Halal Chicken and Rice Recipe

written by Mirriam Seddiq
11 · 26 · 23

Basics of Halal Chicken and Rice Recipe.

If you are lucky as I was to eat halal chicken and rice from a halal cart in the 90s, you still long for those delicious flavors. Moist chicken thighs, intensely flavored rice, and a little fresh chopped salad.

Finish it with a creamy white sauce and super hot red sauce, and you have a perfect meal.

I will show you how to make this at home super easily. Also, I’m going to put an Afghan twist on it.

Let’s Make the Chicken and Rice Afghan-Style.

I didn’t want to change anything too dramatically for this recipe. It’s perfect, just the way it is. But here’s what I did.

For masala, I used my Afghan char masala recipe, which is a traditional Afghan rice spice mixture. I also used other traditional Afghan spices: cumin, coriander, and turmeric.

The last tip I would give you is this: under no circumstances do you use chicken breast. It would be best if you had the richer dark meat of the chicken thigh to get this flavor, true halal-cart style.

Easily Printable Recipe for halal chicken and rice.

As always, we make this recipe easy to print and replicate. I suggest you watch the video if you have any questions. Also, leave a comment. I always respond. Are you a fan of Afghan Cooks and want to help spread the word? Well, social media is critical.

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halal chicken and rice

Halal Chicken and Rice Recipe


  • Author: Mirriam Seddiq

Description

This halal chicken and rice recipe is just like you’ve had in a halal NYC food cart.


Ingredients

Scale

For the chicken

2 lbs chicken things (boneless and skinless)

1 tsp each: cumin, coriander, turmeric, oregano, dill, cilantro, sumac. 

2 tsp salt. Black pepper 

Juice of 1 1/2 lemon.

Red sauce:

Harissa paste

Vinegar

Olive oil

Put all ingredients together to taste into a squeeze bottle. Shake well.

White sauce

1/2 cup Mayo

1/2 cup greek yogurt 

Juice of 1/2 lemon

1 tsp salt

1tsp dill, dried mint and garlic powder.

Stir it all together and put in a squeeze bottle.

For the rice 

2 cups rice, well rinsed

1 tsp salt 

3 cups broth or water 

1 tsp turmeric 1 tsp char masala 


Instructions

1. First, make your sauces in cute squeeze bottles so the flavors can start to flavorize.

2. Next chicken in a bowl, cover with spices and lemon juice, mix together, cover and let marinade. At least an hour.

3. Heat a pan with some oil. When the oil is hot, add the chicken. The liquid from the marinade will keep the chicken moist while it cooks but eventually cook off making it nice and crisp.

4. Take it out of the pan once it’s good and brown and cooked almost all the way through.

5. Next, cut it into small pieces, then put it back in the pan and cook it all the way through. Put it on a serving dish covered with foil in a low oven to keep warm while you make your rice.

6. Add the rice to the same pan where you made your chicken. Stir the rice until the drippings from the chicken coat the rice.

7. Add the char masala, turmeric, and salt and keep stirring for another 1 minute. Add the broth or water and let it come to a boil, stirring the whole time. Cook for 1 minute. Reduce heat and cover. Cook for 15 minutes or until water is absorbed.

Notes

To serve: First, plate rice. Add chicken to one side. Top rice with chopped lettuce and tomato. Drizzle white and red sauce all over. Noshe jaan. 

It’s legit because I used the tins. 

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Mirriam Seddiq

I am Mirriam Z. Seddiq, the Afghan Cook. I was born in Afghanistan and came to America as a when I was 18 months old. I am a criminal defense, personal injury, and immigration attorney. I started the first Muslim American Woman Political Action Committee, once owned a coffee shop and a restaurant, and currently am the CEO of the Komak Foundation which focuses its efforts on helping Afghan refugees.

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