Growing up, my family loved trying new and exciting recipes from around the world. One dish that always stood out was my mom’s One Pot Shawarma Chicken and Rice. The aroma of the aromatic spices, the tender chicken, and the fluffy rice would fill our kitchen, making our mouths water in anticipation. It was a dish that brought us together, not only for the delicious flavors but for the memories we’d create as we shared a meal.
As I’ve grown older, I’ve found myself craving that familiar comfort of my mom’s One Pot Shawarma Chicken and Rice. The way the spices blend together to create a depth of flavor that’s both comforting and complex, the way the chicken stays juicy and tender, and the way the rice soaks up all the delicious juices – it’s a recipe that’s become a go-to in my household.
Why This One Pot Shawarma Chicken and Rice Recipe Will Become Your Go-To
The Secret Behind Perfect One Pot Shawarma Chicken and Rice
The secret to this One Pot Shawarma Chicken and Rice recipe lies in the careful balance of spices and the one-pot cooking method. By searing the chicken first to lock in the juices, then cooking the rice and vegetables in the same pot, you end up with a dish that’s not only bursting with flavor, but also incredibly easy to prepare. The shawarma spice blend, a combination of warm and earthy spices like cumin, paprika, and cayenne, gives the dish its signature Middle Eastern flair, while the diced tomatoes and fresh parsley add brightness and freshness.
Essential Ingredients You’ll Need
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces: Chicken thighs are the perfect choice for this recipe, as they stay moist and tender during the cooking process. The bite-sized pieces ensure even cooking and distribution of flavor.
- 2 cups basmati rice: Basmati rice is a long-grain variety that becomes light and fluffy when cooked properly. Its delicate flavor pairs beautifully with the bold spices in this dish.
- 1 onion, diced: The onion adds depth and sweetness, helping to balance the heat from the cayenne pepper.
- 3 cloves garlic, minced: Garlic is a must-have ingredient, providing a savory and aromatic base for the other flavors.
- 2 tablespoons shawarma spice blend: This blend of warm spices, including cumin, paprika, and cayenne, is the true star of the show, giving the dish its signature Middle Eastern taste.
- 1 cup chicken broth: The chicken broth helps to cook the rice and infuse it with even more flavor.
- 1 (14-oz) can diced tomatoes: The tomatoes add a touch of acidity and moisture to the dish, complementing the spices perfectly.
- 1/4 cup freshly chopped parsley: The fresh parsley adds a bright, herbaceous note that balances the rich flavors.
Step-by-Step One Pot Shawarma Chicken and Rice Instructions
Preparing Your One Pot Shawarma Chicken and Rice
Prep time for this One Pot Shawarma Chicken and Rice recipe is just 15 minutes, and the total cooking time is 30 minutes, for a total time of 45 minutes. To get started, you’ll need a large, deep skillet or Dutch oven with a tight-fitting lid.
1- Begin by heating a tablespoon of oil in the skillet over medium-high heat. Add the diced chicken and cook, stirring occasionally, until the pieces are lightly browned on all sides, about 5-7 minutes.
2- Next, add the diced onion to the skillet and cook for 2-3 minutes, until it starts to soften. Then, stir in the minced garlic and cook for an additional minute, until fragrant.
3- Sprinkle the shawarma spice blend, ground cumin, paprika, and cayenne pepper over the chicken and onion mixture. Stir to coat the ingredients evenly and cook for 1 minute, allowing the spices to toast and release their aroma.
4- Pour in the chicken broth and diced tomatoes, including the juice from the can. Bring the mixture to a boil, then stir in the basmati rice. Cover the skillet, reduce the heat to low, and let the rice simmer for 15-18 minutes, or until it’s tender and has absorbed all the liquid.
5- Remove the lid and fluff the rice with a fork. Stir in the freshly chopped parsley, and season with salt and pepper to taste.
6- Serve the One Pot Shawarma Chicken and Rice hot, garnished with additional parsley if desired. Enjoy this flavorful and easy-to-make dish with your family and friends.
Pro Tips for Success
- Sear the chicken first to lock in the juices and add depth of flavor to the dish.
- Use a tight-fitting lid to ensure the rice cooks evenly and absorbs all the delicious broth.
- Adjust the spice blend to your personal taste preferences – add more or less cayenne for your desired level of heat.
- Fluff the rice with a fork to prevent it from becoming sticky or clumped together.
Serving and Storing Your One Pot Shawarma Chicken and Rice
Perfect Pairings for One Pot Shawarma Chicken and Rice
This One Pot Shawarma Chicken and Rice recipe serves 6 people, making it a great option for family dinners or gatherings with friends. To complement the bold flavors of the dish, try serving it with a fresh green salad, roasted vegetables, or warm pita bread. For beverages, a crisp white wine or refreshing lemon-infused water would pair nicely.
