Name: One Pot Shawarma Chicken and Rice Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 1 tablespoon olive oil; 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; 1 teaspoon ground turmeric; 1/2 teaspoon ground cinnamon; 1/2 teaspoon cayenne pepper (adjust to taste); Salt and pepper to taste; 1 large onion, chopped; 2 cloves garlic, minced; 1 cup basmati rice, rinsed and drained; 2 cups chicken broth; 1/4 cup parsley, chopped, for garnish; Lemon wedges, for serving

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Introduction

This One Pot Shawarma Chicken and Rice is a flavorful and easy meal that combines tender, spiced chicken with fragrant basmati rice. Perfect for busy weeknights, it delivers all the delicious taste of shawarma in a simple one-pot dish.

A white bowl filled with yellow rice that looks soft and fluffy, topped with brown, grilled chicken pieces scattered all over. On top of the chicken, there are thin, curly rings of light purple onions arranged in a loose pile. To one side of the bowl, three lemon wedges with bright yellow skin rest against the rice. Small green herbs are sprinkled over the chicken and rice, adding a fresh touch. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
1 large onion, chopped
2 cloves garlic, minced
1 cup basmati rice, rinsed and drained
2 cups chicken broth
1/4 cup parsley, chopped, for garnish
Lemon wedges, for serving

Instructions

Step 1: Heat the olive oil in a large pot over medium-high heat.
Step 2: In a bowl, mix the cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, and pepper. Toss the chicken pieces in the spice mix until well-coated.
Step 3: Add the chicken to the pot and cook until browned on all sides. Remove and set aside.
Step 4: In the same pot, add the onions and garlic. Sauté until the onions are translucent.
Step 5: Stir in the rice, ensuring it is well coated in the spices and oil.
Step 6: Return the chicken to the pot and stir everything to combine.
Step 7: Pour in the chicken broth and bring the pot to a boil.
Step 8: Once boiling, cover the pot, reduce the heat to low, and simmer for about 15-20 minutes, until the rice is cooked and the liquid is absorbed.
Step 9: Remove the pot from the heat and let it sit covered for another 10 minutes.
Step 10: Fluff the rice with a fork and garnish with chopped parsley.
Step 11: Serve with lemon wedges on the side for an added burst of freshness.

Tips & Variations

Use boneless chicken breasts if preferred, but adjust cooking time slightly to avoid overcooking.
For extra richness, stir in a tablespoon of butter or olive oil before simmering the rice.
Add chopped bell peppers or tomatoes with the onions for more vegetable variety.
Adjust cayenne pepper to your heat preference or omit for a milder dish.
Serve with a side of yogurt or tahini sauce to complement the shawarma spices.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to prevent the rice from drying out.

How to Serve

A white plate holds a layered dish starting with a bed of bright yellow rice placed in the center left, next to leafy green lettuce on the top left and a small slice of red tomato at the bottom left. On top of the rice and part of the plate are chunks of grilled chicken pieces, browned with some char marks and a golden texture. On the bottom right side is a creamy beige hummus spread with a smooth texture and slight drizzle of olive oil. A wooden spoon rests on the upper right edge of the plate. The dish is placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use long-grain rice instead of basmati?

Yes, long-grain rice can be used, but cooking times and liquid ratios may vary slightly. Keep an eye on the rice to ensure it cooks fully without drying out.

Is this recipe suitable for meal prep?

Absolutely. This one-pot meal stores well and can be divided into portions for easy lunch or dinner options throughout the week.