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One Pot Shawarma Chicken And Rice

One Pot Shawarma Chicken and Rice

A delightful One Pot Shawarma Chicken and Rice recipe that combines juicy chicken thighs and fluffy basmati rice with aromatic spices for a comforting meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Seasoning
  • 2 tablespoons Olive Oil Coats the pot and aids in browning the chicken.
  • 1.5 pounds Boneless Skinless Chicken Thighs Provides tenderness and flavor.
  • 1 teaspoon Ground Cumin Essential spice for shawarma seasoning.
  • 1 teaspoon Ground Coriander Infuses a bright, citrusy note.
  • 1 teaspoon Smoked Paprika Contributes mild sweetness and color.
  • 1 teaspoon Ground Turmeric Lends a beautiful golden color.
  • 1 teaspoon Ground Cinnamon Adds warmth to the mix; use sparingly.
  • 1 teaspoon Cayenne Pepper Offers adjustable heat; reduce or omit for milder dish.
  • Salt Essential for enhancing flavors.
  • Pepper Essential for enhancing flavors.
For the Aromatics and Rice
  • 1 large Onion (Chopped) Serves as the flavor base.
  • 4 cloves Garlic (Minced) Provides depth and pungency.
  • 1.5 cups Basmati Rice Light and fluffy; perfect for soaking up broth.
  • 3 cups Chicken Broth Infuses flavor into the rice.
For the Finish
  • 1/4 cup Fresh Parsley (Chopped) Adds a touch of freshness as garnish.
  • 1 whole Lemon Wedges Brightens flavors when served.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat the olive oil in a large pot over medium-high heat until shimmering.
  2. Mix the spices: combine cumin, coriander, smoked paprika, turmeric, cinnamon, and cayenne with salt and pepper in a bowl.
  3. Coat the chicken with the spice mix and brown in the hot oil for about 4-5 minutes on each side.
  4. Sauté the chopped onion in the same pot for about 3-4 minutes, then add minced garlic and cook for an additional minute.
  5. Stir in the rinsed basmati rice, toasting for about 1-2 minutes.
  6. Return the browned chicken to the pot, add the chicken broth, and bring to a boil.
  7. Cover the pot, reduce heat to low, and let simmer for 15-20 minutes.
  8. After cooking, remove from heat and let rest, covered, for 10 minutes.
  9. Fluff the rice gently with a fork and sprinkle with chopped parsley.
  10. Serve with lemon wedges on the side.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 5IUVitamin C: 10mgCalcium: 3mgIron: 15mg

Notes

Ensure to adjust the cayenne pepper according to spice preference. Use boneless, skinless chicken thighs for best results.

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