Description
One-Pot Shawarma Chicken and Rice is a savory, aromatic dish made with tender chicken, basmati rice, and bold shawarma spices. Perfect for busy weeknights, this easy-to-make recipe requires just one pot and delivers delicious results.
Ingredients
1 ½ lbs boneless, skinless chicken thighs
2 cups basmati rice, rinsed
1 large onion, thinly sliced
4 cloves garlic, minced
2 tablespoons shawarma spice blend
1 teaspoon ground cumin
½ teaspoon ground paprika
¼ teaspoon ground cinnamon
3 cups chicken broth
1 tablespoon olive oil
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions
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Marinate the Chicken: Combine the chicken thighs with the shawarma spice blend, cumin, paprika, cinnamon, salt, and pepper. Let it marinate for at least 10 minutes (or up to 2 hours for best flavor).
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Sauté the Onions: In a large pot or Dutch oven, heat olive oil over medium heat. Add the sliced onions and sauté for 5 minutes, until golden brown.
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Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
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Cook the Chicken: Add the marinated chicken thighs to the pot and sear for 5-7 minutes, turning occasionally, until browned on all sides.
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Add the Rice: Stir in the rinsed basmati rice, ensuring it is coated with the spices and chicken.
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Pour in the Broth: Add the chicken broth, bringing the mixture to a boil.
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Simmer: Reduce the heat to low, cover the pot, and simmer for 20-25 minutes until the rice is tender and the chicken is fully cooked.
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Fluff and Serve: Let the dish sit covered for 5 minutes. Fluff the rice with a fork before serving. Garnish with chopped parsley and serve with lemon wedges.
Notes
- Storage: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat with a splash of water or broth to retain moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Sautéing, Simmering
- Cuisine: Middle Eastern, Mediterranean
