One Pot Chicken Shawarma Rice
A flavorful and simple dish combining marinated chicken and basmati rice infused with traditional shawarma spices, all cooked in one pot.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs cut into strips
- 2 tablespoons plain yogurt
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- Salt and pepper to taste
- Juice of half lemon
- 1 tablespoon olive oil for sautéing
- 1 small onion finely chopped
- 1 clove garlic minced
- 1.5 cups long-grain basmati rice rinsed and soaked for 20 minutes
- 2.5 cups chicken broth or water
- 1/4 teaspoon ground turmeric
- Salt to taste
- Optional Garnish:
- Chopped fresh parsley
- Sliced almonds or pine nuts toasted
- Yogurt sauce or tahini drizzle
- Lemon wedges
Instructions
- In a bowl, combine yogurt, olive oil, garlic, spices, salt, pepper, and lemon juice. Add the chicken strips and coat thoroughly. Let marinate for at least 30 minutes (or up to overnight for deeper flavor).
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the marinated chicken for 2 to 3 minutes on each side until browned but not fully cooked. Remove and set aside.
- Add a little more oil if needed. Sauté the onion until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
- Drain the soaked rice and add it to the pot with the sautéed onions. Stir for 1 to 2 minutes to coat the grains with the aromatic oil. Add the turmeric and a pinch of salt.
- Pour in the broth or water. Bring to a gentle boil, then return the seared chicken strips to the pot, nestling them into the rice.
- Reduce the heat to low, cover the pot tightly, and simmer for 18 to 20 minutes, or until the rice is tender and the liquid has been absorbed. Avoid opening the lid during cooking.
- Turn off the heat and let the pot rest, covered, for 5 to 10 minutes. Then fluff the rice gently with a fork and mix in the chicken.
Notes
Soak your rice to reduce cooking time and achieve fluffier grains. Use chicken thighs for juiciness and more flavor. Do not skip marinating even for a short period for better flavor. Customize toppings with tahini, garlic sauce, or side cucumber yogurt salad.