Spiced Chicken Bowls with Turmeric Rice and Creamy Garlic Sauce

These spiced chicken bowls bring together tender, seared chicken thighs seasoned with a fragrant shawarma spice blend, fluffy turmeric rice and bright, fresh tomatoes. A creamy lemon-garlic sauce and a drizzle of hot sauce add layers of flavor, while buttery toasted pita wedges are perfect for scooping up every bite.

Inspired by Middle Eastern street cart flavors, this dish comes together quickly-perfect for a weeknight dinner that feels special. The combination of warm spices, tangy sauce and crunchy pita will have everyone reaching for seconds.

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Ingredients

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Chicken ThighsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

2 unit Whole Wheat PitasView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

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, ¾ cup water, 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. Dice tomato into ½-inch pieces.
3. In a small bowl, combine sour cream, mayonnaise, garlic powder and a squeeze of lemon. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.
4. Pat chicken dry with paper towels; season 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. (Chicken is fully cooked when internal temperature reaches 165°F.)
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 tomato in separate sections; season tomato 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 pita and remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breast instead of thighs?

Yes, but chicken thighs stay juicier and more flavorful. If using breast, cook just until done to avoid dryness.

What can I substitute for shawarma spice blend?

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

How do I make the white sauce thicker?

Use less water when thinning the sauce or add an extra tablespoon of sour cream or mayonnaise.