Go Back
–+ servings
Shawarma Chicken And Rice

Savory Shawarma Chicken And Rice in One Pot Bliss

This Shawarma Chicken And Rice recipe is a vibrant, easy dinner option that promises a flavor explosion without the fuss of multiple pans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 tablespoons Olive Oil A base fat that prevents sticking and adds richness.
  • 1.5 pounds Chicken Thighs Juicy and flavorful.
  • 1 teaspoon Ground Cumin Vital for shawarma seasoning.
  • 1 teaspoon Ground Coriander Adds citrusy brightness.
  • 1 teaspoon Smoked Paprika Provides mild smoky sweetness.
  • 1 teaspoon Ground Turmeric Imbues warmth and a beautiful hue.
  • 1 teaspoon Ground Cinnamon Offers a sweet-spicy whisper.
  • 0.5 teaspoon Cayenne Pepper Adjust for desired heat level.
  • 1 teaspoon Salt Essential for enhancing flavor.
  • 0.5 teaspoon Black Pepper Essential for balancing flavor.
For the Aromatics
  • 1 medium Onion Creates a comforting flavor base.
  • 2 cloves Garlic Adds pungency.
For the Rice
  • 1.5 cups Basmati Rice Light and fluffy.
  • 3 cups Chicken Broth Infuses the rice with savory depth.
For Garnishing
  • 0.25 cups Fresh Parsley Adds color and freshness.
  • 2 pieces Lemon Wedges Adds brightness.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat olive oil over medium-high heat. Combine spices in a bowl and coat chicken thighs with the mix.
  2. Add spiced chicken thighs to hot pot, cooking until golden brown, about 6-8 minutes per side.
  3. In the same pot, sauté onion and garlic until translucent, about 3-4 minutes.
  4. Stir in rinsed basmati rice, cooking for 2-3 minutes to toast.
  5. Return chicken to pot, add chicken broth, and bring to a boil. Then reduce heat and mix well.
  6. Cover and simmer for 15-20 minutes until rice absorbs broth.
  7. Let sit covered for 10 minutes, then fluff with a fork.
  8. Garnish with parsley and serve with lemon wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 3 days. To maintain texture, let cool completely before sealing.

Tried this recipe?

Let us know how it was!