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One Pot Chicken Shawarma Rice Recipe

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★★★★★

4.7 from 98 reviews

This One Pot Chicken Shawarma Rice is a flavorful, easy-to-make dish that combines tender marinated chicken thighs with fragrant basmati rice infused with Middle Eastern spices. Cooked together in a single pot, it offers a perfectly balanced, aromatic meal ideal for weeknight dinners or meal prep.

Ingredients

Scale

For the Chicken Marinade:

  • 1.5 lbs (about 4 boneless, skinless chicken thighs), cut into strips
  • 2 tablespoons plain yogurt
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • Salt and pepper to taste
  • Juice of half a lemon

For the Rice:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1.5 cups long-grain basmati rice, rinsed and soaked for 20 minutes
  • 2.5 cups chicken broth or water
  • 1/4 teaspoon ground turmeric
  • Salt to taste

Optional Garnish:

  • Chopped fresh parsley
  • Sliced almonds or pine nuts, toasted
  • Yogurt sauce or tahini drizzle
  • Lemon wedges

Instructions

  1. Marinate the Chicken: In a bowl, combine plain yogurt, olive oil, minced garlic, cumin, paprika, coriander, turmeric, cinnamon, salt, pepper, and lemon juice. Add the chicken strips and toss until thoroughly coated. Cover and refrigerate for at least 30 minutes or up to overnight to deepen the flavors.
  2. Brown the Chicken: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the marinated chicken strips and sear them for 2 to 3 minutes on each side until they develop a golden-brown crust but are not fully cooked through. Remove chicken from the pot and set aside.
  3. Sauté the Aromatics: In the same pot, add more olive oil if necessary. Add finely chopped onion and cook over medium heat until soft and translucent, about 5 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant.
  4. Add the Rice: Drain the soaked basmati rice well and add it to the pot with the sautéed onions. Stir continuously for 1 to 2 minutes, allowing the rice to absorb the flavors and become coated in the aromatic oil. Sprinkle in the turmeric and a pinch of salt.
  5. Add the Liquid and Chicken: Pour in the chicken broth or water and bring to a gentle boil. Nestle the seared chicken strips back into the pot among the rice.
  6. Cook: Reduce the heat to low, cover the pot tightly with a lid, and let simmer undisturbed for 18 to 20 minutes, or until the rice is tender and the liquid is fully absorbed. Avoid lifting the lid during cooking to ensure even steam cooking.
  7. Rest and Fluff: Once cooking is complete, turn off the heat and let the pot rest, covered, for 5 to 10 minutes. Then, using a fork, gently fluff the rice and mix it with the chicken. Garnish as desired and serve warm.

Notes

  • Marinating the chicken overnight will enhance the flavor and tenderness.
  • Be sure to rinse and soak the basmati rice to achieve fluffy, separate grains.
  • For a vegetarian version, substitute chicken with chickpeas and vegetable broth.
  • Optional garnishes like toasted nuts and fresh parsley add a nice texture and freshness.
  • Use a heavy-bottomed pot or Dutch oven to prevent sticking and ensure even cooking.

Keywords: Chicken Shawarma, One Pot Meal, Middle Eastern Rice, Basmati Rice, Easy Dinner, Spiced Chicken

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