There are some meals that transport you right back to a specific time and place. For me, this Chicken Over Rice recipe does just that. It reminds me of bustling city streets and the incredible aroma of spiced chicken sizzling on a griddle, a scent that promises something truly satisfying. I set out to recreate that magic in my own kitchen, a dish that delivers on big, bold flavours but is genuinely straightforward to make at home. Friends always ask me for this recipe after trying it at dinner parties, and now I’m so excited to share it with you.

This isn’t just about cooking chicken and serving it with rice. It’s about a harmony of components working together. We have tender, juicy chicken thighs marinated in a blend of warming spices like turmeric and cumin, cooked until they have wonderfully crisp edges. This is served over a bed of fragrant, golden-yellow basmati rice. But the real star, the element that ties it all together, is the creamy, tangy white sauce drizzled generously over everything. It’s a complete meal in a bowl that works beautifully for a family dinner during the week or a relaxed weekend get-together.

The combination of the warm, spiced chicken, the fluffy rice, and the cool, zesty sauce is what makes this dish so memorable. It’s a vibrant and hearty meal that everyone seems to love. This recipe is my take on the famous New York City street food, often known as Halal cart chicken, adapted for the home kitchen without any special equipment. It’s a fantastic dish for anyone who enjoys wholesome, flavour-packed food.

Recipe Overview

This Chicken Over Rice recipe is all about building layers of flavour, from the marinated chicken to the fragrant rice and the essential creamy white sauce. The flavour profile is savoury and aromatic, with a gentle warmth from the spices and a cooling tang from the sauce. After testing this recipe five times, I finally got it just right, achieving that perfect balance where no single flavour overpowers another. Expect juicy chicken, fluffy rice, and a sauce you’ll want to put on everything.

• Prep Time: 20 minutes (plus 30 minutes marinating)
• Cook Time: 25 minutes
• Total Time: 45 minutes (plus marinating)
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Chicken Over Rice Recipe

• Genuine Flavour: The chicken marinade creates a deep, savoury taste with earthy notes of cumin and turmeric, while the fresh lemon and oregano add a bright, fragrant lift. The final result is far more complex than the simple steps suggest.
• Ready in Under an Hour: From start to finish, this meal comes together in about 45 minutes of active cooking and prep time. It’s an ideal choice for a weeknight when you want something special without spending hours in the kitchen.
• Flexible Recipe: You can easily adjust the spice level by adding a pinch of cayenne pepper to the marinade or more hot sauce at the end. Don’t have chicken thighs? This recipe also works well with chicken breast, just adjust the cooking time. For another great rice bowl idea, check out our Sticky Chicken Rice Bowls.
• Great for Meal Prep: The components of this dish store wonderfully. You can cook the chicken and rice ahead of time and keep the sauce separate, making for a brilliant packed lunch or a speedy dinner later in the week.
• Family Tested: My whole family adores this dish. The combination of textures and flavours gets a thumbs-up from everyone, and it’s a regular feature on our meal plan.

Chicken Over Rice Recipe

⏱️ 20 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using simple, accessible ingredients to build those fantastic layers of flavour. The key is to use good quality spices, as they form the backbone of the dish. I always recommend using full-fat Greek yoghurt for the sauce; it makes a world of difference to the creaminess. A brand like Fage Total 5% is my go-to.

• For the Chicken Marinade:
• 600g boneless, skinless chicken thighs, cut into 2.5cm (1-inch) pieces
• 3 tbsp olive oil
• 2 tbsp lemon juice, freshly squeezed
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp turmeric powder
• ½ tsp salt
• ¼ tsp black pepper
• For the Turmeric Rice:
• 300g basmati rice, rinsed well
• 2 tbsp unsalted butter
• 1 tsp turmeric powder
• ½ tsp ground cumin
• 600ml chicken or vegetable stock, hot
• For the White Sauce:
• 150g full-fat Greek yoghurt
• 75g mayonnaise
• 1 tbsp lemon juice
• 1 tbsp white wine vinegar
• 1 tbsp fresh parsley, finely chopped
• 1 clove garlic, minced (optional)
• ½ tsp sugar
• Salt and pepper to taste
• For Serving (Optional):
• Shredded iceberg lettuce
• Diced tomatoes
• Warmed pitta or flatbreads
• Your favourite hot sauce

Sara’s Tip: Don’t be tempted to use low-fat yoghurt for the sauce. The full-fat version provides the necessary richness and creamy texture that stands up to the spiced chicken. It won’t split or become watery.

