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One Pot Chicken Shawarma Rice

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Experience the vibrant taste of One Pot Chicken Shawarma Rice! Tender, spiced chicken marries fluffy Basmati in a single pot, making weeknights delicious and easy.

Ingredients

  • Boneless, skinless chicken thighs: 1.5 lbs, diced into 1-inch pieces
  • Basmati rice: 1.5 cups, rinsed
  • Chicken broth: 2.5 cups
  • Olive oil: 2 tablespoons
  • Yellow onion: 1 medium, diced
  • Garlic: 3 cloves, minced
  • Shawarma spice blend: 2 tablespoons
  • Lemon juice: 1 tablespoon

Instructions

  1. Step 1: In a large bowl, toss the diced chicken thighs with 1 tablespoon of olive oil, 1 tablespoon of the shawarma spice blend, and the lemon juice. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
  2. Step 2: Heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides. Remove the chicken from the pot and set aside. Add the diced onion to the pot and cook for 3-4 minutes until softened. Stir in the minced garlic and the remaining 1 tablespoon of shawarma spice blend and cook for another minute until fragrant.
  3. Step 3: Stir the rinsed basmati rice into the pot, coating it with the spices and onion mixture. Pour in the chicken broth and bring the mixture to a boil, scraping any browned bits from the bottom of the pot.
  4. Step 4: Return the browned chicken to the pot, nestling it into the rice and liquid. Reduce the heat to low, cover tightly with a lid, and simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
  5. Step 5: Once cooked, remove the pot from the heat and let it rest, still covered, for 5-10 minutes. Fluff the chicken and rice with a fork before serving. Garnish with fresh chopped parsley if desired.

Notes

  • To store leftovers, ensure the dish cools completely before transferring it to an airtight container in the refrigerator, where it will stay fresh for up to 3-4 days.
  • When reheating, add a small splash of water or broth to individual portions before microwaving or gently warming on the stovetop to keep the chicken and rice wonderfully moist.
  • For an authentic touch, serve your Shawarma Rice with a side of creamy plain yogurt or a zesty tahini sauce, and a simple salad of diced cucumbers and tomatoes.
  • A chef's secret for deeper flavor: marinate the chicken for at least an hour, or even overnight if time allows, to let those delicious shawarma spices truly penetrate every piece.

Nutrition

Find it online: https://snackioo.com/one-pot-chicken-shawarma-rice/