One Pot Shawarma Chicken and Rice for Effortless Flavor

This One Pot Shawarma Chicken and Rice delivers a culinary adventure with vibrant spices and tender chicken, making weeknight dinners easy and delicious.

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Prep Time 10

Cook Time 30

Steaming Time 10

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: Middle Eastern

Calories: 430

Ingredients Equipment Method Notes

Ingredients

For the Chicken

1.5 pounds Chicken Thighs Juicy and full of flavor; substitute with chicken breasts for lighter meat.
2 tablespoons Olive Oil Used for sautéing; can be replaced with any cooking oil.

For the Spice Blend

2 teaspoons Ground Cumin Adds warmth and depth; essential for authentic shawarma flavor.
2 teaspoons Ground Coriander Brings a citrusy undertone; adjust according to taste.
2 teaspoons Paprika Adds sweetness and color; smoked paprika can be an alternative for extra flavor.
1 teaspoon Ground Cardamom Offers a sweet aroma; garam masala can be used if cardamom is unavailable.
1 teaspoon Chili Flakes Introduce heat; adjust based on spice preference.
to taste Salt Essential seasoning.
to taste Black Pepper Essential seasoning.

For the Rice & Vegetables

1 cup Long Grain Rice The base of the dish; substitute with basmati rice but watch cooking time.
1 medium Onion Adds sweetness to balance flavors; finely sliced for even cooking.
3 cloves Garlic Crushed for a stronger taste.

For the Liquid

2 cups Chicken Stock Opt for low-sodium for a healthier choice.
2 tablespoons Lemon Juice Freshly squeezed adds acidity and brightness.

For the Garnish

to taste Parsley Fresh herbs that elevate the dish.
to taste Dill Fresh herbs that elevate the dish.

Equipment

large pot or deep skillet

Method

Step-by-Step Instructions

Slice the chicken thighs into bite-sized pieces, coat with olive oil and spices, add lemon juice, and set aside for 10 minutes.
In a large pot, heat olive oil, sear the marinated chicken until golden brown, and then add onion and garlic.
Stir in the rice, coat with spices, and add chicken stock. Bring to a boil.
Reduce heat, cover, and let simmer for 15-18 minutes until the rice is tender.
Fluff the rice, stir in herbs, and season to taste before serving.
Serve warm with sides of your choice.

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Use fresh spices for best flavor and adjust spice levels to taste.