Spiced Chicken and Turmeric Rice Bowls with Creamy Garlic Sauce

These hearty chicken bowls bring the vibrant flavors of Middle Eastern street food right to your kitchen. Juicy dark meat chicken is seasoned with a warm shawarma spice blend, then seared until golden and served over buttery turmeric rice. Fresh tomatoes add a pop of brightness, while warm pita wedges are perfect for scooping up every last bite.

What really sets this dish apart is the duo of sauces: a cool, tangy garlic cream sauce and a drizzle of hot sauce for heat. Together, they create a perfect balance that makes each spoonful irresistible. Ready in just 20 minutes, this recipe is ideal for a quick yet satisfying dinner that feels like a special treat.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

20 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, melt 1 tablespoon butter over medium heat. Stir in ¼ teaspoon turmeric and cook, stirring frequently, until fragrant, 30-60 seconds. Add rice, 1¼ cups water, chicken stock concentrate, a big pinch of salt and pepper. Cover and bring to a boil, then reduce to a simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, bring 2 tablespoons butter to room temperature. Quarter the lemon. Trim and thinly slice scallions, separating whites from greens. Halve tomatoes lengthwise.
3. In a small bowl, combine sour cream, mayonnaise, garlic powder and a squeeze of lemon. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
4. Open package of chicken and drain off any excess liquid. Season chicken with Shawarma Spice Blend, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallion whites; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.
5. Toast pitas until softened and warmed through. Spread with softened butter, then cut each pita into quarters.
6. Once rice is done, fluff with a fork; stir in half the scallion greens. Season with salt and pepper to taste. Divide rice between bowls. Top with chicken and tomatoes in separate sections; season tomatoes with a pinch of salt. Drizzle everything with as much white sauce and hot sauce as you like; garnish with remaining scallion greens. Serve with pitas and remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, but dark meat stays juicier and has more flavor. If using breast, reduce cooking time slightly to avoid drying out.

What can I substitute for shawarma spice blend?

Mix equal parts cumin, coriander, paprika, turmeric and a pinch of cinnamon and cardamom for a similar flavor.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat rice and chicken gently and refresh pitas in a toaster or oven.