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One Pot Shawarma Chicken and Rice

One Pot Shawarma Chicken and Rice

  • Author: Anthony
  • Total Time: 60 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This One Pot Shawarma Chicken and Rice recipe brings together tender, juicy chicken thighs with fragrant shawarma spices and fluffy long grain rice. Cooked all in one pot for easy cleanup and packed with warm, vibrant flavors, this dish is perfect for busy weeknight dinners or meal prep. The blend of earthy cumin, coriander, smoked paprika, and turmeric infuses the chicken and rice with authentic shawarma taste. Garnish with fresh parsley and a dollop of plant-based yogurt for a colorful, satisfying meal ready in under an hour.

Ingredients

Scale

Chicken and Marinade

  • 4 bone-in chicken thighs
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons vegetarian Worcestershire sauce (natural)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil

Rice and Aromatics

  • 1 1/2 cups long grain rice
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 1/2 cups chicken broth

Garnishes and Optional

  • 1/4 cup fresh parsley, chopped
  • Plant-based yogurt (optional, for serving)

Instructions

  1. Marinate the Chicken: In a bowl, mix ground cumin, coriander, smoked paprika, turmeric, vegetarian Worcestershire sauce (natural), apple cider vinegar, and olive oil. Coat the chicken thighs evenly with this marinade and let rest for at least 20 minutes to enhance flavor and juiciness.
  2. Sauté Onions and Garlic: Heat olive oil in a large pot over medium heat. Add the finely chopped onions and minced garlic, cooking until soft and golden, building a fragrant base.
  3. Brown the Chicken: Place the marinated chicken thighs in the pot and brown on both sides for about 4-5 minutes each side until caramelized to add texture and depth.
  4. Add Rice and Broth: Pour in the long grain rice and chicken broth, ensuring the rice is completely submerged. Stir gently to distribute rice evenly around the chicken.
  5. Simmer Until Done: Bring the pot to a gentle boil, then reduce heat to low. Cover tightly and simmer for 25-30 minutes, or until rice is tender and chicken is fully cooked. Avoid lifting the lid during cooking to allow proper steaming.
  6. Garnish and Serve: Sprinkle chopped fresh parsley over the dish. Serve with an optional dollop of plant-based yogurt to balance the spices and add creaminess.

Notes

  • Use bone-in chicken thighs to retain juiciness throughout cooking.
  • Toast spices gently in olive oil before marinating to maximize aroma and flavor.
  • Do not stir rice while cooking to prevent mushy texture.
  • Let the pot rest covered off heat for 5 minutes before serving for perfect steaming.
  • Adjust salt and pepper after cooking to balance flavors.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 1 plate
  • Calories: 450 kcal
  • Sugar: 3 g
  • Sodium: 650 mg
  • Fat: 18 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Protein: 30 g
  • Cholesterol: 85 mg

Keywords: one pot, shawarma, chicken, rice, easy dinner, Middle Eastern spices, weeknight meal

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