Chicken Shawarma Rice
A delightful one-pot dish featuring tender marinated chicken and fluffy basmati rice, infused with fragrant spices.
Ingrédients
Main Ingredients
- 2 cups basmati rice Rinsed under cold water until clear
- 1 lb chicken thighs, boneless and skinless
- 4 tablespoons olive oil Divided
- 4 cups chicken broth For cooking the rice
- 1/4 cup fresh parsley, chopped For garnish
Spices and Seasoning
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper
Instructions
Preparation
- Begin by rinsing the basmati rice under cold water until the water runs clear.
- Gather all the ingredients on your countertop to make the cooking process smoother.
Marinade
- In a bowl, mix together the olive oil, cumin, paprika, turmeric, garlic powder, onion powder, salt, and pepper to create a marinade.
- Add the chicken thighs to the marinade, ensuring each piece is well-coated. Allow to marinate for at least 30 minutes.
Cooking
- In a pot, heat the remaining olive oil over medium heat. Once hot, add the marinated chicken and brown on both sides for about 5-7 minutes.
- Incorporate the rinsed rice into the pot with the chicken and stir gently.
- Pour in the chicken broth and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes.
- Remove from heat and keep covered for an additional 5 minutes.
- Fluff the rice with a fork and then fold in the chopped parsley before serving.
Notes
Chicken Shawarma Rice can be customized with various vegetables or spices to suit your preferences. Ensure proper marinade time for flavor enhancement.