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One Pot Shawarma Chicken And Rice

One Pot Shawarma Chicken And Rice for Effortless Dinner Delight

This One Pot Shawarma Chicken And Rice combines spice-infused chicken thighs with fluffy basmati rice for a comforting dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 tablespoons Olive Oil Provides richness and prevents sticking; substitute with any neutral oil if needed.
  • 4 pieces Chicken Thighs Juicy and flavorful, they keep their moisture; can use boneless, skinless chicken breasts.
For the Spice Mix
  • 1 teaspoon Ground Cumin Essential for that warm, nutty shawarma flavor.
  • 1 teaspoon Ground Coriander Brightens the dish with citrusy notes.
  • 1 teaspoon Smoked Paprika Infuses mild sweetness, enhancing savory flavors.
  • 1 teaspoon Ground Turmeric Adds a beautiful golden hue and earthy warmth.
  • 1 teaspoon Ground Cinnamon Provides subtle warmth and sweetness to the dish.
  • Cayenne Pepper to taste Adjust to taste for desired heat level.
  • Salt to taste
  • Black Pepper to taste
For the Base and Garnish
  • 1 medium Onion Creates a flavorful base when sautéed.
  • 3 cloves Garlic Deepens the savory profile with its pungent aroma.
  • 1 cup Basmati Rice Long-grain rice that cooks fluffy.
  • 2 cups Chicken Broth Infuses the rice with savory chicken flavor.
  • Fresh Parsley for garnish Adds color and freshness.
  • Lemon Wedges for serving Adds brightness.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Heat the Oil: In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
  2. Prepare the Spice Mix: Combine 1 teaspoon each of ground cumin, ground coriander, smoked paprika, ground turmeric, and ground cinnamon in a bowl. Add cayenne pepper and salt to taste. Coat each chicken thigh with this spice mixture.
  3. Sear the Chicken: Place the seasoned chicken thighs in the pot and cook for 4-5 minutes on each side until golden brown. Transfer the chicken to a plate and set aside.
  4. Sauté Onions and Garlic: In the same pot, add 1 chopped onion and 3 minced garlic cloves. Sauté for about 3-4 minutes until onions are translucent.
  5. Toast the Rice: Add 1 cup of rinsed basmati rice to the pot. Stir well and cook for about 2-3 minutes until rice is slightly translucent.
  6. Combine Ingredients: Return the seared chicken thighs to the pot and gently mix everything without breaking the chicken pieces.
  7. Add Chicken Broth: Pour in 2 cups of chicken broth, stir gently, and bring to a boil.
  8. Simmer the Dish: Cover the pot and reduce the heat to low. Let it simmer for 15-20 minutes, or until the liquid is absorbed and rice is tender.
  9. Rest the Dish: Remove from heat, keep covered, and let sit for 10 minutes.
  10. Garnish and Serve: Fluff the rice with a fork and garnish with parsley. Serve warm with lemon wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 90mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 3mgIron: 15mg

Notes

Ensure to rinse the basmati rice before cooking for fluffiness. Adjust spices according to personal preference.

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