Description
One Pot Shawarma Chicken and Rice is a comforting Middle Eastern-inspired dish featuring tender chicken thighs marinated in a fragrant shawarma spice blend, cooked together with fluffy basmati rice and aromatic onions in a single pot. This recipe is simple, flavorful, and perfect for busy weeknights, offering a balanced meal rich in bold spices, herbs, and fresh lemony brightness.
Ingredients
Scale
Protein and Base
- 500g boneless chicken thighs
- 1 ½ cups basmati rice, rinsed
- 2 cups chicken broth
Aromatics and Flavorings
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 2 tablespoons lemon juice (natural)
Spices
- 1 tablespoon shawarma spice blend (cumin, smoked paprika, turmeric, cinnamon, coriander, black pepper)
Garnish
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- Lemon wedges, for serving
Instructions
- Marinate the Chicken: In a bowl, mix the boneless chicken thighs with shawarma spice blend, minced garlic, vegetarian Worcestershire sauce (natural), lemon juice (natural), and a drizzle of olive oil. Cover and let it marinate for at least 30 minutes to allow the flavors to meld and the chicken to tenderize.
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the finely chopped onions and cook, stirring frequently, until they become soft and translucent, releasing their natural sweetness to form a flavorful base.
- Brown the Chicken: Add the marinated chicken thighs to the pot and sear them on both sides until golden brown. This locks in juices and develops a rich caramelized flavor on the exterior.
- Add Rice and Broth: Stir in the rinsed basmati rice, then pour in the chicken broth. Mix gently to combine all ingredients evenly. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer until the rice is tender and the chicken is fully cooked, approximately 18-20 minutes.
- Finish with Fresh Herbs: Turn off the heat and let the pot sit covered for 5-10 minutes. Fluff the rice gently with a fork and sprinkle the chopped parsley and mint over the top to add a fresh herbal layer that complements the warm spices.
Notes
- Use bone-in chicken thighs if you prefer deeper flavor and extra moisture during cooking.
- Rinse your rice thoroughly before cooking to remove excess starch, ensuring fluffy separate grains.
- Simmer on low heat to avoid burning or sticking to the bottom of the pot.
- Allow the dish to rest covered for several minutes after cooking to let the flavors meld beautifully.
- Adjust the spice levels during marination to suit your personal preference without overpowering the dish.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: one pot, shawarma, chicken, rice, Middle Eastern, easy dinner, weeknight meal, aromatic, flavorful
