Description
A flavorful one-pot recipe combining tender, spiced chicken thighs with aromatic basmati rice cooked in a savory chicken broth, infused with Middle Eastern shawarma spices. This easy, wholesome meal comes together quickly and is perfect for a delicious family dinner.
Ingredients
Scale
Chicken
- 1 1/2 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp ground cinnamon
Rice and Aromatics
- 1 1/2 cups basmati rice, rinsed
- 3 cups chicken broth
- 1 large onion, diced
- 3 garlic cloves, minced
Garnish
- Fresh parsley or cilantro, for garnish
- Lemon wedges, for serving
Instructions
- Season the chicken: In a bowl, combine the chicken thighs with salt, black pepper, cumin, coriander, smoked paprika, turmeric, and cinnamon. Make sure the chicken is evenly coated with the spices.
- Sear the chicken: Heat olive oil in a large skillet or pot over medium-high heat. Place the seasoned chicken thighs in the pan and sear until browned on both sides, about 3 minutes per side. Remove chicken from the pot and set aside.
- Sauté aromatics: In the same pot, add diced onion and minced garlic. Sauté until fragrant and the onion is translucent, about 3-4 minutes, scraping up any browned bits from the chicken.
- Cook the rice: Add the rinsed basmati rice to the pot and stir well to coat the rice grains with the spices and oil. Pour in the chicken broth and bring the mixture to a boil over medium-high heat.
- Combine chicken and rice: Place the seared chicken thighs on top of the rice mixture. Cover the pot with a tight-fitting lid, reduce heat to low, and cook for 20–25 minutes until the rice is tender and the chicken is fully cooked.
- Rest and fluff: Remove the pot from heat and let it rest, covered, for 5 minutes to allow steam to finish cooking the rice evenly. Then, fluff the rice gently with a fork.
- Garnish and serve: Sprinkle fresh parsley or cilantro over the dish and serve with lemon wedges on the side for squeezing to add brightness.
Notes
- Use boneless, skinless chicken thighs for best flavor and tenderness.
- Ensure the rice is well rinsed to prevent sticking and achieve fluffy grains.
- You can adjust the spice quantities to suit your taste preferences.
- If basmati rice is unavailable, jasmine rice can be a suitable substitute.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
