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One Pot Shawarma Chicken And Rice

One Pot Shawarma Chicken and Rice for Easy Flavor Bliss

One Pot Shawarma Chicken and Rice is an easy dinner bursting with flavor and Middle Eastern spices.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 pounds boneless, skinless chicken thighs can substitute chicken breasts
  • 2 tablespoons olive oil can be replaced with vegetable oil
  • 4 cloves minced garlic fresh preferred, garlic powder can work in a rush
For the Base
  • 1 medium onion, finely chopped opt for yellow or white
  • 2 cups basmati rice, rinsed and drained jasmine rice can be an alternative
  • 3.5 cups chicken broth vegetable broth is great for vegetarian option
For the Spices
  • 1 tablespoon ground cumin no direct substitutions apply
  • 1 tablespoon ground coriander ground fennel can be an alternative
  • 1 tablespoon smoked paprika regular paprika can substitute
  • 1 teaspoon ground turmeric can be omitted but adds visual appeal
  • 1 teaspoon ground cinnamon allspice can be used
  • to taste salt adjust according to preference
  • to taste black pepper adjust according to preference
For the Texture and Freshness
  • 1 cup canned chickpeas, drained and rinsed can swap for lentils
  • 1/4 cup fresh parsley, chopped cilantro can offer a different flavor
  • 1 tablespoon lemon juice lime juice can provide a unique twist
Optional Garnish
  • lemon wedges
  • plain yogurt

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Marinate the chicken by rubbing the spice mixture onto the chicken thighs and let marinate for at least 30 minutes.
  2. Brown the marinated chicken thighs in olive oil for about 4-5 minutes on each side until golden.
  3. Sauté the chopped onion in the same pot for 3-4 minutes until translucent, then add the minced garlic and cook for an additional minute.
  4. Toast the basmati rice in the pot for about 1-2 minutes until golden and aromatic.
  5. Add chicken broth and chickpeas, bring to a boil, then nestle the browned chicken on top.
  6. Cover and simmer on low heat for 20 minutes.
  7. Let it rest covered for an additional 5 minutes before serving, sprinkle with parsley and drizzle with lemon juice.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 55gProtein: 40gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 3mg

Notes

Marinate the chicken for at least 30 minutes for better flavor absorption and keep an eye on simmering temperature to avoid burning. Allow the dish to rest covered after cooking to meld flavors.

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