One-Pan Chicken Shawarma Rice Bowls

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 1 tbsp paprika (For chicken seasoning)
• 1 tbsp ground cumin (For chicken seasoning)
• 1 tbsp onion powder (For chicken seasoning)
• 2 tsp ground coriander (For chicken seasoning)
• 1 tsp ground allspice (For chicken seasoning)
• 2 tsp turmeric (For chicken seasoning)
• 2 tsp black pepper (For chicken seasoning)
• 1 tsp salt (For chicken seasoning)
• 3 tbsp olive oil (For the chicken marinade)
• 8 cloves garlic (For the chicken marinade)
• 0.5 lemon lemon juice (Juiced, for the chicken)
• 2 tsp chicken bouillon (Powder or paste; the method refers to Better Than Bouillon)
• olive oil (A drizzle for cooking the chicken in the pan)
• 3 tbsp butter (For the rice)
• 1.5 cups yellow onion (Diced, for the rice)
• 1 tbsp turmeric (For the rice)
• 2 tsp paprika (For the rice)
• 2 tsp garlic powder (For the rice)
• 2 tsp black pepper (For the rice)
• 1.5 cups basmati rice
• 3 cups chicken stock (The method says to use hot water mixed with bouillon; the ingredient list specifies chicken stock)
• 0.5 large red onion (Thinly sliced, for the salad)
• 1 cup cherry tomatoes (Quartered)
• 1 cup cucumber (Sliced, then halved)
• 1 tsp salt (For the salad)
• 1 tsp black pepper (For the salad)
• 2 tsp sumac (For the salad)
• 0.5 lemon lemon juice (Juiced, for the salad)
• 0.25 cup mayonnaise (For the garlic sauce)
• 0.25 cup plain Greek yogurt (For the garlic sauce)
• 2.5 cloves garlic (Use 2 to 3 cloves; for the garlic sauce)
• 1 tbsp fresh parsley (For the garlic sauce)
• 1 tsp salt (For the garlic sauce)
• 1 tsp black pepper (For the garlic sauce)
• 0.5 lemon lemon juice (Juiced, for the garlic sauce)
• 1 tbsp olive oil (For the garlic sauce)

Steps

1. 1

   Combine the chicken thighs, chicken-seasoning spices, 3 tablespoons olive oil, 8 garlic cloves, lemon juice, and chicken bouillon in a bowl. Mix thoroughly so the chicken is evenly coated. Marinate for as long as desired; the source does not specify a minimum or maximum marinating time.

2. 2

   Heat a large pan over medium-high heat and add a drizzle of olive oil. When the oil is hot, add the marinated chicken in batches so the pieces can brown.

3. 3

   Cook the chicken for 6 to 8 minutes per side, until golden and cooked through. Transfer the chicken out of the pan and set it aside.

4. 4

   Reduce the heat to medium-low. Add the butter to the same pan.

5. 5

   Add the diced yellow onion and cook, stirring often, until translucent.

6. 6

   Add the rice-seasoning spices and the garlic powder. Cook for 1 to 2 minutes.

7. 7

   Add the basmati rice and toast it for 2 minutes, stirring continuously.

8. 8

   Pour in the hot chicken stock. The source describes this liquid as hot water mixed with Better Than Bouillon in the method, while the ingredient list specifies chicken stock.

9. 9

   Stir the rice and liquid together and bring the mixture to a boil.

10. 10

    Once boiling, cover the pan, reduce the heat to low, and simmer for 20 minutes, until the rice is cooked.

11. 11

    Combine the red onion, cherry tomatoes, cucumber, salad salt, salad black pepper, sumac, and lemon juice in a bowl.

12. 12

    In a separate bowl, combine the mayonnaise, Greek yogurt, garlic, parsley, sauce salt, sauce black pepper, lemon juice, and olive oil to make the creamy garlic sauce.

13. 13

    Serve the cooked chicken with the onion rice, fresh sumac salad, and garlic sauce as rice bowls.

Notes

The source does not specify a marinating duration, chicken internal temperature, or a detailed plating order. It lists chicken stock but says in the method to use hot water mixed with Better Than Bouillon; follow the listed ingredient quantity and use hot chicken stock, or prepare the bouillon mixture as directed on its package.

Nutrition per serving

• main
• one-pan
• chicken
• rice bowl
• Middle Eastern-inspired
• stovetop
• salad
• sauce