Why Make This Recipe
One Pot Shawarma Chicken and Rice is a delightful dish that brings the vibrant flavors of Middle Eastern cuisine right to your dining table. It’s not only easy to prepare but also offers a wholesome meal that the whole family will love. The combination of juicy chicken thighs, aromatic spices, and fluffy rice creates a comforting and satisfying experience. Plus, using just one pot means fewer dishes to clean up!
How to Make One Pot Shawarma Chicken And Rice
Ingredients:
- 1 pound Chicken Thighs (juicy and packed with flavor)
- 2 tablespoons Shawarma Spice Blend (adjust spice levels to your liking)
- 1 teaspoon Ground Cumin (adds earthy flavor)
- 1 teaspoon Ground Paprika (use smoked for a smoky flavor)
- 1/2 teaspoon Ground Cinnamon (use in moderation)
- to taste Salt (essential for flavor)
- to taste Pepper (essential for flavor)
- 1 cup Basmati Rice (rinse thoroughly)
- 2 cups Chicken Broth (or vegetable broth for a vegetarian option)
- 2 tablespoons Olive Oil (for sautéing)
- 1 medium Onion (yellow or white)
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh Parsley (chopped)
- 1 whole Lemon (cut into wedges)
Directions:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until it becomes soft and translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Season the chicken thighs with the shawarma spice blend, cumin, paprika, cinnamon, salt, and pepper. Add the seasoned chicken to the pot and brown it on all sides.
- Once the chicken is browned, add the rinsed basmati rice to the pot. Stir it in to coat with the spices and juices.
- Pour in the chicken broth, making sure the rice is submerged. Bring to a boil, then reduce the heat to low.
- Cover the pot and let it simmer for about 20-25 minutes, or until the rice is cooked and the chicken is tender.
- Once done, fluff the rice with a fork and toss in the fresh parsley.
- Serve the dish hot with lemon wedges on the side.
How to Serve One Pot Shawarma Chicken And Rice
Serve One Pot Shawarma Chicken and Rice directly from the pot, garnished with fresh parsley and a squeeze of lemon for an extra burst of flavor. This dish pairs well with a simple salad or some warm pita bread on the side, enhancing the whole meal experience.
How to Store One Pot Shawarma Chicken And Rice
To store leftovers, let the dish cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days. You can also freeze it; just make sure to use a freezer-safe container. Thaw overnight in the fridge when you are ready to enjoy it again.
Tips to Make One Pot Shawarma Chicken And Rice
- Make sure to rinse the basmati rice thoroughly before cooking to remove excess starch, keeping the rice fluffy.
- Adjust the shawarma spice blend according to your heat preference, adding more or less to suit your taste.
- For extra flavor, you can marinate the chicken in the spices for a few hours or overnight before cooking.
Variation
Feel free to add vegetables like bell peppers, carrots, or peas to the dish for more nutrition and flavor. You can also substitute chicken thighs for chicken breasts, though they might require less cooking time.
FAQs
-
Can I use brown rice instead of basmati?
Yes, but you will need to adjust the cooking time and increase the amount of liquid since brown rice takes longer to cook. -
Can I make this dish in a slow cooker?
Absolutely! Brown the chicken and onions first, then transfer everything to a slow cooker. Cook on low for 4-6 hours. -
What can I substitute for shawarma spice blend?
If you don’t have shawarma spice, a mix of cumin, paprika, coriander, and a pinch of cinnamon can be a good substitute for a similar flavor profile.
One Pot Shawarma Chicken and Rice
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A flavorful and easy one-pot dish that brings the vibrant tastes of Middle Eastern cuisine to your table, featuring juicy chicken thighs, aromatic spices, and fluffy rice.
Ingredients
- 1 pound Chicken Thighs
- 2 tablespoons Shawarma Spice Blend
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Paprika
- 1/2 teaspoon Ground Cinnamon
- to taste Salt
- to taste Pepper
- 1 cup Basmati Rice
- 2 cups Chicken Broth
- 2 tablespoons Olive Oil
- 1 medium Onion
- 2 cloves Garlic
- 2 tablespoons Fresh Parsley
- 1 whole Lemon
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until soft and translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Season the chicken thighs with the shawarma spice blend, cumin, paprika, cinnamon, salt, and pepper. Brown the chicken on all sides in the pot.
- Add the rinsed basmati rice to the pot and stir to coat with spices.
- Pour in the chicken broth, ensuring the rice is submerged. Bring to a boil then reduce heat to low.
- Cover and simmer for about 20-25 minutes, or until the rice is cooked and chicken is tender.
- Fluff the rice with a fork and toss in the fresh parsley before serving.
Notes
Rinse the basmati rice thoroughly for fluffiness. Adjust spice levels to individual taste by marinating chicken beforehand for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One Pot Cooking
- Cuisine: Middle Eastern