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Talk about a quick and delicious meal! This one pan chicken and rice recipe is perfect for those busy weeknight. Just a few simple ingredients and you can have this delicious meal.
I used bone in, skin on chicken thighs and seasoned them with Shawarma Seasoning from the Spice House and kosher salt. You can use any cut of chicken you’d like, but skin on will work best for this recipe. Place the seasoned chicken skin side down in a hot pan with a little olive oil and let it cook for 5 minutes. After 5 minutes, flip the chicken in the pan and cook an additional 5 minutes. Remove the chicken and add 1 sliced shallot, 1 jalapeño and 2-3 cloves minced garlic.⠀
Scrape the bottom of the pan and cook until everything softens up. Add 1 cup uncooked rice, toast for 3-5 minutes and then add 2 cup chicken stock. You can use water as well, but I find that chicken stock gives the whole dish so much more flavor. Bring to a boil, put the chicken back in, cover and cook over low heat for 15 minutes or so until the chicken is cooked through and the liquid absorbed.⠀
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Let the pan rest for 10 minutes and in the meantime you can prep the sauce.
- 1/2 cup plain yogurt
- juice from 1 lemon
- 1 tsp Shawarma Seasoning
- 1 tbsp olive oil
Mix all the ingredients and top the chicken with the sauce and fresh cilantro. Quick, easy and delicious!
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