My first memorable New York City adventure involved indulging into the city’s renowned street food, chicken and rice, at 2 AM. Drawn by the enticing glow of a simple street cart, my friend and I feasted on a plate of chicken and rice after a night of dancing. Since leaving NYC, I’ve yearned to recreate those iconic flavors at home and share it, not just as a late-night snack, but also as a delightful meal option for any time of the week.
Starting from the late 1980s to the early 1990s, halal carts began dotting the NYC landscape. Today, over four decades later, these carts have evolved into a cultural staple of the city. The genesis of this city’s street food culture is ambiguous, but it’s believed that the influx of immigrants, predominantly Muslim immigrants from Egypt and Bangladesh in the 80s, set the stage for the popularity of halal dishes.
While the Halal Guys are arguably the best-known chicken and rice purveyors, tracing the precise origin of this dish is complicated. It’s likely that several contenders stake a claim for themselves. An account in Grub Street’s oral history points towards Trini Paki Boys as the first. Fatima Khan, co-owner of Trini Paki Boys, recounts, “My husband and I both grew up eating chicken and rice, and both of us love spicy food. He’s from Pakistan and I’m from Trinidad. We were sure that our cuisines would blend well. At the time, halal carts were a rarity in the city, so we decided to start one.”
Regardless of the origin, the resultant dish is intensely flavorful and deeply satisfying. For this recipe, I’ve referenced various sources including food blogs, food publications, and from Halal
