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One Pot Shawarma Chicken and Rice is full of flavor. Here are the ingredients you need: - 1.5 lbs boneless, skinless chicken thighs - 1.5 cups basmati rice - 1 onion, finely chopped - 3 garlic cloves, minced - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon paprika - 1/2 teaspoon turmeric - 1/2 teaspoon cinnamon - 1/2 teaspoon cayenne pepper (adjust for spice preference) - 4 cups chicken broth - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) These ingredients come together to create a dish that is both tasty and simple to make. The chicken thighs offer rich flavor and stay juicy, while the basmati rice absorbs all the spices. The spices, like cumin and coriander, add warmth and depth. When you chop the onion and garlic, make sure they are small. This helps them cook evenly and blend into the dish. The broth adds moisture and enhances the flavors. Use fresh parsley for a pop of color and taste. Lemon wedges serve as a bright finish to each bite. Make sure to measure everything before you start. This way, you’ll have a smooth cooking experience. Enjoy the process and let these ingredients shine! {{ingredient_image_1}} 1. Heat 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 finely chopped onion and 3 minced garlic cloves. Sauté until soft, about 3-4 minutes. 3. Take 1.5 lbs of boneless, skinless chicken thighs. Season them with salt, pepper, and spices: - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon paprika - 1/2 teaspoon turmeric - 1/2 teaspoon cinnamon - 1/2 teaspoon cayenne pepper (adjust for spice) 4. Add the seasoned chicken to the pot. Sear for about 5 minutes on each side until browned. 5. Stir in 1.5 cups of basmati rice, mixing it well with the chicken and onions. 6. Pour in 4 cups of chicken broth. 1. Bring the mixture to a boil. Then, reduce the heat to low and cover the pot. 2. Let it simmer for 18-20 minutes, or until the rice is tender and has absorbed the liquid. 3. Remove the pot from heat. Let it sit covered for 5 minutes. 4. Fluff the rice with a fork. Taste and adjust seasoning if needed. Garnish with fresh chopped parsley. Serve with lemon wedges. Ensuring perfect chicken doneness To ensure your chicken is cooked just right, use a meat thermometer. The chicken should reach 165°F. Cut into a thigh to check if it’s no longer pink. This way, you’ll always have juicy, tender chicken. How to achieve fluffy rice Fluffy rice is all about the right water ratio. For basmati rice, use 1 part rice to 2 parts broth. After cooking, let the pot sit covered for 5 minutes. This step helps the rice absorb steam, making it light and fluffy. Spice adjustments for heat and flavor If you like heat, add more cayenne pepper. For a milder dish, skip it or reduce the amount. You can also experiment with spices like smoked paprika or sumac for a twist. Taste as you go to find your perfect blend. Suggested garnishes Fresh parsley adds a bright flavor. Lemon wedges bring zest and freshness. You can also add sliced cucumbers or tomatoes for a refreshing side. These garnishes not only enhance the dish but also make it look appealing. Pro Tips Marinate for Flavor: For even more flavorful chicken, consider marinating the chicken thighs in the spices and olive oil for at least 30 minutes, or overnight in the refrigerator. Rice Texture: Rinse the basmati rice under cold water until the water runs clear to remove excess starch. This will result in fluffier rice. Adjusting Spice Levels: If you prefer milder flavors, reduce the cayenne pepper or omit it altogether. You can always add hot sauce when serving for an extra kick! Garnish for Freshness: Adding a squeeze of fresh lemon juice just before serving brightens up the dish and enhances the spices beautifully. {{image_2}} You can easily change the protein in this dish. If you prefer chicken breast, use it instead of thighs. Chicken breast is leaner but still works well. You can also swap in tofu for a vegetarian option. Tofu absorbs flavors well. It makes a hearty meal, too. For rice, basmati is great, but there are other choices. Jasmine rice adds a nice aroma and flavor. Brown rice is another option. It has a nutty taste and is more filling. Just remember that cooking times may change. Adjust the liquid as needed for the type of rice you use. You can make this meal even more exciting with extra flavors. Try adding Mediterranean ingredients. Olives, sun-dried tomatoes, or artichoke hearts can enhance the dish. Fresh herbs like dill or mint also add a fresh twist. For a vegetarian take, use the same spices but skip the chicken. Add chickpeas for protein. They provide a wonderful texture and flavor. You can add more vegetables like bell peppers or zucchini. These add color and nutrition to your meal. After enjoying your One Pot Shawarma Chicken and Rice, store any leftovers to keep them fresh. First, let the dish cool to room temperature. Place the food in airtight containers. For best results, use glass containers with tight lids. These keep the flavors locked in and help avoid spills. You can refrigerate your leftovers for up to four days. If you want to keep them longer, freezing is a great option. Transfer the food to freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. To enjoy your Shawarma Chicken and Rice again, reheating it well is key. The best method is using the stove. Place the leftovers in a pot with a splash of chicken broth or water. Heat over low to medium heat, stirring occasionally. This keeps the rice moist and flavorful. If you prefer using a microwave, add a little broth or water, then cover the bowl. Heat in short bursts, stirring in between. This helps prevent the rice from drying out. Remember to adjust the heating time based on the amount you're reheating. Enjoy your delicious meal! Can I use frozen chicken? Yes, you can use frozen chicken thighs. Just ensure to cook them longer. Thawing overnight in the fridge is best. If you’re short on time, you can cook them straight from frozen. Just add a bit more broth and extend the cooking time. What sides pair well with this dish? This One Pot Shawarma Chicken and Rice goes well with many sides. You could serve it with a fresh salad. A simple cucumber and tomato salad adds a nice crunch. Flatbreads or pita are also great for scooping. You might even enjoy it with yogurt or tzatziki sauce. How do I adjust spices for different tastes? To adjust spices, taste as you go. If you love heat, add more cayenne pepper. For a milder flavor, reduce the spices. You can also try adding herbs like oregano or thyme for a different taste. Experiment with what you like best. Can this recipe be made in advance? Yes, this dish can be made in advance. Prepare it and store it in the fridge. It keeps well for about three days. You can also freeze it for up to three months. Just reheat it on the stove or in the microwave when you’re ready to eat. This post showed how to make a tasty chicken and rice dish. You learned about the key ingredients, step-by-step cooking, and helpful tips. I shared how to swap ingredients and enhance flavors. Storing leftovers is easy with proper techniques. My final advice: experiment with spices to find what you love. Enjoy cooking and feel free to adapt this dish to your taste!

One Pot Shawarma Chicken and Rice

A flavorful one pot meal featuring tender chicken thighs and aromatic basmati rice, seasoned with traditional shawarma spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4
Calories 450 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 1.5 cups basmati rice
  • 1 whole onion, finely chopped
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon paprika
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon cinnamon
  • 0.5 teaspoon cayenne pepper
  • 4 cups chicken broth
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh parsley, chopped
  • for serving lemon wedges

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat.
  • Add the chopped onion and minced garlic to the pot, sautéing until translucent and fragrant, about 3-4 minutes.
  • Season the boneless chicken thighs with salt, pepper, cumin, coriander, paprika, turmeric, cinnamon, and cayenne pepper, ensuring each piece is well coated.
  • Add the seasoned chicken to the pot, searing for about 5 minutes on each side until lightly browned.
  • Stir in the basmati rice, ensuring it is mixed well with the chicken and onions.
  • Pour in the chicken broth, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 18-20 minutes, or until the rice is cooked and has absorbed the liquid.
  • Once cooked, remove the pot from heat and let it sit covered for an additional 5 minutes before fluffing the rice with a fork.
  • Taste and adjust seasoning if necessary; garnish with fresh chopped parsley.

Notes

Adjust cayenne pepper for desired spice level.
Keyword chicken, easy, one pot, rice, shawarma