One Pot Chicken Shawarma Rice Recipe
A flavorful and aromatic one-pot chicken shawarma rice dish featuring tender marinated chicken thighs cooked with fragrant basmati rice and warm Middle Eastern spices. This easy, wholesome meal is perfect for a comforting dinner with minimal cleanup.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
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 mix well to coat them thoroughly. Let the chicken marinate for at least 30 minutes, or up to overnight in the refrigerator for richer 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 for 2 to 3 minutes on each side until nicely browned but not fully cooked through. Remove the chicken from the pot and set aside.
- Sauté the Aromatics: In the same pot, add more olive oil if necessary. Add the finely chopped onion and sauté for about 5 minutes until soft and translucent. Add the minced garlic and cook for an additional minute until fragrant.
- 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, allowing the rice to absorb the flavors and get coated in the aromatic oil. Then add turmeric and a pinch of salt, stirring to combine.
- Add the Liquid and Chicken: Pour in the chicken broth or water and stir gently. Bring the mixture to a gentle boil, then nestle the browned chicken strips back into the pot on top of the rice.
- Cook: Reduce the heat to low and cover the pot tightly with a lid. Let it simmer undisturbed for 18 to 20 minutes, or until the rice is tender and the liquid has been fully absorbed. Avoid opening the lid during cooking to maintain steam.
- Rest and Fluff: Turn off the heat and let the pot rest, still covered, for 5 to 10 minutes. After resting, gently fluff the rice with a fork and mix the chicken evenly throughout the dish.
Notes
- Marinating the chicken overnight will enhance the flavors significantly.
- Use a heavy-bottomed pot or Dutch oven to prevent sticking and ensure even cooking.
- For a vegan version, substitute the chicken with hearty vegetables and replace chicken broth with vegetable broth.
- Garnish with toasted nuts and fresh parsley for added texture and flavor.
- Serve with a side of yogurt sauce or tahini to complement the spices.
Keywords: chicken shawarma rice, one pot chicken rice, Middle Eastern chicken recipe, easy chicken dinner, basmati rice chicken, shawarma spices chicken
