Go Back
–+ servings
One Pot Shawarma Chicken And Rice

One Pot Shawarma Chicken and Rice

One Pot Shawarma Chicken and Rice is a comforting dish blending tender chicken and fluffy rice, perfect for busy weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Vegetable oil can be used as a substitute.
  • 1 pound Chicken Thighs Boneless, skinless chicken breasts can be used but watch for overcooking.
  • 1 medium Onion Both white and yellow onions are suitable.
  • 3 cloves Garlic Minced for best flavor.
For the Spices
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Smoked Paprika Regular paprika can be used if smoked is unavailable.
  • 0.5 teaspoon Ground Turmeric
  • 0.5 teaspoon Ground Cinnamon Can be omitted for less sweetness.
  • Pinch Cayenne Pepper Adjust for desired heat level.
  • to taste Salt
  • to taste Pepper
For the Rice
  • 1 cup Basmati Rice Rinse well to prevent stickiness.
  • 2 cups Chicken Broth For vegetarian, switch to vegetable broth.
For Garnish
  • to taste Chopped Parsley
  • to taste Lemon Wedges

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat the olive oil in a large pot over medium-high heat until shimmering.
  2. Mix ground cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, salt, and pepper in a bowl. Coat the chicken thighs with the spice mix.
  3. Sear the seasoned chicken thighs in the hot oil for 5-7 minutes on each side until golden-brown.
  4. Remove the chicken and sauté diced onion and minced garlic in the same pot for 3-5 minutes.
  5. Stir in rinsed basmati rice and cook for 2-3 minutes to lightly toast.
  6. Return the browned chicken to the pot and combine evenly with the rice.
  7. Add the chicken broth and bring to a boil, stirring gently.
  8. Cover and simmer on low heat for 15-20 minutes until rice is tender.
  9. Turn off the heat and let it sit covered for an additional 10 minutes.
  10. Fluff the rice with a fork and garnish with parsley and lemon wedges before serving.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 110mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

Brown the chicken properly for enhanced flavor. Rinse the rice to prevent gumminess. Customize spice levels to taste. Allow the dish to rest after cooking for optimal flavor.

Tried this recipe?

Let us know how it was!