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One Pot Shawarma Chicken and Rice Recipe

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4.4 from 14 reviews

One Pot Shawarma Chicken and Rice is a flavorful Middle Eastern inspired dish featuring tender, spiced chicken thighs seared to golden perfection, cooked together with fragrant long grain rice in a single pan. This comforting one-pot meal combines aromatic spices like cumin, coriander, smoked paprika, turmeric, and cardamom with fresh herbs for a delicious and easy-to-make dinner that’s both hearty and satisfying.

Ingredients

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

Other Ingredients

  • 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
  • 2 tablespoons fresh chopped parsley
  • ½ teaspoon dried dill

Instructions

  1. Prepare the Chicken: Slice the chicken thighs in half horizontally. In a bowl, combine the chicken thighs with 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 spices and lemon juice.
  2. Sear the Chicken: Heat olive oil in a large, deep frying pan over medium-high heat. Add the seasoned chicken thighs to the pan and fry for 3-4 minutes on each side until they turn a golden brown color. When flipping the chicken, scatter the sliced onion and crushed garlic between the pieces so they cook alongside the chicken.
  3. Cook Rice: Add the uncooked long grain rice to the pan with the chicken and onions. Stir and cook for about one minute until the rice grains become slightly translucent, indicating they are ready to absorb liquid.
  4. Simmer and Steam: Pour in the hot chicken stock and gently stir to distribute the ingredients evenly. Allow the mixture to bubble on medium heat with the lid off until most of the stock is absorbed by the rice. Avoid stirring during this step to prevent breaking the rice grains. Once the stock is absorbed, cover the pan with a lid, turn off the heat, and let it steam for 12 minutes with the lid on to finish cooking the rice and chicken together perfectly.
  5. Season and Garnish: After steaming, carefully remove the lid and taste the dish. Adjust salt and black pepper as needed. Stir in the freshly chopped parsley and dried dill to infuse fresh herb flavors throughout the dish.
  6. Serve: Serve the Shawarma Chicken and Rice hot with your choice of sides such as a fresh salad, yogurt-based sauce, or flatbread to complete this delicious meal.

Notes

  • Use gluten-free chicken stock and spices to make this dish gluten-free friendly.
  • This recipe is dairy free as written.
  • For weight loss or specific diet plans, it is recommended to calculate nutritional information using official tools tailored to your program.
  • If you prefer a spicier dish, increase the red pepper flakes to taste.
  • Do not lift the lid during the steaming phase to ensure the rice cooks properly.

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