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Delicious One-Pot Shawarma Chicken and Rice Recipe

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This One Pot Shawarma Chicken And Rice recipe is a game-changer for weeknight dinners, combining tender chicken and aromatic spices in a single pot. Enjoy a flavorful meal that’s easy to prepare and clean up!

Ingredients

Scale
  • 1.5 to 2 lbs boneless, skinless chicken thighs
  • 1.5 to 2 cups basmati rice
  • 1 medium onion, finely chopped
  • 4–5 cloves of garlic, minced
  • 2 to 3 tablespoons shawarma spice blend
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon sweet paprika
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ to ½ teaspoon cayenne pepper
  • Salt and freshly ground black pepper to taste
  • 2.5 to 3 cups good quality chicken broth
  • Juice of half a lemon (about 1–2 tablespoons)
  • 2–3 tablespoons olive oil
  • Fresh chopped parsley or cilantro for garnish
  • Plain Greek yogurt for serving
  • Tahini sauce for serving
  • Lemon wedges for serving

Instructions

  1. Pat your chicken thighs dry with paper towels. Cut them into 1-inch bite-sized pieces. In a medium bowl, toss the chicken pieces with about 1 tablespoon of olive oil, all of your prepared shawarma spice blend, and a good pinch of salt and black pepper. Make sure every piece is well coated. If you have time, let it marinate for 15-30 minutes at room temperature, or even longer in the fridge.
  2. Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the chicken pieces in a single layer, making sure not to overcrowd the pot. Sear for 3-4 minutes per side until beautifully browned and caramelized. Remove the seared chicken from the pot and set it aside.
  3. Reduce the heat to medium. Add another tablespoon of olive oil to the same pot if needed. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Stir in the minced garlic and any remaining shawarma spice blend and cook for another minute until fragrant.
  4. Add the uncooked basmati rice to the pot and stir it well, ensuring each grain is coated in the flavorful oil and spices. Toast the rice for about 2-3 minutes, stirring continuously. Pour in the chicken broth and lemon juice. Give it a good stir, scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer.
  5. Carefully nestle the seared chicken pieces back into the pot, distributing them evenly over the rice. Bring the liquid back to a very gentle simmer, then immediately reduce the heat to low, cover the pot tightly with a lid, and cook for 15-20 minutes. Avoid lifting the lid during this time.
  6. After 15-20 minutes, turn off the heat but leave the pot covered for another 5-10 minutes. This resting period allows the rice to finish absorbing any remaining liquid and steam.
  7. Remove the lid. Use a fork to gently fluff the rice and lightly shred or break up any larger pieces of chicken. Taste and adjust seasoning if needed. Garnish generously with fresh chopped parsley or cilantro.

Nutrition

Keywords: Don't skip the sear on the chicken for added flavor. Use a heavy-bottomed pot to ensure even cooking. Avoid lifting the lid while cooking the rice to maintain steam. Adjust spice levels according to your preference.

Find it online: https://crumella.com/delicious-one-pot-shawarma-chicken-and-rice-recipe/