Description
This One Pot Shawarma Chicken and Rice is a flavorful and hearty Middle Eastern-inspired dish combining tender, spiced chicken thighs with aromatic basmati rice cooked together in a single pot. The shawarma spice blend along with cumin, paprika, and cinnamon imparts a warm and exotic flavor profile, while sautéed onions and garlic add depth. Perfect for a comforting weeknight meal, this recipe is easy to prepare and delivers a deliciously satisfying dish with minimal cleanup.
Ingredients
Scale
Chicken and Marinade
- 1 ½ lbs chicken thighs, boneless and skinless
- 2 tablespoons shawarma spice blend
- 1 teaspoon ground cumin
- ½ teaspoon ground paprika
- ¼ teaspoon ground cinnamon
- Salt and pepper, to taste
Rice and Cooking
- 2 cups basmati rice, rinsed
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 3 cups chicken broth
- 1 tablespoon olive oil
To Serve
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Marinate the Chicken: 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 for deeper flavor.
- Sauté Onions: Heat olive oil in a large pot or Dutch oven over medium heat. Add the thinly sliced onions and sauté until they turn golden brown, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, taking care not to burn the garlic.
- Cook Chicken: Add the marinated chicken thighs to the pot and cook for 5 to 7 minutes, turning occasionally to brown all sides evenly.
- Add Rice: Mix in the rinsed basmati rice, ensuring it is well combined with the chicken and spices.
- Pour in Broth: Carefully add the chicken broth to the pot, distributing the rice evenly. Bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes until the rice is tender and the chicken is fully cooked through.
- Fluff and Rest: Remove the pot from heat and let it sit, covered, for an additional 5 minutes. Then fluff the rice gently with a fork.
- Garnish: Sprinkle freshly chopped parsley over the dish for added freshness and color. Serve with lemon wedges on the side to add a bright, zesty note.
- Enjoy: Serve your one pot shawarma chicken and rice hot and savor the delicious blend of spices and comforting textures.
Notes
- For best flavor, marinate the chicken for at least 1 hour or overnight if possible.
- If using regular long-grain rice, cooking times may vary slightly; adjust as needed.
- You can substitute chicken thighs with boneless skinless chicken breasts but expect a slightly less juicy result.
- Feel free to adjust the shawarma spice blend to suit your preferred spice level and flavor intensity.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: shawarma chicken, one pot meal, chicken and rice, Middle Eastern recipe, easy dinner, homemade shawarma
