Description
This One Pot Shawarma Chicken and Rice recipe is a quick and cozy dinner option that combines aromatic Middle Eastern spices with tender chicken thighs and fluffy basmati rice. The dish is cooked all in one pot, making it an easy, flavorful meal perfect for weeknights or casual gatherings.
Ingredients
Scale
Chicken and Spices
- 1 tablespoon olive oil
- 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
Vegetables and Rice
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup basmati rice, rinsed and drained
- 2 cups chicken broth
Garnish and Serving
- 1/4 cup parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Heat the oil: Heat the olive oil in a large pot over medium-high heat to prepare for browning the chicken.
- Mix spices and coat chicken: In a bowl, combine cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and pepper. Toss the chicken pieces thoroughly in the spice mixture until well coated to ensure full flavor.
- Brown the chicken: Add the spiced chicken pieces to the hot pot and cook until browned on all sides. Once browned, remove the chicken and set it aside to prevent overcooking.
- Sauté onions and garlic: Using the same pot, add chopped onions and minced garlic. Sauté until the onions become translucent and fragrant, about 3-5 minutes.
- Add rice and coat: Stir in the rinsed basmati rice, mixing to coat the grains evenly with the oil and spices in the pot, which helps enhance flavor.
- Combine chicken and rice: Return the browned chicken to the pot and stir everything together for even distribution.
- Add broth and boil: Pour in the chicken broth and bring the contents to a boil over medium-high heat, preparing the rice to cook fully.
- Simmer covered: Once boiling, cover the pot, reduce the heat to low, and simmer gently for 15-20 minutes, or until rice is cooked and all liquid is absorbed.
- Let it rest: Remove the pot from heat and keep it covered, letting the rice sit for another 10 minutes to steam and fluff up.
- Fluff and garnish: Fluff the rice gently with a fork to separate grains, then garnish with chopped fresh parsley for added color and flavor.
- Serve with lemon wedges: Serve the dish hot with lemon wedges on the side to add a fresh, zesty touch when squeezed over the dish.
Notes
- Adjust cayenne pepper based on desired spice level.
- Use bone-in chicken thighs if preferred, but adjust cooking time accordingly.
- Rinsing basmati rice before cooking removes excess starch and helps achieve fluffy rice.
- Letting the dish rest after cooking allows the rice to steam and absorb remaining moisture for better texture.
- This dish can be made gluten-free by ensuring the chicken broth is gluten-free.
