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One Pot Shawarma Chicken and Rice Recipe

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★★★★★

5 from 137 reviews

This One Pot Shawarma Chicken and Rice recipe combines tender, spice-rubbed chicken thighs with fragrant basmati rice and chickpeas, all cooked together in a single pot for a flavorful, effortless meal inspired by Middle Eastern shawarma flavors. The dish features a warm blend of cumin, coriander, smoked paprika, turmeric, and cinnamon, making it perfect for a cozy dinner or meal prep.

Ingredients

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Chicken Marinade

  • 1.5 pounds boneless, skinless chicken thighs
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • Salt and black pepper to taste

Cooking Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 2 cups basmati rice, rinsed and drained
  • 3.5 cups chicken broth
  • 1 cup canned chickpeas, drained and rinsed
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon lemon juice
  • Optional garnish: lemon wedges and plain yogurt

Instructions

  1. Marinate the chicken: In a small bowl, combine ground cumin, ground coriander, smoked paprika, turmeric, cinnamon, salt, and black pepper. Rub this spice mixture evenly all over the chicken thighs. Cover and refrigerate for at least 30 minutes, or up to 2 hours for best flavor.
  2. Brown the chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken thighs and brown them well on both sides, approximately 4-5 minutes per side. Remove the chicken from the pot and set aside.
  3. Sauté aromatics: In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
  4. Toast the rice: Add the rinsed and drained basmati rice to the pot, stirring to coat it with the onion and garlic mixture. Cook for 1-2 minutes to lightly toast the rice, enhancing its flavor.
  5. Add broth and chickpeas: Pour in the chicken broth and bring the mixture to a boil. Stir in the drained chickpeas, then carefully place the browned chicken thighs on top of the rice.
  6. Simmer the dish: Reduce heat to low, cover the pot with a tight-fitting lid, and let everything simmer gently for about 20 minutes, or until the rice is tender and the chicken is cooked through.
  7. Let flavors meld: Remove the pot from heat and keep it covered for an additional 5 minutes. This resting time allows the flavors to meld and the rice to finish absorbing the broth.
  8. Finish and serve: Sprinkle chopped fresh parsley and lemon juice over the dish before serving. Optionally, serve with lemon wedges and a dollop of plain yogurt to add brightness and creaminess.

Notes

  • For extra heat, add a pinch of cayenne pepper to the spice mix.
  • Make sure to rinse the basmati rice well to remove excess starch and prevent clumping.
  • You can substitute chicken thighs with boneless chicken breasts, but thighs offer more moisture and flavor.
  • If you prefer, garnish with fresh mint or cilantro for added freshness.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.

Keywords: One pot, Shawarma chicken, Chicken and rice, Middle Eastern chicken, Easy dinner, Basmati rice, Chickpeas, Spiced chicken

Find it online: https://yumwithmia.com/one-pot-shawarma-chicken-and-rice-recipe/