Description
This One Pot Shawarma Chicken and Rice is a flavorful and aromatic Middle Eastern-inspired dish featuring tender, spiced chicken thighs seared to golden perfection and cooked with fragrant long grain rice in a single pan. Infused with cumin, coriander, paprika, and lemon juice, this easy-to-make recipe offers a delicious, hearty meal that combines protein, rice, and spices in one pot for minimal cleanup and maximum taste.
Ingredients
Scale
Chicken and Marinade
- 6 boneless skinless chicken thighs, raw (trimmed of visible fat) – approx 600g (21oz)
- 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 chilli flakes (red pepper flakes) – can use more if preferred
- 1.5 tablespoons lemon juice
- 1 tablespoon olive oil
Vegetables and Rice
- 1 medium onion, halved and finely sliced
- 3 cloves garlic, crushed
- 180g (1 cup) uncooked long grain rice
- 2 cups (480ml) chicken stock (hot)
- Salt and black pepper, to taste
- 2 tablespoons fresh chopped parsley
- ½ teaspoon dried dill
Instructions
- Prepare the Chicken: Slice the chicken thighs horizontally in half. Combine the chicken pieces with ground cumin, coriander, paprika, smoked paprika, salt, black pepper, turmeric, cardamom, chilli flakes, and lemon juice. Mix thoroughly to coat each piece evenly and set aside to marinate briefly.
- Sear the Chicken: Heat olive oil in a large, deep frying pan over medium-high heat. Add the seasoned chicken thighs and fry for 3-4 minutes on each side until they turn golden brown. During the flip, scatter the finely sliced onion and crushed garlic between the chicken pieces, allowing them to cook slightly alongside.
- Cook the Rice: Add the uncooked long grain rice to the pan with the chicken and stir continuously for about one minute until the rice becomes translucent, indicating it’s toasted slightly. Then pour in the hot chicken stock and gently stir to distribute ingredients evenly.
- Simmer and Steam: Allow the mixture to bubble on medium heat with the pan uncovered until the chicken stock is almost fully absorbed by the rice. Avoid stirring during this process. Once absorption is complete, cover the pan with a lid, turn off the heat, and let it steam undisturbed for 12 minutes to fully cook the rice and chicken.
- Season and Garnish: After steaming, carefully remove the lid and check the seasoning. Add salt and black pepper as needed. Stir in fresh chopped parsley and dried dill to enhance flavor and aroma.
- Serve: Plate the Shawarma Chicken and Rice, serve with your choice of sides such as a fresh salad, yogurt sauce, or pickles, and enjoy this flavorful one-pot meal.
Notes
- For extra heat, increase the amount of chilli flakes according to your preference.
- Use chicken stock hot to maintain cooking temperature and help rice cook evenly.
- Do not stir the rice once stock is added to ensure proper steaming and avoid mushy texture.
- Feel free to substitute long grain rice with basmati for a more aromatic profile.
- Resting with the lid on is crucial to allow rice to finish cooking through steam.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: shawarma chicken, one pot meal, chicken and rice, Middle Eastern recipe, easy dinner, spiced chicken, weeknight meal
