Cheap & Easy: Chicken Shawarma Rice Bowls

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 1 tbsp paprika (for chicken seasoning)
• 1 tbsp cumin (for chicken seasoning)
• 1 tbsp onion powder (for chicken seasoning)
• 2 tsp coriander (for chicken seasoning)
• 1 tsp allspice (for chicken seasoning)
• 2 tsp turmeric (for chicken seasoning)
• 2 tsp pepper (for chicken seasoning)
• 1 tsp salt (for chicken seasoning)
• 3 tbsp olive oil (for chicken marinade)
• 8 cloves garlic (for chicken marinade)
• 0.5 lemon lemon juice (for chicken marinade)
• 2 tsp chicken bouillon powder or paste (Better Than Bouillon recommended)
• 3 tbsp butter (for rice)
• 1.5 cups yellow onion (diced)
• 1 tbsp turmeric (for rice)
• 2 tsp paprika (for rice)
• 2 tsp garlic powder (for rice)
• 2 tsp pepper (for rice)
• 1.5 cups basmati rice
• 3 cups chicken stock (hot (can be water mixed with bouillon))
• 0.5 large red onion (thinly sliced)
• 1 cup cherry tomatoes (quartered)
• 1 cup cucumber (sliced then halved)
• 1 tsp salt (for salad)
• 1 tsp black pepper (for salad)
• 2 tsp sumac (for salad)
• 0.5 lemon lemon juice (for salad)
• 0.25 cup mayonnaise
• 0.25 cup plain Greek yogurt
• 2.5 garlic cloves (2 to 3 cloves for sauce)
• 1 tbsp fresh parsley
• 1 tsp salt (for sauce)
• 1 tsp black pepper (for sauce)
• 0.5 lemon lemon juice (for sauce)
• 1 tbsp olive oil (for sauce)

Steps

1. 1

   In a bowl, combine the chicken thighs with the paprika, cumin, onion powder, coriander, allspice, turmeric, pepper, salt, 3 tbsp olive oil, 8 garlic cloves, lemon juice, and chicken bouillon powder/paste. Mix well.

2. 2

   Marinate the chicken for as long as your patience can handle (ideally at least 30 minutes).

3. 3

   Heat a large pan over medium-high heat and add a drizzle of olive oil.

4. 4

   Once hot, add the chicken in batches to avoid overcrowding. Cook for 6 to 8 minutes per side until golden and cooked through. Set the chicken aside.

5. 5

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

6. 6

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

7. 7

   Add the garlic and the rice spices (turmeric, paprika, garlic powder, pepper) and cook for 1 to 2 minutes until fragrant.

8. 8

   Add the basmati rice to the pan and toast for 2 minutes while stirring to coat the grains in the spiced butter.

9. 9

   Pour in the hot chicken stock (or hot water mixed with bouillon). Stir and bring to a boil.

10. 10

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

11. 11

    In a separate bowl, mix the salad ingredients: red onion, cherry tomatoes, cucumber, salt, black pepper, sumac, and lemon juice.

12. 12

    In another bowl, whisk together the sauce ingredients: mayonnaise, Greek yogurt, garlic, parsley, salt, black pepper, lemon juice, and olive oil.

13. 13

    Assemble the bowls by layering the rice, chicken, and salad, then drizzling with the garlic sauce. Enjoy!

Notes

Better Than Bouillon is recommended for the chicken marinade and the rice liquid. For the rice, the author mentions mixing hot water with bouillon as an alternative to pre-made stock.

Nutrition per serving

• main
• dinner
• chicken
• shawarma
• rice bowl
• easy dinner
• budget-friendly