One-Pan Chicken Shawarma Rice Bowls

Ingredients

• 1.5 lb boneless, skinless chicken thighs (approx. 680g)
• 1 tbsp paprika (for chicken marinade)
• 1 tbsp cumin (for chicken marinade)
• 1 tbsp onion powder (for chicken marinade)
• 2 tsp coriander (for chicken marinade)
• 1 tsp allspice (for chicken marinade)
• 2 tsp turmeric (for chicken marinade)
• 2 tsp black pepper (for chicken marinade)
• 1 tsp salt (for chicken marinade)
• 3 tbsp olive oil (for chicken marinade)
• 8 garlic cloves (for chicken marinade)
• 0.5 lemon lemon juice (for chicken marinade)
• 2 tsp Better Than Bouillon Roasted Chicken Base (for chicken marinade)
• 3 tbsp butter (for rice)
• 1.5 cup yellow onion (diced, for rice)
• 1 tbsp turmeric (for rice)
• 2 tsp paprika (for rice)
• 2 tsp garlic powder (for rice)
• 2 tsp black pepper (for rice)
• 1.5 cup basmati rice (uncooked)
• 3 cup hot water (mixed with bouillon base)
• 3 tsp Better Than Bouillon Roasted Chicken Base (for rice liquid)
• 0.5 large red onion (thinly sliced, for salad)
• 1 cup cherry tomatoes (quartered, for salad)
• 1 cup cucumber (sliced then halved, for salad)
• 2 tsp sumac (for salad)
• 0.5 lemon lemon juice (for salad)
• 0.25 cup mayonnaise (for garlic sauce)
• 0.25 cup plain Greek yogurt (for garlic sauce)
• 3 garlic cloves (for garlic sauce)
• 1 tbsp fresh parsley (for garlic sauce)
• 1 tbsp olive oil (for garlic sauce)
• 0.5 lemon lemon juice (for garlic sauce)

Steps

1. 1

   In a large mixing bowl, combine the chicken thighs with 1 tbsp paprika, 1 tbsp cumin, 1 tbsp onion powder, 2 tsp coriander, 1 tsp allspice, 2 tsp turmeric, 2 tsp pepper, 1 tsp salt, 3 tbsp olive oil, 8 garlic cloves, juice of half a lemon, and 2 tsp Better Than Bouillon Roasted Chicken Base. Mix thoroughly until the chicken is evenly coated. Marinate for at least 30 minutes, or as long as time allows.

2. 2

   Heat a large skillet or pan over medium-high heat and add a light drizzle of olive oil. Once the pan is shimmering hot, add the chicken thighs in batches to avoid overcrowding. Cook for 6 to 8 minutes per side until the chicken is golden brown, slightly charred, and cooked through (internal temperature of 165°F / 74°C). Remove the chicken from the pan and set aside on a plate to rest.

3. 3

   Reduce the heat to medium-low. In the same pan, add 3 tbsp of butter. Once melted, add the 1.5 cups of diced yellow onion. Sauté, stirring frequently, until the onions are translucent and have picked up the browned bits (fond) from the chicken.

4. 4

   Add additional garlic (if desired) and the rice spices (1 tbsp turmeric, 2 tsp paprika, 2 tsp garlic powder, 2 tsp pepper) to the onions. Cook for 1 to 2 minutes until the spices are fragrant.

5. 5

   Add 1.5 cups of basmati rice to the pan. Stir constantly for about 2 minutes to toast the rice grains until they are well-coated in the spiced butter.

6. 6

   Dissolve 3 tsp of Better Than Bouillon Roasted Chicken Base into 3 cups of hot water. Pour this liquid into the pan with the rice. Stir once and bring the mixture to a boil.

7. 7

   Once boiling, cover the pan with a tight-fitting lid and reduce the heat to low. Simmer for 20 minutes, or until the liquid is fully absorbed and the rice is tender. Turn off the heat and let it sit covered for 5 minutes before fluffing with a fork.

8. 8

   While the rice cooks, prepare the Fresh Sumac Salad: In a medium bowl, toss together the sliced red onion, quartered cherry tomatoes, sliced cucumber, 1 tsp salt, 1 tsp black pepper, 2 tsp sumac, and the juice of half a lemon.

9. 9

   Prepare the Garlic Sauce: In a small bowl, whisk together 1/4 cup mayonnaise, 1/4 cup Greek yogurt, 2-3 minced garlic cloves, 1 tbsp chopped fresh parsley, 1 tsp salt, 1 tsp black pepper, the juice of half a lemon, and 1 tbsp olive oil until smooth.

10. 10

    Slice the rested chicken into strips. Serve the chicken over the yellow rice pilaf, topped with the sumac salad and a generous drizzle of the garlic sauce.

Notes

For the best flavor, marinate the chicken for at least 2 hours or overnight. If you prefer a thinner garlic sauce, add a teaspoon of water or additional lemon juice until the desired consistency is reached.

Nutrition per serving

• main
• chicken
• one-pan
• shawarma
• rice bowl
• dinner
• high-protein