Description
One Pot Chicken Shawarma Rice is a flavorful Middle Eastern-inspired dish combining juicy, spice-rubbed chicken thighs with fragrant basmati rice infused with traditional shawarma spices like cumin, paprika, turmeric, and garlic. This comforting one-pot meal is perfect for busy weeknights, offering rich flavor with minimal mess and easy preparation.
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
- Marinate the Chicken: In a bowl, combine yogurt, olive oil, minced garlic, ground cumin, paprika, coriander, turmeric, cinnamon, salt, pepper, and lemon juice. Add the chicken strips and coat thoroughly. Cover and let marinate for at least 30 minutes or up to overnight in the refrigerator for deeper flavor.
- 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 browned but not fully cooked. Remove the chicken from the pot and set aside.
- Sauté the Aromatics: In the same pot, add additional olive oil if needed. Sauté the finely chopped onion over medium heat until soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Add the Rice: Drain the soaked basmati rice and add it to the pot with the sautéed onions. Stir continuously for 1 to 2 minutes to coat the rice grains thoroughly with the aromatic oil and onions. Sprinkle in the ground turmeric and add a pinch of salt.
- Add the Liquid and Chicken: Pour in 2.5 cups of chicken broth or water. Bring the mixture to a gentle boil. Nestle the browned chicken strips back into the rice evenly in the pot.
- Cook: Reduce the heat to low, cover the pot tightly with a lid, and let simmer gently 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 proper steaming.
- Rest and Fluff: Turn off the heat and allow the pot to rest, covered, for 5 to 10 minutes. After resting, gently fluff the rice with a fork and mix in the chicken to combine the flavors evenly.
Notes
- Soaking the basmati rice beforehand helps it cook more evenly and results in fluffier grains.
- Using chicken thighs keeps the meat juicier and more flavorful compared to breast meat.
- Allowing the chicken to marinate even for a short time really enhances the depth of flavor.
- Feel free to customize toppings such as a drizzle of tahini, garlic yogurt sauce, or a simple cucumber yogurt salad.
- This recipe also works well for meal prep and makes delicious leftovers.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: Chicken Shawarma, One Pot Meal, Middle Eastern, Basmati Rice, Easy Dinner, Spiced Chicken, Healthy Dinner, Meal Prep
