One Pot Shawarma Chicken And Rice

An Incredible Ultimate Recipe is the perfect dish to tantalize your taste buds with its aromatic spices and savory chicken.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

1.5 lbs chicken thighs, boneless and skinless Choosing boneless and skinless thighs ensures tenderness and rich flavor.
2 cups basmati rice, rinsed Rinsing the rice helps remove excess starch for fluffier grains.
1 large onion, thinly sliced A sweet onion adds depth and sweetness when caramelized.
4 cloves garlic, minced Fresh garlic brings a robust aroma and flavor to the dish.
2 tablespoons shawarma spice blend This combination of spices is essential for achieving authentic shawarma flavor.
1 teaspoon ground cumin Cumin adds warmth and earthiness to the dish.
0.5 teaspoon ground paprika Paprika contributes a subtle smokiness and vibrant color.
0.25 teaspoon ground cinnamon A hint of cinnamon enhances the dish's complexity without overwhelming it.
3 cups chicken broth Broth infuses moisture and flavor into both the chicken and rice.
1 tablespoon olive oil Olive oil is used for sautéing vegetables, adding healthy fats.
to taste salt and pepper Essential for enhancing the overall flavor profile of the dish.
to taste fresh parsley, chopped Fresh parsley adds a pop of color and freshness when serving.
to taste lemon wedges A squeeze of lemon brightens up the flavors just before eating.

In a bowl, combine the chicken thighs with the shawarma spice blend, cumin, paprika, cinnamon, salt, and pepper. Let it marinate for at least 10 minutes; if you have more time, marinating for up to 2 hours is ideal to allow the flavors to penetrate deeply.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the sliced onions and sauté until golden brown, which takes about 5 minutes; this step builds a sweet base flavor that complements the spices in your dish.
Stir in the minced garlic after onions are ready and cook for an additional minute until fragrant; be careful not to burn it as burnt garlic can impart a bitter taste.
Now add your marinated chicken thighs into the pot. Cook them for about 5-7 minutes, turning occasionally until they are browned on all sides; browning locks in juices while enhancing flavor through caramelization.

Serving: 1g

Let us know how it was!