One Pot Shawarma Chicken and Rice
This One Pot Shawarma Chicken and Rice is a flavorful and easy dinner that transports you to the Middle East with its rich spices.
Equipment
- - Large pot
Ingredients
For the Chicken
- 4 pieces Chicken Thighs Juicy, marinated base; ideal for tenderness and flavor; substitute chicken breasts with adjusted cooking time if needed.
- 2 tablespoons Olive Oil Medium for browning and sautéing; can substitute with canola or vegetable oil.
For the Spice Mix
- 2 teaspoons Ground Cumin Essential spice for shawarma’s flavor; no direct substitute, but coriander can add depth.
- 1 teaspoon Ground Coriander Complements other spices with a citrus note; omit if unavailable.
- 1 teaspoon Smoked Paprika Provides a light smokiness and red color; substitute with regular paprika for a milder version.
- 1 teaspoon Ground Turmeric Offers color and health benefits; essential for the flavor profile.
- 1 teaspoon Ground Cinnamon Balances spices with warmth; do not omit.
- to taste Salt Enhances overall flavor; adjust to taste.
- to taste Black Pepper Enhances overall flavor; adjust to taste.
For the Rice and Cooking Liquid
- 2 cups Basmati Rice Fluffy, absorbs flavors; long-grain alternatives can be used but may alter texture.
- 4 cups Chicken Broth Savory cooking liquid; vegetable broth can be used for a vegetarian version.
For Added Protein and Freshness
- 1 can Canned Chickpeas Adds protein and texture; can substitute with other beans or lentils.
- 1/4 cup Fresh Parsley Brightens dish; can swap with cilantro for a different flavor.
- 2 tablespoons Lemon Juice Adds acidity; important for freshness; omit if unavailable.
Optional Garnishes
- 2 pieces Lemon Wedges Adds a fresh, zesty touch to each serving.
- 1 cup Plain Yogurt A creamy addition that complements the spices beautifully.
Instructions
Preparation
- Marinate the chicken thighs by combining ground cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and pepper. Let the chicken soak up these vibrant flavors for 30 minutes to 2 hours for the best taste.
- Heat olive oil in a large pot over medium-high heat. Sear the marinated chicken thighs for 4-5 minutes on each side until they are beautifully browned and then set them aside.
- Sauté the chopped onion and minced garlic in the same pot, stirring for 3-4 minutes until the onions turn translucent and fragrant.
- Stir in the rinsed basmati rice, giving it a light toast for 1-2 minutes to unlock its nutty aroma and flavor.
- Add the chicken broth to the pot, bringing it to a boil. Incorporate the chickpeas and gently place the browned chicken on top of the rice.
- Cover the pot and reduce the heat to low, allowing it to simmer for 20 minutes or until the rice is fluffy and the chicken is tender.
- Remove from heat and let it sit for 5 minutes with the lid on. Then, fluff the rice with a fork and gently mix in the chicken.
- Finish by adding fresh parsley and a splash of lemon juice. Serve with lemon wedges and yogurt for an extra burst of flavor.
Notes
Ensure chicken is marinated for at least 30 minutes; longer will boost flavor depth and tenderness significantly. Adjust spices based on your palate but remember that ground cumin is essential for authentic shawarma flavor.