One Pot Shawarma Chicken Rice (Print Version)
Aromatic all-in-one meal with spiced chicken, vegetables, and fluffy rice.
# What You’ll Need:
→ Chicken & Marinade
01 - 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
02 - 2 tbsp olive oil
03 - 2 tsp ground cumin
04 - 2 tsp ground paprika
05 - 1 tsp ground coriander
06 - 1 tsp ground turmeric
07 - 1 tsp ground cinnamon
08 - 1/2 tsp ground allspice
09 - 1 tsp garlic powder
10 - 1 tsp onion powder
11 - 1/2 tsp cayenne pepper
12 - 1 tsp kosher salt
13 - 1/2 tsp freshly ground black pepper
14 - Juice of 1 lemon
→ Rice & Vegetables
15 - 1 1/2 cups long-grain rice, rinsed
16 - 1 large onion, finely chopped
17 - 3 cloves garlic, minced
18 - 1 large red bell pepper, diced
19 - 1 large carrot, peeled and diced
20 - 1 3/4 cups low-sodium chicken broth
21 - 1/2 cup water
22 - 1/2 cup frozen peas
23 - 2 tbsp chopped fresh parsley
→ Garnish
24 - 1/2 cup plain yogurt
25 - Lemon wedges
# Steps:
01 - Combine chicken chunks with olive oil, cumin, paprika, coriander, turmeric, cinnamon, allspice, garlic powder, onion powder, cayenne pepper, kosher salt, black pepper, and lemon juice in a large bowl. Mix thoroughly to coat evenly. Marinate for 15 minutes or up to 2 hours for deeper flavor penetration.
02 - Heat a large deep skillet or Dutch oven over medium-high heat. Add marinated chicken and sear until browned on all sides, approximately 5 to 6 minutes. Remove chicken from pan and set aside on a plate, leaving cooking juices in the pan.
03 - In the same pan, add chopped onion, minced garlic, diced bell pepper, and diced carrot. Cook for 3 to 4 minutes until vegetables begin to soften and become fragrant, stirring occasionally.
04 - Add rinsed rice to the vegetable mixture, stirring constantly to coat each grain with the rendered fat and residual spices. Toast for 1 to 2 minutes until rice becomes translucent at edges.
05 - Pour in chicken broth and water, stirring well and scraping up any browned bits from the bottom of the pan to incorporate flavor into the cooking liquid.
06 - Return browned chicken and accumulated juices to the pot, nestling pieces into the rice mixture. Bring to a boil, then reduce heat to low. Cover tightly and simmer for 20 minutes.
07 - Scatter frozen peas evenly over the surface without disturbing the rice. Cover again and continue cooking for an additional 5 minutes until rice is tender and liquid is absorbed.
08 - Remove pot from heat and let stand covered for 5 minutes to allow moisture to redistribute. Uncover and fluff rice gently with a fork, being careful not to break up the chicken pieces.
09 - Sprinkle chopped fresh parsley over the dish. Serve hot, accompanied by plain yogurt and fresh lemon wedges on the side for guests to add as desired.
# Expert Tips:
01 -
- Everything cooks in one pot so you spend less time washing dishes and more time eating
- The spices bloom in the oil first, creating layers of flavor that taste like they simmered all day
02 -
- Resist the urge to lift the lid while the rice is cooking or you'll let out the steam that makes it perfectly fluffy
- The chicken will finish cooking as it simmers with the rice, so don't worry about it being slightly underdone when you remove it after searing
03 -
- Rinse your rice until the water runs clear to prevent gummy results
- Let the pot rest undisturbed for the full 5 minutes after cooking for the fluffiest rice