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Tender marinated chicken, fragrant yellow rice, creamy white sauce, and fresh salad all come together in one satisfying bowl.

One of the best parts of visiting New York City, besides all the energy and chaos in the best way possible, is the food. And not just the restaurants, but the street food. Everywhere you turn, there’s a food cart with something sizzling on the griddle, and you just know it’s going to be good.
On our last trip, we found ourselves drawn repeatedly to those iconic halal carts with their signature chicken and rice plates. There’s something so comforting about the combination: tender spiced chicken, that golden rice, a crunchy salad on the side, and, of course, the white sauce. Ohhh that white sauce! Rich, tangy, and creamy—it pulls everything together.
The Halal Guys is one of our go-to spots, and after coming home, we couldn’t stop thinking about that meal. I knew I had to recreate a version that we could make any time we craved it. This is my easy, weeknight-friendly take on NYC’s famous chicken and rice. No grill, no fuss—just big flavors and that nostalgic street-cart vibe.

Table of Contents

Why You’ll Like This Recipe

1. It’s packed with bold, comforting Middle Eastern-inspired flavors.
2. The chicken is marinated and baked—super easy, minimal cleanup.
3. That white sauce? Creamy, tangy, and addictive.
4. No grill needed—everything is done in your kitchen.
5. It’s a full meal: protein, rice, fresh veggies, and sauce—all in one plate!

Ingredients and Substitutions

1. For the Chicken
–2 lbs boneless, skinless chicken thighs – dark meat stays juicy and tender, even after baking. You can swap thighs with chicken breast if you prefer leaner meat, but keep an eye on the baking time to prevent drying out.
–Garlic, paprika, cumin, coriander, salt, black pepper – bold spices make this chicken shine.
–Oil – for marinating and keeping everything moist.
2. For the Rice
–Basmati rice – for that fluffy, slightly nutty texture. Jasmine rice can work in a pinch, but basmati really gives that street-cart feel.
–Chicken stock – adds more flavor than just water.
–Turmeric, cumin, paprika – gives the rice its signature yellow color and flavor.
3. For the White Sauce
–Sour cream + mayo – rich, creamy base. Greek yogurt can be used in place of sour cream for a lighter twist.
–Vinegar, salt, sugar, black pepper – balances everything out
4. For the Salad
– Iceberg lettuce, tomato, and onion – simple and fresh, just like the street carts. Add cucumbers or drizzle of lemon juice if you like extra crunch and zest.

Tips for Success

1. Marinate overnight for the most flavorful and juicy chicken.
2. Use basmati rice for the best texture and authentic feel.
3. Let the chicken rest before slicing—it keeps the juices in.
4. Scrape the bottom of the pot if spices stick when making the rice—it adds flavor!
5. Double the white sauce if you’re anything like us. It disappears fast.
6. Serve hot sauce on the side so everyone can adjust their spice level.

Frequently Asked Questions

1. Can I use chicken breast instead of thighs?
Yes! Chicken breast is leaner and will work, but reduce the cooking time by a few minutes to avoid drying it out. Thighs stay juicier and have more flavor.
2. I don’t have a pressure cooker—can I make the rice on the stovetop?
Absolutely. Use the same method, bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes, or until the liquid is absorbed and the rice is fluffy.
3. What kind of vinegar should I use in the white sauce?
I use plain white vinegar, but apple cider vinegar or even lemon juice can work in a pinch.
4. Can I make this ahead?
Yes! The chicken, rice, and white sauce all store well in the fridge for 3–4 days. Reheat and assemble just before serving.
5. What’s the best way to reheat the chicken and rice?
Use the microwave or stovetop. Add a splash of chicken stock or water to the rice when reheating to keep it from drying out.

Storage Suggestions

1. Chicken: Store in an airtight container in the fridge for up to 4 days.
2. Rice: Refrigerate for 3–4 days. Reheat with a splash of water.
3. White Sauce: Keeps well chilled for up to 5 days.
4. Salad: Chop fresh before serving for the best texture.

This street-cart chicken and rice brings back all the flavors and memories from our NYC trip, and I love how approachable it is for a weeknight dinner. It’s satisfying, full of flavor, and one of those meals everyone can customize. Give it a try—and don’t be surprised if it becomes a regular in your rotation!