How to Make Chicken Over Rice Recipe

The process is quite straightforward. We’ll marinate the chicken first to let the flavours sink in, then prepare the rice and sauce while it rests. The final step is cooking the chicken and assembling your delicious bowls.

1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with all the marinade ingredients: olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, turmeric, salt, and pepper. Mix thoroughly until every piece is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for a deeper flavour.
2. Prepare the Rice: While the chicken marinates, rinse the basmati rice under cold water until the water runs clear. Melt the butter in a medium saucepan with a tight-fitting lid over medium heat. Add the rinsed rice, turmeric, and cumin. Stir for 1-2 minutes until the grains are coated in butter and smell fragrant.
3. Cook the Rice: Pour the hot chicken stock over the rice and season with a pinch of salt. Bring to a boil, then immediately reduce the heat to the lowest setting. Cover with the lid and let it simmer for 12-15 minutes, or until all the liquid has been absorbed. Do not lift the lid during this time! Once cooked, remove from the heat and let it stand, covered, for 10 minutes.
4. Make the White Sauce: In a small bowl, whisk together the Greek yoghurt, mayonnaise, lemon juice, white wine vinegar, chopped parsley, optional minced garlic, and sugar. Season with salt and pepper to taste. The sauce should be tangy and creamy. Set aside in the fridge until ready to serve.
5. Cook the Chicken: Heat a large, heavy-bottomed frying pan or skillet over medium-high heat. Add the marinated chicken in a single layer (you may need to do this in two batches to avoid overcrowding). Cook for 4-5 minutes per side, until golden brown and cooked through. The internal temperature should reach 74°C (165°F). For more tips on this, see our guide to a Juicy Chicken Recipe.
6. Rest and Chop: Transfer the cooked chicken to a cutting board and let it rest for a few minutes. This is a crucial step to keep it tender. Then, roughly chop the chicken into smaller, bite-sized pieces. I find this gives it a more authentic, street-food feel.
7. Assemble the Bowls: Fluff the cooked rice with a fork. To serve, divide the turmeric rice among four bowls. Top with a generous portion of the chopped chicken. Add shredded lettuce and diced tomatoes on the side. Drizzle everything liberally with the white sauce and add a dash of hot sauce if you like it spicy.

Tips From My Kitchen

• Temperature Control: Get your frying pan nice and hot before adding the chicken. This creates a beautiful seared crust on the outside while keeping the inside succulent. If the pan isn’t hot enough, the chicken will steam instead of fry.
• The Secret Step: I learned that toasting the dry, rinsed rice in butter for a minute before adding the stock is a game-changer. It enhances the nutty flavour of the basmati and helps ensure each grain remains separate and fluffy. This technique is often recommended by experts like BBC Good Food for perfect results.
• Make-Ahead: The white sauce can be made up to 2 days in advance and stored in an airtight container in the fridge. The chicken can be marinated the morning you plan to cook it. This breaks up the prep and makes dinner time even faster.
• Storage: Store leftover components separately in airtight containers in the refrigerator. The rice and chicken will keep for up to 3 days, and the sauce for up to 4 days. Reheat the chicken and rice gently in the microwave or a pan.

Equipment You’ll Need

You don’t need any fancy gadgets for this recipe, just some basic kitchen essentials.

• Large frying pan or skillet (cast iron works brilliantly for a good sear)
• Medium saucepan with a tight-fitting lid
• Sharp knife and cutting board
• Mixing bowls (one for the marinade, one for the sauce)
• Whisk and a wooden spoon or spatula

Common Mistakes to Avoid

• Overcrowding the pan: When cooking the chicken, don’t put too much in the pan at once. Overcrowding lowers the pan’s temperature, causing the chicken to steam and turn grey instead of developing a delicious brown crust. Cook in batches if necessary.
• Peeking at the Rice: Resist the urge to lift the lid while the rice is simmering. This lets the steam escape, which is essential for cooking the grains evenly. Trust the process and let it do its thing for the full 12-15 minutes.
• Skipping the Rest Time: Letting the cooked chicken rest for a few minutes before chopping is vital. It allows the juices to redistribute throughout the meat, ensuring every piece is tender and flavourful. If you cut it immediately, the juices will run out onto the board.

Delicious Variations to Try

One of the best things about this recipe is how easily you can adapt it. Here are a few of my favourite variations:

• Spicy Version: Add ½ teaspoon of cayenne pepper or chilli flakes to the chicken marinade. You can also add a finely chopped red chilli to the rice along with the other spices for an extra kick.
• Vegetarian/Vegan Option: Swap the chicken for a can of drained chickpeas or cubes of firm tofu. Marinate them for at least 30 minutes and pan-fry until golden. For a vegan sauce, use a plant-based yoghurt and vegan mayonnaise.
• Different Protein: This marinade works beautifully with other proteins. Try it with lamb leg steaks cut into strips or even firm white fish like cod. Just adjust the cooking time accordingly. This makes it one of our most versatile Healthy Chicken Recipes that can be adapted for any taste.

