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One Pot Shawarma Chicken and Rice

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One Pot Shawarma Chicken and Rice brings tender spiced chicken and fluffy golden basmati together in a single pan, scented with cumin, coriander, and lemon for a cozy, weeknight-friendly feast.

Ingredients

Scale
  • 1.5 pounds boneless skinless chicken thighs, trimmed
  • 1.5 cups basmati rice, rinsed until water runs clear
  • 3 cups low sodium chicken broth
  • 1/4 cup Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, finely diced
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons sweet paprika
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon red chili flakes or cayenne, optional
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped parsley or cilantro, for garnish
  • Lemon wedges, for serving

Instructions

  1. Preheat Your Equipment: Set a heavy Dutch oven over medium high heat, add 1 tablespoon olive oil and heat until shimmering.
  2. Combine Ingredients: In a bowl, mix Greek yogurt, lemon juice, 1 tablespoon olive oil, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon sweet paprika, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Add chicken thighs and coat well.
  3. Prepare Your Cooking Vessel: Sear marinated chicken in batches 3 to 4 minutes per side until lightly browned, then transfer to a plate, leaving fond in the pot.
  4. Assemble the Dish: Add diced onion to the pot and cook 3 minutes until translucent, stir in minced garlic for 30 seconds. Add remaining cumin, coriander, sweet paprika, smoked paprika, turmeric, cardamom, cinnamon, garlic powder, onion powder, chili flakes, and the remaining salt and pepper. Stir 30 seconds, then add rinsed rice and toss to coat in the spices.
  5. Cook to Perfection: Pour in chicken broth, bring to a lively simmer, nestle seared chicken and any juices into the rice, cover, reduce heat to low, and cook 20 minutes until rice is tender and liquid is absorbed.
  6. Finishing Touches: Turn off heat and rest covered 5 to 10 minutes. Fluff rice gently, sprinkle with chopped parsley or cilantro, and adjust lemon and salt to taste.
  7. Serve and Enjoy: Spoon into warm bowls, add lemon wedges on the side, and serve with a dollop of garlic yogurt or tahini if desired.

Notes

  • Rinse basmati thoroughly to keep grains separate and fluffy.
  • Keep the lid closed during the covered cook to preserve steam.
  • For extra color and sweetness, stir in peas or diced bell pepper during the last 5 minutes.
  • Resting the pot after cooking improves texture and juiciness.

Nutrition

Find it online: https://tastyze.com/one-pot-shawarma-chicken-and-rice/