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One Pot Chicken Shawarma Rice
Zahra

One Pot Chicken Shawarma Rice

This One Pot Chicken Shawarma Rice combines tender spiced chicken with fragrant basmati rice, all cooked together in one pot for an easy weeknight dinner bursting with Middle Eastern flavors.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs cut into strips
  • 3 tablespoons plain yogurt
  • 4 tablespoons olive oil divided
  • 5 cloves garlic minced, divided
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 1.5 teaspoons ground turmeric divided
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 2 teaspoons salt divided
  • 0.5 teaspoon black pepper
  • 1 whole lemon juiced
  • 1 medium onion finely diced
  • 1.5 cups basmati rice rinsed and drained
  • 2.5 cups chicken broth
  • 0.25 cup fresh parsley chopped, for garnish
  • 0.25 cup toasted almonds optional garnish

Equipment

  • Large Dutch oven or heavy-bottomed pot with lid
  • Mixing bowl
  • Sharp knife
  • Measuring cups and spoons

Method
 

  1. In a large bowl, combine yogurt, 2 tablespoons olive oil, 3 cloves minced garlic, cumin, paprika, coriander, 1 teaspoon turmeric, cinnamon, ginger, 1 teaspoon salt, black pepper, and lemon juice. Add chicken strips and toss to coat completely. Marinate for at least 20 minutes or overnight.
  2. Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high heat. Add marinated chicken pieces and sear for 3 minutes per side until browned. Remove chicken and set aside.
  3. In the same pot, add diced onion and saute for 5 minutes until softened and translucent. Add remaining 2 cloves minced garlic and cook for 1 minute until fragrant.
  4. Add rinsed basmati rice to the pot and stir for 1 to 2 minutes, coating each grain with the aromatic oil. Add remaining 1/2 teaspoon turmeric and 1 teaspoon salt.
  5. Pour in chicken broth and stir well. Bring mixture to a boil, then nestle the seared chicken pieces on top of the rice.
  6. Reduce heat to low, cover pot tightly with lid, and simmer for 18 to 20 minutes without opening the lid.
  7. Turn off heat and let pot rest covered for 5 minutes. Remove lid, fluff rice with a fork, and mix in the chicken. Garnish with fresh parsley and toasted almonds if desired.

Notes

  • Rinse rice thoroughly until water runs clear to prevent mushy texture
  • Chicken thighs stay moister than breasts during cooking
  • For spicier version, add 1/2 teaspoon cayenne pepper to marinade
  • Can substitute lamb cubes or chickpeas for chicken
  • Add frozen peas or diced carrots with rice for extra vegetables