Turkish · Dinner
Crispy Chicken Doner Rice Bowl
Tavuk Doner Pilav Ustu
Istanbul street-food classic of marinated chicken doner shaved thin and seared crisp, piled over butter-vermicelli rice with grilled tomato and pepper, served with garlic yogurt and pickled chillies.
$
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
680Calories
42gProtein
28gFat
62gCarbs
8gSugar
3gFiber
840mgSodium
110mgChol
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Instructions
1
Prep
Toss 440g sliced chicken thigh with 1/4 cup yogurt, 2 tbsp tomato paste, grated garlic, cumin, oregano, coriander, pul biber, 2 tsp salt, and pepper. Let sit 15 minutes. Halve tomatoes and lemon, chop parsley, mince yogurt garlic.
2
Toast
Melt 40g butter in a wide saucepan over medium-high heat 1 minute. Add 40g vermicelli, toast 90 seconds until deep brown. Add 200g rice, toast 1 minute until grains glisten. Pour in 480ml hot stock with 0.5 tsp salt.
3
Simmer
Bring stock to a low boil over medium-high heat 30 seconds. Drop heat to low, cover, cook 15 minutes until rice is tender and stock is fully absorbed. Remove from heat, cover, settle 5 minutes.
4
Sear
Heat 20ml olive oil in a wide skillet over high heat 2 minutes until shimmering. Add marinated chicken in a single layer, toss constantly 7–8 minutes until edges crisp deeply and chicken is cooked through.
5
Char
Add tomatoes cut-side down and sivri peppers to the same hot skillet over high heat 3–4 minutes, turning once, until skins blacken. Whisk 200g yogurt with grated garlic until smooth.
6
Plate
Fluff rice onto plates, pile chicken doner over top, lay charred vegetables alongside, dollop garlic yogurt, scatter parsley and pickled chillies, finish with lemon squeeze.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless chicken thigh
- 4 tbsp plain whole-milk yogurt
- 2 tbsp tomato paste
- 4 garlic cloves
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp ground coriander
- 1 tsp pul biber Aleppo flakes
- 2.5 tsp fine sea salt
- 1 tsp ground black pepper
- 20ml (4 tsp) extra-virgin olive oil
- 200g (7 oz) basmati rice
- 40g (1.4 oz) vermicelli noodles
- 40g (1.4 oz) unsalted butter
- 480ml (2 cups) hot chicken stock
- 2 medium ripe tomatoes
- 2 long green sivri biber peppers
- 200g (7 oz) plain whole-milk yogurt
- 2 garlic cloves
- 15g (small handful) flat-leaf parsley
- 1 lemon
- 4 small pickled green chillies