Comments: I can’t remember ever see people eat a meal faster than with this one.
Ingredients:
- 1 teaspoon turmeric
- One Cup Jasmine rice
- Two cups chicken stock concentrate (or water)
- 4 scallions
- One lemon
- Two tomatoes
- 3 tablespoons sour cream
- 4 tablespoons mayonnaise
- 2 teaspoons garlic powder
- 20 oz diced chicken thighs
- 2 tablespoons Shawarma spice blend (make separately. Google it)
- Whole wheat pita bread
- 2 teaspoons hot sauce
Directions:
-
- In a small pot, melt one tablespoon butter over medium heat. Stir in 1/2 teaspoon turmeric. Cook stirring frequently until fragrant, 30 to 60 seconds.
- Stir in rice, two cups chicken stock concentrate (or water), a big pinch of salt, and pepper. Cover and bring to a boil, then reduce to a simmer. Cook rice until tender, 15 to 18 minutes. Keep covered off heat until ready to serve.
- While the rice cooks, bring 4 tablespoons butter to room temperature. Quarter the lemon. Trim and thinly sliced scallions, separating whites from greens. Diced tomato into 1/2 inch pieces.
- In a small bowl, combined sour cream, mayonnaise, garlic powder, and squeeze of lemon. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
- 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. 4:00 to 6:00 minutes.
- Toast pita bread until softened and warmed through. Spread with softened butter then cut each pita into quarters.
- Once rice is done, fluff with a fork and stir in half the scallion greens. Season with salt and pepper.
- Divide rice between bowls. Top with chicken and tomato and separate sections. Seasoned tomato with a pinch of salt. Drizzle everything with as much white sauce and hot sauce as you like. Garnish with remaining Italian greens. Served with pita and remaining lemon wedges on the side.
