Description
This One Pot Shawarma Chicken and Rice is a flavorful, easy-to-make meal inspired by classic Middle Eastern shawarma. Tender chicken seasoned with aromatic spices cooks together with basmati rice, creating a complete, one-pot dinner perfect for weeknights.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt and pepper, to taste
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup basmati rice, rinsed and drained
- 2 cups chicken broth
- ¼ cup parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Heat olive oil in a large skillet or pot over medium heat.
- Add chicken pieces and season with cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, salt, and pepper. Cook until lightly browned on all sides.
- Add chopped onion and garlic. Sauté for 3–4 minutes until softened.
- Add rinsed basmati rice and stir to coat the rice with the spices and chicken.
- Pour in chicken broth, bring to a boil, then reduce heat to low and cover.
- Simmer for 15–20 minutes until rice is cooked and liquid is absorbed.
- Remove from heat, let rest for 5 minutes, then fluff rice with a fork.
- Garnish with chopped parsley and serve with lemon wedges on the side.
Notes
- Adjust cayenne pepper for desired spiciness.
- Serve with a side of yogurt sauce for extra creaminess.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Middle Eastern