When it comes to quick and convenient meals that pack a flavorful punch, One Pot Shawarma Chicken and Rice stands out as a must-try recipe. This dish is not only a celebration of Middle Eastern flavors but also an opportunity to enjoy a wholesome meal without the hassle of excessive cleanup. Imagine savory marinated chicken thighs, perfectly cooked rice, and a creamy yogurt sauce all coming together in one pot. Whether you’re preparing a family dinner or hosting guests, this vibrant dish will make your kitchen the center of attention.
Why We Love This One Pot Shawarma Chicken and Rice Recipe
There’s something undeniably comforting about dishes cooked in one pot. One Pot Shawarma Chicken and Rice offers that comfort while delivering an explosion of flavors that excite your palate. The blend of spices used in this recipe infuses the chicken and rice with aromas that are simply irresistible. The convenience of cooking everything in one vessel means you spend less time in the kitchen and more time enjoying the company of your loved ones. Plus, this dish is incredibly versatile. You can serve it in numerous ways, making it a perfect fit for any occasion.
Ingredients for One Pot Shawarma Chicken and Rice
To make this delicious dish, gather the following ingredients:
- 1.5 lbs (680g) boneless, skinless chicken thighs
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cups (400g) basmati rice
- 3 1/2 cups (840ml) chicken broth
- 1 cup (240g) plain yogurt
- 2 tablespoons lemon juice
- Fresh parsley, finely chopped, for garnish
How to Make One Pot Shawarma Chicken and Rice
Creating this delicious One Pot Shawarma Chicken and Rice might seem daunting, but by following these straightforward steps, you’ll find it easier than it appears.
- Marinate the Chicken: Start by preparing the marinade. In a large bowl, combine the ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, kosher salt, black pepper, and minced garlic. Add the boneless, skinless chicken thighs to the bowl and make sure they are well-coated with the marinade. Cover the bowl and let the chicken marinate for at least 30 minutes, allowing the flavors to penetrate the meat.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the marinated chicken thighs. Sear them for about 4 minutes on each side until they are beautifully browned. After searing, remove the chicken from the skillet and set it aside.
- Sauté the Onions: In the same skillet, add the diced onion. Sauté the onion for about 3-4 minutes until it becomes soft and translucent. The flavors of the marinated chicken left in the pan will enhance the sweetness of the onions.
- Cook the Rice: Once the onions are sautéed, it’s time to add the basmati rice. Stir the rice for approximately 2 minutes to allow it to absorb some flavors. Next, pour in the chicken broth and bring everything to a boil. Once it reaches a boil, cover the skillet, reduce the heat to low, and let it simmer for 10 minutes. This will allow the rice to absorb the broth and flavors.
- Return the Chicken: Carefully place the seared chicken thighs on top of the rice. Cover the skillet again and cook for another 10-15 minutes. During this time, the rice will finish cooking, and the chicken will become tender and juicy.
- Rest the Dish: Once the chicken and rice have finished cooking, remove the skillet from the heat and let it sit for 5 minutes. This resting time allows the flavors to meld together. After resting, gently fluff the rice with a fork to separate the grains.
- Prepare the Yogurt Sauce: While the dish is resting, take a small bowl and mix the plain yogurt with the lemon juice. This tangy yogurt sauce adds a creamy and refreshing touch to the dish.
- Serve: To serve, scoop the chicken and rice into bowls. Drizzle the yogurt sauce over the top and finish with a sprinkle of finely chopped fresh parsley for a pop of color.
How to Serve One Pot Shawarma Chicken and Rice
Serving One Pot Shawarma Chicken and Rice is straightforward yet elegant. You want to make sure that the presentation is as tantalizing as the flavor. Start by giving each person a generous scoop of rice topped with a seared chicken thigh. Drizzle the tangy yogurt sauce over the chicken and rice, ensuring it seeps into the dish for added creaminess.
To elevate your serving, consider garnishing with fresh parsley, which not only adds a splash of color but also a hint of freshness. You can also serve it alongside a light salad made of cucumbers and tomatoes, dressed with a simple olive oil and lemon dressing. This contrast in temperatures and flavors will make your dish even more enjoyable.
Expert Tips: One Pot Shawarma Chicken and Rice
Creating the perfect One Pot Shawarma Chicken and Rice is all about the details. Here are some expert tips to ensure your dish turns out delightful:
- Marination Time: For the best flavor, consider marinating the chicken thighs overnight. The longer the chicken sits in the spices, the more intense the flavor will be.
- Chicken Thighs vs. Breasts: Chicken thighs are recommended for this recipe as they remain juicy and tender throughout cooking. While you can use chicken breasts, you’ll need to adjust the cooking time to avoid dryness.
- Broth Choices: Homemade chicken broth will yield the best flavor, but store-bought broth works just fine. If you want a richer taste, consider using low-sodium broth and adding extra salt as needed.
- Cooking Time: Ensure you cover the skillet while the rice is cooking. This keeps the steam trapped and ensures the rice cooks evenly.
- Resting Time: Allowing the dish to rest after cooking is key to letting the flavors settle. Don’t skip this step!
How to Store One Pot Shawarma Chicken and Rice
Storing your One Pot Shawarma Chicken and Rice is simple, ensuring that you can enjoy leftovers later. Once the dish has cooled to room temperature, transfer any remaining chicken and rice into an airtight container. It’s best to store the chicken and rice separately to maintain their individual textures.
You can keep the dish in the refrigerator for up to 3 days. When you’re ready to enjoy it again, reheat it in the microwave or on the stove with a little additional broth or water to prevent dryness.
Variation of One Pot Shawarma Chicken and Rice
While the classic recipe is absolutely delicious, there are a few variations to consider to mix things up.
- Vegetable Addition: Incorporate vegetables like bell peppers, carrots, or peas into the dish. Simply toss them in while sautéing the onions for added nutrients and color.
- Spicy Kick: For those who enjoy a bit of heat, add some red pepper flakes or diced jalapenos to the marinade for an extra kick.
- Different Proteins: While chicken thighs are perfect for this, you can substitute the chicken with lamb or beef, adjusting the cooking time based on the protein you choose.
- Herbed Rice: Add fresh herbs like cilantro or mint to the rice for a fresh twist on traditional flavors.
- Custom Yogurt Sauce: Experiment with the yogurt sauce by adding minced garlic, chopped cucumbers, or even a sprinkle of za’atar for more depth.
FAQ: One Pot Shawarma Chicken and Rice
What makes One Pot Shawarma Chicken and Rice special?
This dish is unique because it combines the vibrant flavors of shawarma spices with the convenience of a one-pot meal. It is hearty, flavorful, and requires minimal cleanup.
Can I use different cuts of chicken?
Yes, while chicken thighs yield the best results, you can use chicken breasts or drumsticks. Just be sure to adjust cooking times as necessary.
How can I enhance the flavors in this dish?
To enhance flavors, marinate the chicken for longer. Consider adding extra spices or incorporating vegetables into the mix for a more complex taste.
Can I prepare this dish in advance?
Absolutely! You can marinate the chicken a day in advance and prepare the rice on the day you plan to serve. Leftovers can also be stored and reheated easily.
What side dishes pair well with One Pot Shawarma Chicken and Rice?
This dish pairs beautifully with a light salad, pickled vegetables, or a side of pita bread to scoop up the deliciousness.
One Pot Shawarma Chicken and Rice
Ingredients
Chicken and Marinade
- 1.5 lbs boneless, skinless chicken thighs
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 2 tablespoons olive oil
Rice and Cooking Ingredients
- 1 large onion, diced
- 2 cups basmati rice
- 3.5 cups chicken broth
Yogurt Sauce and Garnish
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- Fresh parsley finely chopped, for garnish
Instructions
Preparation
- Marinate the Chicken: In a large bowl, combine the ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, kosher salt, black pepper, and minced garlic. Add the chicken thighs and coat well. Cover and let marinate for at least 30 minutes.
Cooking
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken and sear for about 4 minutes on each side until browned. Remove chicken and set aside.
- Sauté the Onions: In the same skillet, add the diced onion and sauté for 3-4 minutes until soft and translucent.
- Cook the Rice: Stir in the basmati rice for about 2 minutes. Add chicken broth and bring to a boil. Cover, reduce heat to low, and simmer for 10 minutes.
- Return the Chicken: Place the seared chicken thighs on top of the rice. Cover and cook for another 10-15 minutes until the chicken is tender.
- Rest the Dish: Remove from the heat and let sit for 5 minutes. Fluff the rice with a fork.
- Prepare the Yogurt Sauce: Mix the yogurt with lemon juice in a small bowl.
- Serve: Scoop the chicken and rice into bowls, drizzle with the yogurt sauce and garnish with parsley.
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