Description
This One Pot Shawarma Chicken and Rice is a flavorful, comforting dish featuring tender chicken thighs seasoned with traditional Middle Eastern spices, cooked with aromatic basmati rice in a single pot for an easy and delicious meal. The dish is garnished with fresh herbs and served with lemon wedges for a bright finish.
Ingredients
Scale
Chicken and Seasonings
- 1 1/2 lbs boneless, skinless chicken thighs
- Salt and black pepper, to taste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp ground cinnamon
Rice and Broth
- 1 1/2 cups basmati rice, rinsed
- 3 cups chicken broth
Aromatics and Garnish
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- Fresh parsley or cilantro, for garnish
- Lemon wedges, for serving
Instructions
- Season the Chicken: In a bowl, season the chicken thighs evenly with salt, black pepper, ground cumin, ground coriander, smoked paprika, turmeric, and ground cinnamon to infuse them with shawarma flavors.
- Sear the Chicken: Heat the olive oil in a large skillet or pot over medium-high heat. Add the seasoned chicken thighs and sear them until browned on both sides, about 3 minutes per side. Once browned, remove the chicken from the pot and set aside.
- Sauté Aromatics: In the same pot, add the diced onion and minced garlic. Sauté until fragrant and softened, which helps build the flavor base for the dish.
- Add Rice and Broth: Stir in the rinsed basmati rice, coating it with the spices and aromatics. Pour in the chicken broth and bring the mixture to a boil.
- Cook Chicken and Rice: Place the seared chicken thighs on top of the rice. Cover the pot, reduce the heat to low, and simmer gently for 20 to 25 minutes until the rice is tender and the chicken is fully cooked.
- Rest and Fluff: Remove the pot from heat and let it rest, still covered, for 5 minutes. Then fluff the rice gently with a fork to separate grains and mix flavors.
- Garnish and Serve: Garnish the dish with fresh parsley or cilantro and serve warm with lemon wedges for a fresh, tangy contrast.
Notes
- For even cooking, be sure to rinse the basmati rice thoroughly before using to remove excess starch.
- You can substitute chicken thighs with boneless, skinless chicken breasts, though thighs yield more tender results.
- Adjust the spices according to your taste preference to make the dish milder or more intense.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
