One-Pot Shawarma Chicken and Rice Recipe
Introduction
This One-Pot Shawarma Chicken and Rice is a flavorful, easy meal that combines tender, spiced chicken with perfectly cooked rice. It’s a convenient dish that brings the warm, aromatic taste of shawarma right to your kitchen with minimal cleanup.
Ingredients
- 1 lb chicken, cut into pieces
- 1 cup rice
- 3 cloves garlic, minced
- 2 tablespoons shawarma spices
- 2 cups chicken broth or water
- 2 tablespoons olive oil
- Salt to taste
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add the chicken pieces and sprinkle with shawarma spices and salt. Brown the chicken on all sides until golden and fragrant, about 5–7 minutes.
- Step 2: Add the minced garlic to the pot and sauté for 1 minute until fragrant. Then add the rice and stir to coat it with the oil and spices.
- Step 3: Pour in the chicken broth or water, bring to a boil, then reduce the heat to low. Cover the pot and simmer for 18–20 minutes, or until the rice is fluffy and the liquid has been absorbed.
- Step 4: Remove from heat and let it sit, covered, for 5 minutes before fluffing the rice with a fork and serving.
Tips & Variations
- For extra flavor, marinate the chicken in shawarma spices and garlic for 30 minutes before cooking.
- Add chopped vegetables like bell peppers or tomatoes for a more colorful dish.
- Use basmati rice for a light, fluffy texture that complements the spices well.
- Serve with a side of yogurt sauce or fresh herbs such as parsley or cilantro to brighten the dish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a splash of water to keep the rice from drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cuts of chicken for this recipe?
Yes, boneless, skinless chicken thighs or breasts work well. Thighs stay juicier and more flavorful, but breasts can be used for a leaner option.
What can I substitute the shawarma spices with?
If you don’t have shawarma spice blend, you can mix cumin, paprika, turmeric, coriander, cinnamon, and a pinch of cayenne for a similar flavor profile.
PrintOne-Pot Shawarma Chicken and Rice Recipe
This One-Pot Shawarma Chicken and Rice recipe combines tender, spiced chicken with fluffy rice in a single pot, making it a delicious and convenient meal. Infused with fragrant garlic and authentic shawarma spices, it’s a flavorful dish that brings Middle Eastern flair to your dinner table with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Ingredients
Chicken
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons shawarma spice blend (a mix of cumin, coriander, paprika, turmeric, cinnamon, allspice, and cayenne pepper)
- Salt and pepper to taste
Rice
- 1.5 cups long grain white rice, rinsed
- 2.5 cups chicken broth or water
Instructions
- Brown the chicken: Heat olive oil in a large pot or deep skillet over medium-high heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the chicken pieces to the pot, sprinkle with the shawarma spices, salt, and pepper, and cook, stirring occasionally, until the chicken is browned and partially cooked through, about 5-7 minutes.
- Add rice and liquid: Stir in the rinsed rice to the pot with the chicken, mixing well to coat the rice with the spices and chicken juices. Pour in the chicken broth or water, and give everything a good stir to combine.
- Cook until fluffy: Bring the liquid to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid. Let the rice and chicken simmer gently for 18-20 minutes, or until the rice is tender and the liquid has been absorbed completely. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork and serving.
Notes
- You can adjust the shawarma spice blend according to your preferred heat level and flavor intensity.
- Bone-in chicken can also be used, but increase the initial cooking time to ensure it’s cooked through.
- For extra flavor, garnish with fresh parsley or a squeeze of lemon juice before serving.
- Ensure the rice is rinsed to avoid clumping and achieve fluffy texture.
- If using brown rice, increase cooking time and liquid amount accordingly.
Keywords: shawarma chicken, one-pot meal, easy chicken recipe, Middle Eastern rice, chicken and rice, shawarma spices, weeknight dinner
