Chicken Over Rice (Shawarma Style)
Chicken Over Rice (Shawarma Style)
Ingredients
For the Chicken
- 2 chicken breasts, cut into cubes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper, (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 lemon, juiced
For the Rice
- 2 cups basmati rice
- 2 tablespoons butter
- 2 1/2 cups chicken broth or water
- 1/2 teaspoon turmeric
- as needed salt, to taste
For the White Sauce
- 1/2 cup mayo
- 1/2 cup plain yogurt
- 1 garlic clove, grated
- 1 tablespoon sour cream
- 1 tablespoon lemon juice
- as needed salt, to taste
- as needed black pepper, to taste
For the Salad/Toppings
- as needed lettuce, chopped
- as needed tomatoes, diced
- as needed cucumbers, diced
- as needed fresh parsley, chopped
- as needed hot sauce, (optional)
Instructions
- 1
Cut the chicken breasts into uniform cubes. In a mixing bowl, combine the cubed chicken with 2 tablespoons of olive oil. Add the paprika, garlic powder, onion powder, cumin, coriander powder, turmeric, cayenne pepper (if using), salt, and black pepper. Squeeze in the juice of 1/2 lemon. Mix all ingredients thoroughly until the chicken is evenly coated.
⏱️ 10 min
- 2
Heat a large pan over medium-high heat. Add the marinated chicken to the hot pan and cook, stirring occasionally, until it is golden brown and fully cooked through. This should take about 8-10 minutes. Once cooked, remove the chicken from the pan and set aside.
⏱️ 10 min
- 3
Rinse the 2 cups of basmati rice under cold water until the water runs clear. In a medium pot, melt 2 tablespoons of butter over medium heat. Add the rinsed basmati rice to the pot with the melted butter and stir for 1 minute.
⏱️ 5 min
- 4
Pour in 2 1/2 cups of chicken broth or water. Stir in 1/2 teaspoon of turmeric and salt to taste. Bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15 minutes.
⏱️ 15 min
- 5
After 15 minutes, remove the pot from the heat and let it rest, still covered, for an additional 10 minutes. This allows the steam to finish cooking the rice and ensures it's fluffy. Uncover and gently fluff the rice with a fork.
⏱️ 10 min
- 6
While the rice is resting, prepare the white sauce. In a bowl, combine 1/2 cup of mayo and 1/2 cup of plain yogurt. Grate 1 garlic clove directly into the sauce mixture. Add 1 tablespoon of sour cream and 1 tablespoon of lemon juice. Season with salt and black pepper to taste. Whisk all the ingredients together until the sauce is smooth and creamy.
⏱️ 5 min
- 7
Prepare the salad toppings: chop the lettuce, dice the tomatoes, dice the cucumbers, and chop fresh parsley. Have hot sauce ready if desired.
⏱️ 5 min
- 8
To assemble, scoop a generous portion of the spiced basmati rice onto a serving plate. Arrange the cooked shawarma-style chicken cubes on top of the rice. Place the chopped lettuce, diced tomatoes, and diced cucumbers around the chicken and rice. Garnish with fresh parsley. Liberally drizzle the creamy white sauce over the entire platter. Add hot sauce if desired and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Over Rice (Shawarma Style)
For the Chicken
- 2 chicken breasts, cut into cubes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper, (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 lemon, juiced
For the Rice
- 2 cups basmati rice
- 2 tablespoons butter
- 2 1/2 cups chicken broth or water
- 1/2 teaspoon turmeric
- as needed salt, to taste
For the White Sauce
- 1/2 cup mayo
- 1/2 cup plain yogurt
- 1 garlic clove, grated
- 1 tablespoon sour cream
- 1 tablespoon lemon juice
- as needed salt, to taste
- as needed black pepper, to taste
For the Salad/Toppings
- as needed lettuce, chopped
- as needed tomatoes, diced
- as needed cucumbers, diced
- as needed fresh parsley, chopped
- as needed hot sauce, (optional)
Instructions
- 1
Cut the chicken breasts into uniform cubes. In a mixing bowl, combine the cubed chicken with 2 tablespoons of olive oil. Add the paprika, garlic powder, onion powder, cumin, coriander powder, turmeric, cayenne pepper (if using), salt, and black pepper. Squeeze in the juice of 1/2 lemon. Mix all ingredients thoroughly until the chicken is evenly coated.
⏱️ 10 min - 2
Heat a large pan over medium-high heat. Add the marinated chicken to the hot pan and cook, stirring occasionally, until it is golden brown and fully cooked through. This should take about 8-10 minutes. Once cooked, remove the chicken from the pan and set aside.
⏱️ 10 min - 3
Rinse the 2 cups of basmati rice under cold water until the water runs clear. In a medium pot, melt 2 tablespoons of butter over medium heat. Add the rinsed basmati rice to the pot with the melted butter and stir for 1 minute.
⏱️ 5 min - 4
Pour in 2 1/2 cups of chicken broth or water. Stir in 1/2 teaspoon of turmeric and salt to taste. Bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15 minutes.
⏱️ 15 min - 5
After 15 minutes, remove the pot from the heat and let it rest, still covered, for an additional 10 minutes. This allows the steam to finish cooking the rice and ensures it's fluffy. Uncover and gently fluff the rice with a fork.
⏱️ 10 min - 6
While the rice is resting, prepare the white sauce. In a bowl, combine 1/2 cup of mayo and 1/2 cup of plain yogurt. Grate 1 garlic clove directly into the sauce mixture. Add 1 tablespoon of sour cream and 1 tablespoon of lemon juice. Season with salt and black pepper to taste. Whisk all the ingredients together until the sauce is smooth and creamy.
⏱️ 5 min - 7
Prepare the salad toppings: chop the lettuce, dice the tomatoes, dice the cucumbers, and chop fresh parsley. Have hot sauce ready if desired.
⏱️ 5 min - 8
To assemble, scoop a generous portion of the spiced basmati rice onto a serving plate. Arrange the cooked shawarma-style chicken cubes on top of the rice. Place the chopped lettuce, diced tomatoes, and diced cucumbers around the chicken and rice. Garnish with fresh parsley. Liberally drizzle the creamy white sauce over the entire platter. Add hot sauce if desired and serve immediately.
⏱️ 5 min