One Pot Shawarma Chicken Rice (Print Version)
Tender spiced chicken with fragrant rice and vegetables cooked together in one pot for an easy satisfying 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:
01 - Combine chicken chunks with olive oil, cumin, paprika, coriander, turmeric, cinnamon, allspice, garlic powder, onion powder, cayenne pepper, salt, black pepper, and lemon juice in a large bowl. Mix thoroughly to coat all pieces. Let marinate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
02 - Heat a large, deep skillet or Dutch oven over medium-high heat. Add the marinated chicken pieces and brown on all sides for 5 to 6 minutes. Do not cook through completely. Transfer browned chicken to a plate, leaving any rendered fat in the pot.
03 - In the same pot, add chopped onion, minced garlic, diced bell pepper, and diced carrot. Sauté for 3 to 4 minutes until vegetables begin to soften and onions turn translucent.
04 - Add rinsed rice to the pot, stirring constantly for 1 to 2 minutes to coat the grains with vegetable mixture and residual spices. This helps prevent sticking and enhances flavor.
05 - Pour in chicken broth and water. Stir well, scraping up any browned bits from the bottom of the pot to incorporate the fond into the liquid.
06 - Return the browned chicken and any accumulated juices to the pot, nestling pieces evenly into the rice. Bring to a boil, then reduce heat to low. Cover tightly and simmer gently for 20 minutes.
07 - After 20 minutes, scatter frozen peas over the surface of the rice without stirring. Cover again and cook 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 moisture to redistribute. Fluff rice gently with a fork. Sprinkle with chopped parsley. Serve with yogurt and lemon wedges on the side if desired.
# Expert Advice:
01 -
- Everything cooks in one pot so cleanup is practically nonexistent
- The spice blend creates those aromatic shawarma flavors without a rotisserie
- Leftovers somehow taste even better the next day for lunch
02 -
- Rinsing the rice until water runs clear prevents gummy grains
- Do not stir the rice while it simmers or it will become sticky and dense
- The resting period at the end is essential for fluffy perfectly cooked rice
03 -
- Use a heavy pot with a tight-fitting lid for even cooking
- Chicken breast works but thighs stay more tender and juicy