What to Serve With Chicken Over Rice Recipe

While this is a complete meal in itself, a few simple additions can round it out nicely.

• Simple Salad: A crisp salad of cucumber, red onion, and fresh mint with a squeeze of lemon juice adds a refreshing contrast to the rich chicken and rice.
• Warm Pitta Bread: Serve with warm, fluffy pitta or flatbread on the side for scooping up any extra sauce and rice.
• Drink Pairing: A cold, crisp lager or a dry white wine like a Sauvignon Blanc cuts through the richness of the dish beautifully. For a non-alcoholic option, a sparkling lemon water with fresh mint is perfect.

Frequently Asked Questions

Chicken Over Rice Recipe

A popular street-food style dish featuring tender, marinated chicken and fragrant turmeric rice, all drizzled with a creamy, tangy white sauce.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 920

Ingredients Method Notes

Ingredients

  

For the Chicken Marinade

• 600 g boneless skinless chicken thighs, cut into 2.5cm (1-inch) pieces
• 3 tbsp olive oil
• 2 tbsp lemon juice freshly squeezed
• 3 cloves garlic minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp turmeric powder
• ½ tsp salt
• ¼ tsp black pepper

For the Turmeric Rice

• 300 g basmati rice rinsed well
• 2 tbsp unsalted butter
• 1 tsp turmeric powder
• ½ tsp ground cumin
• 600 ml chicken or vegetable stock hot

For the White Sauce

• 150 g full-fat Greek yoghurt
• 75 g mayonnaise
• 1 tbsp lemon juice
• 1 tbsp white wine vinegar
• 1 tbsp fresh parsley finely chopped
• 1 clove garlic minced (optional)
• ½ tsp sugar

Method

 

1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with all the marinade ingredients: olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, turmeric, salt, and pepper. Mix thoroughly until every piece is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for a deeper flavour.
2. Prepare the Rice: While the chicken marinates, rinse the basmati rice under cold water until the water runs clear. Melt the butter in a medium saucepan with a tight-fitting lid over medium heat. Add the rinsed rice, turmeric, and cumin. Stir for 1-2 minutes until the grains are coated in butter and smell fragrant.
3. Cook the Rice: Pour the hot chicken stock over the rice and season with a pinch of salt. Bring to a boil, then immediately reduce the heat to the lowest setting. Cover with the lid and let it simmer for 12-15 minutes, or until all the liquid has been absorbed. Do not lift the lid during this time! Once cooked, remove from the heat and let it stand, covered, for 10 minutes.
4. Make the White Sauce: In a small bowl, whisk together the Greek yoghurt, mayonnaise, lemon juice, white wine vinegar, chopped parsley, optional minced garlic, and sugar. Season with salt and pepper to taste. The sauce should be tangy and creamy. Set aside in the fridge until ready to serve.
5. Cook the Chicken: Heat a large, heavy-bottomed frying pan or skillet over medium-high heat. Add the marinated chicken in a single layer (you may need to do this in two batches to avoid overcrowding). Cook for 4-5 minutes per side, until golden brown and cooked through. The internal temperature should reach 74°C (165°F). For more tips on this, see our guide to a Juicy Chicken Recipe.
6. Rest and Chop: Transfer the cooked chicken to a cutting board and let it rest for a few minutes. This is a crucial step to keep it tender. Then, roughly chop the chicken into smaller, bite-sized pieces. I find this gives it a more authentic, street-food feel.
7. Assemble the Bowls: Fluff the cooked rice with a fork. To serve, divide the turmeric rice among four bowls. Top with a generous portion of the chopped chicken. Add shredded lettuce and diced tomatoes on the side. Drizzle everything liberally with the white sauce and add a dash of hot sauce if you like it spicy.

Notes

For the most authentic experience, serve with shredded lettuce, diced tomatoes, and a dash of your favorite hot sauce. Total time does not include inactive marination time of at least 30 minutes.

I really hope you give this Chicken Over Rice recipe a try. It’s a meal that brings so much satisfaction, from the cooking process to the very last bite. The combination of warm spices, fragrant rice, and that cool, tangy sauce is just unbeatable. If you make it, I’d love to hear how it turned out for you. Please leave a comment below and let me know! Happy cooking, Sara.