Description
Chicken Shawarma Rice is a flavorful and aromatic dish combining tender marinated chicken thighs with fragrant basmati rice cooked in rich chicken broth and spices. This dish offers a perfect balance of savory spices and a comforting one-pot meal, ideal for a family dinner or meal prep.
Ingredients
Scale
Rice and Broth
- 2 cups basmati rice
- 4 cups chicken broth
- 1/4 cup fresh parsley, chopped
Chicken and Marinade
- 1 lb chicken thighs, boneless and skinless
- 4 tablespoons olive oil (divided)
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Rinse the rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch for fluffier cooked rice.
- Prepare marinade: In a bowl, mix olive oil, cumin, paprika, turmeric, garlic powder, onion powder, salt, and pepper to create the flavorful chicken marinade.
- Marinate chicken: Add the chicken thighs to the marinade and thoroughly coat them. Let the chicken marinate for at least 30 minutes to absorb all the spices.
- Cook chicken: Heat remaining olive oil in a pot over medium heat. Add the marinated chicken and cook until browned on both sides, developing a rich crust and sealing in juices.
- Add rice: Add the rinsed basmati rice to the pot alongside the browned chicken, combining the ingredients evenly.
- Add broth and boil: Pour in the chicken broth and bring the mixture to a boil over medium-high heat to start the cooking process.
- Simmer: Reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the rice is cooked through and the liquid is fully absorbed.
- Rest: Remove the pot from heat and let it sit covered for 5 minutes, allowing the steam to finish cooking the rice for perfect texture.
- Fluff and garnish: Fluff the rice gently with a fork and stir in the chopped parsley before serving to add freshness and color.
Notes
- Marinating the chicken longer than 30 minutes enhances the flavor more deeply.
- Use bone-in chicken thighs for even juicier results, but increase cooking time accordingly.
- Adjust salt to taste depending on the sodium content of your chicken broth.
- Serve with a side of yogurt or a fresh salad to complement the spices.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
