Description
One Pot Shawarma Chicken and Rice is a flavorful and easy meal combining tender, spiced chicken thighs with perfectly cooked long-grain rice and aromatic spices, all cooked together in one pot for minimal cleanup. This dish delivers vibrant, authentic shawarma flavors with a balance of acidity, warmth, and fresh herbs, perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Chicken and Spice Mix
- 4 chicken thighs, bone-in and skin-on
- 1 teaspoon cumin (natural)
- 1 teaspoon paprika (natural)
- 1/2 teaspoon turmeric (natural)
- 1 teaspoon ground coriander (natural)
- 1/4 teaspoon ground cinnamon (natural)
- 1/2 teaspoon black pepper (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon lemon juice (natural)
Base Ingredients
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
Rice and Vegetables
- 1 1/2 cups long-grain rice (such as basmati or jasmine)
- 2 medium tomatoes, chopped
Liquids and Garnish
- 3 cups chicken broth
- 1/4 cup fresh parsley, chopped
- Additional lemon juice (natural) for serving
Instructions
- Prepare the Shawarma Spice Mix and Chicken: In a small bowl, combine cumin, paprika, turmeric, coriander, cinnamon, and black pepper. Toss the chicken thighs in this spice blend along with vegetarian Worcestershire sauce (natural) and lemon juice (natural). Set aside to let the flavors meld while you prepare the other ingredients.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until translucent and fragrant to create the flavor base for the dish.
- Brown the Chicken: Add the spiced chicken thighs to the pot and sear on each side until golden brown, locking in flavor and enhancing the dish’s color.
- Add Rice and Tomatoes: Stir in the long-grain rice, coating it with the oil and spices. Add the chopped tomatoes and gently combine all ingredients so each rice grain absorbs flavor.
- Pour in Broth and Simmer: Add the chicken broth, ensuring the rice is fully submerged. Cover and reduce heat to low, simmering gently for about 20 minutes until the rice is tender and chicken is cooked through.
- Garnish and Serve: Fluff the rice with a fork and sprinkle chopped fresh parsley on top. Squeeze additional lemon juice (natural) over the dish before serving warm and fragrant.
Notes
- Use long-grain rice like basmati or jasmine for the best texture.
- Keep the pot covered and avoid stirring once broth is added to prevent mushy rice.
- Marinate the chicken for 30 minutes ahead of cooking for deeper flavor.
- Sauté spices briefly in oil before adding aromatics to enhance aroma.
- Adding lemon juice at the end brightens and balances the spices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One Pot Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: shawarma, chicken, one pot, rice, easy dinner, Middle Eastern, spiced chicken, quick meal
