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One Pot Shawarma Chicken And Rice

One Pot Shawarma Chicken and Rice

One Pot Shawarma Chicken and Rice is a quick, flavorful dish perfect for a cozy dinner that combines tender chicken with aromatic rice.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Rice
  • 2 tablespoons Olive oil Can substitute with vegetable oil for a neutral flavor.
  • 1 pound Chicken thighs (boneless, skinless) Chicken breasts may be used but tend to dry out quicker.
  • 1 large Onion Shallots can be used as a substitute for a milder flavor.
  • 4 cloves Garlic (minced) Use garlic powder as a last resort; fresh is ideal.
  • 1.5 cups Basmati rice (rinsed and drained) Long-grain rice is a suitable alternative.
  • 3 cups Chicken broth Vegetable broth can replace chicken broth.
For the Spice Mix
  • 1 tablespoon Ground cumin Essential to shawarma seasoning.
  • 1 tablespoon Ground coriander No direct substitute but you may omit if unavailable.
  • 1 tablespoon Smoked paprika Regular paprika can replace, but lacks smokiness.
  • 1 teaspoon Ground turmeric Can be omitted for less assertive taste.
  • 1 teaspoon Ground cinnamon Use sparingly; potentially replace with five-spice powder.
  • 1 teaspoon Cayenne pepper Adjust the quantity for desired spice level.
  • to taste Salt and pepper Adjust to personal taste.
For Garnish
  • 1/4 cup Chopped fresh parsley Substitute with fresh cilantro if preferred.
  • 1 lemon Lemon wedges Lime wedges can be used as a substitute.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat until shimmering.
  2. Combine ground cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper in a mixing bowl.
  3. Coat the chicken thighs in the spice mixture, ensuring they are well covered. Sear them in the hot pot for 5-7 minutes until browned.
  4. Transfer the chicken to a plate. In the same pot, add sliced onions and minced garlic, sautéing for 3-4 minutes until translucent.
  5. Stir in the rinsed and drained basmati rice, mixing for 1-2 minutes.
  6. Return the browned chicken to the pot, nestling it among the rice and onions. Stir gently to combine.
  7. Add 3 cups of chicken broth and bring to a rolling boil.
  8. Reduce heat to low, cover the pot, and simmer for 15-20 minutes until liquid is absorbed.
  9. Remove from heat and let sit for 10 minutes.
  10. Fluff the rice with a fork, garnishing with fresh parsley.
  11. Serve with lemon wedges on the side.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

Rinse basmati rice before cooking and avoid lifting the lid during simmering for fluffy rice.

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