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One-Pot Chicken Shawarma Rice

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Experience the authentic flavors of the Middle East with this easy and flavorful One-Pot Chicken Shawarma Rice recipe, perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 ½ cups basmati rice, rinsed
  • 2 tbsp olive oil
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp smoked paprika
  • 1 tsp turmeric
  • ½ tsp ground cinnamon
  • ½ tsp cayenne pepper (optional)
  • 1 ¾ cups chicken broth
  • ½ cup plain Greek yogurt (for serving)
  • Salt and pepper, to taste
  • Fresh parsley or cilantro, chopped (for garnish)
  • 1 lemon, cut into wedges (for serving)

Instructions

  1. Heat olive oil in a large pot or deep skillet over medium-high heat. Add sliced onions and sauté until soft and translucent, about 5 minutes.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Add the chicken pieces and season with salt, pepper, cumin, coriander, paprika, turmeric, cinnamon, and cayenne pepper. Cook, stirring frequently, until the chicken is browned on all sides, about 6-8 minutes.
  4. Stir in the rinsed basmati rice, coating it well in the spices and juices.
  5. Pour in the chicken broth, bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
  6. Remove from heat and let stand covered for 5 minutes. Fluff the rice with a fork.
  7. Serve warm, garnished with chopped parsley or cilantro, lemon wedges, and a dollop of Greek yogurt on the side.

Notes

For extra flavor, marinate the chicken in the spice mix and a little yogurt for 1 hour before cooking. Serve with a fresh cucumber and tomato salad for a complete meal.

Find it online: https://auntyspices.com/one-pot-chicken-shawarma-rice/