Ingredients
serving size: 2 adults + 2 kids
Ingredients:
1 pack of marinated chicken shawarma
1 cup of chopped bell pepper
1 cup of chopped onion
3 tbsp of neutral oil
1/4 tsp of salt (to season the rice)
2 cups of jasmine rice, rinsed
3 cups of chicken stock
Tomato cucumber salad:
1 cup of cherry tomatoes, halved
1 cup of cucumber, cut into smaller pieces
1 bunch of parsley, chopped
1/4 of red onion, thinly sliced
2 tbsp of olive oil
1 tbsp of red wine vinegar
salt + pepper to taste
Directions
1. Heat a large skillet over medium heat and add 3 tbsp of neutral oil.
2. Sear the marinated chicken Shawarma from Trader Joe’s on each side for 1 minute until lightly seared.
3. Remove the chicken thigh and add chopped onion and bell peppers to the skillet. Saute for 2 minutes. Add 2 cups of jasmine rice and saute for another 2 minutes.
4. Add 3 cups of chicken stock (general rule is for 1 cup of rice = ~1 1/4 cup of liquid) and place the seared chicken thighs on top.
5. Lower the heat to low and cover the lid. Let the rice simmer for 12-15 minutes without opening the cover. Turn off the heat after 12-15 minutes of simmering and keep the lid closed for another 10 minutes to allow the steam to continue cooking the rice.
6. We always eat the chicken shawarma with tomato cucumber salad (tomatoes + cucumbers + red onions + parsley + red wine vinegar + EVOO + salt and pepper,) hummus, naan and garlic sauce from TJ’s! Plate everything and enjoy!
