Halal Guys Chicken and Rice

Ingredients

• 900 g (2 lb), about 6chicken breasts
• 60 ml (¼ cup)olive oil
• 30 ml (2 tbsp)lemon juice
• 15 ml (1 tbsp)white vinegar
• 3 cloves, mincedgarlic
• 1 tspsalt
• ½ tspblack pepper
• 1 tspdried oregano
• 1 tspallspice or seven-spice blend
• ½ tspground ginger
• ½ tspground cumin
• ½ tsppaprika
• 15 ml (1 tbsp)vegetable oil, for cooking
• 170 g (¾ cup; 6 oz)Greek yoghurt
• 115 g (½ cup)mayonnaise
• 15 ml (1 tbsp)white vinegar
• 15 ml (1 tbsp)water
• 5 ml (1 tsp)lemon juice
• 1–2 tspsugar
• ½ tspsalt
• ¼ tspblack pepper
• 30 g (2 tbsp)unsalted butter
• ½ tspground turmeric
• ¼ tspground cumin
• 300 g (1½ cups), soaked for 20 minutes, then rinsed until the water runs clearbasmati rice
• 600 ml (2½ cups), or 1 stock cube dissolved in 600 ml hot waterchicken stock
• To taste (a pinch of each)salt and black pepper
• 1, choppedtomato
• A handful, choppedparsley
• To tastesriracha sauce

Instructions

1. 1

   Marinate chicken

   Mix the olive oil, lemon juice, vinegar, garlic, spices, salt and pepper in a bowl. Add the chicken and turn to coat evenly. Cover and marinate for 1–2 hours; you can make the white sauce while it marinates.

2. 2

   Cook chicken

   Heat the vegetable oil in a large frying pan over a medium-high heat. Cook the chicken for 5–6 minutes on each side, until golden and cooked through. Transfer it to a chopping board and leave to rest for 10 minutes, then roughly cut it into 5 cm (2 inch) pieces.

3. 3

   Make white sauce

   Stir together all the sauce ingredients and keep the sauce in the fridge until you are ready to serve.

4. 4

   Toast the spices

   Melt the butter in a large saucepan over a medium heat. Add the turmeric and cumin, and stir for 1 minute, or until fragrant.

5. 5

   Cook the rice

   Add the rice and stir it in the pan for 4 minutes to toast it. Pour in the chicken stock and add a pinch each of salt and pepper. Stir, bring to the boil, then lower the heat, cover and simmer for 15 minutes. When the liquid has been absorbed, remove the pan from the heat and leave it undisturbed for 15 minutes. Fluff gently with a fork.

6. 6

   Assemble the platter

   Arrange the rice on a serving platter and top with the chicken, white sauce, chopped tomato and parsley. Add a drizzle of sriracha if you like.

What is chicken and rice?

Chicken and rice is a familiar combination across many food traditions; this version takes its cue from the spiced chicken, yellow rice and creamy sauce of American street-cart-style plates. The recipe brings those elements together as a shareable platter, with tomato and parsley for freshness.

Marinating the chicken seasons it throughout, while butter and warm spices give the rice its colour and aroma. The tangy white sauce provides a cool contrast to both.

Nutrition and macros by portion

The nutrition label shows one serving as written: 587 calories, 0g protein, 0g carbs, 0g fat.

The rice supplies most of the carbohydrates, while the olive oil, butter, mayonnaise and chicken marinade contribute much of the fat. Chicken and Greek yoghurt provide protein, with the mayonnaise and stock also affecting the overall balance. Serve with extra salad or vegetables alongside for a fresher, more varied plate.

The chicken marinade

Balanced marinade: olive oil carries the lemon, vinegar, garlic and spices over the chicken. Give it the stated 1–2 hours to marinate, keeping it covered while you prepare the sauce.

Even cooking: the recipe uses chicken breasts and asks you to cook them whole. If they vary noticeably in thickness, flatten the thicker parts so they can cook at a similar pace.

A smooth white sauce

Creamy base: Greek yoghurt and mayonnaise make the sauce rich and spoonable, while vinegar and lemon add sharpness. Stir until smooth, then chill it until serving.

Sweetness: the recipe gives a range of 1–2 teaspoons of sugar. Start with 1 teaspoon, taste, and add more if you prefer a sweeter sauce.

Getting fluffy rice

Rinsed grains: soak the basmati rice for 20 minutes, then rinse until the water runs clear as directed. Drain it well before adding it to the pan.

Hands-off finish: stir the rice in the spiced butter for 4 minutes, then simmer it covered for 15 minutes. Once the liquid is absorbed, leave the pan off the heat and undisturbed for another 15 minutes before fluffing.

Chicken doneness and timing

Searing: cook the chicken over a medium-high heat for 5–6 minutes per side, looking for a golden surface and chicken cooked through. Rest it for 10 minutes before cutting so it is easier to handle.

Plan ahead: although the listed total time is 40 minutes, the chicken's 1–2-hour marinade is additional waiting time. The rice's covered cooking and resting stages also need to be allowed for.

Serving the platter

Build the plate: spread the rice first, then add the chicken, white sauce, tomato and parsley. Add sriracha at the end so diners can adjust the heat to taste.

To round out the meal, serve with a simple salad or vegetables. The recipe also suggests pita bread as an optional accompaniment.

Recipe notes & tips

• Soak the rice for 20 minutes, then rinse it until the water runs clear.
• Keep the rice covered and avoid stirring it while it simmers.
• Let the cooked rice rest off the heat for 15 minutes before fluffing.
• Chill the white sauce while the chicken marinates.
• Rest the chicken for 10 minutes before chopping it.
• Serve sriracha on the side if you want each person to control the heat.

Variations

• Adjust the spice: use allspice or a seven-spice blend in the marinade, as listed.
• Increase the heat: add more sriracha at the table.
• Make it tangier: add a little extra lemon juice to the white sauce.
• Add pita: serve pita bread alongside the platter.
• Change the herbs: use extra parsley as a fresh garnish.

Common mistakes to avoid

• Skipping the marinade: the chicken will have less time to take on the flavour; allow 1–2 hours as directed.
• Crowding the pan: the chicken may not brown evenly; cook it in batches if the pan is too full.
• Cutting chicken straight away: it will be harder to handle; rest it for 10 minutes first.
• Lifting the rice lid repeatedly: steam escapes; keep the saucepan covered during the 15-minute simmer.
• Fluffing too soon: the rice needs its off-heat rest; leave it undisturbed for 15 minutes first.

How to store

Refrigerate leftover chicken, rice and sauce in separate airtight containers and use within 3 days. Reheat the chicken and rice until piping hot, adding a splash of water to the rice if it seems dry; serve the cold sauce separately.

Frequently asked questions