Imported from Instagram

One-Pan Chicken Shawarma Rice

Name: One-Pan Chicken Shawarma Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 3 Chicken thighs, skinless (Diced); 0.5 Red onion (Diced); 2 Jarred roasted peppers (Diced; jarred); 4 cloves Garlic (Minced); 0.5 tbsp Cumin (Ground); 0.5 tbsp Smoked paprika; 0.5 tbsp Ground coriander; 0.5 tbsp Dried oregano; 0.5 tbsp Dried thyme; 0.5 tbsp Garlic granules; 0.5 tbsp Onion granules; 1 tsp Ground cinnamon; 1 tsp Turmeric (Ground); 1 tbsp Tomato purée; 2 tbsp Greek yoghurt; 150 g White rice (Easy-cook long-grain rice); Salt (Big pinch); Black pepper (Big pinch); 500 ml Chicken bone broth (Or use a stock cube and water); Lemon juice (Squeeze; squeezed over the rice before stirring); Cooking oil (A little, for frying); Parsley or coriander (Chopped, for garnish; choose either); Mint yoghurt (Drizzle, for garnish); Tomatoes (Chopped and seasoned with salt, for garnish); Salt (For seasoning the chopped garnish tomatoes); Pomegranate seeds (For garnish); Lemon wedges (For garnish); Sriracha (For garnish)

Recipe by Stewart Miller-White @abowlofstew · Instagram

Imported by Ana Maria Archila on SeeMeCook

A warmly spiced one-pan rice dish with diced chicken, roasted peppers, and Greek yoghurt, simmered in chicken broth until the rice is cooked. Finish with lemon and the suggested fresh, tangy garnishes.

2 servings45 minMiddle Eastern

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Ingredients

3 Chicken thighs, skinless (Diced)
0.5 Red onion (Diced)
2 Jarred roasted peppers (Diced; jarred)
4 cloves Garlic (Minced)
0.5 tbsp Cumin (Ground)
0.5 tbsp Smoked paprika
0.5 tbsp Ground coriander
0.5 tbsp Dried oregano
0.5 tbsp Dried thyme
0.5 tbsp Garlic granules
0.5 tbsp Onion granules
1 tsp Ground cinnamon
1 tsp Turmeric (Ground)
1 tbsp Tomato purée
2 tbsp Greek yoghurt
150 g White rice (Easy-cook long-grain rice)
Salt (Big pinch)
Black pepper (Big pinch)
500 ml Chicken bone broth (Or use a stock cube and water)
Lemon juice (Squeeze; squeezed over the rice before stirring)
Cooking oil (A little, for frying)
Parsley or coriander (Chopped, for garnish; choose either)
Mint yoghurt (Drizzle, for garnish)
Tomatoes (Chopped and seasoned with salt, for garnish)
Salt (For seasoning the chopped garnish tomatoes)
Pomegranate seeds (For garnish)
Lemon wedges (For garnish)
Sriracha (For garnish)

Steps

1
Heat a little oil in a pan over medium heat. Add the diced chicken and fry for about 8 minutes, until it develops some colour.
2
Add the diced red onion and roasted peppers. Stir-fry for a few minutes.
3
Add the minced garlic and stir it through.
4
Add the cumin, smoked paprika, ground coriander, dried oregano, dried thyme, garlic granules, onion granules, cinnamon, turmeric, salt, and pepper. Stir through.
5
Stir in the tomato purée.
6
Add the Greek yoghurt. Use a spoon to scrape up the browned fond from the pan as you stir.
7
Add the rice and stir it through.
8
Pour in the chicken bone broth (or stock prepared with a stock cube and water) and mix.
9
Cover the pan and simmer for 15–20 minutes, stirring occasionally to prevent sticking, until the rice is cooked.
10
Squeeze lemon over the rice and stir.
11
Garnish with chopped parsley or coriander, mint yoghurt, chopped tomatoes seasoned with salt, pomegranate seeds, lemon wedges, and Sriracha. Serve and enjoy.

Notes

The amount of cooking oil and garnish ingredients is not specified. The source does not specify an exact amount of lemon juice or salt and pepper. It says to simmer until the rice is cooked, with occasional stirring.