Chicken shawarma, a rotisserie favorite heady with spice and flavor, is usually cooked on a spit, then shaved into sandwiches and salads. But it also belongs on a bed of rice, cooked in a pan for a filling family meal that’s easy to return to again and again. White rice does a fine job rounding out this meal, and cooks quickly. But, if brown rice is more your speed, look for the sprouted short-grain variety, which cooks faster than regular brown rice and reaches al dente just as the chicken begins to split into tender morsels. (To cook the rice even faster, soak it while you marinate the chicken.) Cooking this on the stove yields crisp rice bits along the bottom of the pan, especially nice against the tender, flavorful chicken. Since even the best shawarma is only as good as its bright flavors, be generous with mint, parsley, yogurt and lime: the more, the better.
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Serving Size: 1 recipe (1244g) | ||
Recipe Makes: 1 | ||
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Calories: 487 | ||
Calories from Fat: 185 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.5g | 27 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 13.9g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 1861.6mg | 64 % | |
Potassium 1154.3mg | 30 % | |
Total Carbohydrate 83.9g | 25 % | |
Dietary Fiber 12.1g | 48 % | |
Sugars, other 71.8g | ||
Protein 6.3g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 487
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