Description
This One Pot Shawarma Chicken and Rice is a flavorful and comforting dish combining aromatic spices with tender chicken thighs and fluffy basmati rice. Cooked entirely in one pot, it offers a convenient, hearty meal inspired by Middle Eastern shawarma flavors, perfect for a satisfying weeknight dinner.
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
Other Ingredients
- 2 tbsp olive oil
- 1 1/2 cups basmati rice, rinsed
- 3 cups chicken broth
- 1 large onion, diced
- 3 garlic cloves, minced
- Fresh parsley or cilantro, for garnish
- Lemon wedges, for serving
Instructions
- Season the chicken: In a bowl, season the chicken thighs generously with salt, black pepper, cumin, coriander, smoked paprika, turmeric, and ground cinnamon to coat evenly with the shawarma spices.
- Sear the chicken: Heat olive oil in a large skillet or pot over medium-high heat. Add the seasoned chicken thighs and sear them until browned on both sides, about 3 minutes per side. Remove the chicken from the pot and set aside.
- Sauté aromatics: In the same pot, add diced onion and minced garlic. Sauté until fragrant and the onion softens, about 3-4 minutes, scraping up any browned bits from the bottom of the pan.
- Add rice and liquid: Stir in the rinsed basmati rice to coat it with the onion, garlic, and residual spices. Then pour in the chicken broth and bring the mixture to a boil.
- Cook chicken and rice: Nestle the seared chicken thighs on top of the rice. Cover the pot, reduce the heat to low, and simmer gently for 20–25 minutes until the rice is tender and the chicken is cooked through.
- Rest and fluff: Remove the pot from heat and keep it covered to let the dish rest for 5 minutes. Then, fluff the rice gently with a fork to separate the grains.
- Garnish and serve: Sprinkle fresh parsley or cilantro over the top and serve with lemon wedges for squeezing over the dish to brighten the flavors.
Notes
- Rinsing the basmati rice removes excess starch and helps keep the rice fluffy and separate.
- Adjust the spice levels according to your preference; add a pinch of cayenne for heat if desired.
- For a gluten-free meal, ensure the chicken broth used is gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Using chicken thighs ensures tender, juicy meat that stays moist during cooking.
