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

Scale

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.

Notes

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.