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One Pot Chicken Shawarma Rice

One Pot Chicken Shawarma Rice: Flavors of Comfort in a Bowl

One Pot Chicken Shawarma Rice is a delightful mix of spiced chicken and fluffy rice, cooked together for a satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken thighs can substitute with chicken breasts for a leaner option
  • 4 cloves garlic, minced fresh garlic is ideal
  • Salt and pepper to taste adjust according to preference
  • 1 teaspoon ground cumin coriander can be used as an alternative
  • 1 teaspoon ground coriander if you need a substitute, use extra cumin
  • 1 teaspoon smoked paprika sweet paprika is a milder alternative
  • 1 teaspoon turmeric consider curry powder for extra complexity
  • 1 teaspoon cinnamon allspice can be a substitute
  • 1 teaspoon allspice optional if you don’t have it
  • 1/2 teaspoon cayenne pepper introduces a pleasant heat, optional
  • 2 tablespoons olive oil feel free to swap for vegetable oil or butter
For the Rice and Base
  • 2 cups long-grain rice can substitute with basmati or jasmine rice
  • 4 cups chicken broth vegetable broth can be used
  • 1 large onion, chopped yellow onions are standard
For the Garnish
  • Fresh parsley, chopped or cilantro can be used
  • Lemon wedges for serving

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine the chicken thighs with ground cumin, coriander, smoked paprika, turmeric, cinnamon, allspice, cayenne pepper, salt, and pepper. Marinate for at least 15 minutes.
  2. Heat olive oil in a large pot over medium heat. Once shimmering, add chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in minced garlic and cook for an additional minute until fragrant.
  4. Add the marinated chicken thighs to the pot. Sear them on medium-high heat for about 5-7 minutes, turning occasionally until golden brown.
  5. Stir in rinsed long-grain rice until it’s well-coated with the spices and juices from the chicken.
  6. Pour in chicken broth, scraping any browned bits from the pot. Bring to a gentle boil.
  7. Reduce heat to low, cover the pot, and let it simmer for 20 minutes.
  8. Remove the pot from the heat but keep it covered for an additional 5 minutes.
  9. Fluff the rice with a fork, mix in the chicken pieces, garnish with parsley and serve with lemon wedges.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 15mg

Notes

Marinate the chicken wisely for full flavor; rinse the rice to keep it fluffy.

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