Go Back
–+ servings
One Pot Shawarma Chicken And Rice

One Pot Shawarma Chicken and Rice for Effortless Flavor

Discover the delicious flavors of One Pot Shawarma Chicken and Rice, an effortless and satisfying Middle Eastern dish that delights with ease.
Print Recipe Pin Recipe
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: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Thighs Can substitute with chicken breasts, reduce cooking time.
  • 1 tablespoon Ground Cumin Adds warmth and depth.
  • 1 tablespoon Ground Coriander Complements cumin with a citrusy note.
  • 1 teaspoon Smoked Paprika Introduces smokiness; omit for a milder flavor.
  • 1 teaspoon Ground Turmeric Imparts color and flavor.
  • 1 teaspoon Ground Cinnamon Adds warmth and sweetness.
  • 1 teaspoon Kosher Salt Enhances overall flavor.
  • 1/2 teaspoon Black Pepper Adds a hint of spice.
  • 2 cloves Garlic (minced) Boosts flavor complexity.
For the Rice and Broth
  • 2 tablespoons Olive Oil For searing chicken.
  • 1 medium Onion (diced) Adds sweetness.
  • 1.5 cups Basmati Rice Can substitute with jasmine rice.
  • 3 cups Chicken Broth Can use vegetable broth.
For the Sauce
  • 1 cup Plain Yogurt Greek yogurt for tanginess.
  • 1 tablespoon Lemon Juice Fresh is preferred.
  • 1/4 cup Fresh Parsley (for garnish) Adds color.

Equipment

  • Skillet
  • mixing bowl
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine ground cumin, coriander, smoked paprika, turmeric, cinnamon, kosher salt, black pepper, and minced garlic. Add the chicken thighs, ensuring they are evenly coated. Cover and let marinate for at least 30 minutes.
  2. Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken thighs and sear for about 4 minutes on each side until golden brown.
  3. In the same skillet, add the diced onion and sauté for approximately 3-4 minutes until translucent.
  4. Stir in the basmati rice, ensuring it’s well coated with the oils and onion. Toast rice for about 2 minutes, stirring continuously.
  5. Pour in the chicken broth and raise the heat to bring to a boil. Cover, reduce the heat to a simmer, and cook for 10 minutes.
  6. Place the seared chicken on top of the rice and cover again. Simmer for an additional 10-15 minutes, or until the chicken is cooked through.
  7. Remove from heat and let sit covered for 5 minutes. Fluff the rice with a fork.
  8. Mix yogurt and lemon juice together in a small bowl until smooth.
  9. Plate the Shawarma Chicken and Rice, drizzle with yogurt sauce, and garnish with parsley. Enjoy!

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 65gProtein: 35gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 3mg

Notes

For optimal flavor, marinate the chicken well and avoid overcooking.

Tried this recipe?

Let us know how it was!