Description
One Pot Chicken Shawarma Rice is a bold and aromatic dish featuring tender spiced chicken cooked together with fragrant rice in a single pot for a hearty, flavorful meal.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into pieces
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups long-grain rice, rinsed
- 2 1/2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon
- Optional garnish: chopped parsley, sliced tomatoes, cucumber, yogurt sauce
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chicken pieces and cook for 5–7 minutes until lightly browned. Remove and set aside.
- In the same pot, sauté chopped onion for 3–4 minutes until softened.
- Add minced garlic and cook for 30 seconds.
- Stir in rinsed rice and toast lightly for 1–2 minutes.
- Add cumin, paprika, coriander, turmeric, cinnamon, salt, and black pepper. Stir to coat evenly.
- Pour in chicken broth and return chicken to the pot.
- Bring to a gentle boil, then reduce heat to low and cover.
- Simmer for 18–20 minutes until rice is tender and liquid is absorbed.
- Remove from heat and let rest, covered, for 5 minutes.
- Fluff rice with a fork and stir in lemon juice.
- Garnish as desired and serve warm.
Notes
- Add sliced bell peppers or carrots for extra vegetables.
- Include a pinch of cayenne for additional heat.
- Marinate chicken in spices and yogurt for 30 minutes for deeper flavor.
- Top with toasted almonds or drizzle with tahini sauce.
- Store in refrigerator for up to 4 days.
- Reheat with a splash of broth or water to prevent drying out.
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 760 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
