Street Cart-Style Chicken Bowls

🥘 Ingredients

• butter
  8 tbsp
• chicken stock concentrate
  2 unit
• cooking oil
  1 tsp
• diced chicken thighs
  20 oz
• garlic powder
  2 tsp
• jasmine rice
  1 c
• lemon
  1 unit
• mayonnaise
  4 tbsp
• paper towel
• pepper
• salt
• scallions
  4 unit
• shawarma spice blend
  2 tbsp
• sour cream
  3 tbsp
• tomato
  2 unit
• turmeric
  ¼ tsp
• water
  1 tsp, ¾ cup
• whole wheat pitas
  4 unit

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   prep time: 10 minutes cook time: 10 minutes time required: 20 minutes
2. 

   2

   In a small pot , melt butter over medium heat. Stir in turmeric (use ½ tsp for 4 servings); cook until fragrant, ⏱️ 30-60 seconds . Stir in jasmine rice , 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, ⏱️ 15-20 minutes . Keep covered off heat until ready to serve.

   butter: 1 tbsp, turmeric: ¼ tsp, jasmine rice: 1 c, water: ¾ cup, chicken stock concentrate: 2 unit, salt, pepper
3. 

   3

   Meanwhile, bring butter to room temperature. Wash and dry produce. Quarter lemon . Trim and thinly slice scallions , separating whites from greens. Dice tomato into ½-inch pieces.

   butter: 2 tbsp, lemon: 1 unit, scallions: 4 unit, tomato: 2 unit
4. 

   4

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

   sour cream: 3 tbsp, mayonnaise: 4 tbsp, garlic powder: 2 tsp, water: 1 tsp, salt, pepper
5. 

   5

   Pat diced chicken thighs dry with paper towel ; season nicely with shawarma spice blend , salt, and pepper. Heat a drop of cooking oil in a large pan over medium-high heat. Add chicken and scallion whites; cook stirring occasionally, until chicken is browned and cooked like a pro, 4-6 minutes.

   diced chicken thighs: 20 oz, paper towel, shawarma spice blend: 2 tbsp, cooking oil: 1 tsp
6. 

   6

   Toast whole wheat pitas until softened and warmed. Spread with butter , then cut into quarters.

   whole wheat pitas: 4 unit, butter: 5 tbsp
7. 7

   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. TIP: We like to scoop some rice, chicken, tomato, and sauce up with a pita wedge and eat it all in one bite!
8. 8

   **Chicken is fully cooked when internal temperature reaches 165°F.**