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One Pot Chicken Shawarma Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 20 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Middle Eastern

Description

One Pot Chicken Shawarma Rice is a flavorful and easy-to-make dish combining tender, spice-rubbed chicken thighs with fragrant basmati rice, cooked together with aromatic spices, garlic, and fresh ingredients for a satisfying meal perfect for weeknights.

Ingredients

Chicken and Marinade

  • 1.5 lbs chicken thighs, boneless and skinless, cut into strips
  • 2 tablespoons shawarma spice blend
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 lemon, juiced

Rice and Vegetables

  • 2 cups basmati rice
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes
  • 3.5 cups chicken broth
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, stirring occasionally to prevent burning. Next, stir in the minced garlic and shawarma spice blend, cooking until the mixture becomes fragrant, about 1-2 minutes.
  2. Cook Chicken: Add the chicken thigh strips to the pot and cook until they turn golden brown on all sides, ensuring they are nearly cooked through, about 5-7 minutes.
  3. Add Rice and Liquids: Stir in the basmati rice so that it is well coated with the spices and oil. Pour in the diced tomatoes with their juices and the chicken broth. Stir everything together and bring the mixture to a gentle boil.
  4. Simmer: Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 20 minutes or until the rice is tender and has absorbed the liquid.
  5. Rest and Finish: Remove the pot from heat and let it sit covered for 5 minutes. Fluff the rice with a fork, then stir in the fresh lemon juice and chopped parsley for a bright, fresh finish before serving.

Notes

  • For extra heat, add a pinch of cayenne pepper along with the shawarma spice blend.
  • You can substitute chicken thighs with chicken breasts, but thighs keep the dish juicier.
  • If you prefer a vegetarian version, substitute chicken broth for vegetable broth and omit the chicken.
  • Leftovers store well in the refrigerator for up to 3 days.
  • Use a heavy-bottomed pot to prevent the rice from sticking or burning.

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