Halal Chicken and Yellow Rice Recipe

Up your meal prep game with this incredibly flavorful Halal Chicken and Yellow Rice Recipe served with an addictive white sauce.

Halal Chicken and Yellow Rice Recipe is a straightforward meal featuring a vibrant marinade, aromatic yellow rice, and a creamy white sauce. It’s a great option for both quick dinners and make-ahead meal prep.

Ingredients

For the Chicken Marinade

• Boneless, skinless chicken thighs (6 tbsp), cut into cubes
• Garlic cloves (10 tbsp), minced
• Nonfat Greek yogurt or plain yogurt (¾ cup)
• Ground coriander (1 tbsp)
• Dried oregano (1 tbsp)
• Paprika (1½ tsp)
• Red chili powder (1 tsp) (adjust depending on spice preference)
• Cumin powder (2 tsp)
• Garam masala or allspice (2 tsp)
• Salt (3 tsp)
• Turmeric (3 tsp)

For the Rice

• Basmati rice (2 cups), rinsed
• Turmeric (1 tsp)
• Chicken bouillon (½ tsp)
• Butter (1 tbsp)

For the White Sauce

• Nonfat Greek yogurt (1 cup)
• Mayo (½ cup)
• Juice of ½ lemon
• Garlic cloves (4 tbsp), minced
• Sugar (½ tsp)
• Salt to taste
• Splash of water (if needed)

For Serving

• Chopped tomato
• Chopped lettuce

Instructions

Marinate the Chicken

1. In a bowl, combine the chicken cubes with garlic, yogurt, ground coriander, dried oregano, paprika, red chili powder, cumin, garam masala (or allspice), salt, and turmeric.
2. Mix well, ensuring the chicken is coated thoroughly.
3. Cover and refrigerate for at least 1 hour or overnight.

Make the White Sauce

1. Stir together the Greek yogurt, mayo, lemon juice, minced garlic, and sugar.
2. Taste and add salt if needed.
3. If the sauce is too thick, mix in 1–2 teaspoons of water until you reach a drizzling consistency.
4. For best results, refrigerate it overnight.

Cooking the Rice (Without a Rice Cooker)

1. Melt the butter in a small pot or saucepan over medium heat.
2. Stir in turmeric and chicken bouillon.
3. Add the rinsed basmati rice and sauté for 1–2 minutes until it starts to take on a slight golden hue.
4. Pour in 3 cups of water and bring to a boil.
5. Cover with a lid, reduce the heat to low, and cook for about 15–20 minutes or until the water is fully absorbed.

Cooking the Chicken

1. While the rice cooks, heat a cast iron pan or skillet.
2. Add a small amount of oil (about 1 tsp).
3. Place the marinated chicken in the pan, cooking for 2–3 minutes on one side before flipping.
4. Continue flipping every 2–3 minutes until the chicken is cooked through.

Serving and Meal Prep

1. Arrange the cooked rice on a plate or in a meal-prep container.
2. Place the chicken on one side and add chopped lettuce and tomato if desired.
3. Portion out the white sauce into small containers, or drizzle it over when ready to eat.

Storage Instructions

• Refrigeration: Place any leftovers in airtight containers and keep them in the fridge for up to three days. The rice and chicken can be reheated in the microwave or on the stovetop.
• White Sauce: Store separately in a sealed container. It tends to keep well in the refrigerator for up to five days.
• Freezing: If you’d like to freeze the chicken and rice, cool them completely before transferring to freezer-safe containers. Thaw overnight in the fridge and reheat gently. The yogurt-based sauce may change consistency when frozen, so it’s best stored in the fridge.