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One Pot Shawarma Chicken And Rice

Irresistible One Pot Shawarma Chicken And Rice Delight

This One Pot Shawarma Chicken And Rice blends spices and flavors for a delicious, easy-to-make dinner.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Chicken Thighs Provides juiciness and flavor; chicken breasts can be used but may result in a dryer texture.
  • 2 tbsp Olive Oil Used for browning the chicken and sautéing aromatics; substitute with vegetable oil for a neutral taste.
For the Aromatics and Spices
  • 1 medium Onion Adds sweetness and forms a savory base when cooked.
  • 3 cloves Garlic Infuses the dish with warmth and depth.
  • 1 tbsp Ground Cumin Provides the characteristic earthiness of shawarma.
  • 1 tbsp Ground Coriander Adds a citrusy sweetness to balance deep flavors.
  • 1 tbsp Smoked Paprika Contributes smokiness and a rich color.
  • 1 tsp Ground Turmeric Offers vibrant color and a mild peppery taste.
  • 1 tsp Ground Cinnamon Adds a sweet-spicy warmth that balances flavors.
  • 1 tsp Salt Essential for enhancing all flavors.
  • 1 tsp Black Pepper Essential for enhancing all flavors.
For the Rice and Additional Ingredients
  • 1.5 cups Basmati Rice Long-grain rice that remains fluffy while soaking up broth flavors.
  • 3 cups Chicken Broth Provides a savory liquid base to enhance the dish.
  • 1 can Chickpeas Adds a nutty richness and protein boost.
For Garnishing
  • 0.25 cup Fresh Parsley Brightens the dish with fresh herbaceous notes.
  • 2 tbsp Lemon Juice Adds acidity and a fresh pop of flavor.
  • Optional Garnish Serve with lemon wedges and plain yogurt for extra creaminess and tang.

Equipment

  • Large pot

Method
 

Cooking Instructions
  1. Marinate the chicken thighs in a large bowl with ground cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and pepper. Ensure every piece is well-coated and let it sit for at least 30 minutes to absorb those wonderful flavors.
  2. Heat the olive oil in a large pot over medium-high heat. Once hot, brown the chicken thighs on both sides for about 4-5 minutes each, until they’re golden. Then, carefully remove them from the pot and set aside.
  3. Sauté the chopped onion and minced garlic in the same pot. Stir continuously for around 3-4 minutes until the onion is translucent and fragrant, bringing out the savory base.
  4. Toast the rinsed basmati rice in the pot, stirring for 1-2 minutes to allow it to absorb the spicy aromatics, enhancing its flavor.
  5. Pour in the chicken broth and bring the mixture to a boil. Gently stir in the chickpeas, and then return the browned chicken on top of the rice.
  6. Cover the pot with a tight lid, then reduce the heat to low. Allow it to simmer for about 20 minutes or until the rice is cooked and the chicken is tender.
  7. Rest the dish off the heat for 5 minutes, covered. This step helps the flavors meld beautifully together.
  8. Serve the One Pot Shawarma Chicken and Rice hot, garnished with fresh parsley and a squeeze of lemon juice. For extra creaminess, consider adding a dollop of plain yogurt and lemon wedges on the side.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Notes

This dish is best enjoyed fresh, but if storing leftovers, reheat with a splash of chicken broth to prevent drying out.

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