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One Pot Shawarma Chicken and Rice for Flavorful Weeknight Wins Recipe

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3.9 from 13 reviews

One Pot Shawarma Chicken and Rice is a flavorful and low-calorie Middle Eastern-inspired dinner perfect for busy weeknights. This dish combines marinated chicken thighs with aromatic spices, tender rice, and savory vegetables cooked all in one pan for easy preparation and cleanup.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Middle Eastern
  • Diet: Low Calorie

Ingredients

For the Chicken

  • 1 pound Chicken Thighs (can substitute with chicken breasts)
  • 2 tablespoons Lemon Juice (lime juice can be used)
  • 2 tablespoons Olive Oil (can use canola or vegetable oil)
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper

For the Spices

  • 1 teaspoon Ground Cumin (cumin seeds can be used)
  • 1 teaspoon Ground Coriander (fresh cilantro can be used)
  • 1 teaspoon Paprika (smoked paprika offers richer taste)
  • 1 teaspoon Turmeric (can omit for lighter color)
  • 0.5 teaspoon Ground Cardamom (garam masala can substitute)
  • 0.5 teaspoon Chili Flakes (adjust for spice level)

For the Rice

  • 1 cup Long Grain Rice (basmati rice can be used)
  • 2 cups Chicken Stock (vegetable broth as alternative)

For the Veggies

  • 1 medium Onion (can substitute with green onions)
  • 3 cloves Garlic (garlic powder can replace)

For the Garnish

  • 1 tablespoon Fresh Parsley (can substitute other fresh herbs)
  • 1 teaspoon Dried Dill (omit if unavailable)

Instructions

  1. Marinate the Chicken: Slice the chicken thighs into bite-sized pieces and place them in a mixing bowl. Add lemon juice, ground cumin, ground coriander, paprika, turmeric, ground cardamom, chili flakes, salt, and black pepper. Toss everything together thoroughly and let it marinate for 10 minutes to infuse the flavors.
  2. Sear the Chicken and Cook Onion and Garlic: Heat olive oil in a large deep frying pan over medium-high heat. Add the marinated chicken in a single layer and sear for 5-7 minutes until the chicken is golden brown. Halfway through, add chopped onion and minced garlic. Cook until the onion becomes soft and translucent, stirring occasionally.
  3. Add Rice and Liquids: Stir in the long grain rice and cook for 2 minutes, allowing the rice to become translucent and absorb some flavors. Slowly pour in hot chicken stock while scraping the pan to release any flavorful bits stuck to the bottom.
  4. Simmer the Rice and Chicken: Increase heat to bring the mixture to a gentle boil, then reduce heat to low and cover the pan with a lid. Let it simmer undisturbed for 12 minutes, allowing the rice to cook through and absorb the stock.
  5. Finish and Garnish: Remove the lid and fluff the rice gently with a fork. Taste and adjust seasoning if needed. Stir in fresh parsley and dried dill carefully to combine. Serve warm, optionally alongside salad or garlic mayo for a complete meal.

Notes

  • Chicken breasts can be substituted for thighs but may result in a leaner texture.
  • Lime juice can replace lemon juice for a different citrus note.
  • Smoked paprika can be used to deepen the flavor profile.
  • You can omit turmeric if you prefer a lighter color.
  • Adjust chili flakes according to your preferred spice level.
  • Basmati rice works well as a substitute for long grain rice for a more aromatic dish.
  • Vegetable broth can be used instead of chicken stock for a vegetarian-friendly alternative (though the recipe includes chicken).
  • Dried dill is optional and can be omitted if unavailable.
  • Serve with a fresh salad or garlic mayonnaise for added flavor and texture contrast.

Find it online: https://zaracooking.com/one-pot-shawarma-chicken-and-rice-for-flavorful-weeknight-wins-recipe/