One Pot Chicken Shawarma Rice (Printable Version)
# What You'll Need:
→ Protein
01 -
450 grams boneless, skinless chicken thighs
→ Grains
02 -
370 grams basmati rice
→ Vegetables
03 -
1 medium onion, diced
04 -
4 cloves garlic, minced
05 -
1 can (425 grams) diced tomatoes with juices
06 -
60 grams fresh parsley, chopped
→ Liquids
07 -
830 milliliters chicken broth
08 -
Juice of 1 lemon
09 -
30 milliliters olive oil
→ Spices & Seasonings
10 -
2 tablespoons shawarma spice blend (cumin, paprika, turmeric, coriander)
11 -
1 teaspoon salt
12 -
1/4 teaspoon black pepper
# Step-by-Step Directions:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until translucent. Stir in minced garlic and shawarma spice blend; cook for 1 minute until fragrant.
02 -
Add chicken thighs to the pot. Cook for 5 to 7 minutes until golden-brown, turning occasionally to seal in moisture.
03 -
Stir in basmati rice, coating grains in spices and oil. Pour in diced tomatoes with juices and chicken broth. Bring to a gentle boil, stirring occasionally.
04 -
Reduce heat to low and cover the pot. Simmer for 20 minutes or until rice is tender and liquid is absorbed. Avoid lifting the lid during cooking.
05 -
Remove pot from heat and let sit, covered, for 5 minutes. Fluff rice with a fork, then stir in lemon juice and chopped parsley before serving.
# Helpful Notes:
01 -
Use a heavy-bottomed pot to ensure even heat distribution.
02 -
Allow the dish to rest after cooking to let flavors meld and rice firm up.
03 -
Adjust spice levels according to personal taste for a mild to warm heat.