Welcome to this delicious One Pot Shawarma Chicken and Rice Recipe! If you’re a fan of hearty, flavorful meals with minimal cleanup, this is the perfect dish for you. Whether you’re new to shawarma or a seasoned fan of Middle Eastern flavors, this easy-to-make recipe is sure to become a favorite in your home. Let’s dive into this flavorful journey of cooking a comforting, mouth-watering meal that your family and friends will love!
Introduction
The One Pot Shawarma Chicken and Rice dish brings together the aromatic spices of Middle Eastern cuisine in an easy-to-prepare, weeknight-friendly meal. Shawarma, a popular dish across the Middle East, is known for its rich flavors created through marinating meat with a blend of spices. In this variation, the juicy, spiced chicken is combined with fluffy rice, cooked together to allow the flavors to meld perfectly. This dish is a must-try for anyone who enjoys comforting rice dishes and savory meats. The ease of cooking it all in one pot makes this meal not only flavorful but convenient for busy cooks.
Ingredients for One Pot Shawarma Chicken and Rice
To prepare this flavorful One Pot Shawarma Chicken and Rice, you will need the following ingredients:
F or the Chicken and Marinade:
- 6 boneless skinless chicken thighs (approx 600g)
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- ½ teaspoon ground cardamom
- ¼ teaspoon chili flakes
- 1.5 tablespoons lemon juice
For Cooking:
- 1 tablespoon olive oil
- 1 medium onion, finely sliced
- 3 cloves garlic, crushed
- 1 cup uncooked long grain rice (180g)
- 2 cups hot chicken stock (480ml)
- Salt and black pepper to taste
For Garnish:
- 2 tablespoons fresh chopped parsley
- ½ teaspoon dried dill
Optional Substitutions:
- Chicken thighs: Swap for boneless, skinless chicken breasts for a leaner option.
- Rice: Use basmati or jasmine rice for a fragrant twist, or brown rice for a healthier choice (adjust cooking time accordingly).
- Vegetarian version: Substitute chicken with chickpeas or vegetables like bell peppers and zucchini.
How to Make One Pot Shawarma Chicken and Rice – Step by Step
Step 1: Marinate the Chicken
Start by slicing the chicken thighs in half horizontally. In a bowl, mix the cumin, coriander, paprika, smoked paprika, salt, black pepper, turmeric, cardamom, chili flakes, and lemon juice. Add the chicken and coat evenly with the marinade. Let it sit for at least 30 minutes for optimal flavor.
Step 2: Sear the Chicken
Heat olive oil in a large, deep frying pan over medium-high heat. Sear the marinated chicken thighs for 3-4 minutes on each side until golden. Add the sliced onion and crushed garlic midway through cooking, letting them soften as the chicken sears.
Step 3: Add the Rice
Once the chicken is seared, stir in the uncooked rice. Allow the rice to become slightly translucent by stirring it for about a minute, ensuring it’s coated with the chicken juices and spices.
Step 4: Add Chicken Stock
Pour the hot chicken stock into the pan. Let it bubble on medium heat, uncovered, until the stock is mostly absorbed into the rice. Be patient and avoid stirring during this step to prevent the rice from getting mushy.
Step 5: Simmer and Steam
Cover the pan with a lid, turn off the heat, and let the dish steam for 12 minutes. Avoid lifting the lid during this time, as it ensures the rice cooks perfectly by absorbing all the delicious flavors.
Step 6: Season and Garnish
After 12 minutes, remove the lid and fluff the rice gently with a fork. Taste and adjust the seasoning with salt and pepper if needed. Stir in the fresh parsley and sprinkle the dried dill over the dish.
Helpful Tips for One Pot Shawarma Chicken and Rice
- Marinate Longer for Richer Flavor: If time allows, marinate the chicken for several hours or overnight to really develop the flavors.
- Use Hot Stock: Always use hot chicken stock to maintain the cooking temperature and prevent the rice from becoming undercooked.
- Don’t Lift the Lid: Avoid the temptation to lift the lid during the steaming process to ensure the rice cooks evenly and absorbs all the flavors.
Cooking Tips for the Best Shawarma Chicken and Rice
- Searing Techniques: Ensure the chicken is seared to a golden brown but not fully cooked through before adding the rice. This will ensure it stays juicy while finishing the cooking process.
- Rice Cooking Method: Use long grain rice for a light, fluffy texture. If using brown rice, increase the cooking time by about 10 minutes and add more liquid as necessary.
- Perfect Steaming: Once the liquid is absorbed, cover the pot and let the residual heat steam the rice, making it fluffy and flavorful without becoming soggy.
Serving Suggestions for One Pot Shawarma Chicken and Rice
- With a Fresh Salad: Pair this dish with a simple cucumber and tomato salad dressed with lemon vinaigrette for a refreshing side.
- With Yogurt Sauce: A dollop of garlic yogurt or tzatziki on the side adds a cool, creamy contrast to the warm, spiced flavors.
- With Flatbread: Serve with warm pita or flatbread to scoop up the chicken and rice for an authentic Middle Eastern experience.
