One Pot Shawarma Chicken and Rice
A delicious and easy Middle Eastern-inspired recipe made in one pot with spiced chicken and fragrant rice.
Equipment
- 1 Large pot heavy-bottomed
Ingredients
Main ingredients
- 1 lb Chicken thighs boneless, skinless, cut into chunks
- 2 tablespoon Olive oil divided
- 1.5 teaspoon Paprika
- 1 teaspoon Cumin
- 1 teaspoon Turmeric
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cinnamon
- 0.5 teaspoon Allspice
- 1 teaspoon Salt more to taste
- 0.5 teaspoon Black pepper
- 1 cup Basmati rice rinsed
- 2 cups Chicken broth or water
- 0.5 Onion diced
- 2 cloves Garlic minced
- 1 Tomato diced
Instructions
Instructions
- In a large bowl, toss chicken with 1 tablespoon olive oil and all spices. Let marinate for 10 minutes.
- Heat remaining 1 tablespoon olive oil in a large pot over medium-high heat. Add marinated chicken and cook until browned, about 5 minutes. Remove and set aside.
- In the same pot, sauté onion and garlic for 2-3 minutes until fragrant.
- Add diced tomato and cook for 2 minutes.
- Add rinsed rice to the pot and stir to coat with aromatics.
- Pour in chicken broth and bring to a boil.
- Return browned chicken to the pot, reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
- Remove from heat and let rest covered for 5 minutes. Fluff rice and serve hot.
Notes
Top with fresh herbs or a dollop of yogurt for extra flavor. Leftovers store well in the fridge for up to 3 days.