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One Pot Shawarma Chicken and Rice Recipe

One Pot Shawarma Chicken and Rice Recipe
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★★★★★

4.7 from 10 reviews

This One Pot Shawarma Chicken and Rice recipe brings the vibrant flavors of Middle Eastern shawarma to your kitchen in a simple, all-in-one meal. Tender, spiced chicken thighs are seared to golden perfection and cooked alongside fragrant long grain rice infused with warm spices and herbs. The combination of cumin, coriander, smoked paprika, and cardamom offers an authentic shawarma taste, while cooking everything together ensures maximum flavor and minimal cleanup.

Ingredients

Scale

Chicken and Marinade

  • 6 boneless skinless chicken thighs, raw (trimmed of visible fat) – approx 600g (21oz)
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon smoked paprika
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon turmeric
  • ½ teaspoon ground cardamom
  • ¼ teaspoon chilli flakes (red pepper flakes) – can use more if preferred
  • 1.5 tablespoons lemon juice
  • 1 tablespoon olive oil

Vegetables and Rice

  • 1 medium onion, halved and finely sliced
  • 3 cloves garlic, crushed
  • 180g (1 cup) uncooked long grain rice
  • 2 cups (480ml) hot chicken stock
  • Salt and black pepper, to taste

Garnish and Herbs

  • 2 tablespoons fresh chopped parsley
  • ½ teaspoon dried dill

Instructions

  1. Prepare the Chicken: Slice the chicken thighs in half horizontally to create thinner pieces. Combine the chicken pieces in a bowl with ground cumin, coriander, paprika, smoked paprika, salt, black pepper, turmeric, cardamom, chilli flakes, and lemon juice. Mix thoroughly until the chicken is well coated with the seasoning blend.
  2. Sear the Chicken: Heat olive oil in a large deep frying pan over medium-high heat. Add the seasoned chicken pieces and fry for 3-4 minutes on each side until golden brown. When flipping the chicken, scatter the sliced onion and crushed garlic among the chicken pieces to release their flavors during cooking.
  3. Cook Rice: Add the uncooked long grain rice to the pan with the chicken and sauté for about one minute until the rice grains turn translucent. This helps to slightly toast the rice and enhances its nuttiness.
  4. Simmer and Steam: Pour in the hot chicken stock and gently stir to distribute ingredients evenly. Allow the mixture to simmer uncovered over medium heat until the stock is almost fully absorbed by the rice, taking care not to stir during this time to ensure proper cooking and texture. Once the liquid is absorbed, cover the pan with a lid, turn off the heat, and let it steam for 12 minutes undisturbed. This step ensures the rice finishes cooking perfectly and absorbs all flavors.
  5. Season and Garnish: After steaming, remove the lid carefully. Taste the dish and adjust seasoning with salt and black pepper as needed. Stir in the freshly chopped parsley and dried dill to add a fresh herbal finish and aroma to the dish.
  6. Serve: Serve the Shawarma Chicken and Rice hot with your choice of sides such as a fresh salad, pickled vegetables, or yogurt sauce for a complete Middle Eastern inspired meal. Enjoy!

Notes

  • You can substitute chicken thighs with chicken breasts, but thighs provide more flavor and moisture.
  • Adjust the chilli flakes according to your heat preference.
  • Using hot chicken stock helps speed up the cooking process and improves flavor absorption.
  • Do not lift the lid during the steaming stage to ensure rice cooks evenly.
  • This dish pairs well with garlic yogurt sauce, fresh cucumber salad, or warm pita bread.

Nutrition

Keywords: shawarma chicken, one pot chicken recipe, Middle Eastern chicken and rice, easy chicken dinner, spiced chicken thighs, one pot meals

Find it online: https://recipeswithmia.com/one-pot-shawarma-chicken-and-rice-recipe/