Скачать или смотреть Ramadan Day 28 ✨🌙 Halal Cart Style Chicken and Rice with White Sauce

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You can easily recreate the halal cart style chicken and rice right in your own kitchen. Forget the trip out! This recipe is super simple and brings all the flavors right to your table. Think tender chicken, flavorful rice, and that creamy white sauce. It's surprisingly easy to make, and you probably have most of the ingredients already. Get ready for a delicious and satisfying meal. I like to make a large batch because my kids love the leftovers.

—Chicken Ingredients—
8 skinless boneless chicken thighs(cut into small pieces)
1/4 cup plain yogurt
1 heaping tablespoon garlic paste
1 heaping tablespoon ginger paste
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon black pepper
1 teaspoon chili flakes
1 packet of sazon
3 tablespoons lemon juice
1 large onion sliced
2 teaspoons salt
1/2 cup extra virgin olive oil (for drizzling on top of the chicken before baking)

—Rice Ingredients—
1/3 cup olive oil
3 cups basmati rice (wash and soak)
1 tablespoon chicken bouillon or vegeta
1/2 teaspoon turmeric
1 teaspoon cumin
2 teaspoons salt
1 packet sazon
3 cups chicken stock or broth

—salad—
1/2 red onion
3 mini cucumbers
1 cup cherry tomatoes
Handful chopped parsley
Juice of half a lemon
1/2 teaspoon salt

Shredded lettuce as another side

—White Sauce—
1/2 cup mayonnaise
1/2 cup plain yogurt
2 tablespoons white vinegar
2 tablespoons lemon juice
1 teaspoon sugar
1 teaspoon dried parsley
1/2 teaspoon salt
3 tablespoons water (to thin it out)


1. Make the Chicken—Dice the chicken into small pieces and Add in a large bowl. To the chicken add yogurt, garlic and ginger paste, all the seasonings, salt, lemon juice and toss. Then mix in the sliced onions and let marinade for a half an hour or longer if you have time. Transfer to a tray lined with parchment paper, drizzle some extra virgin olive oil on top. And bake in a preheated 400°F oven for 35 minutes and broil for 5 minutes.
2. Make the Rice— wash the rice until the water runs clear and soak the rice for about 20 to 30 minutes. Put a pan on medium-high heat. Add in oil, then drain and add in the rice. To the rice add the seasonings and give it a quick toss. Pour in the chicken stock, mix, cover and cook until the liquid reduces down. Then reduce the heat to really low and continue cooking until the rice is tender for 15-20 minutes.
3. Make the salad by chopping all the vegetables, and add in a small bowl. Squeeze in the juice of half a lemon and season with salt, and give it a good mix.
4. Shred the lettuce and place in a bowl separately.
5. Make the white sauce— in a bowl mix together all the ingredients for the white sauce.
6. Assemble your bowls! Start with rice, top with chicken, then lettuce, salad, and a generous drizzle of the white sauce.