Chicken Shawarma w/ White Sauce and Fluffy Yellow Rice

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Chicken Shawarma w/ White Sauce and Fluffy Yellow Rice. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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To get started with this recipe, we have to prepare a few ingredients. You can cook Chicken Shawarma w/ White Sauce and Fluffy Yellow Rice using 24 ingredients and 6 steps. Here is how you can achieve it.

The great taste of the Chicken and Rice from Halal Carts of New York City right in your kitchen!

Ingredients and spices that need to be Make ready to make Chicken Shawarma w/ White Sauce and Fluffy Yellow Rice:

1. Chicken Thighs *bone in, skin on preferred
2. Olive Oil
3. Minced Garlic
4. Lemon Juice
5. Cumin Powder
6. Garlic Powder
7. Coriander Powder
8. Oregano
9. Black Pepper
10. Salt
11. Cayenne
12. Paprika
13. Plain Yogurt
14. Mayonnaise
15. White Vinegar
16. White Sugar
17. Parsley Flakes
18. Water
19. Jasmine Rice
20. Butter
21. Turmeric
22. Adobo Seasoning
23. Chicken Stock
24. Sriracha

Steps to make to make Chicken Shawarma w/ White Sauce and Fluffy Yellow Rice

1. 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
2. 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
3. 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.
4. Preheat Oven to 350 F/ 175 C
5. 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.
6. Cut up chicken, put on top of a bed of rice, drizzle the white sauce and some sriracha, add a side salad and ENJOY!

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