why make this recipe
One Pot Chicken Shawarma Rice is a fantastic dish that brings bold flavors and comforting textures to your dinner table. It’s easy to prepare in just one pot, which means less cleanup and more time to enjoy your meal. The chicken is tender and spiced just right, while the rice absorbs all the delicious flavors. Plus, it’s a great way to add protein and grains in one hearty dish.
how to make One Pot Chicken Shawarma Rice
Ingredients
- 1 lb chicken thighs, skinless and boneless
- 2 tablespoons shawarma spice mix
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 cup yogurt
- Salt and pepper to taste
- Fresh vegetables for topping (cucumber, tomato, etc.)
Directions
- In a large bowl, mix the chicken thighs with the shawarma spice, salt, and pepper. Let marinate for at least 30 minutes.
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent.
- Add the minced garlic and cook for another minute.
- Push the onions to the side of the pot and add the marinated chicken. Sear on both sides until browned.
- Add the rice to the pot and stir to combine with the chicken and onions.
- Pour in the chicken broth and bring to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for about 18-20 minutes, or until rice is cooked and liquid is absorbed.
- In the meantime, mix yogurt with a pinch of salt and some fresh herbs if desired.
- Once cooked, fluff the rice with a fork and serve topped with yogurt sauce and fresh vegetables.
how to serve One Pot Chicken Shawarma Rice
Serve the One Pot Chicken Shawarma Rice hot, straight from the pot. You can add a dollop of the yogurt sauce on top and sprinkle fresh vegetables like cucumbers and tomatoes for added crunch and freshness. It pairs well with a side salad or some warm pita bread for a complete meal.
how to store One Pot Chicken Shawarma Rice
To store any leftovers, let the dish cool down completely. Place it in an airtight container and keep it in the refrigerator for up to three days. You can reheat it in the microwave or on the stove when you’re ready to enjoy it again.
tips to make One Pot Chicken Shawarma Rice
- Make sure to marinate the chicken for at least 30 minutes to get the full flavor of the shawarma spices.
- For some extra zest, you can add a squeeze of lemon juice over the dish before serving.
- Feel free to add your favorite vegetables, like bell peppers or spinach, during the cooking process for added nutrition.
variation
You can make this dish with other protein sources such as beef or shrimp. Additionally, using cauliflower rice instead of regular rice can make it a lower-carb option.
FAQs
Q: Can I use chicken breast instead of thighs?
A: Yes, you can substitute chicken breasts for thighs, but they may require less cooking time to avoid drying out.
Q: What if I don’t have shawarma spice mix?
A: You can create a homemade spice blend using cumin, coriander, paprika, turmeric, allspice, and a pinch of cayenne for heat.
Q: Is this recipe gluten-free?
A: Yes, as long as you use gluten-free chicken broth and check your spices, this dish can be made gluten-free.
One Pot Chicken Shawarma Rice
Ingredients
For the Chicken
- 1 lb chicken thighs, skinless and boneless
- 2 tablespoons shawarma spice mix
For the Rice
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 onion diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
For Serving
- 1 cup yogurt
- Fresh vegetables for topping (cucumber, tomato, etc.)
Instructions
Preparation
- In a large bowl, mix the chicken thighs with the shawarma spice, salt, and pepper. Let marinate for at least 30 minutes.
Cooking
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent.
- Add the minced garlic and cook for another minute.
- Push the onions to the side of the pot and add the marinated chicken. Sear on both sides until browned.
- Add the rice to the pot and stir to combine with the chicken and onions.
- Pour in the chicken broth and bring to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for about 18-20 minutes, or until rice is cooked and liquid is absorbed.
Serving
- In the meantime, mix yogurt with a pinch of salt and some fresh herbs if desired.
- Once cooked, fluff the rice with a fork and serve topped with yogurt sauce and fresh vegetables.
