One Pot Shawarma Chicken and Rice (Printable)
Aromatic chicken and rice dish with warm Middle Eastern spices, vegetables, and tender chicken thighs.
# What You'll Need:
→ Chicken & Marinade
01 - 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
02 - 2 tbsp olive oil
03 - 2 tsp ground cumin
04 - 2 tsp ground paprika
05 - 1 tsp ground coriander
06 - 1 tsp ground turmeric
07 - 1 tsp ground cinnamon
08 - 1/2 tsp ground allspice
09 - 1 tsp garlic powder
10 - 1 tsp onion powder
11 - 1/2 tsp cayenne pepper
12 - 1 tsp kosher salt
13 - 1/2 tsp freshly ground black pepper
14 - Juice of 1 lemon
→ Rice & Vegetables
15 - 1 1/2 cups long-grain rice, rinsed
16 - 1 large onion, finely chopped
17 - 3 cloves garlic, minced
18 - 1 large red bell pepper, diced
19 - 1 large carrot, peeled and diced
20 - 1 3/4 cups low-sodium chicken broth
21 - 1/2 cup water
22 - 1/2 cup frozen peas
23 - 2 tbsp chopped fresh parsley
→ Garnish
24 - 1/2 cup plain yogurt
25 - Lemon wedges
# How-To Steps:
01 - Combine chicken chunks with olive oil, cumin, paprika, coriander, turmeric, cinnamon, allspice, garlic powder, onion powder, cayenne pepper, salt, black pepper, and lemon juice in a large bowl. Mix thoroughly to coat evenly. Marinate for at least 15 minutes, or up to 2 hours for enhanced flavor penetration.
02 - Heat a large, deep skillet or Dutch oven over medium-high heat. Add marinated chicken pieces and sear for 5 to 6 minutes, turning to brown all sides. Remove chicken from pan and transfer to a plate, leaving rendered fat behind.
03 - In the same pot, add chopped onion, minced garlic, diced red bell pepper, and diced carrot. Cook for 3 to 4 minutes, stirring occasionally, until vegetables begin to soften and onions turn translucent.
04 - Add rinsed long-grain rice to the vegetable mixture. Stir continuously for 1 to 2 minutes to coat grains with rendered fat and residual spices, ensuring even distribution of flavors.
05 - Pour in chicken broth and water. Stir well, scraping the bottom of the pot with a wooden spoon to release any browned bits and incorporate them into the liquid.
06 - Return browned chicken and any accumulated juices to the pot. Nestle chicken pieces down into the rice mixture, distributing evenly throughout.
07 - Bring the mixture to a rolling boil. Immediately reduce heat to low, cover tightly with a lid, and simmer gently for 20 minutes. Avoid lifting the lid during this time to maintain steam.
08 - Scatter frozen peas evenly over the surface of the rice. Do not stir. Cover again and continue cooking for an additional 5 minutes until rice is tender and liquid is fully absorbed.
09 - Remove pot from heat and let stand, covered, for 5 minutes. This allows moisture to redistribute evenly. Uncover and fluff rice gently with a fork, being careful not to mash the grains.
10 - Sprinkle chopped fresh parsley over the top. Transfer to serving plates or bowls. Serve immediately with plain yogurt and lemon wedges on the side for guests to add as desired.
# Expert Tips:
01 -
- Everything cooks in one pot, which means maximum flavor and minimal cleanup
- The spice blend hits every corner of your mouth without overwhelming heat
- Leftovers taste even better the next day as the spices continue to deepen
02 -
- Rinse your rice until the water runs clear or you will end up with gummy grains
- Do not peek under the lid during those first twenty minutes or the steam will escape and the rice will not cook evenly
03 -
- Use a pot with a heavy bottom or the rice might scorch during the long simmer
- Letting the finished dish rest covered is the difference between fluffy grains and a sticky mess