Description
This One Pot Shawarma Chicken and Rice recipe combines tender, spiced chicken thighs with fragrant basmati rice cooked together in a single pot for a flavorful, easy-to-make meal inspired by Middle Eastern shawarma flavors. The dish is seasoned with a blend of cumin, coriander, smoked paprika, turmeric, and cinnamon, delivering a rich and aromatic experience perfect for weeknight dinners.
Ingredients
Scale
Chicken and Spices
- 1 1/2 lbs boneless, skinless chicken thighs
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp ground cinnamon
- Salt and black pepper, to taste
Rice and Aromatics
- 2 tbsp olive oil
- 1 1/2 cups basmati rice, rinsed
- 3 cups chicken broth
- 1 large onion, diced
- 3 garlic cloves, minced
Garnish and Serving
- Fresh parsley or cilantro, for garnish
- Lemon wedges, for serving
Instructions
- Season the Chicken: In a bowl, season the boneless, skinless chicken thighs evenly with salt, black pepper, ground cumin, ground coriander, smoked paprika, turmeric, and ground cinnamon, ensuring the spices coat the chicken well for authentic shawarma flavor.
- Sear the Chicken: Heat olive oil in a large skillet or pot over medium-high heat. Add the seasoned chicken thighs and sear on each side for about 3 minutes until they develop a golden-brown crust. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same pot, add diced onions and minced garlic. Sauté until fragrant and the onions are translucent, which enhances the dish’s depth of flavor.
- Add Rice and Broth: Add the rinsed basmati rice to the pot and stir to coat the grains with the onion, garlic, and spices. Pour in the chicken broth and bring the mixture to a boil.
- Cook Chicken and Rice Together: Nestle the seared chicken thighs on top of the boiling rice mixture. Cover the pot, reduce heat to low, and cook for 20 to 25 minutes until the rice is tender and the chicken is fully cooked through.
- Rest and Fluff: Remove the pot from heat and keep it covered, allowing it to rest for 5 minutes. Then, fluff the rice gently with a fork to separate the grains and mix the flavors.
- Garnish and Serve: Garnish the dish with freshly chopped parsley or cilantro and serve with lemon wedges on the side to add brightness and acidity as desired.
Notes
- Rinsing the basmati rice before cooking removes excess starch and prevents the rice from becoming sticky.
- You can substitute chicken thighs with boneless, skinless chicken breasts if preferred, though thighs remain more tender and juicy.
- Adjust the spice levels by adding chili powder or cayenne pepper for some heat.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- For a vegetarian version, omit chicken and use vegetable broth with sautéed mushrooms or chickpeas for protein.
