One Pot Shawarma Chicken and Rice (Print version)
A fragrant all-in-one meal with 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 large 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 make it:
01 - Combine chicken chunks with olive oil, cumin, paprika, coriander, turmeric, cinnamon, allspice, garlic powder, onion powder, cayenne pepper, kosher salt, black pepper, and lemon juice in a large bowl. Mix thoroughly to coat evenly. Let marinate for at least 15 minutes or up to 2 hours for enhanced flavor penetration.
02 - Heat a large, deep skillet or Dutch oven over medium-high heat. Add marinated chicken pieces and sear for 5 to 6 minutes, turning to brown all sides. Remove chicken from pot and set aside on a plate, leaving rendered fat in the vessel.
03 - Add chopped onion, minced garlic, diced red bell pepper, and diced carrot to the same pot. Cook over medium heat for 3 to 4 minutes, stirring frequently until vegetables soften and release their fragrance.
04 - Add rinsed rice to the pot, stirring constantly for 1 to 2 minutes to coat grains with vegetable mixture and residual spices. This toasting step enhances the rice's nutty flavor.
05 - Pour in chicken broth and water. Stir well, using a wooden spoon to scrape up any browned bits from the pot bottom. These caramelized deposits add depth to the final dish.
06 - Return browned chicken and accumulated juices to the pot, nestling pieces into the rice mixture. Bring to a rolling boil, then reduce heat to low. Cover tightly and simmer for 20 minutes.
07 - Scatter frozen peas evenly over the rice surface without stirring. Replace cover and continue cooking for 5 additional minutes until peas are heated through and rice is tender.
08 - Remove pot from heat and let stand covered for 5 minutes. This resting period allows moisture to redistribute evenly. Fluff rice gently with a fork, sprinkle with fresh parsley, and serve immediately. Offer yogurt and lemon wedges on the side.
# Expert suggestions:
01 -
- One pot means almost zero cleanup but maximum flavor development
- The spice blend transforms into its own sauce as everything cooks together
02 -
- The resting period is crucial for the rice to finish cooking evenly and become perfectly tender
- Do not stir during the simmering time or the rice will become gummy and sticky
03 -
- Rinse your rice until the water runs completely clear for the fluffiest result
- Letting the chicken marinate longer makes a noticeable difference in depth