Storage and Make-Ahead Tips
One Pot Shawarma Chicken and Rice is the perfect dish for meal prepping or making ahead of time. It can be stored in the refrigerator for up to 4 days, or in the freezer for up to 3 months. To reheat, simply place the desired portion in a microwave-safe bowl and heat until warmed through, about 2-3 minutes. You can also reheat it on the stovetop over medium heat, adding a splash of broth or water to prevent the rice from drying out.
Variations and Dietary Adaptations for One Pot Shawarma Chicken and Rice
Creative One Pot Shawarma Chicken and Rice Variations
- Swap the chicken for shrimp or tofu for a seafood or vegetarian version.
- Add roasted vegetables, such as bell peppers, zucchini, or eggplant, for a more hearty and colorful dish.
- Use a blend of wild rice and basmati rice for a unique texture and nutty flavor.
Making One Pot Shawarma Chicken and Rice Diet-Friendly
For gluten-free diners, simply use a gluten-free chicken broth and ensure your spice blend is also gluten-free.
To make a low-carb version, replace the basmati rice with riced cauliflower or shirataki noodles.
For a vegan option, use vegetable broth and substitute the chicken with cubed extra-firm tofu or chickpeas.
Frequently Asked Questions
Q: Can I use boneless, skinless chicken breasts instead of thighs?
A: While you can use chicken breasts, we recommend sticking with the chicken thighs for the best texture and flavor. Chicken thighs are more forgiving and less likely to dry out during the one-pot cooking process.
Q: How long does it take to cook the One Pot Shawarma Chicken and Rice?
A: The total time for this recipe is 45 minutes, with 15 minutes of prep time and 30 minutes of cook time. The rice needs about 15-18 minutes to simmer and absorb all the flavorful liquid.
Q: Can I make this recipe ahead of time?
A: Absolutely! One Pot Shawarma Chicken and Rice is perfect for meal prepping. You can store it in the refrigerator for up to 4 days or in the freezer for up to 3 months. Just be sure to reheat it gently to prevent the rice from drying out.
Q: How many servings does this recipe make?
A: This One Pot Shawarma Chicken and Rice recipe serves 6 people. If you need to feed a larger crowd, you can easily double or triple the recipe.
Q: What if my rice is still undercooked after 18 minutes?
A: If the rice is not quite tender after 18 minutes, simply replace the lid, reduce the heat to low, and continue simmering for an additional 5-10 minutes, checking occasionally. The rice should absorb all the liquid and become perfectly cooked.
One Pot Shawarma Chicken and Rice Recipe
- Total Time: 45
- Yield: 6 servings
Description
Indulge in the aromatic flavors of this One Pot Shawarma Chicken and Rice dish! Tender chicken, fragrant spices, and fluffy rice come together for a comforting, family-friendly meal that’s perfect for busy weeknights.
Ingredients
– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 cups basmati rice
– 1 onion, diced
– 3 cloves garlic, minced
– 2 tablespoons shawarma spice blend
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1 cup chicken broth
– 1 (14-oz) can diced tomatoes
– 1/4 cup freshly chopped parsley
– Salt and pepper to taste
Instructions
1. In a large, deep skillet or Dutch oven, heat a drizzle of oil over medium-high heat. Add the chicken and cook for 3-4 minutes, until lightly browned.
2. Add the onion and garlic to the skillet and cook for 2-3 minutes, until fragrant.
3. Stir in the shawarma spice blend, cumin, paprika, and cayenne. Cook for 1 minute to toast the spices.
4. Pour in the chicken broth and diced tomatoes. Bring the mixture to a boil.
5. Stir in the rice, cover the skillet, and reduce the heat to low. Simmer for 15-18 minutes, until the rice is tender and the liquid is absorbed.
6. Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork and stir in the chopped parsley.
7. Season with salt and pepper to taste. Serve hot and enjoy!
Notes
For a spicier dish, add an extra pinch of cayenne pepper. You can also garnish with additional chopped parsley, lemon wedges, or a dollop of plain yogurt.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Conclusion
One Pot Shawarma Chicken and Rice is a dish that truly embodies the flavors of the Middle East, with its aromatic spices, tender chicken, and fluffy rice. The beauty of this recipe lies in its simplicity – just one pot, a few key ingredients, and less than an hour of your time, and you’ll have a delicious and satisfying meal that your whole family will love.
I hope this recipe becomes a new favorite in your household, just as it has in mine. Whether you’re feeding a crowd or meal prepping for the week, this One Pot Shawarma Chicken and Rice is sure to impress. Don’t be afraid to get creative and try different variations – the possibilities are endless! And don’t forget to let me know how your dish turns out. I’d love to hear your thoughts and see your creations.
