Street Cart-Style Chicken Bowls

🥘 Ingredients

• black pepper
  to taste
• butter
  3 tbsp
• chicken stock concentrate
  1 cube
• cooking oil
  1 tbsp
• diced chicken thighs
  12 oz
• garlic powder
  ½ tsp
• hot sauce
  1 bottle
• jasmine rice
  ½ cup
• lemon
  1 unit
• mayonnaise
  2 tbsp
• salt
  to taste
• scallions
  2 stalks
• shawarma spice blend
  1 packet
• sour cream
  ¼ cup
• tomato
  1 unit
• turmeric
  ¼ tsp
• water
  ¾ cup
• whole wheat pitas
  2 unit

🍳 Cookware

• small pot
• small bowl
• large pan
• fork

1. 

   1

   In a small pot , melt butter over medium heat. Use 1 tbsp to stir in turmeric ; cook, stirring frequently, until fragrant ⏱️ 30 seconds . Stir in jasmine rice , water , chicken stock concentrate , a big pinch of salt , and black pepper . Cover and bring to a boil, then reduce to a simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   butter: 3 tbsp, turmeric: ¼ tsp, jasmine rice: ½ cup, water: ¾ cup, chicken stock concentrate: 1 cube, salt: to taste, black pepper: to taste
2. 

   2

   Meanwhile, bring the remaining 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.

   lemon: 1 unit, scallions: 2 stalks, tomato: 1 unit
3. 

   3

   In a small bowl , combine sour cream , mayonnaise , garlic powder , and a squeeze of lemon. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   sour cream: ¼ cup, mayonnaise: 2 tbsp, garlic powder: ½ tsp
4. 

   4

   Pat diced chicken thighs dry with paper towels; season with shawarma spice blend , salt, and pepper. Heat a drizzle 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 through ⏱️ 4 minutes .

   diced chicken thighs: 12 oz, shawarma spice blend: 1 packet, cooking oil: 1 tbsp
5. 

   5

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

   whole wheat pitas: 2 unit
6. 

   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.

   hot sauce: 1 bottle