One Pot Shawarma Chicken and Rice

Add the basmati rice to the pot, stirring to coat it in the oil and vegetable mixture. Pour in the chicken broth and bring the mixture to a boil.
Simmer:

Once boiling, return the chicken thighs to the pot. Cover the pot, reduce the heat to low, and simmer for 20 minutes, or until the chicken is cooked through and the rice is tender.
Finish and Serve:

Stir in the fresh parsley and squeeze the lemon juice over the dish. Adjust the seasoning with salt and pepper to taste. Serve the shawarma chicken with the rice and enjoy!
Serving and Storage Tips