One Pot Shawarma Chicken and Rice .
Ingredients:
1.5 lbs boneless, skinless chicken thighs, cut into chunks
2 tablespoons olive oil
1 large onion, thinly sliced
4 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon smoked paprika
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper (optional)
Salt and pepper to taste
1.5 cups long-grain basmati rice, rinsed
3 cups low-sodium chicken broth
1/4 cup fresh parsley, chopped
Juice of 1 lemon
Greek yogurt or tzatziki, for serving (optional)
Directions:
In a large pot or Dutch oven, heat olive oil over medium heat. Add onions and sauté for 3-4 minutes until softened.
Stir in the garlic and all the spices—cumin, paprika, coriander, turmeric, cinnamon, cayenne, salt, and pepper. Cook for 1-2 minutes until fragrant.
Add the chicken chunks to the pot and toss well to coat them in the spice mixture. Cook for 5-6 minutes, allowing the chicken to brown slightly.
Stir in the rinsed rice, ensuring it mixes evenly with the chicken and spices.
Pour in the chicken broth and bring the pot to a gentle boil.
Reduce heat to low, cover, and let simmer for 18-20 minutes until the rice is cooked and has absorbed all the liquid.
Turn off the heat and let the pot sit, covered, for another 5 minutes.
Fluff the rice with a fork, squeeze fresh lemon juice over the dish, and sprinkle with chopped parsley.
Serve hot, optionally with a dollop of Greek yogurt or a drizzle of tzatziki for extra flavor.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 485 kcal | Servings: 4 servings