Description
One Pot Shawarma Chicken and Rice is a simple yet vibrant meal that combines tender, spiced chicken thighs with aromatic basmati rice cooked together in one pot. This recipe delivers authentic Middle Eastern-inspired flavors using a blend of cumin, paprika, turmeric, and other shawarma spices. It is quick to prepare, features minimal cleanup, and is perfect for meals with family or friends. The dish can be customized for various dietary preferences and is great for meal prep.
Ingredients
Scale
Protein and Rice
- 4 chicken thighs, bone-in and skin-on
- 1 1/2 cups basmati rice, rinsed
Spices and Seasonings
- 1 tsp cumin (natural)
- 1 tsp paprika (natural)
- 1/2 tsp turmeric (natural)
- 1/2 tsp coriander (natural)
- 1/2 tsp garlic powder (natural)
- 1/4 tsp cinnamon (natural)
- Pinch natural extracts (natural)
Aromatics and Sauces
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp vegetarian Worcestershire sauce (natural)
Liquids and Oil
- 2 1/2 cups vegetable broth
- 2 tbsp olive oil
Garnish
- Chopped fresh parsley
Instructions
- Prepare the Shawarma Spice Mix: Combine cumin, paprika, turmeric, coriander, garlic powder, cinnamon, and natural extracts in a small bowl to create a fragrant and balanced spice blend perfect for coating the chicken.
- Sear the Chicken: Heat olive oil in a large pot over medium-high heat. Season the chicken thighs generously with the shawarma spice blend. Brown the chicken on both sides until golden, locking in the juices and building flavor.
- Sauté Aromatics: Remove the chicken temporarily from the pot. Add chopped onion and minced garlic to the same pot. Cook until translucent and fragrant, absorbing all the flavorful bits left from browning.
- Add Rice and Broth: Stir in the rinsed basmati rice, vegetable broth, and vegetarian Worcestershire sauce. Bring the mixture to a gentle simmer, stirring to combine the flavors thoroughly.
- Combine and Cook: Return the seared chicken thighs to the pot, nestling them into the rice. Cover tightly and reduce heat to low. Let it cook undisturbed for 25 to 30 minutes until the rice is tender and chicken is fully cooked through.
- Finish and Garnish: Once cooked, fluff the rice gently with a fork. Sprinkle chopped fresh parsley over the dish and serve warm for an aromatic and inviting meal experience.
Notes
- Rinse rice thoroughly to remove excess starch and achieve fluffy, separate grains.
- Do not rush the searing step to get a golden crust that adds depth to the flavor.
- Simmer gently on low heat once combined to prevent rice from sticking or burning.
- Use freshly ground spices to enhance aroma and taste.
- Let the pot sit covered off heat for five minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: One Pot Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Keywords: one pot, shawarma chicken, basmati rice, Middle Eastern, easy dinner, meal prep, spicy chicken, vegetarian Worcestershire sauce
