Chicken Shawarma Rice Bowls with Garlic Yogurt

Juicy, cumin-and-paprika-spiced chicken is seared until browned and served over fluffy rice with crisp cucumber, tomato, and cool garlic yogurt.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 pounds chicken thighs, boneless, skinless
• 1.5 cups long-grain white rice
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 cloves garlic
• 1 cup plain greek yogurt
• 1 medium english cucumber
• 2 medium tomatoes
• 2 tablespoons olive oil
• 1 medium lemon
• 1.5 teaspoons kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Rinse the rice under cold water until the water runs mostly clear. Combine it with 2 1/4 cups water and 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork. (about 20 min) — Bring to a boil, then simmer on low
2. While the rice cooks, cut the chicken into 1-inch pieces. Toss with the cumin, paprika, 1 minced garlic clove, 1 tablespoon olive oil, 1/2 teaspoon salt, and the black pepper. (about 5 min) — Room temperature
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear, turning occasionally, until browned and the thickest pieces reach 165°F, 8 to 10 minutes. (about 10 min) — Medium-high heat; chicken to 165°F
4. Stir the yogurt with the remaining 2 minced garlic cloves, 1 tablespoon lemon juice, and the remaining 1/2 teaspoon salt. Add 1 to 2 tablespoons water if needed to make it spoonable. (about 3 min) — Room temperature
5. Dice the cucumber and tomatoes. Divide the rice among four bowls and top with the seared chicken and vegetables. Spoon the garlic yogurt over the bowls and serve with the remaining lemon cut into wedges. (about 5 min) — Room temperature