Chicken Shawarma Rice with White Sauce

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Spiced chicken, golden rice, and garlic yogurt sauce make this chicken shawarma rice with white sauce a family favorite

Course Main, Main Course

Cuisine Middle Eastern

Keyword basmati, chicken, chicken shawarma, chicken shawarma rice, garlic, gluten-free, jasmine rice, main, main course, Middle East, Middle Eastern, paprika, shawarma, white sauce, yogurt

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 386kcal

Author Ksenia Prints

Equipment

Large skillet
Mixing bowls
Small bowl and whisk
Measuring cups
Knife and cutting board
Zester or Grater

Ingredients

Chicken

1 lb chicken breast cut into cubes or thin slices
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon garlic powder
1 tablespoon lemon juice
½ teaspoon salt from the divided salt
1 ½ tbsps olive oil

Rice

½ teaspoon ground turmeric
1 cup basmati or jasmine rice
2 cups water
½ tablespoon olive oil
½ teaspoon salt remaining

Yogurt Garlic Sauce

½ cup plain yogurt
5 garlic cloves grated
1 tablespoon lemon juice
Salt to taste

Instructions

In a bowl, combine chicken, 1 ½ tablespoons olive oil, lemon juice, cumin, paprika, garlic powder, and ½ teaspoon salt. Stir to coat well. Let stand 10 minutes while you start the rice.
Heat a large skillet over medium-high. Add the marinated chicken and cook 4–5 minutes per side until golden and cooked through. Transfer to a plate and tent lightly to keep warm.
In the same skillet, add the remaining ½ tablespoon olive oil. Sprinkle in turmeric and stir for a few seconds until fragrant. Add rice and water. Bring to a boil, cover, lower the heat, and simmer 15 minutes until the grains are tender and yellow.
In a small bowl, whisk yogurt, grated garlic, lemon juice, and a pinch of salt until smooth. Chill until serving.
Return the chicken to the skillet for a minute to warm through. Fluff the rice, portion onto plates, top with chicken, and spoon over the cold yogurt garlic sauce.

Nutrition