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One Pot Shawarma Chicken And Rice

One Pot Shawarma Chicken and Rice

This One Pot Shawarma Chicken and Rice recipe features spiced chicken and fluffy basmati rice, perfect for easy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 2 tablespoons Olive Oil Provides richness and prevents sticking
  • 1 pound Chicken Thighs Juicy and flavorful
  • 1 teaspoon Ground Cumin Essential foundation in shawarma
  • 1 teaspoon Ground Coriander Brightens the spice blend
  • 1 teaspoon Smoked Paprika Introduces sweetness and smokiness
  • 1 teaspoon Ground Turmeric Offers vibrant color
  • 1 teaspoon Ground Cinnamon Complements the spices
  • 1/2 teaspoon Cayenne Pepper Adjustable heat to taste
For the Base
  • 1 teaspoon Salt Essential seasoning
  • 1 teaspoon Black Pepper Essential seasoning
  • 1 medium Onion Chopped, forms the aromatic base
  • 3 cloves Garlic Minced, contributes pungency
  • 1 cup Basmati Rice Light and fluffy; rinse before cooking
  • 2 cups Chicken Broth Infuses flavor into the rice
For Garnish
  • 1/4 cup Fresh Parsley Chopped, adds freshness
  • 1 whole Lemon Cut into wedges, for serving

Equipment

  • Large Pot

Method
 

Cooking Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat.
  2. In a bowl, mix together 1 teaspoon each of ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, and cayenne pepper. Coat the chicken thighs with this spice mixture.
  3. Add the seasoned chicken thighs to the hot pot, browning them for about 5-7 minutes on each side.
  4. In the same pot, add the chopped onions and minced garlic. Sauté for 2-3 minutes until the onions become translucent.
  5. Stir in 1 cup of rinsed basmati rice, sauté for 1-2 minutes until slightly toasted.
  6. Return the browned chicken thighs to the pot and mix them with the rice and aromatics.
  7. Pour in 2 cups of chicken broth, bring the mixture to a rolling boil.
  8. Cover the pot and reduce heat to low. Allow to simmer gently for 15-20 minutes.
  9. Remove the pot from heat and keep it covered for an additional 10 minutes.
  10. Fluff the rice with a fork and garnish with fresh chopped parsley and lemon wedges.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 50gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 20mgCalcium: 4mgIron: 15mg

Notes

Ensure chicken thighs are well browned for deeper flavors. Always use fresh spices and produce for the best taste.

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