One Pot Shawarma Chicken and Rice
Experience the delicious One Pot Shawarma Chicken And Rice, a dish full of flavor and easy to prepare.
Equipment
- - Large pot
Ingredients
For the Chicken Marinade
- 1 pound Chicken Thighs Juicy texture and flavorful
- 2 tablespoons Olive Oil Can replace with vegetable oil
- 2 teaspoons Ground Cumin Essential for shawarma flavor
- 2 teaspoons Ground Coriander Balances deep flavors
- 1 teaspoon Smoked Paprika Adds smokiness
- 1 teaspoon Ground Turmeric Boosts color
- 1 teaspoon Ground Cinnamon Introduces mild sweetness
- 1 teaspoon Salt Enhances all flavors
- 1 teaspoon Black Pepper Essential seasoning
For the Rice and Main Dish
- 1.5 cups Basmati Rice Provides fluffy texture
- 3 cups Chicken Broth Umami-rich moisture
- 1 can Chickpeas Adds protein and texture
- 1 medium Onion Sweet-savory base
- 3 cloves Garlic Adds depth to flavor
For Garnish
- 1 tablespoon Fresh Parsley Adds freshness
- 1 tablespoon Lemon Juice Provides acidity
- Optional Garnishes Lemon wedges and plain yogurt
Instructions
Preparation Steps
- Marinate Chicken: In a bowl, combine chicken thighs with ground cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and pepper. Let it marinate for at least 30 minutes for optimal flavor absorption.
- Brown Chicken: Heat olive oil in a large pot over medium-high heat. Add the chicken thighs and brown them on both sides for about 4-5 minutes until they develop a golden color. Set aside.
- Sauté Aromatics: In the same pot, add chopped onions and minced garlic. Sauté for about 3-4 minutes until the onions are translucent and fragrant.
- Toast Rice: Add rinsed basmati rice to the pot, stirring for 1-2 minutes. This helps to toast the rice and elevate its flavor profile.
- Add Broth and Chickpeas: Pour in chicken broth, bringing it to a gentle boil. Stir in chickpeas, then nestle the browned chicken on top of the rice.
- Simmer Together: Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the rice is tender and has absorbed the broth.
- Rest the Dish: Turn off the heat and let the pot sit, covered, for an additional 5 minutes. This allows the flavors to meld perfectly.
- Garnish and Serve: Fluff the rice with a fork, then finish with freshly chopped parsley and a squeeze of lemon juice for a bright touch. Serve warm and enjoy!
Notes
Always rinse basmati rice before cooking to remove excess starch for a fluffier texture. Marinating the chicken longer enhances flavors. Make sure to taste before serving.