One Pot Shawarma Chicken and Rice (Printable)
Aromatic chicken thighs with spiced rice, vegetables, and warming Middle Eastern spices, all simmered together in one pot.
# What You'll Need:
→ Chicken & Marinade
01 - 1.5 lbs boneless skinless chicken thighs cut into large chunks
02 - 2 tbsp olive oil
03 - 2 tsp ground cumin
04 - 2 tsp ground paprika
05 - 1 tsp ground coriander
06 - 1 tsp ground turmeric
07 - 1 tsp ground cinnamon
08 - 1/2 tsp ground allspice
09 - 1 tsp garlic powder
10 - 1 tsp onion powder
11 - 1/2 tsp cayenne pepper
12 - 1 tsp kosher salt
13 - 1/2 tsp freshly ground black pepper
14 - Juice of 1 lemon
→ Rice & Vegetables
15 - 1 1/2 cups long-grain rice rinsed
16 - 1 large onion finely chopped
17 - 3 cloves garlic minced
18 - 1 large red bell pepper diced
19 - 1 large carrot peeled and diced
20 - 1 3/4 cups low-sodium chicken broth
21 - 1/2 cup water
22 - 1/2 cup frozen peas
23 - 2 tbsp chopped fresh parsley
→ Garnish
24 - 1/2 cup plain yogurt
25 - Lemon wedges
# How to Make It:
01 - Combine chicken chunks with olive oil, cumin, paprika, coriander, turmeric, cinnamon, allspice, garlic powder, onion powder, cayenne, salt, pepper, and lemon juice in a large bowl. Mix thoroughly and marinate for 15 minutes up to 2 hours.
02 - Heat a large deep skillet or Dutch oven over medium-high heat. Add marinated chicken and brown on all sides for 5 to 6 minutes without fully cooking through. Transfer chicken to a plate.
03 - In the same pot add chopped onion garlic bell pepper and carrot. Sauté for 3 to 4 minutes until softened.
04 - Add rinsed rice stirring to coat the grains with the vegetables and residual spices.
05 - Pour in chicken broth and water. Stir well scraping up any browned bits from the bottom.
06 - Return the browned chicken and any juices to the pot nestling pieces into the rice.
07 - Bring to a boil then reduce heat to low. Cover and simmer gently for 20 minutes.
08 - After 20 minutes scatter peas over the rice without stirring. Cover again and cook for an additional 5 minutes.
09 - Remove from heat and let rest covered for 5 minutes. Fluff rice gently with a fork. Sprinkle with parsley. Serve with yogurt and lemon wedges if desired.
# Expert Advice:
01 -
- Everything cooks in one pot, so cleanup is basically nonexistent
- The spices do all the heavy lifting while you barely lift a finger
02 -
- Do not stir the rice while it simmers or you will end up with gloppy starch
- The resting period is nonnegotiable for fluffy rice texture
03 -
- Rinse your rice until the water runs clear for the best texture
- Trust your nose more than the timer for the initial chicken browning