One Pot Shawarma Chicken Rice (Printable Version)
Tender shawarma-spiced chicken cooked with basmati rice in one pot, infused with warm spices and garnished with parsley.
# Ingredients Required:
→ Protein
01 -
680 grams boneless, skinless chicken thighs
→ Grains
02 -
370 grams basmati rice, rinsed
→ Vegetables and Aromatics
03 -
1 large onion, thinly sliced
04 -
4 cloves garlic, minced
→ Spices and Seasonings
05 -
2 tablespoons shawarma spice blend
06 -
1 teaspoon ground cumin
07 -
0.5 teaspoon ground paprika
08 -
0.25 teaspoon ground cinnamon
09 -
Salt and freshly ground black pepper, to taste
→ Liquids
10 -
720 milliliters chicken broth
11 -
15 milliliters olive oil
→ Garnish
12 -
Fresh parsley, chopped
13 -
Lemon wedges, for serving
# Guide to Cooking:
01 -
Combine chicken thighs with shawarma spice blend, cumin, paprika, cinnamon, salt, and pepper in a bowl. Let rest for at least 10 minutes or up to 2 hours for deeper flavor.
02 -
Heat olive oil in a large pot or Dutch oven over medium heat. Add sliced onions and cook until golden brown, approximately 5 minutes.
03 -
Incorporate minced garlic into the pot and sauté for 1 minute until fragrant, taking care not to burn.
04 -
Place marinated chicken thighs into the pot and cook for 5 to 7 minutes, turning occasionally until browned on all sides.
05 -
Stir in rinsed basmati rice, coating it thoroughly with the chicken and spices.
06 -
Pour chicken broth into the pot, bring the mixture to a boil, ensuring even distribution of rice.
07 -
Reduce heat to low, cover, and simmer gently for 20 to 25 minutes until rice is tender and chicken is cooked through.
08 -
Remove pot from heat and let sit covered for 5 minutes. Fluff rice with a fork prior to serving.
09 -
Sprinkle chopped parsley over the dish and serve alongside lemon wedges for added brightness.
# Extra Suggestions:
01 -
Marinating the chicken longer enhances flavor depth. Use fresh broth for best taste.