Description
Cook flavorful chicken shawarma and rice together in a single pot for a simple, complete weeknight meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup long-grain white rice, rinsed
- 1.5 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup chopped fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- In a bowl, toss the chicken pieces with cumin, coriander, turmeric, paprika, cinnamon, ginger, cayenne (if using), salt, and pepper. Let it marinate for at least 10 minutes.
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the marinated chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Add the chopped onion to the same pot and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the rinsed rice, coating it with the residual oil and spices.
- Pour in the chicken broth. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.
- Return the browned chicken to the pot, nestling it into the rice mixture.
- Reduce the heat to low, cover the pot tightly, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during this time.
- Remove the pot from the heat and let it stand, covered, for 5 minutes.
- Fluff the rice gently with a fork. Stir in half of the fresh parsley.
- Serve the chicken and rice immediately, garnished with the remaining parsley and lemon wedges.
Notes
- For a creamy sauce, mix 0.5 cup plain Greek yogurt with 1 tablespoon lemon juice and a pinch of salt to serve alongside.
- If you prefer a tangier flavor, add 1 teaspoon of dried oregano to the spice mix.
- Rinsing the rice removes excess starch, which helps prevent the rice from becoming too sticky in the one-pot method.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 38
- Cholesterol: 110