Print

Better Than Halal Guys Chicken and Rice Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 6 reviews

This recipe recreates the iconic flavors of Halal Guys’ chicken and rice with a homemade twist. Juicy, marinated chicken is grilled or pan-cooked to perfection and served over aromatic turmeric and cumin-spiced long-grain rice. The dish is complemented with a cool, creamy white yogurt sauce and a spicy, punchy harissa to deliver a perfect balance of flavors, making it an irresistible Middle Eastern-inspired meal.

Ingredients

Chicken Marinade

  • 2 tablespoons lemon juice
  • 1 tablespoon fresh oregano
  • 1/2 teaspoon ground coriander
  • 3 garlic cloves
  • 1/4 cup light olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 ½ pound chicken breast or boneless thigh, diced into 1.5 inch cubes

Rice

  • 2 tablespoons unsalted butter
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 2 cups long-grain or Basmati rice
  • 3 1/2 cups low sodium chicken broth
  • Kosher salt and freshly ground black pepper, to taste

White Sauce

  • 10 ounces Greek yogurt
  • 1/2 cup mayonnaise
  • 1 tablespoon white vinegar or red wine vinegar
  • 1.5 tablespoons lemon juice (about ½ lemon)
  • 1 tablespoon olive oil
  • 3 garlic cloves, crushed
  • 1 to 2 teaspoons dill (dry or fresh)
  • 1 tablespoon cold water
  • Salt to taste

Harissa

  • 10-12 dried red chili peppers or 2 tablespoons chili flakes
  • 7 cloves garlic, minced
  • 3/4 to 1 teaspoon salt
  • 4 tablespoons olive oil
  • 2 teaspoons ground coriander
  • 1.5 teaspoons caraway seeds
  • 1 teaspoon cumin
  • 1 teaspoon paprika powder
  • 1 tablespoon vinegar or lemon juice

Additional

  • 1 tablespoon vegetable or canola oil (for cooking chicken if not grilling)
  • Iceberg lettuce, cut into large chunks for serving

Instructions

  1. Prepare the Chicken Marinade: Combine lemon juice, fresh oregano, ground coriander, garlic cloves, light olive oil, salt, and pepper in a blender. Blend until smooth. Taste and adjust seasoning as needed. Add diced chicken cubes and marinate for 1 to 4 hours in the refrigerator to absorb all flavors.
  2. Cook the Chicken (First Method – Grill): Heat a grill pan or outdoor grill over medium-high heat. Grill the marinated chicken for 2-3 minutes on each side until cooked through but still juicy. Avoid overcooking to keep tenderness.
  3. Cook the Chicken (Second Method – Stove and Broil): Alternatively, cook the chicken in a saucepan over medium heat until tender. Just before serving, spread the cooked chicken out on a lightly greased, foil-lined baking sheet, drizzle with a little oil, and broil for 2-3 minutes to char and add smoky flavor.
  4. Prepare the Rice Base: In a large Dutch oven or heavy-bottomed pot, melt unsalted butter over medium heat. Add turmeric and ground cumin and cook for about 1 minute until fragrant but not browned.
  5. Toast the Rice: Add the long-grain or Basmati rice to the pot and stir to coat each grain with the butter and spices. Cook, stirring frequently, for about 4 minutes until the rice is lightly toasted.
  6. Cook the Rice: Pour in the chicken broth and season with salt and pepper to taste. Increase heat to high and bring to a boil. Once boiling, reduce heat to low, cover, and simmer gently for 15 minutes.
  7. Finish the Rice: After 15 minutes, check the rice. If not fully cooked, add a splash of water, cover tightly, and continue cooking until tender and all liquid is absorbed.
  8. Make the White Sauce: In a bowl, whisk together Greek yogurt, mayonnaise, vinegar, lemon juice, olive oil, crushed garlic, dill, cold water, and salt to taste. Adjust seasoning as needed. Refrigerate until serving.
  9. Prepare the Harissa: Soak dried chili peppers in hot water for 30 minutes. Drain and deseed. Using kitchen shears, cut peppers into smaller pieces and place in a food processor. Add olive oil and blitz until smooth. Add minced garlic, salt, ground coriander, caraway seeds, cumin, paprika, and vinegar or lemon juice. Blend again to a smooth paste. Taste and adjust heat level by adding more oil or vinegar if needed.
  10. Assemble the Dish: To serve, plate the cooked fragrant rice, top generously with grilled or broiled chicken, drizzle with the creamy white sauce, and add harissa on the side or lightly drizzled over the chicken. Serve with large chunks of fresh iceberg lettuce for crunch and balance.

Notes

  • Marinating the chicken for at least 1 hour and up to 4 hours enhances flavor and tenderness.
  • Use Greek yogurt for the white sauce for its thick, creamy texture and tangy flavor.
  • Long-grain or Basmati rice works best for its fluffy and separate grains when cooked.
  • If you prefer milder spice, reduce the amount of harissa or serve it on the side.
  • You can use either chicken breast or boneless thighs depending on your preference; thighs will be juicier.
  • Ensure the rice is covered tightly while simmering to trap steam and cook evenly.
  • The second chicken cooking method allows for an easy indoor option without needing a grill.

Find it online: https://marthatasty.com/better-than-halal-guys-chicken-and-rice-recipe/