Description
This one-pot chicken shawarma rice is an easy and flavorful dish made with spiced marinated chicken thighs and aromatic basmati rice. Perfect for a complete meal topped with yogurt sauce, herbs, or nuts.
Ingredients
For the Chicken Marinade:
- 1.5 lbs (about 4 boneless, skinless chicken thighs), cut into strips
- 2 tablespoons plain yogurt
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- Salt and pepper to taste
- Juice of half a lemon
For the Rice:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1.5 cups long-grain basmati rice, rinsed and soaked for 20 minutes
- 2.5 cups chicken broth or water
- 1/4 teaspoon ground turmeric
- Salt to taste
Optional Garnish:
- Chopped fresh parsley
- Sliced almonds or pine nuts, toasted
- Yogurt sauce or tahini drizzle
- Lemon wedges
Instructions
1. In a bowl, combine yogurt, olive oil, garlic, spices, salt, pepper, and lemon juice. Add the chicken strips and coat thoroughly. Let marinate for at least 30 minutes (or up to overnight for deeper flavor).
2. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the marinated chicken for 2 to 3 minutes on each side until browned but not fully cooked. Remove and set aside.
3. In the same pot, add a little more oil if needed. Sauté the onion until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
4. Drain the soaked rice and add it to the pot with the sautéed onions. Stir for 1 to 2 minutes to coat the grains with the aromatic oil. Add the turmeric and a pinch of salt.
5. Pour in the broth or water. Bring to a gentle boil, then return the seared chicken strips to the pot, nestling them into the rice.
6. Reduce the heat to low, cover the pot tightly, and simmer for 18 to 20 minutes, or until the rice is tender and the liquid has been absorbed. Avoid opening the lid during cooking.
7. Turn off the heat and let the pot rest, covered, for 5 to 10 minutes. Then fluff the rice gently with a fork and mix in the chicken.
Notes
Soak your rice: This reduces cooking time and helps achieve fluffier grains.
Use chicken thighs: They stay juicier and more flavorful than chicken breast.
Don’t skip the marinade: Even a short marination makes a big difference.
Customize the toppings: Add a drizzle of tahini, a scoop of garlic sauce, or a side of cucumber yogurt salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 plate