Greatest plates · Main

Halal Cart-Style Chicken & Rice

Name: Halal Cart-Style Chicken & Rice
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 5 servings
Cuisine: World
Ingredients: 2 lb Chicken thighs, boneless, skinless; 2 tbsp Lemon juice, about 1 lemon; 1 tbsp Oregano, chopped; ½ tsp Ground coriander; 1.5 tbsp Garlic, 3 cloves; ¼ cup Olive oil, light; 2 tbsp Butter; ½ tsp Turmeric; ¼ tsp Ground cumin; 2 cup Long-grain rice, basmati; 3 cup Chicken broth; ½ cup Mayonnaise; ¼ cup Greek yogurt; 1 tbsp Sugar; 2 tbsp White vinegar; 2 tbsp Fresh parsley, chopped; Iceberg lettuce, chopped, to serve; Tomato, chopped, to serve; Pita bread, warmed, to serve; Hot sauce, to taste

Kenji López-Alt's spot-on take on the NYC street classic — oregano-and-lemon chicken over turmeric rice, with the famous sweet-tangy white sauce.

Serves 5Prep 20 minCook 40 minChicken

Containsdairy · egg · gluten

Inspired by a recipe from Serious Eats ↗

Protein 18%Carbs 28%Fat 54%

About 923 kcal a serve — 42 g protein, 65 g carbs, 55 g fat. Each segment is that macro's share of the calories, within about 10%.

AI-generated for KalaPlate

Ingredients

Serves 5

Method

Marinate the chicken

30 min+

Blend the lemon juice, oregano, coriander, garlic and olive oil until smooth; season with salt and pepper. Toss with the chicken and chill at least 30 minutes (a few hours is better).

In the blenderBlend & marinate →

Chicken thighs

Lemon juice

Oregano

Ground coriander

Garlic

Olive oil

Cook the turmeric rice

30 min

Melt the butter, bloom the turmeric and cumin for a minute, then toast the rice. Add the broth, season, and simmer covered 15 minutes; rest 15 minutes off the heat.

In the potToast & simmer →

Butter

Turmeric

Ground cumin

Long-grain rice

Chicken broth

Mix the white sauce

Sauce

Whisk the mayonnaise, yogurt, sugar, vinegar and parsley together with plenty of black pepper. Chill until needed.

In the bowlWhisk together →

Mayonnaise

Greek yogurt

Sugar

White vinegar

Fresh parsley

Hot sauce

Sear & chop the chicken

Sear

Cook the marinated chicken in a hot skillet until browned and cooked through, then chop into bite-sized chunks.

brown, then chop

Build the plate

Serve

Pile the chicken over the rice with iceberg and tomato and warm pita. Drizzle generously with white sauce and hot sauce.

What goes inPlate it up →

Iceberg lettuce

Tomato

Pita bread

Cart-styleLadle extra white sauce over everything and add hot sauce to taste — that's the magic.

Estimated per serve

923 kcal · 42 g protein · 65 g carbs · 55 g fatestimates, within ~10%

Every recipe in KalaPlate reads like this.

A whole library of them — plus a weekly plan built around your household's rules, a shopping list that writes itself, and a plate guide for anyone tracking. Allergies are enforced, never filtered.

Start planning See how it works Sign in

Browse every recipe

Buttermilk-Brined Roast Chicken
World · Main
Butter Chicken
World · Main
Italian-Style Baked Chicken with Ricotta Dumplings
World · Main
Mini Meatballs with Teriyaki Sauce
World · Main

Opening the recipe box…

← All recipes

Greatest plates · Main

Halal Cart-Style Chicken & Rice

Kenji López-Alt's spot-on take on the NYC street classic — oregano-and-lemon chicken over turmeric rice, with the famous sweet-tangy white sauce.

Serves 5Prep 20 minCook 40 minChicken

Containsdairy · egg · gluten

Inspired by a recipe from Serious Eats ↗

Protein 18%Carbs 28%Fat 54%

About 923 kcal a serve — 42 g protein, 65 g carbs, 55 g fat. Each segment is that macro's share of the calories, within about 10%.

AI-generated for KalaPlate

Ingredients

Serves 5

Method

Marinate the chicken

30 min+

Blend the lemon juice, oregano, coriander, garlic and olive oil until smooth; season with salt and pepper. Toss with the chicken and chill at least 30 minutes (a few hours is better).

In the blenderBlend & marinate →

Chicken thighs

Lemon juice

Oregano

Ground coriander

Garlic

Olive oil

Cook the turmeric rice

30 min

Melt the butter, bloom the turmeric and cumin for a minute, then toast the rice. Add the broth, season, and simmer covered 15 minutes; rest 15 minutes off the heat.

In the potToast & simmer →

Butter

Turmeric

Ground cumin

Long-grain rice

Chicken broth

Mix the white sauce

Sauce

Whisk the mayonnaise, yogurt, sugar, vinegar and parsley together with plenty of black pepper. Chill until needed.

In the bowlWhisk together →

Mayonnaise

Greek yogurt

Sugar

White vinegar

Fresh parsley

Hot sauce

Sear & chop the chicken

Sear

Cook the marinated chicken in a hot skillet until browned and cooked through, then chop into bite-sized chunks.

brown, then chop

Build the plate

Serve

Pile the chicken over the rice with iceberg and tomato and warm pita. Drizzle generously with white sauce and hot sauce.

What goes inPlate it up →

Iceberg lettuce

Tomato

Pita bread

Cart-styleLadle extra white sauce over everything and add hot sauce to taste — that's the magic.

Estimated per serve

923 kcal · 42 g protein · 65 g carbs · 55 g fatestimates, within ~10%

Every recipe in KalaPlate reads like this.

A whole library of them — plus a weekly plan built around your household's rules, a shopping list that writes itself, and a plate guide for anyone tracking. Allergies are enforced, never filtered.

Start planning See how it works Sign in

Browse every recipe

Buttermilk-Brined Roast Chicken
World · Main
Butter Chicken
World · Main
Italian-Style Baked Chicken with Ricotta Dumplings
World · Main
Mini Meatballs with Teriyaki Sauce
World · Main

Cookies

Ingredients

Method

Marinate the chicken

Cook the turmeric rice

Mix the white sauce

Sear & chop the chicken

Build the plate

More recipes like this

Ingredients

Method

Marinate the chicken

Cook the turmeric rice

Mix the white sauce

Sear & chop the chicken

Build the plate

More recipes like this