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Halal Cart Chicken and Rice Recipe (with Video)

Dairy, Poultry, Tree nut free

Discover our Halal Cart Chicken and Rice Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 25min | Cook 50min


Marinated Chicken
- Salt, to taste
- 4 chicken thighs
- 0.5 tbsp paprika
- 0.5 tbsp onion powder
- 0.5 tbsp Garlic powder
- 0.5 tbsp cumin
- 0.5 tbsp coriander
- 0.5 tbsp turmeric
- 0.5 tbsp chili powder
- 0.5 tbsp black pepper
- 1 Lemon, juiced
- 0.25 c olive oil
White Sauce
- 1 pinch Salt
- 1 c mayo
- 0.5 c sour cream
- 0.25 c dried dill
- 1 tsp black pepper
- 1 Lemon, juiced
Hot Sauce
- 10 chilies de arbol
- 1 tomato
- 2 cloves Garlic
- 0.25 c white vinegar
- 0.25 c olive oil
- 1 tbsp water
Yellow Rice
- 1.5 c basmati rice
- 1 cinnamon stick
- 5 cardamom pods
- 0.5 tbsp turmeric
- 2 c chicken broth
- 3 tbsp olive oil or butter
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Marinate the chicken
1. Add chicken to a bowl with everything else listed.
2. Mix to incorporate and marinate while preparing everything else.
3. If refrigerating, take out one hour before searing.
Sear the chicken
1. When the rest of the components are finally prepared, it's time to sear the chicken.
2. Heat a wide pan over high heat with oil of choice.
3. When the oil is shimmering and hot, lay chicken in.
4. Sear until both sides have a nice crust and are lightly charred.
5. Let the chicken rest for at least 5 minutes before slicing.
Prepare the sauce
1. Mix everything in a bowl until incorporated.
2. This gets better with time in the fridge too, so if you have the time make it the day before!
Prepare the chilies
1. Add chilies to a bowl.
2. Cover with boiling water and let sit for 15 minutes.
3. Add the chilies to a blender or food processor with a tbsp of their water.
4. Add the rest of the ingredients and blend til incorporated.
Prepare the basmati rice
1. Wash and drain basmati rice until the water runs clear.
2. Let sit for 20 minutes, then drain the water one more time.
3. Heat fat of choice in a pot over medium heat.
4. Add in the cinnamon stick and cardamom then toast for a few minutes.
5. Add in the turmeric, toast for a few seconds, then add the rice.
6. Toast the rice for a few minutes then add chicken broth.
7. Bring to a boil, cover, then cook over low for another 18 minutes.
8. When the rice finishes cooking, do not remove the cover.
9. Cut the heat and let sit for another 10 minutes.

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