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One Pot Chicken Shawarma Rice Recipe

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★★★★★

4.7 from 141 reviews

One Pot Chicken Shawarma Rice is a flavorful and aromatic Middle Eastern-inspired dish that combines marinated chicken thighs with spiced basmati rice cooked together in a single pot. This easy-to-make recipe features tender, juicy chicken infused with a blend of shawarma spices and vibrant turmeric rice. Perfect for a weeknight dinner, it requires minimal cleanup and can be customized with optional garnishes like toasted nuts, fresh parsley, lemon wedges, and yogurt or tahini sauce.

Ingredients

Scale

For the Chicken Marinade:

  • 1.5 lbs (about 4) boneless, skinless chicken thighs, cut into strips
  • 2 tablespoons plain yogurt
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • Salt and pepper to taste
  • Juice of half a lemon

For the Rice:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1.5 cups long-grain basmati rice, rinsed and soaked for 20 minutes
  • 2.5 cups chicken broth or water
  • 1/4 teaspoon ground turmeric
  • Salt to taste

Optional Garnish:

  • Chopped fresh parsley
  • Sliced almonds or pine nuts, toasted
  • Yogurt sauce or tahini drizzle
  • Lemon wedges

Instructions

  1. Marinate the Chicken: In a bowl, combine plain yogurt, olive oil, minced garlic, ground cumin, paprika, coriander, turmeric, cinnamon, salt, pepper, and lemon juice. Add the chicken strips and toss to coat thoroughly. Cover and let marinate for at least 30 minutes, or refrigerate overnight for deeper flavor.
  2. Brown the Chicken: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the marinated chicken strips in a single layer and sear for 2 to 3 minutes on each side until browned but not fully cooked. Remove the chicken from the pot and set aside.
  3. Sauté the Aromatics: In the same pot, add more olive oil if needed. Add the finely chopped onion and sauté over medium heat for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  4. Add the Rice: Drain the soaked basmati rice and add it to the pot with the sautéed onions and garlic. Stir continuously for 1 to 2 minutes to coat the rice grains with the aromatic oil. Sprinkle ground turmeric and salt over the rice and mix well.
  5. Add the Liquid and Chicken: Pour in 2.5 cups of chicken broth or water and bring the mixture to a gentle boil. Nestle the browned chicken strips back into the pot on top of the rice.
  6. Cook: Reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 18 to 20 minutes, or until the rice is tender and the liquid has been fully absorbed. Do not lift the lid during cooking to ensure even steaming.
  7. Rest and Fluff: Turn off the heat and keep the pot covered. Let it rest for 5 to 10 minutes to allow the flavors to meld. Finally, remove the lid and gently fluff the rice with a fork, mixing the chicken evenly throughout before serving.

Notes

  • Marinating the chicken overnight intensifies the shawarma flavors and tenderizes the meat.
  • Soaking the basmati rice before cooking helps achieve fluffy, separate grains.
  • Use low heat while simmering to prevent burning and ensure even cooking of rice and chicken.
  • Optional garnishes like toasted almonds or pine nuts add a nice crunch and contrast to the dish.
  • Serve with a side of yogurt sauce or tahini and lemon wedges for extra creaminess and acidity.
  • This recipe can be adapted to use chicken breasts, but thighs tend to stay juicier and more flavorful.

Keywords: chicken shawarma, one pot meal, basmati rice, Middle Eastern chicken, easy dinner, marinated chicken, rice and chicken recipe

Find it online: https://servedbynora.com/one-pot-chicken-shawarma-rice-recipe/