I hate it when non-Americans say that there is no such thing as American food. 

I mean, most people think of the basics: hamburgers, hot dogs, and fries. But when I hear American food, I think of seafood boil, Texas barbecue, soul food, a New York slice, and, of course, halal cart chicken over rice.

Some dishes were created to accommodate the American palate, while others were made out of necessity, aiming to recreate a taste of home with the available ingredients.

And halal cart chicken over rice? Other than being my favorite cheap meal in New York, it is a testament to the creativity of immigrant communities, finding ways to fill people’s stomachs while reminding them of home.

I first fell in love with chicken over rice, out of all places in Miami. I went to the University of Miami, and about a 15-minute walk from campus was a Halal Guys franchise right on South Dixie Highway. It was my go-to guilty pleasure, and I went there an embarrassing number of times, until one day I walked up and I saw it shuttered, and I fell to my knees.

Though the franchise’s closure was a devastating blow, it ended up being a net positive, as in my senior year, I worked at an Italian restaurant right next door to the former Halal Guys location. I knew it must have been divine intervention, as I would have spent my paycheck and doubled my weight.

One of the things that surprised me the most when I first moved to Japan was the number of halal cart chicken over rice spots that are in Tokyo.

As I started to meet new people in the city, I would tell them I grew up in America, and their eyes would light up, and more than a handful of times, I was told that they loved American food, especially Chicken over rice.

I was a bit taken aback. I mean, I knew chicken over rice was a quintessential New York staple, but I never really associated it with being American food.

If you have ever been to NYC, you have definitely seen the halal carts that line the busy avenues. Even before you see them, you can always smell them: the chicken sizzling on a flat-top, turmeric-yellow rice steaming in metal trays, pita warming at the edge, and the irresistible white sauce, along with some red sauce for those who are brave enough.

As most of you know, “halal” is an Arabic term that refers to the "permissible" or "lawful" under Islamic law. This covers a slew of behaviors, products, and foods allowed for Muslims. Regarding food, it signifies compliance with Islamic standards, focusing on purity and ethical, humane treatment, specifically avoiding pork, alcohol, and improper slaughtering.

For millions of New Yorkers, “halal” isn’t just a religious distinction; it is also associated with a very specific meal, served fast, packed heavily, and eaten from a foil tray on a curb, in a cab, at a desk, or after a couple (or a lot) of drinks.

Chicken over rice has become so deeply woven into city life that, in recent years, it has grown so big it has gone beyond state borders and even the international dateline.

Chicken over rice to me is much more than just a dish, but a testament to the creativity and resiliency of immigrant communities. Before halal carts, New York’s sidewalks had already been shaped by waves of immigrants: Jewish pickle and knish sellers, Italian street peddlers, and later Greek vendors who made souvlaki, pita, and other Mediterranean-style street foods familiar parts of the cityscape.

Food carts in New York served as a first rung of entrepreneurship for people shut out of other forms of capital and ownership.

Halal carts themselves are relatively new. The best-known origin story centers on The Halal Guys, whose official history says three Egyptian founders started with a hot dog cart in Midtown in 1990 and then pivoted to halal food for Muslim taxi drivers who had few quick, filling halal options in the city.

These meat, rice, and salad platters emerged from the desire to offer a full meal that could be eaten quickly by drivers working long shifts.

The dish draws from multiple food traditions, but does not stem from any one source. The meats evoke shawarma, kebab, and gyro traditions from across the Middle East and Mediterranean. The use of rice points toward Arab, South Asian, and broader Muslim foodways where rice is central rather than secondary. The salad adds crunch and freshness in a format that resembles American fast-casual assembly.

The white sauce and red sauce are the clearest distinction of invention. Some argue that white sauce may have evolved out of Greek tzatziki, while the red sauce may have roots in Egyptian harissa; yet at the cart, neither is called tzatziki or harissa. They become simply “white sauce” and “red sauce”.

Chicken over rice is a perfect example of American food because it didn’t lose trace of its origin, but it was reconstructed for new conditions. It does not map neatly to a specific place but is an immigrant-made urban cuisine.

The Halal Guys themselves lean into this idea, calling their category “American Halal Food.” It is an American-born form of halal street food, developed by immigrants in response to American city life.

So next time you enjoy your chicken over rice, whether at a deli, halal cart, or hipster restaurant in Tokyo, remember that it is a true American dish. A working-class, immigrant-built, sidewalk-born cuisine that is a culmination of religion, migration, hustle, branding, and flavor.

Step One: Marinate the Chicken

Tip: You can start rice while the chicken marinates.

Step Two: Prep Ingredients

Step Three: Cook Rice

Step Four: Cook Chicken

Note: If you overcrowd → chicken will steam, not char.

Step Five: Assemble