Street Cart-Style Chicken Bowl

Updated at: Wed, 20 Dec 2023 12:23:22 GMT

Step 1

In a small pot, melt 1 tbsp butter over medium heat. Stir in 1/2 tsp tumeric & cook stirring frequently until fragrant. 30 - 60 seconds.

Step 2

Stir in rice, 1½ cups water, stock concentrate and a pinch of salt & pepper. Cover & bring to a boil, then reduce to simmer. Cook until rice is tender, 15 - 18 munutes. Remove from heat & keep covered until ready to serve.

Step 3

Meanwhile, bring 4 tbsp butter to room temperature. Wash & dry produce.

Step 4

Quarter lemon. Trim & thinly slice scallions separating whites from greens. Dice tomatoes into 1/2 inch pieces.

Step 5

In a small bowl, combine sour cream, mayonnaise, garlic powder and a squeeze of lemon. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt & pepper.

Step 6

Pat diced chicken thighs dry with paper towels. Season with Shawarma Spice Blend, salt & pepper.

Step 7

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken & scallion whites stirring occasionally until chicken is browned & cooked through in about 4-6 minutes.

Step 8

Toast pitas until softened & warmed through. Spread with softened butter & cut into quarters.

Step 9

Once rice is done, fluff with a fork & stir in half the scallion greens. Season with salt & pepper to taste.

Step 10

Divide rice between bowls. Top with chicken & tomato in separate sections & season tomato with a pinch of salt. Drizzle everything with as much white sauce & hot sauce as desired & garnish with remaining scallion greens. Serve with pita & remaining lemon wedges on the side.

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Under 30 minutes