Grains Bowl, Truffle Brown Rice, Chicken Shawarma Recipe
Make Grains Bowl, Truffle Brown Rice, Chicken Shawarma Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Truffle Brown Rice
Chicken Shawarma
Bowl Build & Garnish
Optional Garlic-Tahini Drizzle
Method
Truffle Brown Rice
Rinse the brown rice under cold running water until the water runs mostly clear to remove surface starch. Drain thoroughly.
In a medium saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat until the butter melts and foams.
Add the drained rice and toast, stirring frequently, for 2–3 minutes until the grains smell nutty and are evenly coated.
Add 3 1/4 cups water or low-sodium chicken broth and 3/4 tsp salt. Stir once, bring to a boil over high heat.
Once boiling, reduce heat to low, cover tightly, and simmer gently for 40–45 minutes until liquid is absorbed and rice is tender. Do not lift the lid frequently.
Remove from heat and let sit, covered, for 10 minutes to steam.
Fluff the rice with a fork, then stir in 1 tsp white truffle oil, 1/4 tsp freshly ground black pepper, and chopped parsley if using. Taste and adjust salt if needed. Keep warm.
Chicken Shawarma
Cut the chicken thighs into 1/2–3/4" strips or bite-size pieces for quick, even cooking.
In a bowl, combine 1/4 cup plain yogurt, 1 tablespoon olive oil, 3 minced garlic cloves, 2 tablespoons lemon juice, 1 tsp cumin, 1 tsp coriander, 1 tsp paprika, 1/2 tsp turmeric, 1/4 tsp cinnamon, 1/4 tsp smoked paprika or cayenne (optional), 3/4 tsp salt, and 1/4 tsp black pepper. Whisk until smooth.
Add the chicken pieces to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes and up to 4 hours. For best flavor, marinate 2–4 hours.
When ready to cook, heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon oil if the pan is dry.
Shake off excess marinade from the chicken (but don't wipe it dry) and add the pieces in a single layer. Cook without disturbing for 2–3 minutes to develop color, then stir or flip and continue cooking 3–4 minutes until cooked through and edges are caramelized. Total cook time ~6–8 minutes depending on piece size.
If cooking in batches, keep finished chicken on a plate tented with foil to stay warm. Taste and adjust seasoning with a pinch of salt and pepper.
Optional: For slightly crispier edges and a more authentic shawarma finish, place cooked chicken under a preheated broiler for 1–2 minutes, watching carefully to avoid burning.
Garlic-Tahini Drizzle (Optional)
In a small bowl, whisk 3 tablespoons tahini with 1 tablespoon lemon juice and 1 minced garlic clove. The mixture may seize—gradually whisk in 3 tablespoons warm water until smooth and pourable.
Whisk in 1 teaspoon olive oil and 1/4 tsp salt. If too thick, add up to 1 tablespoon additional water to reach desired drizzle consistency. Taste and adjust lemon, salt, or garlic.
Bowl Build & Garnish
Divide 1.5 cups of truffle brown rice per 2 bowls (about 3/4 cup rice each) or distribute proportionally to desired serving size. (Recipe makes about 3 cups cooked rice.)
On top of each rice portion, arrange a bed of 2 cups baby spinach or mixed greens (per 2 bowls: adjust so each bowl gets ~2 cups greens), then add sliced cucumber (approx. 1/4 cup per bowl), halved cherry tomatoes (approx. 1/4 cup per bowl), and 1/8 cup pickled red onions per bowl.
Top each bowl with the cooked chicken shawarma (about 1/2 lb chicken total divided between bowls). Sprinkle crumbled feta (about 2 tablespoons per bowl) and toasted pine nuts or chopped almonds (1 tablespoon per bowl).