Street Cart Chicken Over Rice
There’s something magical about stumbling upon a steaming NYC street cart on a busy corner, the air thick with the scent of spiced meat and grilled onions. Amid the honking taxis and hurried footsteps, one dish reigns supreme: street cart chicken over rice. Served in a humble foil container, it’s a no-frills, deeply satisfying meal—juicy, marinated chicken chopped hot off the grill, piled over fragrant yellow rice, topped with crisp lettuce, maybe a few slices of tomato, and finished with a generous drizzle of that legendary white sauce and a streak of fiery red chili.
More than just street food, it’s a New York institution—equal parts comfort, chaos, and crave-worthy flavor. Whether you’re far from the five boroughs or just craving that cart-style fix without the line, this recipe brings the corner cart experience right to your kitchen. If you like this recipe, try my Chicken Empanadas (Colombian Style) next!
How To Make Chicken Over Rice
- Griddle the Chicken
Marinate boneless chicken thighs or breasts in a mix of garlic, tumeric, cumin, coriander, and olive oil. Sear on a hot griddle or skillet until charred and juicy, then chop into bite-sized pieces right on the pan for that authentic cart-style texture. - Cook Fluffy Basmati Rice
Rinse basmati rice until the water runs clear. Cook with turmeric, chicken broth, and a pinch of salt for vibrant, fragrant yellow rice. Let it steam until fluffy and light. - Prep a Simple Salad
Shred crisp iceberg lettuce and slice fresh tomatoes and cucumbers. Keep it cold and crunchy to balance the bold, warm flavors of the dish. - Whip Up the Sauces
- White Sauce: Mix Greek yogurt, lemon juice, parsley, garlic, and a touch of vinegar.
- Hot Sauce: Blend cayenne, vinegar, garlic, and a bit of oil into a smooth, fiery red sauce.
- Green Sauce (optional but delicious): Blend cilantro, parsley, jalapeño, lemon, and olive oil for a fresh, herby kick.
- Assemble & Drizzle
Pile the rice into a bowl or foil tray, top with chopped chicken, nestle in the salad, and generously drizzle with all three sauces. Serve hot, with extra napkins.
The Best NYC halal cart chicken over rice
Ingredients
Chicken
- 2 chicken breasts cut into bite size pieces
- 1 tbsp olive oil
- ¼ tbsp black pepper
- 1 tsp turmeric
- ½ tbsp All Purpose Seasoning
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
Rice
- 1 cup basmati rice rinsed
- 1½ cup chicken broth
- 1 tbsp salt
- 1 tbsp turmeric
- 2 garlic cloves
White Sauce
- 4 oz greek yogurt
- 2 tbsp white vinegar
- 2 tbsp parsley
- ½ tbsp salt
- 1 garlic clove
Green Sauce
- 1 bunch cilantro
- ½ bunch parsley
- juice of half a lemon
- 2 garlic cloves
- 1 tsp salt
Instructions
Chicken
- To a bowl, season your chicken with all of the spices listed and mix to ensure each piece is coated.
- To a skillet on medium high heat, add in oil and sauté chicken on all sides until fully cooked. Remove and set aside
Rice
- Rinse rice under cold water until water runs clear. Allow to drain.
- Bring chicken broth to a boil and add in turmeric and garlic. Follow with rice and give it a quick stir.20 minutesLower the heat to low, cover, and steam for 20 minutes without touching.
- Fluff rice with a fork and remove from heat.
White Sauce
- Add all ingredients to a food processor and blend until smooth.
Green Sauce
- Add all ingredients to a food processor and blend until smooth.
Assembly
- Serve your chicken over rice with a salad and covered in your white and green sauce. Optionally, add hot sauce. Enjoy!
