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Shawarma Chicken And Rice

Shawarma Chicken And Rice: Your New Favorite One-Pot Dinner

This Shawarma Chicken and Rice is a one-pot meal that combines rich spices and juicy chicken, perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 2 tablespoons Olive Oil Adds richness and helps prevent sticking.
  • 1.5 pounds Chicken Thighs Juicy and flavorful, perfect for absorbing spices.
  • 1 tablespoon Ground Cumin Essential for that warm shawarma flavor.
  • 1 tablespoon Ground Coriander Offers bright notes that complement the spices.
  • 1 tablespoon Smoked Paprika Provides a mild sweetness and vibrant color.
  • 1 teaspoon Ground Turmeric Adds a beautiful golden hue and health benefits.
  • 1 teaspoon Ground Cinnamon Enhances the savory profile with a sweet warmth.
  • 1 teaspoon Cayenne Pepper Adjust according to your preferred heat level.
  • to taste Salt and Pepper Crucial for elevating all the flavors.
For the Aromatic Base
  • 1 medium Onion Sautéed onions create a comforting foundation.
  • 3 cloves Garlic Deepens the savory flavor profile beautifully.
For the Rice
  • 1.5 cups Basmati Rice Light and fluffy, it soaks up all the delicious flavors.
  • 3 cups Chicken Broth Infuses the rice with savory goodness and spices.
For Garnish
  • 0.25 cup Fresh Parsley Adds a pop of color and freshness before serving.
  • 2 pieces Lemon Wedges Brightens the dish with a zesty finish when served.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering but not smoking.
  2. In a bowl, mix together ground cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, salt, and pepper. Coat 1.5 pounds of chicken thighs in this vibrant spice blend.
  3. Place the seasoned chicken thighs in the hot pot, cooking for about 5-7 minutes until they develop a rich golden brown color on one side.
  4. Add one chopped onion and 3 minced garlic cloves to the same pot. Sauté for 3-4 minutes, stirring occasionally, until the onion is translucent and fragrant.
  5. Stir in 1.5 cups of rinsed basmati rice, coating it evenly in the leftover oil and spices. Continue to cook for another 2 minutes.
  6. Return the browned chicken to the pot, mixing it with the rice and sautéed aromatics.
  7. Pour in 3 cups of chicken broth, stirring gently to combine while scraping up any flavorful bits stuck to the pot.
  8. Once boiling, cover the pot with a lid, reduce the heat to low, and let it simmer for 15-20 minutes.
  9. Remove the pot from the heat and let it stand for 10 minutes, still covered.
  10. Finally, fluff the rice with a fork and garnish with fresh chopped parsley for a burst of color.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 5IUVitamin C: 15mgCalcium: 3mgIron: 15mg

Notes

For more flavor, marinate the chicken in the spice mix for at least 30 minutes before cooking. Always check the rice for doneness towards the end of cooking.

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