Ingredients
Scale
- Chicken thighs (boneless, skinless) 1.5 lbs
- Basmati rice 1.5 cups
- Chicken broth 3 cups
- Yellow onion 1 medium, chopped
- Garlic 4 cloves, minced
- Shawarma seasoning 2 tablespoons
- Olive oil 2 tablespoons
- Lemon juice 2 tablespoons
Instructions
- Step 1: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 2: Add the chicken thighs to the pot and season with shawarma seasoning. Cook until the chicken is browned on all sides.
- Step 3: Pour in the chicken broth and scrape the bottom of the pot to release any browned bits. Bring the mixture to a boil.
- Step 4: Stir in the basmati rice and lemon juice. Reduce heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Do not lift the lid during cooking time.
- Step 5: Once the rice is cooked, remove the pot from the heat and let it sit, covered, for 10 minutes. Fluff the rice with a fork before serving.
Notes
- Store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave with a splash of water or broth to prevent drying.
- Garnish with a dollop of plain yogurt and a sprinkle of fresh parsley or cilantro for added freshness and flavor.
- To avoid mushy rice, resist the urge to peek while simmering – the steam is key to perfectly cooked grains!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American