Seared Chicken & Crispy Shawarma Rice with Zucchini & Saffron Mayo

Seared Chicken & Crispy Shawarma Rice

with Zucchini & Saffron Mayo

40 MIN
2 Servings
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  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Extra Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Chicken Breasts

    From the Test Kitchen

    This vibrant dish gets sophisticated, bold flavor from the fragrant saffron mayo on our seared chicken—served over crispy, pan-fried rice cooked with our warming shawarma spice blend, which combines traditional ingredients like coriander, cumin, and turmeric.
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    • Nutrition
      PER SERVING
    • Calories
      760 Cals (est.)
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    fresh
    ingredients
    Seared Chicken & Crispy Shawarma Rice with Zucchini & Saffron Mayo
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • ½ cup Long Grain White Rice
    • 1 Zucchini
    • 1 Shallot
    • ½ oz Sweet Piquante Peppers
    • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
    • 2 Tbsps Mayonnaise
    • 1 pinch Saffron
    time-saving
    tips & techniques
    Prepare the ingredients & bloom the saffron
    1 Prepare the ingredients & bloom the saffron

    Wash and dry the fresh produce. Peel and thinly slice the shallot. Halve the zucchini lengthwise; thinly slice crosswise. Roughly chop the peppers. In a bowl, combine the saffron and 1 teaspoon of warm water; set aside to steep (or bloom).

    Cook the rice
    2 Cook the rice

    In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the spice blend and cook, stirring frequently, 15 to 30 seconds, or until fragrant. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Taste, then season with salt and pepper if desired.

    Cook the shallot
    3 Cook the shallot

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned and softened. Transfer to a bowl. Wipe out the pan.

    Cook & finish the zucchini
    4 Cook & finish the zucchini

    In the same pan, heat 2  teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Transfer to a bowl and stir in the chopped peppers. Cover with foil to keep warm. Wipe out the pan.

    Cook the chicken
    5 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

    *An instant-read thermometer should register 165°F.

    Crisp the rice & serve your dish
    6 Crisp the rice & serve your dish

    Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the cooked rice and cooked shallot; stir to combine, then gently press down into an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned and slightly crispy. Turn off the heat. To the bowl of bloomed saffron, add the mayonnaise. Season with salt and pepper; stir to combine. Slice the cooked chicken crosswise. Serve the crisped rice topped with the finished zucchini and sliced chicken. Drizzle with the saffron mayo. Enjoy!

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    Prepare the ingredients & bloom the saffron
    1 Prepare the ingredients & bloom the saffron

    Wash and dry the fresh produce. Peel and thinly slice the shallot. Halve the zucchini lengthwise; thinly slice crosswise. Roughly chop the peppers. In a bowl, combine the saffron and 1 teaspoon of warm water; set aside to steep (or bloom).

    2 Cook the rice

    In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the spice blend and cook, stirring frequently, 15 to 30 seconds, or until fragrant. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Taste, then season with salt and pepper if desired.

    Cook the rice
    Cook the shallot
    3 Cook the shallot

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned and softened. Transfer to a bowl. Wipe out the pan.

    4 Cook & finish the zucchini

    In the same pan, heat 2  teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Transfer to a bowl and stir in the chopped peppers. Cover with foil to keep warm. Wipe out the pan.

    Cook & finish the zucchini
    Cook the chicken
    5 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

    *An instant-read thermometer should register 165°F.

    6 Crisp the rice & serve your dish

    Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the cooked rice and cooked shallot; stir to combine, then gently press down into an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned and slightly crispy. Turn off the heat. To the bowl of bloomed saffron, add the mayonnaise. Season with salt and pepper; stir to combine. Slice the cooked chicken crosswise. Serve the crisped rice topped with the finished zucchini and sliced chicken. Drizzle with the saffron mayo. Enjoy!

    Crisp the rice & serve your dish
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