One Pot Shawarma Chicken and Rice (Printable)
Aromatic one-pot meal featuring tender chicken, spiced rice, and vegetables inspired by Middle Eastern 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 freshly ground black pepper
14 - Juice of 1 lemon
→ 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 low-sodium chicken broth
21 - 1/2 cup water
22 - 1/2 cup frozen peas
23 - 2 tbsp chopped fresh parsley
→ Garnish
24 - 1/2 cup plain yogurt
25 - Lemon wedges
# How-to Steps:
01 - Combine chicken with olive oil, all spices, salt, pepper, and lemon juice in a large bowl. Mix thoroughly and marinate for at least 15 minutes, 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 brown on all sides for 5-6 minutes without fully cooking through. Transfer chicken to a plate, leaving drippings in the pot.
03 - In the same pot, add chopped onion, garlic, bell pepper, and carrot. Sauté for 3-4 minutes until vegetables begin to soften and release their aromas.
04 - Add rinsed rice to the pot, stirring constantly to coat grains with vegetable mixture and residual spices for 1-2 minutes.
05 - Pour in chicken broth and water. Stir well, scraping up any browned bits from the bottom of the pot to incorporate into the liquid.
06 - Return browned chicken and any accumulated juices to the pot, nestling pieces into the rice mixture. Bring to a boil, then reduce heat to low, cover, and simmer gently for 20 minutes.
07 - Scatter frozen peas over the rice without stirring. Cover and continue cooking for an additional 5 minutes until liquid is absorbed.
08 - Remove from heat and let stand covered for 5 minutes. Fluff rice gently with a fork, sprinkle with parsley, and serve with yogurt and lemon wedges if desired.
# Expert Advice:
01 -
- Everything cooks together so cleanup consists of literally one pot and maybe a cutting board
- The spice blend creates layers of flavor that taste like they simmered all day
- It feeds a crowd with ingredients you probably already have in your pantry
02 -
- The rice will continue absorbing liquid while resting so do not be tempted to add more liquid during cooking
- Resist stirring the rice at any point or you will break the grains and end up with porridge
- If your stove runs hot use a heat diffuser or the lowest setting to prevent the bottom from burning
03 -
- Double the spice rub and save half in a jar for next time you will thank yourself later
- Use a heavy-bottomed pot or Dutch oven to distribute heat evenly and prevent hot spots