Description

Enjoy the bold flavors of the Middle East in this easy One Pot Shawarma Chicken and Rice dish. Tender chicken thighs are simmered in a aromatic spice blend, then combined with fluffy rice for a complete and satisfying weeknight meal.

Ingredients

– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

– 2 tablespoons olive oil

– 1 onion, diced

– 3 garlic cloves, minced

– 2 teaspoons ground cumin

– 1 teaspoon ground coriander

– 1 teaspoon smoked paprika

– 1/2 teaspoon ground cinnamon

– 1/4 teaspoon cayenne pepper

– 1 1/2 cups long-grain white rice

– 2 1/2 cups chicken broth

– 1 tablespoon lemon juice

– 1/4 cup chopped fresh parsley

– Salt and pepper to taste

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Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and cook for 3-4 minutes, until browned on all sides. Remove the chicken from the pot and set aside.

2. Add the onion to the pot and cook for 2-3 minutes, until translucent. Add the garlic, cumin, coriander, paprika, cinnamon, and cayenne. Cook for 1 minute, stirring constantly, until fragrant.

3. Stir in the rice and chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, until the rice is tender and the liquid is absorbed.

4. Fluff the rice with a fork and stir in the cooked chicken, lemon juice, and parsley. Season with salt and pepper to taste.

5. Serve the One Pot Shawarma Chicken and Rice warm, with additional parsley and lemon wedges if desired.

Notes

For a creamier texture, stir in a tablespoon of butter or yogurt at the end. Leftovers can be stored in the refrigerator for up to 4 days.

Prep Time: 15
Cook Time: 30
Category: Chicken, Beef & Pork
Method: Stovetop
Cuisine: Middle Eastern