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One Pot Shawarma Chicken And Rice

One Pot Shawarma Chicken And Rice for Effortless Flavor

One Pot Shawarma Chicken And Rice combines marinated chicken, fragrant rice, and spices for a delightful dinner experience.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 1 hour
Course dinner
Cuisine Middle Eastern
Servings 4 servings
Calories 450 kcal

Equipment

  • - Large pot

Ingredients
  

For the Chicken

  • 1.5 pounds Chicken Thighs If using chicken breasts, cook for a shorter time.
  • 2 tablespoons Olive Oil Used for browning chicken.

For the Aromatics

  • 1 medium Onion Finely chopped for even cooking.
  • 4 cloves Garlic

For the Spices

  • 2 teaspoons Ground Cumin Essential for authentic flavor.
  • 2 teaspoons Ground Coriander
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Ground Turmeric
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper

For the Rice and Extras

  • 1.5 cups Basmati Rice Can substitute with jasmine or short-grain rice.
  • 3 cups Chicken Broth
  • 1 can Chickpeas Rinsed and drained.
  • 1/4 cup Fresh Parsley Chopped, for garnish.
  • 2 tablespoons Lemon Juice Adds acidity and freshness.

Instructions
 

How to Make One Pot Shawarma Chicken and Rice

  • In a large bowl, mix together cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper. Generously rub the spice mixture over the chicken thighs and allow marinating for at least 30 minutes (up to 2 hours for deeper flavor).
  • Heat olive oil in a large pot over medium-high heat. Add the marinated chicken thighs and brown them on each side for about 4–5 minutes, until they develop a golden crust; remove and set aside.
  • In the same pot, add the chopped onion and minced garlic. Sauté for 3–4 minutes until the onion becomes translucent and fragrant.
  • Stir in the rinsed and drained basmati rice, combining it with the onion mixture. Toast the rice for 1–2 minutes until it becomes aromatic.
  • Pour in the chicken broth and bring to a boil. Gently stir in the chickpeas, then lay the browned chicken thighs on top of the rice. Reduce the heat to low, cover, and let simmer for 20 minutes until the rice is tender.
  • Once cooked, remove the pot from the heat but keep it covered for an additional 5 minutes.
  • Uncover the pot, fluff the rice with a fork, and sprinkle with fresh parsley and a squeeze of lemon juice. Serve with optional lemon wedges and a dollop of yogurt.

Notes

For a hint of heat, add a pinch of cayenne pepper to the spice mix. Exact quantities are listed in the recipe card below.
Keyword chicken recipe, Comfort Food, easy dinner, One Pot Shawarma Chicken And Rice, one-pot meal, weeknight dinner