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One-Pot Chicken Shawarma Rice

This One-Pot Chicken Shawarma Rice is a flavorful, aromatic dish that combines spiced chicken with tender rice for an easy, satisfying meal perfect for weeknight dinners.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup basmati rice, rinsed
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 3/4 cups chicken broth
  • 1/4 cup chopped fresh parsley
  • Juice of 1 lemon
  • Optional: plain yogurt and sliced cucumbers for serving

Instructions

  1. Heat olive oil in a large pot or deep skillet over medium heat.
  2. Add the chopped onion and cook until soft and translucent, about 5 minutes.
  3. Add the garlic and cook for an additional 1 minute until fragrant.
  4. Stir in the cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne (if using), black pepper, and salt; cook spices for 1 minute to release their aroma.
  5. Add the chicken pieces and sauté, stirring frequently, until browned on all sides, about 6-8 minutes.
  6. Add the rinsed basmati rice and stir to coat the rice evenly with the spices and chicken.
  7. Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits.
  8. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until the rice is cooked and liquid absorbed.
  9. Remove from heat and let it rest, covered, for 5 minutes.
  10. Fluff the rice with a fork, stir in the lemon juice and chopped parsley.
  11. Serve warm, optionally topped with plain yogurt and sliced cucumbers for a refreshing contrast.

Notes

For extra richness, stir in a tablespoon of butter just before serving or garnish with toasted pine nuts for crunch.