- COOK: Heat a 3-quart deep saute pan over medium heat. When hot, add the chicken in a single layer and cook for 6-12 minutes or until the internal temperature is 165ºF. Remove the chicken to a plate; keep warm.
- RICE: Rinse the rice in a sieve under cold running water while the chicken cooks until the water runs clear and isn’t cloudy; set aside. In the same saute pan, add the butter and allow it to melt, then add the drained rice, onions, and peppers, and saute for 2 minutes. Season with the remaining teaspoon of homemade seasoning, and adobo. Saute for 15 seconds. Add the chicken broth and allow it to come up to a boil, then cover with a tight-fitting lid, turn the heat to low, and let cook for 15 minutes.
- SERVE: Let the rice sit for 5 minutes before fluffing with a fork. Then place desired amount in bowls. Slice the chicken and serve in bowls topped with white sauce, red sauce, lettuce, cucumbers, tomatoes, and pita wedges.
Notes
- cilantro: I topped my bowl for pictures with some chopped cilantro for a bit more color!
Nutrition
Calories: 399kcal | Carbohydrates: 41g | Protein: 30g | Fat: 12g | Fiber: 1g | Sugar: 1g
