Description
A quick and delicious one-pot meal featuring tender chicken thighs seasoned with shawarma spices, served with rice and vegetables.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper, to taste
- 1 cup long-grain rice, rinsed
- 2 cups chicken broth
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 cup frozen peas
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and red bell pepper, sautéing until softened, about 5 minutes.
- Add the chicken pieces to the pot and season with cumin, coriander, paprika, turmeric, garlic powder, onion powder, cayenne pepper, salt, and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.
- Stir in the rinsed rice, ensuring it is well mixed with the chicken and spices.
- Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is cooked and has absorbed the liquid.
- Once cooked, remove from heat and gently fold in the frozen peas and lemon juice. Cover and let sit for an additional 5 minutes.
- Fluff the rice with a fork, garnish with chopped parsley, and serve warm.
Notes
- For a vegetarian version, substitute the chicken with chickpeas and use vegetable broth.
- Add chopped tomatoes or spinach for extra vegetables and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg