One Pot Chicken Shawarma Rice
A delightful blend of flavors bringing a Middle Eastern twist to your dinner table with juicy chicken and perfectly cooked rice, all in one pot.
Ingredients
Chicken and Rice Ingredients
- 1 pound boneless, skinless chicken thighs Fresh or thawed
- 1 cup basmati rice Rinsed before use
- 2 cups chicken broth Can substitute with vegetable broth for a vegetarian version
- 1 piece onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
Spices
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper (optional) For heat, adjust to taste
- to taste Salt and pepper For seasoning
Toppings and Serving
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/2 cup plain yogurt (for garnish)
- 1 piece Lemon wedges, for serving Freshly squeezed juice enhances flavor
Instructions
Preparation
- Season the chicken thighs with salt, pepper, cumin, coriander, paprika, turmeric, cinnamon, and cayenne pepper.
- Heat olive oil over medium heat in a large pot. Add the seasoned chicken and brown on both sides for about 5-6 minutes. Remove and set aside.
- In the same pot, add the diced onion and sauté until soft and translucent (about 4-5 minutes). Stir in minced garlic and cook for an additional minute until fragrant.
- Add the basmati rice to the pot and stir well to coat with the oil and spices.
Cooking
- Pour in the chicken broth and bring to a rolling boil. Lower the heat to a simmer and nestle the browned chicken thighs back into the pot.
- Cover and cook for 20 minutes, or until the rice has absorbed the liquid and is tender.
- After 20 minutes, remove the pot from heat but keep it covered for an additional 10 minutes.
- Add cherry tomatoes and sprinkle with fresh parsley before serving.
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Notes
Consider serving with fresh salads or roasted vegetables. Tahini sauce or a zingy garlic sauce can enhance the flavors. Pair with a refreshing beverage like mint lemonade.