One Pot Shawarma Chicken and Rice
This is a delicious one pot meal that combines juicy chicken thighs with perfectly cooked rice, infused with spices for a rich and flavorful dish.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 6 Chicken thighs boneless, skinless, sliced in half horizontally
- 2 teaspoon Smoked paprika
- 2 teaspoon Paprika
- 2 teaspoon Ground cumin
- 2 teaspoon Ground coriander
- 1 pinch Chili flakes
- ½ teaspoon Turmeric
- ½ teaspoon Ground cardamom
- Salt to taste
- Pepper to taste
- 1 Onion medium, sliced thin
- 3 cloves Garlic minced
- 1.5 tablespoon Lemon juice fresh squeezed
- 1 tablespoon Olive oil
- 1 cup Long grain rice
- 2 cups Hot chicken stock
- Fresh parsley chopped, to finish
- Dried dill to finish
Instructions
Instructions
- Heat olive oil in your pressure cooker on medium-high. Toss in the onion and cook till it’s soft and kinda translucent, about 5 mins. This sets the base for flavour.
- Add the garlic and stir for another minute till it smells real good and fragrant.
- Drop in your chicken thighs and sprinkle all that tasty spice mix over them. Get them browning on all sides, about 5 to 7 minutes.
- Stir in the rice so it gets some heat and mixes evenly with the chicken and spices.
- Pour the hot chicken stock and lemon juice right over everything. Give it a gentle stir but don’t mess too much with the rice.
- Lock that lid with the sealing ring in place. Set your pressure cooker to high pressure and let it build pressure till the valve hisses. Once it does, cook for 10 minutes.
- After cooking time’s up, use the slow release method to let the pressure come down nicely.
- Open the lid carefully and check the broth depth. Give the rice a fluff with a fork and sprinkle fresh parsley and dried dill on top.
Notes
Make sure to use the right amount of broth to avoid the rice becoming mushy or undercooked.