Description
One Pot Shawarma Chicken and Rice is the ultimate comfort meal that combines juicy, spiced chicken thighs with fluffy, aromatic basmati rice. This one-pot wonder is packed with bold shawarma flavors, including cumin, paprika, and cinnamon, creating a satisfying and flavorful dish perfect for weeknight dinners. Easy to make, with minimal cleanup, this recipe is a flavorful and convenient way to enjoy the tastes of the Middle East in the comfort of your home.
Ingredients
For the Chicken and Rice:
1 ½ lbs chicken thighs (boneless, skinless)
2 cups basmati rice (rinsed)
1 large onion (thinly sliced)
4 cloves garlic (minced)
2 tablespoons shawarma spice blend
1 teaspoon ground cumin
½ teaspoon ground paprika
¼ teaspoon ground cinnamon
3 cups chicken broth
1 tablespoon olive oil
Salt and pepper (to taste)
For Garnish:
Fresh parsley (chopped)
Lemon wedges (for serving)
Instructions
Marinate the Chicken:
In a bowl, combine the chicken thighs with the shawarma spice blend, cumin, paprika, cinnamon, salt, and pepper. Let it marinate for at least 10 minutes, or ideally up to 2 hours for deeper flavor.
Sauté the Onions:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced onions and sauté for about 5 minutes, until golden brown.
Add the Garlic:
Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
Cook the Chicken:
Add the marinated chicken thighs to the pot. Cook for 5-7 minutes, turning occasionally, until the chicken is browned on all sides.
Add the Rice:
Stir in the rinsed basmati rice, ensuring it’s well-coated with the chicken and spices.
Pour in the Broth:
Carefully add the chicken broth to the pot and bring to a boil. Make sure the rice is evenly distributed in the liquid.
Simmer:
Once it boils, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the rice is tender and the chicken is fully cooked.
Fluff and Serve:
Once cooked, remove from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork before serving.
Garnish:
Top with freshly chopped parsley and serve with lemon wedges on the side for a burst of freshness.
Enjoy:
Serve your One Pot Shawarma Chicken and Rice hot, and enjoy the rich and flavorful dish!
Notes
Marinating Tip: For the best flavor, marinate the chicken for at least 2 hours, or overnight if possible.
Rice Tip: Rinse the basmati rice thoroughly before cooking to remove excess starch and achieve fluffy rice.
Spice Variation: Adjust the amount of shawarma spice blend to your taste if you prefer more or less heat.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
