One Pot Chicken Shawarma Rice
A delicious one-pot dish featuring spice-rubbed chicken and fragrant rice with mixed vegetables, perfect for busy weeknights.
Ingredients
For the Marinade
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika sweet or smoked, depending on preference
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1 teaspoon black pepper
Main Ingredients
- 1.5 pounds boneless chicken thighs skin-on or skinless (bone-in works but increase cooking time)
- 1 cup long-grain rice basmati works best for texture
- 3 cups chicken broth low-sodium preferred
- 2 cups mixed vegetables e.g., bell peppers, carrots, peas
- 1/4 cup fresh herbs parsley or cilantro for garnish
Instructions
Preparation
- In a bowl, whisk together olive oil, minced garlic, ground cumin, ground coriander, paprika, turmeric, salt, and black pepper to create the marinade.
- Toss the chicken thighs in the marinade until evenly coated. Let rest at room temperature for at least 30 minutes or refrigerate for up to 4 hours.
Cooking
- Warm 1–2 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat.
- Add the marinated thighs to the hot oil and sear until browned on both sides, about 5–7 minutes total. Remove the chicken and set aside.
- In the same pot, add the rice and stir for 1–2 minutes until it picks up the pan flavors and becomes slightly translucent at the edges.
- Pour in the chicken broth and stir in the mixed vegetables. Scrape the bottom of the pot to loosen browned bits for added flavor.
- Nestle the browned chicken back on top of the rice. Bring the pot to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until the rice is tender and the liquid is absorbed.
- Remove from heat, let sit covered for 5 minutes, then fluff the rice with a fork. Garnish with chopped parsley or cilantro and serve.
Notes
Serve family-style with lemon wedges, yogurt-garlic sauce, and toasted nuts for added texture. Can swap chicken thighs for breasts, reduce simmer time for breasts to avoid dryness. Always check for doneness.