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One Pot Shawarma Chicken And Rice

Tender chicken thighs and fluffy basmati rice cook together with warm Middle Eastern spices in one pot for an easy 30-minute dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound chicken thighs boneless and skinless, cut into bite-sized pieces
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper adjust to taste
  • Salt and pepper to taste
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 cup basmati rice rinsed and drained
  • 2 cups chicken broth
  • 1/4 cup parsley chopped, for garnish
  • Lemon wedges for serving

Equipment

  • Large pot or Dutch oven with lid
  • cutting board and knife
  • mixing bowl
  • Fork for fluffing rice

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  2. In a bowl, mix together the cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and pepper. Toss the chicken pieces in the spice mixture until well-coated on all sides.
  3. Add the seasoned chicken to the hot pot and cook for 5-6 minutes, stirring occasionally, until browned on multiple sides. The chicken doesn't need to be fully cooked through. Remove the chicken to a plate and set aside.
  4. In the same pot, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onions are translucent and soft, stirring frequently to prevent the garlic from burning.
  5. Add the rinsed and drained rice to the pot. Stir for about 2 minutes, ensuring the rice is well coated in the spices and oil.
  6. Return the browned chicken and any accumulated juices to the pot. Stir to distribute the chicken evenly throughout the rice.
  7. Pour in the chicken broth and bring the mixture to a boil over high heat, stirring once to combine.
  8. Once boiling, immediately cover the pot with a tight-fitting lid, reduce the heat to low, and simmer for 15-20 minutes until the rice is tender and the liquid is fully absorbed. Do not lift the lid during cooking.
  9. Remove the pot from the heat and let it sit covered for 10 minutes to allow the rice to finish steaming.
  10. Remove the lid and fluff the rice gently with a fork. Garnish with chopped fresh parsley and serve with lemon wedges on the side.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat on the stovetop over low heat with a splash of water or broth to restore moisture. Microwave option: add a tablespoon of water, cover with a damp paper towel, and heat in 1-minute intervals.
Substitutions: Chicken breasts can replace thighs (reduce cooking time by 2-3 minutes). For vegetarian, use two 15-ounce cans of drained chickpeas and vegetable broth.
Make-ahead: Marinate chicken in spice mixture for 2-4 hours before cooking for deeper flavor.
Serving suggestions: Serve with creamy yogurt sauce, cucumber-tomato salad, warm pita bread, or pickled vegetables for a complete Mediterranean-style dinner.