Chicken Shawarma Rice
Delicious and versatile Chicken Shawarma Rice marries tender chicken with aromatic spices and fluffy rice, providing a comforting dish that's perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups basmati rice Can substitute with jasmine rice or cauliflower rice.
- 1 lb chicken thighs, boneless and skinless Can substitute with chicken breasts or chickpeas for a vegetarian option.
- 4 tablespoons olive oil
- 2 teaspoons cumin Use fresh ground for best flavor.
- 2 teaspoons paprika Smoked paprika can add extra depth.
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- 4 cups chicken broth Ensure it’s gluten-free if needed.
- ¼ cup fresh parsley, chopped Adds freshness before serving.
Instructions
Preparation
- Start by rinsing the basmati rice under cold water until the water runs clear.
- While the rice is draining, gather the rest of your ingredients to prepare for marinating the chicken.
Marinating
- In a bowl, mix together olive oil, cumin, paprika, turmeric, garlic powder, onion powder, salt, and pepper.
- Add the chicken thighs to the marinade, ensuring each piece is well-coated, and let it marinate for at least 30 minutes.
Cooking
- Heat the remaining olive oil over medium heat in a pot.
- Add the marinated chicken to the pot and cook until browned on both sides, about 5-7 minutes.
- Incorporate the rinsed rice into the pot, stirring to mix with the chicken.
- Pour in the chicken broth and bring to a boil.
- Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes.
- After cooking, remove from heat but keep covered for 5 minutes to let the rice finish cooking.
- Fluff the rice with a fork and fold in the chopped parsley before serving.
Notes
To enhance flavor, consider adding a splash of lemon juice before serving. For a textural contrast, top with toasted pine nuts or slivered almonds.