One Pot Shawarma Chicken and Rice Recipe
This One Pot Shawarma Chicken and Rice is a flavorful, aromatic dish combining tender, spiced chicken thighs with fragrant basmati rice. Cooked all in one pot, this recipe brings the vibrant Middle Eastern flavors of shawarma together with a comforting, easy-to-make meal perfect for weeknights.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Ingredients
Scale
Chicken and Spices
- 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
Vegetables and Rice
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup basmati rice, rinsed and drained
- 2 cups chicken broth
Garnish and Serving
- 1/4 cup parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Prepare the pot: Heat the olive oil in a large pot over medium-high heat to create a flavorful base for cooking the chicken.
- Mix the spices: In a bowl, combine ground cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and pepper. Toss the chicken pieces in this spice blend until thoroughly coated.
- Brown the chicken: Add the spiced chicken to the pot and cook until browned on all sides, developing rich flavor and sealing in juices. Remove the chicken and set aside.
- Sauté aromatics: Using the same pot, add chopped onions and minced garlic. Cook until the onions turn translucent and aromatic, which builds depth in the dish.
- Add and coat the rice: Stir in the rinsed basmati rice, ensuring it is fully coated with the spices and the oil left from sautéing to enhance its flavor.
- Combine chicken and rice: Return the browned chicken pieces to the pot and mix everything evenly to marry the ingredients.
- Add broth and boil: Pour in the chicken broth and bring the mixture to a boil over medium-high heat to begin cooking the rice thoroughly.
- Simmer: Once boiling, cover the pot, reduce heat to low, and let it simmer gently for 15-20 minutes until the rice is tender and the liquid has been absorbed.
- Rest the dish: Remove the pot from heat but keep it covered. Allow it to sit for an additional 10 minutes to let the flavors meld and steam the rice further.
- Fluff and garnish: Fluff the cooked rice with a fork to separate grains and garnish with freshly chopped parsley for a fresh herbal notes.
- Serve: Serve the dish hot with lemon wedges on the side for an optional zesty brightness that complements the shawarma spices perfectly.
Notes
- Adjust the cayenne pepper quantity based on your heat preference.
- Use chicken thighs for juicier, more flavorful results compared to chicken breast.
- Make sure to rinse and drain the basmati rice to remove excess starch and achieve fluffy, separate grains.
- Letting the dish rest covered after cooking enhances flavor and texture.
- Leftovers can be refrigerated and gently reheated; add a splash of broth or water to prevent drying.
Keywords: one pot recipe, shawarma chicken, chicken and rice, Middle Eastern chicken, easy dinner, one pot meal, spiced chicken, basmati rice recipe
