CHICKEN SHAWARMA RICE

• servings: 4-6
• active time: 20 minutes
• total time: 45 minutes

Ingredients

2 tablespoons extra-virgin olive oil

2 tablespoons (¼ stick) salted butter

1 large red onion, diced

2 pounds boneless, skinless chicken thighs, cut into ¼-inch-thick strips

3 cloves garlic, minced or pressed

3 cups garlic broth (e.g., Garlic Better Than Bouillon) or chicken broth

1 tablespoon paprika

1 tablespoon curry powder

1 tablespoon seasoned salt

1-2 teaspoons black pepper (see Jeff's Tips)

1½ teaspoons ground cumin

1 teaspoon turmeric

1 teaspoon ground cinnamon

½-1 teaspoon crushed red pepper flakes (optional)

½ teaspoon cayenne pepper (optional)

2 cups basmati rice, rinsed for 90 seconds and drained

OPTIONAL WHITE GARLIC SAUCE

1 cup plain whole-milk yogurt (not

Greek or flavored)

¼ cup mayonnaise

2 tablespoons tahini (optional)

Juice of ½ lemon

3 cloves garlic, minced or pressed

1 tablespoon garlic powder

½ teaspoon lemon pepper seasoning

½ teaspoon cayenne pepper (optional, for heat)

¼ teaspoon garlic salt, to taste

OPTIONAL TOPPINGS

Tzatziki (if not using the white garlic sauce and you want a shortcut)

Dill pickles, diced

Tomatoes, diced

Directions

1. Add the olive oil and butter to the Instant Pot. Hit Sauté and Adjust to the More or High setting. Once the butter's melted, add the onion and sauté for 3 minutes, until softened and the color begins to fade.

2. Add the chicken and garlic and sauté until the chicken is pinkish-white in color, about 3 minutes.

3. Add the broth, paprika, curry powder, seasoned salt, black pepper, cumin, turmeric, cinnamon, crushed red pepper flakes (if using), and cayenne pepper (if using). Stir until well combined and the bottom of the pot is clear of any browned bits. Add the rice and do not stir, but rather just smooth it out on top.

4. Secure the lid and move the valve to the sealing position. Hit Cancel followed by Manual or Pressure Cook on High Pressure for 3 minutes. When done cooking, allow a 10-minute natural release followed by a quick release.

5. If using, combine the white garlic sauce ingredients in a large mixing bowl, mix together, and set aside.

6. Mix the rice up, transfer to a serving dish, and enjoy topped with the white garlic sauce (or tzatziki) and dill pickles, if desired.