Shawarma Rice
This Shawarma Rice recipe is a flavorful one-pot dish featuring tender chicken thighs, aromatic spices, and fluffy rice.
Equipment
- Large Bowl
- Large Pot or Dutch Oven
Ingredients
- 1.5 pounds Chicken Thighs boneless, skinless
- 1 tablespoon Extra Virgin Olive Oil for Marinade for marinating chicken
- 2 teaspoons Extra Virgin Olive Oil for Cooking for browning chicken
- 1 tablespoon Lemon Juice
- 3 cloves Garlic peeled and minced
- 1 teaspoon Salt
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika smoked or sweet
- 0.5 teaspoon Black Pepper freshly ground
- 0.5 teaspoon Ground Cardamom
- 0.25 teaspoon Ground Cinnamon
- 1 cup Rice your choice of rice
- 1.5 cups Water adjust according to rice package instructions
Instructions
- Step 1: Marinate the Chicken. In a large bowl, combine olive oil, lemon juice, and minced garlic. Add salt, cumin, paprika, black pepper, cardamom, and cinnamon. Mix well and coat the chicken thighs. Cover and marinate for at least 30 minutes.
- Step 2: Brown the Chicken. Heat olive oil in a large pot over medium heat. Add marinated chicken thighs and brown on both sides for 4-5 minutes.
- Step 3: Cook the Rice. Remove chicken and add rice to the pot, stirring to absorb flavors. Add water according to rice instructions and stir well.
- Step 4: Combine and Simmer. Place browned chicken on top of rice, cover, and bring to a gentle boil. Reduce heat to low and simmer for 20-25 minutes until rice is cooked.
- Step 5: Fluff and Serve. Turn off heat and let sit covered for 5-10 minutes. Fluff rice with a fork and serve, garnished with herbs or lemon juice.
Notes
For more flavor, marinate chicken overnight. Use chicken breasts for a lighter option. Adjust spices to taste.