Ingredients

1 ½ lbs chicken thighs, boneless and skinless

2 cups basmati rice, rinsed

1 large onion, thinly sliced

4 cloves garlic, minced

2 tablespoons shawarma spice blend

1 teaspoon ground cumin

½ teaspoon ground paprika

¼ teaspoon ground cinnamon

3 cups chicken broth

1 tablespoon olive oil

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions

Step 1: In a bowl, combine the chicken thighs with the shawarma spice blend, cumin, paprika, cinnamon, salt, and pepper. Let it marinate for at least 10 minutes, or up to 2 hours if time allows.

Step 2: Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced onions and sauté until golden brown, about 5 minutes.

Step 3: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.

Step 4: Add the marinated chicken thighs to the pot and cook for 5-7 minutes, turning occasionally, until browned on all sides.

Step 5: Stir in the rinsed basmati rice, ensuring it is well coated and mixed with the chicken and spices.

Step 6: Carefully pour in the chicken broth and bring the mixture to a boil, making sure the rice is evenly distributed.

Step 7: Reduce heat to low, cover the pot, and let it simmer for 20-25 minutes until the rice is tender and the chicken is fully cooked.

Step 8: Remove from heat and let the pot sit, covered, for 5 minutes. Fluff the rice gently with a fork before serving.

Step 9: Garnish with freshly chopped parsley and serve with lemon wedges for a bright, fresh contrast.

Step 10: Enjoy your delicious One Pot Shawarma Chicken and Rice hot!

Tips & Variations

For an extra touch of flavor, add a pinch of turmeric or coriander to the spice blend.

If you prefer, you can substitute chicken thighs with chicken breasts, but thighs tend to stay juicier.

Use a tight-fitting lid to trap steam for perfectly cooked rice.

Add diced tomatoes or bell peppers when sautéing onions for a colorful variation.

FAQs

Can I use a different type of rice?

Basmati rice works best because of its fragrant aroma and fluffy texture, but you can substitute long-grain rice if needed. Adjust cooking time accordingly and make sure to rinse the rice thoroughly.

Can I prepare this recipe in advance?

Yes, you can marinate the chicken ahead of time and keep it refrigerated for up to 24 hours. The dish is best served fresh but reheats well for convenient leftovers.