Description
How to make incredible One Pot Shawarma Chicken And Rice with tender chicken, fluffy rice, and authentic spices that your family will devour.
Ingredients
Scale
- Main Components:
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 cups Basmati rice, rinsed thoroughly
- 1 medium yellow onion, chopped
- 4–5 garlic cloves, minced
- 3 cups low-sodium chicken broth
- 2 tablespoons extra virgin olive oil
- Flavor Builders:
- 2 tablespoons tomato paste
- 2 tablespoons fresh lemon juice
- 1 large red bell pepper, diced
- Authentic Spices:
- 2 tablespoons Shawarma spice blend
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Garnish & Serving:
- ½ cup fresh parsley, chopped
- 1 cup plain Greek yogurt, for serving
Instructions
- Season Chicken: Toss chicken pieces with Shawarma spice blend, salt, and pepper in a bowl. Ensure each piece is well coated for maximum flavor. This initial seasoning is key for delicious One Pot Shawarma Chicken And Rice.
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add chopped onion and bell pepper, cooking until softened, about 5-7 minutes. Stir in the minced garlic until fragrant, about 1 minute.
- Brown Chicken: Add the seasoned chicken to the pot, browning it lightly on all sides for 3-5 minutes. Stir in tomato paste, cumin, and smoked paprika, cooking for another minute to toast the spices and deepen their flavor.
- Cook Rice: Stir in rinsed Basmati rice, chicken broth, and lemon juice. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer for 15-18 minutes until the liquid is absorbed and rice is tender.
- Rest & Fluff: Remove the pot from heat and let it rest, covered, for 10 minutes. This allows the rice to steam perfectly. Gently fluff the incredible One Pot Shawarma Chicken And Rice with a fork before serving.
- Garnish & Serve: Garnish your delicious One Pot Shawarma Chicken And Rice generously with fresh chopped parsley. Serve immediately with a dollop of plain Greek yogurt on the side for a refreshing contrast.
Notes
Always rinse Basmati rice thoroughly to prevent mushy, sticky grains; this is crucial for fluffy results.
Store leftovers in an airtight container in the refrigerator for 3-4 days; always check for freshness before reheating.
Chicken breast can substitute thighs, but cook for less time to avoid dryness and ensure tender results.
Serve warm, garnished with fresh parsley and a dollop of plain Greek yogurt for a refreshing, comforting meal.
Season chicken and chop vegetables a day ahead, storing separately, but cook fresh for optimal flavor.
**Allergy Information:** Dairy, Gluten, Soy