One Pot Shawarma Chicken and Rice
This One Pot Shawarma Chicken and Rice recipe combines tender chicken thighs with aromatic spices and fluffy basmati rice for a delicious and easy meal.
Equipment
- Large pot or Dutch oven
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs
- 2 cups rinsed basmati rice
- 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
- Marinate the chicken thighs with shawarma spices, cumin, paprika, cinnamon, salt, and pepper for at least 10 minutes.
- Heat olive oil in a large pot, sauté onions until golden brown for about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Add marinated chicken thighs to the pot and cook for 5-7 minutes until browned.
- Mix in the rinsed basmati rice until well combined with the chicken and spices.
- Pour in chicken broth, bring to a boil, ensuring rice is evenly distributed.
- Reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and chicken is cooked.
- Remove from heat, let sit covered for 5 minutes, then fluff rice with a fork.
- Garnish with parsley and serve with lemon wedges.
- Serve hot and enjoy the flavors.
Notes
For optimal flavor, use freshly ground spices. Ensure the correct amount of chicken broth is used to prevent undercooked or soggy rice. Consider adding vegetables for added nutrition and color. Allow the dish to rest after cooking to enhance the melding of flavors.