One Pot Chicken Shawarma Rice

A delightful and easy weeknight meal that combines tender chicken and aromatic spices with long-grain rice, all made in one pot.

Scale

1 lb Boneless Chicken Thighs

1 cup Long-Grain Rice

2 tbsp Olive Oil

4 cloves Garlic, minced

2 tsp Spanish Paprika

1 tsp Ground Cumin

1 tsp Ground Turmeric

1/2 tsp Cinnamon

1 tsp Chili Powder

2 cups Vegetable Broth

Salt, to taste

Pepper, to taste

Fresh Parsley, for garnish

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Cut the chicken thighs into bite-sized pieces. In a large bowl, combine olive oil, paprika, garlic, cumin, turmeric, cinnamon, chili powder, salt, and pepper. Add the chicken and toss until fully coated. Allow to marinate for at least 10 minutes.
In a large pot over medium heat, add a drizzle of olive oil. Once hot, add the marinated chicken and sear until browned on all sides, about 5-6 minutes.
Stir in the long-grain rice and toast for about 2 minutes.
Add the vegetable or chicken broth, ensuring all the rice is submerged. Adjust seasoning with salt and pepper.
Bring to a boil, reduce heat to low, and cover. Simmer for 20 minutes or until rice is cooked.
Remove from heat and let rest for 5-10 minutes. Fluff rice with a fork before serving.

For added flavor, consider toppings like toasted pine nuts or a yogurt drizzle. Marinating the chicken is crucial for flavor.