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One Pot Shawarma Chicken And Rice

One Pot Shawarma Chicken and Rice

One Pot Shawarma Chicken and Rice is an easy and flavorful dish perfect for any weeknight, combining seasoned chicken thighs with fluffy rice.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cooking Base
  • 2 tablespoons Olive Oil Can substitute with vegetable oil if desired.
  • 1 large Onion (chopped)
  • 3 cloves Garlic (minced)
For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs If using chicken breasts, monitor closely to prevent drying out.
  • 2 teaspoons Ground Cumin
  • 2 teaspoons Ground Coriander
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Ground Turmeric
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Cayenne Pepper Adjust to taste.
  • to taste Salt and Pepper Essential for seasoning.
For the Rice and Broth
  • 1.5 cups Basmati Rice (rinsed and drained)
  • 3 cups Chicken Broth
For the Garnish
  • 1/4 cup Parsley (chopped for garnish)
  • 1 medium Lemon Wedges (for serving)

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Allow the oil to shimmer for about 1-2 minutes.
  2. Combine ground cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper in a bowl. Coat the chicken thighs in the spice blend.
  3. Add the spiced chicken to the hot pot and cook for about 5-7 minutes until golden brown. Remove and set aside.
  4. In the same pot, add chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent.
  5. Add rinsed and drained basmati rice to the pot. Stir for about 1-2 minutes to absorb the oil.
  6. Return the chicken to the pot and pour in the chicken broth. Bring to a gentle boil.
  7. Reduce the heat to low and cover the pot. Let it simmer for 15-20 minutes until the liquid is absorbed and the rice is fluffy.
  8. Remove the pot from heat and let it sit, covered, for another 10 minutes.
  9. Gently fluff the rice and chicken mixture with a fork. Garnish with parsley and serve with lemon wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Rinse the basmati rice before cooking to prevent stickiness. Adjust cayenne pepper based on heat preference. Allow the dish to rest for better flavor meld.

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