Description
Indulge in the aromatic flavors of this One Pot Shawarma Chicken and Rice dish. Tender chicken is simmered in a blend of Middle Eastern spices, then cooked together with fluffy rice for a hassle-free, flavor-packed meal.
Ingredients
– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– 1 cup long-grain white rice
– 2 cups chicken broth
– 1 lemon, juiced
– Salt and pepper to taste
– Chopped parsley for garnish
Instructions
1. In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat.
2. Add the chicken and sear on all sides until browned, about 5-7 minutes. Remove the chicken from the pan and set aside.
3. Reduce the heat to medium and add the onion to the pan. Cook for 3-4 minutes, until softened.
4. Stir in the garlic, cumin, coriander, paprika, cinnamon, and cayenne. Cook for 1 minute, until fragrant.
5. Add the rice and chicken broth to the pan. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, until the rice is tender and the liquid is absorbed.
6. Remove the pan from the heat and stir in the seared chicken and lemon juice. Season with salt and pepper to taste.
7. Garnish with chopped parsley before serving.
Notes
For extra flavor, try toasting the spices in the pan for 1-2 minutes before adding the other ingredients. You can also use bone-in, skin-on chicken thighs for more juicy, flavorful chicken.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern