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One Pot Chicken Shawarma Rice: Bold Middle Eastern Flavors in a Simple Dinner Recipe

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★★★★★

4.5 from 134 reviews

This One Pot Chicken Shawarma Rice recipe captures bold Middle Eastern flavors in a simple and comforting dinner. Tenderly marinated chicken thighs are seared and simmered with fragrant basmati rice infused with aromatic spices, making a complete meal that is both easy to prepare and packed with rich, savory taste.

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

  1. Marinate the Chicken: In a bowl, combine yogurt, olive oil, garlic, ground cumin, paprika, coriander, turmeric, cinnamon, salt, pepper, and lemon juice. Add the chicken strips and coat thoroughly. Let marinate for at least 30 minutes or up to overnight for deeper flavor.
  2. Brown the Chicken: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the marinated chicken strips for 2 to 3 minutes on each side until browned but not fully cooked. Remove from the pot and set aside.
  3. Sauté the Aromatics: In the same pot, add a little more olive oil if needed. Sauté the finely chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the Rice: Drain the soaked basmati rice and add it to the pot with the sautéed onions and garlic. Stir for 1 to 2 minutes to coat the rice grains with the aromatic oil and onion mixture. Add ground turmeric and a pinch of salt, stirring to combine.
  5. Add the Liquid and Chicken: Pour in the chicken broth or water and bring the mixture to a gentle boil. Return the browned chicken strips to the pot, nestling them into the rice evenly.
  6. Cook: Reduce the heat to low, cover the pot tightly with a lid, and simmer gently for 18 to 20 minutes or until the rice is tender and the liquid has been fully absorbed. Avoid lifting the lid during this time to allow proper steaming.
  7. Rest and Fluff: Turn off the heat and let the pot rest covered for 5 to 10 minutes. Then, fluff the rice gently with a fork and mix the chicken through before serving.

Notes

  • Soaking the rice beforehand reduces cooking time and results in fluffier grains.
  • Using chicken thighs ensures the meat stays juicier and more flavorful compared to breast meat.
  • Marinating the chicken even briefly enhances depth of flavor significantly.
  • Customize by topping with tahini, garlic sauce, toasted nuts, fresh parsley, or lemon wedges for added flavor textures.
  • Keep the pot covered while cooking and resting to maintain steam and moisture for perfect rice consistency.

Keywords: chicken shawarma rice, one pot chicken, Middle Eastern chicken recipe, basmati rice chicken, easy chicken dinner, shawarma spice chicken

Find it online: https://recipeswithmia.com/one-pot-chicken-shawarma-rice-bold-middle-eastern-flavors-in-a-simple-dinner-recipe/