One Pot Shawarma Chicken and Rice (Printable)
Aromatic spiced chicken and rice cooked together with vegetables for a simple, hearty meal.
# What You 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 Make It:
01 - In a large bowl, combine chicken chunks with olive oil, cumin, paprika, coriander, turmeric, cinnamon, allspice, garlic powder, onion powder, cayenne, salt, pepper, and lemon juice. Toss thoroughly to coat. Let marinate for at least 15 minutes, up to 2 hours for maximum flavor penetration.
02 - Heat a large, deep skillet or Dutch oven over medium-high heat. Add marinated chicken in a single layer and sear for 5 to 6 minutes, turning to brown on all sides. The chicken should be golden but not cooked through. Transfer to a plate, leaving rendered fat in the pot.
03 - In the same pot over medium heat, add chopped onion, garlic, red bell pepper, and carrot. Sauté for 3 to 4 minutes, stirring occasionally, until vegetables begin to soften and onion becomes translucent.
04 - Add rinsed rice to the pot, stirring constantly for 1 to 2 minutes to coat grains with vegetable mixture and residual spices. This toasting step enhances the rice's nutty flavor.
05 - Pour in chicken broth and water. Stir well, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These caramelized juices add depth to the dish.
06 - Return browned chicken and accumulated juices to the pot, nestling pieces into the rice mixture. Bring to a boil, then immediately reduce heat to low. Cover tightly and simmer gently for 20 minutes.
07 - After 20 minutes, scatter frozen peas over the surface without stirring. Cover and continue cooking for an additional 5 minutes until rice is tender and liquid is absorbed.
08 - Remove from heat and let stand, covered, for 5 minutes to allow flavors to meld and rice to firm slightly. Fluff gently with a fork, being careful not to mash the grains. Sprinkle with fresh parsley and serve with yogurt and lemon wedges.
# Expert Suggestions:
01 -
- Everything cooks in one pot so you get maximum flavor with minimum cleanup
- The spice blend transforms ordinary chicken into something that tastes like it simmered all day
- You get tender meat, perfectly spiced rice, and vegetables all in a single bowl
02 -
- Don't skip browning the chicken first, that step creates the foundation of flavor for the entire dish
- Resist the urge to peek while it simmers, lifting the lid lets out steam and makes the rice gummy
- Letting it rest covered is crucial, that's when the rice finishes cooking and becomes perfectly tender
03 -
- Mix a double batch of the spice blend and store it in a jar for future recipes
- If the rice feels undercooked after resting, splash in 2 tablespoons of water and cook 5 more minutes