Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-6 minutes. Remove chicken and set aside.
- In the same pot, add diced onion and cook until softened, about 3 minutes. Add minced garlic and cook for another minute until fragrant.
- Add the uncooked rice and stir to coat with the oil and pan drippings. Add the Shawarma spice blend, salt, and black pepper, stirring to combine.
- Pour in the chicken broth and bring to a boil, scraping up any browned bits from the bottom of the pot. Return the browned chicken to the pot.
- Reduce heat to low, cover tightly, and simmer for 18-20 minutes, or until the rice is fully cooked and all the liquid is absorbed.
- Remove from heat and let the pot sit, still covered, for 5 minutes. Fluff with a fork, garnish generously with fresh parsley, and serve immediately.
Notes
For extra flavor, marinate the chicken pieces in the shawarma spice blend and a drizzle of olive oil for 30 minutes before cooking. Serve alongside a simple cucumber-tomato salad, warm pita bread, or a dollop of garlic yogurt sauce for a complete meal. Leftovers keep well in an airtight container in the refrigerator for up to 4 days.
