Chicken Shawarma with Yellow Rice
1 pack Crescent Foods Marinated Chicken Shawarma Thighs
For the rice:
2 cups basmati rice
1 chicken bouillon cube mixed in 1 cup water
1 cup hot water
1 small onion, chopped
1 tablespoon garlic
1 tablespoon butter
1 teaspoon olive oil
1 teaspoon salt
1 teaspoon turmeric powder
3-4 strands of saffron crushed and mixed with a couple drops of water
Rinse and soak rice for 30 minutes.
Heat up oil and butter in a pan and add garlic and onions. Sauté until translucent and add spices. Add saffron and stir for 2 minutes.
Add the soaked rice, stir for 3-4 minutes until lightly toasted. Add the 1 cup of water along with the 1 cup of water with the chicken cube.
Bring to a boil and cook uncovered on high heat. Once the liquid has almost evaporated, cover and steam through (about 3 minutes). The rice should be fully cooked and fluffy. Enjoy!