One-Pot Chicken Shawarma Rice
A flavorful and easy one-pot meal combining tender chicken shawarma spices with aromatic rice, perfect for a quick and delicious dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Middle Eastern
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 ½ cups basmati rice, rinsed and drained
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup chicken broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp turmeric
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- Juice of ½ lemon
- Fresh parsley, chopped for garnish
- Plain yogurt or tzatziki (optional, for serving)
Instructions
- Heat olive oil in a large deep skillet or pot over medium heat. Add the chopped onion and garlic; sauté until softened and fragrant, about 3-4 minutes.
- Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5-6 minutes.
- Stir in cumin, coriander, smoked paprika, turmeric, cinnamon, allspice, salt, black pepper, and cayenne pepper. Cook for 1-2 minutes to toast the spices and coat the chicken evenly.
- Add the rinsed basmati rice to the skillet and stir well to combine with the chicken and spices.
- Pour in the chicken broth and lemon juice. Stir once, cover the pot, and reduce heat to low.
- Simmer gently for 18-20 minutes, or until the rice is tender and the liquid has been absorbed. Avoid lifting the lid during cooking to ensure even steaming.
- Remove from heat, let it sit covered for 5 minutes, then fluff the rice with a fork.
- Garnish with chopped fresh parsley and serve with plain yogurt or tzatziki if desired.
Notes
For extra flavor, marinate the chicken in the spices and lemon juice for 30 minutes before cooking. Serve with a side of fresh salad or warm pita bread.