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One Pot Shawarma Chicken And Rice

One Pot Shawarma Chicken and Rice for Cozy Dinner Bliss

Enjoy a comforting One Pot Shawarma Chicken And Rice dish, combining aromatic spices for a delightful meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Rice
  • 1 pound Boneless, Skinless Chicken Thighs Substitution: Chicken breasts can be used but may dry out if overcooked.
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 1 medium Onion Use yellow onion for the best results.
  • 3 cloves Garlic Minced garlic is essential for best flavor.
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Ground Turmeric
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1.5 cups Basmati Rice Rinse before use to prevent stickiness.
  • 4 cups Chicken Broth Vegetable broth can be used for a vegetarian version.
  • 1 can Canned Chickpeas Rinse and drain before adding.
For the Garnish
  • 1/4 cup Fresh Parsley
  • 2 tablespoons Lemon Juice
  • optional Lemon wedges and yogurt For additional creaminess and tang.

Equipment

  • Large Pot
  • small bowl
  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Prepare the spice mixture by combining ground cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and black pepper in a small bowl.
  2. Marinate the chicken thighs with the spice mixture and let sit for at least 30 minutes.
  3. Brown the marinated chicken thighs in a large pot with olive oil over medium-high heat for 4-5 minutes on each side.
  4. Sauté chopped yellow onion and minced garlic in the same pot for 3-4 minutes until translucent.
  5. Add rinsed basmati rice to the pot and toast for 1-2 minutes.
  6. Pour in chicken broth, add chickpeas, and place browned chicken on top. Bring to a boil.
  7. Cover and reduce heat to low, simmer for 20 minutes.
  8. Remove from heat and let sit covered for 5 minutes.
  9. Fluff the rice and garnish with parsley and lemon juice. Serve with optional garnishes.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 12gSugar: 3gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 4mg

Notes

This dish is great for meal prep and can be stored in the fridge for up to 3-4 days or frozen for 2-3 months.

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