Nutritional Information
The One Pot Shawarma Chicken and Rice is a balanced dish rich in protein, complex carbs, and aromatic spices, offering both taste and health benefits. It is an excellent source of protein and fiber, with beneficial antioxidants from the spices.
Nutritional Information (per serving):
- Calories: 450
- Fats: 18g
- Carbs: 45g
- Protein: 28g
- Sodium: 800mg
- Sugar: 2g
Storage and Leftovers for One Pot Shawarma Chicken and Rice
Store any leftovers in an airtight container and refrigerate for up to 3 days. To reheat, simply place the rice and chicken in a pan with a splash of water or chicken stock, and gently warm it over medium heat. You can also microwave leftovers, but be sure to cover them to retain moisture.
Frequently Asked Questions (FAQs) for One Pot Shawarma Chicken and Rice
Q1: Can I use chicken breasts instead of thighs?
A: Yes, you can substitute chicken thighs with boneless, skinless chicken breasts. Just adjust the cooking time as chicken breasts tend to cook faster.
Q2: Can I make this dish ahead of time?
A: Absolutely! You can prepare this dish a day in advance and reheat it before serving.
Q3: Is this recipe gluten-free?
A: Yes, as long as you use gluten-free chicken stock and check that all your spices are free from cross-contamination, this dish is gluten-free.
Q4: Can I freeze the leftovers?
A: Yes, you can freeze the leftovers for up to 2 months. Thaw them overnight in the fridge and reheat before serving.
Related Recipes Clickable for One Pot Shawarma Lovers
Conclusion
The One Pot Shawarma Chicken and Rice Recipe is the perfect way to bring the bold flavors of Middle Eastern cuisine to your kitchen with minimal effort. Its aromatic spices, tender chicken, and fluffy rice make for a satisfying meal that’s easy enough for a busy weeknight but special enough for entertaining. Try it out today, and feel free to share your variations or leave a comment with your thoughts. Enjoy your cooking adventure!
PrintOne Pot Shawarma Chicken and Rice – Easy, Flavorful Recipe
Description
Welcome to this delicious One Pot Shawarma Chicken and Rice Recipe! If you’re a fan of hearty, flavorful meals with minimal cleanup, this is the perfect dish for you. Whether you’re new to shawarma or a seasoned fan of Middle Eastern flavors, this easy-to-make recipe is sure to become a favorite in your home. Let’s dive into this flavorful journey of cooking a comforting, mouth-watering meal that your family and friends will love!
Ingredients
For the Chicken and Marinade:
- 6 boneless skinless chicken thighs (approx 600g)
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- ½ teaspoon ground cardamom
- ¼ teaspoon chili flakes
- 1.5 tablespoons lemon juice
For Cooking:
- 1 tablespoon olive oil
- 1 medium onion, finely sliced
- 3 cloves garlic, crushed
- 1 cup uncooked long grain rice (180g)
- 2 cups hot chicken stock (480ml)
- Salt and black pepper to taste
For Garnish:
- 2 tablespoons fresh chopped parsley
- ½ teaspoon dried dill
Optional Substitutions:
- Chicken thighs: Swap for boneless, skinless chicken breasts for a leaner option.
- Rice: Use basmati or jasmine rice for a fragrant twist, or brown rice for a healthier choice (adjust cooking time accordingly).
- Vegetarian version: Substitute chicken with chickpeas or vegetables like bell peppers and zucchini.
Instructions
Step 1: Marinate the Chicken
Start by slicing the chicken thighs in half horizontally. In a bowl, mix the cumin, coriander, paprika, smoked paprika, salt, black pepper, turmeric, cardamom, chili flakes, and lemon juice. Add the chicken and coat evenly with the marinade. Let it sit for at least 30 minutes for optimal flavor.
Step 2: Sear the Chicken
Heat olive oil in a large, deep frying pan over medium-high heat. Sear the marinated chicken thighs for 3-4 minutes on each side until golden. Add the sliced onion and crushed garlic midway through cooking, letting them soften as the chicken sears.
Step 3: Add the Rice
Once the chicken is seared, stir in the uncooked rice. Allow the rice to become slightly translucent by stirring it for about a minute, ensuring it’s coated with the chicken juices and spices.
Step 4: Add Chicken Stock
Pour the hot chicken stock into the pan. Let it bubble on medium heat, uncovered, until the stock is mostly absorbed into the rice. Be patient and avoid stirring during this step to prevent the rice from getting mushy.
Step 5: Simmer and Steam
Cover the pan with a lid, turn off the heat, and let the dish steam for 12 minutes. Avoid lifting the lid during this time, as it ensures the rice cooks perfectly by absorbing all the delicious flavors.
Step 6: Season and Garnish
After 12 minutes, remove the lid and fluff the rice gently with a fork. Taste and adjust the seasoning with salt and pepper if needed. Stir in the fresh parsley and sprinkle the dried dill over the dish.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Marinate Longer for Richer Flavor: If time allows, marinate the chicken for several hours or overnight to really develop the flavors.
- Use Hot Stock: Always use hot chicken stock to maintain the cooking temperature and prevent the rice from becoming undercooked.
- Don’t Lift the Lid: Avoid the temptation to lift the lid during the steaming process to ensure the rice cooks evenly and absorbs all the flavors.
