One Pot Shawarma Chicken and Rice (Printable version)

Tender chicken and spiced rice cooked in one pot with warm Middle Eastern spices.

# Ingredient List:

→ 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, all spices, salt, pepper, and lemon juice in a large bowl. Mix thoroughly to coat evenly. Let 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 sear until browned on all sides, approximately 5 to 6 minutes. Do not cook through completely. Transfer chicken to a plate, leaving rendered fat in the pot.
03 - In the same pot, add chopped onion, garlic, bell pepper, and carrot. Cook for 3 to 4 minutes until vegetables begin to soften and onion becomes translucent.
04 - Add rinsed rice to the pot, stirring constantly to coat grains with vegetable mixture and residual spices. Cook for 1 to 2 minutes until rice becomes fragrant.
05 - Pour in chicken broth and water. Stir well, scraping up any browned bits from the bottom of the pot to incorporate flavor 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 tightly and simmer gently for 20 minutes.
07 - Scatter frozen peas evenly over the rice surface without stirring. Cover and continue cooking for an additional 5 minutes until rice is tender and liquid is absorbed.
08 - Remove from heat and let stand covered for 5 minutes to allow moisture to redistribute. Fluff rice gently with a fork. Sprinkle with fresh parsley and serve with yogurt and lemon wedges if desired.

# Expert Suggestions:

01 -
  • The entire meal cooks in one pot, meaning minimal cleanup and maximum flavor infusion
  • The shawarma spice blend transforms ordinary chicken thighs into something extraordinary
  • It feeds four people generously and leftovers reheat beautifully for lunch the next day
02 -
  • Rinse your rice until the water runs clear to prevent gummy, clumpy results
  • Letting the pot rest covered after cooking is crucial for fluffy rice
  • Don't stir after adding the peas or you'll risk turning the bottom into mush
03 -
  • Use a heavy Dutch oven or cast iron pot for the most even heat distribution
  • Toast your spices in a dry pan for 30 seconds before adding them to the marinade
  • Let the chicken come to room temperature before searing for better browning

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