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Description
Flavorful chicken and rice cooked together in one pot with shawarma spices.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1.5 cups basmati rice, rinsed
- 3 cups chicken broth
- 2 tbsp shawarma spice blend
- 1 tsp salt
- 0.5 tsp black pepper
- Optional toppings: chopped parsley, lemon wedges, yogurt sauce
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Add chicken and cook until browned on all sides.
- Remove chicken from pot and set aside.
- Add onion and bell pepper to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in rice, shawarma spice blend, salt, and pepper.
- Return chicken to the pot. Pour in chicken broth.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is cooked through and liquid is absorbed.
- Let stand for 5 minutes before fluffing with a fork.
- Serve hot, topped with chopped parsley, lemon wedges, and yogurt sauce, if desired.
Notes
- Adjust the amount of shawarma spice blend to your preference.
- For a spicier dish, add a pinch of red pepper flakes.
- You can substitute chicken breasts for chicken thighs, but reduce cooking time to avoid drying out the chicken.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg