One Pot Shawarma Chicken and Rice (Printable)
Tender spiced chicken with fragrant rice and vegetables in one pot, inspired by Middle Eastern shawarma flavors.
# What You'll Need:
→ Chicken & Marinade
01 - 1.5 lbs boneless skinless chicken thighs cut into 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 black pepper
14 - 1 tbsp lemon juice
→ 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 chicken broth
21 - 1/2 cup water
22 - 1/2 cup frozen peas
23 - 2 tbsp fresh parsley chopped
→ Garnish
24 - 1/2 cup plain yogurt
25 - lemon wedges
# Directions:
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. 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 marinated chicken and sear until browned on all sides, about 5 to 6 minutes. Transfer partially cooked chicken to a plate, leaving rendered fat in the pot.
03 - Add chopped onion, garlic, bell pepper, and carrot to the same pot. Cook for 3 to 4 minutes until vegetables begin to soften and release their aromas.
04 - Stir in rinsed rice, coating grains thoroughly with vegetable mixture and residual spices. Toast for 1 to 2 minutes until rice becomes translucent around edges.
05 - Pour in chicken broth and water. Stir well, scraping up browned bits from the bottom of the pot to incorporate flavorful fond into the liquid.
06 - Return browned chicken and accumulated juices to the pot, nestling pieces into the rice. Bring to a boil, then reduce heat to low. Cover tightly and simmer gently for 20 minutes.
07 - Scatter frozen peas evenly over rice surface without stirring. Cover and continue cooking for 5 additional minutes until peas are heated through and rice is tender.
08 - Remove from heat and let stand covered for 5 minutes to allow moisture to redistribute. Fluff rice gently with a fork, sprinkle with fresh parsley, and serve with yogurt and lemon wedges if desired.
# Expert Advice:
01 -
- The entire dish comes together in one pot, meaning less time scrubbing and more time enjoying your meal
- Chicken thighs stay juicy even after simmering, unlike breast meat that can dry out
- The spice blend hits all the right notes warming, fragrant, and perfectly balanced without needing to buy ten different expensive spices
02 -
- Don't skip the browning step with the chicken, even though it feels like extra work, because those browned bits are what make the rice taste extraordinary
- Rinse your rice until the water runs clear to remove excess starch, otherwise your finished dish might turn gummy
- Resist the temptation to lift the lid while the rice simmers, or you'll lose the steam that's essential for perfectly cooked grains
03 -
- Double the spice blend and store the extra in a small jar for future use, making your next batch even faster
- Use a paper towel to test if your rice is done, pressing a few grains between your fingers, they should be completely tender with no hard center