Chicken Shawarma w/ White Sauce and Fluffy Yellow Rice. Chicken Shawarma w/ White Sauce and Fluffy Yellow Rice instructions. Chicken Shawarma w/ White Sauce and Fluffy Yellow Rice. The great taste of the Chicken and Rice from Halal Carts of New York City right in your kitchen!
Chicken Shawarma w/ White Sauce and Fluffy Yellow Rice.
Fluffy pocketless pita bread, brushed in butter, lightly toasted, and cut. […] Chicken Shawarma w/ White Sauce and Fluffy Yellow Rice.
The great taste of the Chicken and Rice from Halal Carts of New York City right in your kitchen!
You can cook Chicken Shawarma w/ White Sauce and Fluffy Yellow Rice using 24 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Chicken Shawarma w/ White Sauce and Fluffy Yellow Rice
- It's of Chicken Thighs *bone in, skin on preferred.
- It's of Olive Oil.
- Prepare of Minced Garlic.
- Prepare of Lemon Juice.
- Prepare of Cumin Powder.
- You need of Garlic Powder.
- Prepare of Coriander Powder.
- You need of Oregano.
- You need of Black Pepper.
- It's of Salt.
- You need of Cayenne.
- It's of Paprika.
- Prepare of Plain Yogurt.
- Prepare of Mayonnaise.
- Prepare of White Vinegar.
- Prepare of White Sugar.
- You need of Parsley Flakes.
- Prepare of Water.
- You need of Jasmine Rice.
- You need of Butter.
- You need of Turmeric.
- It's of Adobo Seasoning.
- You need of Chicken Stock.
- You need of Sriracha.
This flavorful Chicken Shawarma Plate with turmeric rice is easy enough for anyone to make. There is a Middle Eastern restaurant close to my work that makes the absolute best chicken shawarma plate. The thin slices of chicken are wonderfully seasoned and they pair it with a buttery turmeric rice that is spot-on. Dark meat chicken stacked, spiced, spit-roasted and sheared, served on a bed of fluffy rice, with any two sides, and your favored sauce..
Chicken Shawarma w/ White Sauce and Fluffy Yellow Rice instructions
- Marinate the Chicken Thighs for 2-24 hours -1 tbsp olive oil -1 tbsp minced garlic -1 tbsp cumin powder -1 tbsp of paprika -1/2 tbsp black pepper -1/2 tbsp of salt -1/2 tbsp of coriander -1/2 tbsp of cayenne -1/2 tbsp of lemon juice -1/2 tbsp of garlic powder -1/2 tbsp of oregano.
- For the White Sauce add the following ingredients in a bowl and mix together: -4 tsbp of Mayo -2 tbsp of Plain Yogurt -1 tbsp of Water -1/2 tsp of salt -1/2 tsp of black pepper -1/2 tsp of sugar -1/2 tsp of white vinegar -1/2 tsp of lemon juice -1/2 tsp of parsley flakes.
- For the Fluffy Yellow Rice: -melt a tbsp of butter in the pot -add 2 cup rice -add tsp of cumin, turmeric, adobo seasoning, paprika -add 1/2 tsp cayenne toast rice with butter and seasonings for 2 minutes -add 2 cups chicken stock/1 cups water bring to a boil. Once boiling turn down to simmer, cover and let cook for 12 minutes..
- Preheat Oven to 350 F/ 175 C.
- Once the chicken thighs have finished marinating, fire up the grill, cast iron or just a pan on the stove. The aim is to sear/char both sides of the chicken to seal all the flavors inside the chicken. Aim for an internal temperature of around 170 F/ 76 C. After giving both side a nice sear you can place the chicken in the over for 10-15 minutes checking the internal temperature of the chicken until it is at your desired temperature..
- Cut up chicken, put on top of a bed of rice, drizzle the white sauce and some sriracha, add a side salad and ENJOY!.
Both chicken and lamb served on a bed of fluffy rice, with white sauce and hot sauce drizzled on top. As a change from the normal, I sometimes love having chicken shawarma over rice as opposed to rolled up in a pita. Check it out Chicken Shawarma Rice recipe here. Photo: Chicken Shawarma Rice Recipe Photo:Chicken Shawarma Rice Photo:Chicken Shawarma Rice Recipe For the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender. Season the marinade to taste with kosher salt and black pepper.