Name: One Pot Shawarma Chicken and Rice Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: Chicken and Marinade: 6 boneless skinless chicken thighs, raw (approx 600g/21oz); 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp paprika; 1 tsp smoked paprika; ¾ tsp salt; ½ tsp black pepper; ½ tsp turmeric; ½ tsp ground cardamom; ¼ tsp chili flakes; 1.5 tbsp lemon juice; For Cooking: 1 tbsp olive oil; 1 medium onion, halved and finely sliced; 3 cloves garlic, crushed; 180g (1 cup) uncooked long grain rice; 2 cups (480ml) chicken stock, hot; salt and black pepper, to taste; Garnish: 2 tbsp fresh chopped parsley; 1/2 tsp dried dill

If you’re looking for a hearty, flavorful meal that’s easy to prepare and leaves minimal cleanup, then our One Pot Shawarma Chicken and Rice recipe is just what you need. This dish brings the aromatic spices of Middle Eastern cuisine into your kitchen, creating a delicious and satisfying meal in a single pot. Read on to discover how to make this culinary delight and impress your family and friends with your cooking skills!

What is Shawarma Chicken and Rice?

Shawarma is a traditional Middle Eastern dish known for its robust flavor, created by marinating meat in a blend of spices and then grilling or roasting it. In this recipe, we’ve adapted the classic shawarma to be cooked in a single pot with rice, making it an easy, weeknight-friendly meal that doesn’t compromise on taste. Shawarma Chicken and Rice combines the juicy, well-spiced chicken with fluffy, aromatic rice, all cooked together to meld the flavors perfectly.

Ingredients List for Shawarma Chicken and Rice

Chicken and Marinade

6 boneless skinless chicken thighs, raw (trimmed of visible fat) - approx 600g (21oz)
2 teaspoons of ground cumin
2 teaspoons of ground coriander
2 teaspoons of paprika
1 teaspoon of smoked paprika
¾ teaspoon of salt
½ teaspoon of black pepper
½ teaspoon of turmeric
½ teaspoon of ground cardamom
¼ teaspoon of chili flakes (red pepper flakes) - can use more if you prefer
1.5 tablespoons of lemon juice

For Cooking

1 tablespoon of olive oil
1 medium onion, halved and finely sliced
3 cloves of garlic, crushed
180g (1 cup) of uncooked long grain rice
2 cups (480ml) of chicken stock (hot)
salt and black pepper, to taste

Garnish

2 tablespoons of fresh chopped parsley
½ teaspoon of dried dill

Substitutions and Variations

This recipe is versatile and can be customized to suit different dietary needs and taste preferences. Here are some substitutions and variations to consider:

Chicken Thighs: If you prefer, you can use boneless, skinless chicken breasts instead of thighs. Just adjust the cooking time as breasts may cook faster.
Spices: Feel free to adjust the spice levels to your liking. Add more chili flakes for extra heat or reduce the amount for a milder dish.
Rice: While long grain rice is ideal, you can use basmati or jasmine rice for a slightly different texture and flavor. Brown rice can be used for a healthier option, but you will need to adjust the cooking time and liquid amount.
Vegetarian Option: Replace chicken with chickpeas or a mix of your favorite vegetables like bell peppers, zucchini, and carrots for a vegetarian version.

Step-by-Step Cooking Instructions

How to Cook Shawarma Chicken and Rice: A Step-by-Step Guide

Prepare the Chicken: Slice the chicken thighs in half horizontally. In a bowl, combine the cumin, coriander, paprika, smoked paprika, salt, black pepper, turmeric, cardamom, chili flakes, and lemon juice. Add the chicken thigh halves to the bowl and mix until they are well coated with the seasoning mixture.
Sear the Chicken: Heat the olive oil in a large, deep frying pan over medium-high heat. Add the seasoned chicken thighs to the pan. Fry the chicken for 3-4 minutes on each side until they turn a lovely golden color. Be patient during this step to achieve the desired color. Scatter the chopped onion and minced garlic in between the chicken thighs when you flip them over.
Cook the Rice: Once the chicken is seared, add the uncooked rice to the pan. Stir the rice gently with the chicken for about a minute until the rice becomes slightly translucent.
Add Chicken Stock: Pour in the hot chicken stock and gently stir to evenly distribute the ingredients. Let the mixture bubble on medium heat with the lid off until the stock is just absorbed into the rice. Do not stir during this period.
Simmer and Steam: Once the stock is absorbed, cover the pan with a lid, turn off the heat, and leave it to steam with the lid on for 12 minutes. Do not lift the lid during this time to ensure the rice cooks evenly and absorbs all the flavors.
Season and Garnish: After 12 minutes, carefully remove the lid. Taste the dish and season with additional salt and black pepper as needed. Stir in the freshly chopped parsley and dried dill.

Common Mistakes to Avoid

Overcooking the Chicken: Ensure you don’t overcook the chicken during the searing process. It should be golden but not fully cooked through as it will continue to cook with the rice.
Lifting the Lid While Steaming: Avoid lifting the lid during the steaming process. This ensures that the rice absorbs all the flavors and cooks evenly.
Using Cold Stock: Always use hot chicken stock to maintain the cooking temperature and ensure the rice cooks properly.

Serving and Presentation Tips

How to Serve Shawarma Chicken and Rice

Shawarma Chicken and Rice is a versatile dish that can be served with a variety of sides and accompaniments to enhance its flavors. Here are some serving suggestions:

With a Salad: A fresh cucumber and tomato salad with a lemon vinaigrette pairs perfectly with the warm, spiced chicken and rice.
With Yogurt Sauce: Serve with a side of garlic yogurt sauce or tzatziki for a cool, creamy contrast to the warm spices.
With Flatbread: Warm pita or flatbread is great for scooping up the chicken and rice and adding a bit of texture.

Presentation Ideas for Shawarma Chicken and Rice

Platter Style: Serve the dish on a large platter, garnished with fresh parsley and lemon wedges for a beautiful and inviting presentation.
Individual Bowls: Serve in individual bowls, with a sprinkle of fresh herbs and a dollop of yogurt sauce on top for a cozy, personal touch.
Family Style: Place the pan directly on the table (on a trivet), allowing everyone to serve themselves. This creates a casual and interactive dining experience.

Shawarma Chicken and Rice Recipe Tips

Marinate Ahead: For even more flavor, marinate the chicken in the spice mixture for a few hours or overnight.
Double the Recipe: This recipe can easily be doubled to feed a larger crowd. Use a larger pan or cook in batches if necessary.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Frequently Asked Questions (FAQs)

Q: Can I use chicken breasts instead of thighs? A: Yes, you can use boneless, skinless chicken breasts. Adjust the cooking time as breasts may cook faster than thighs.

Q: Can I make this dish in advance? A: Yes, you can prepare this dish ahead of time. Reheat gently on the stove or in the microwave before serving.

Q: Is this recipe gluten-free? A: Yes, this recipe can be made gluten-free by ensuring the chicken stock and spices used are gluten-free.

Q: Can I freeze Shawarma Chicken and Rice? A: While it’s best enjoyed fresh, you can freeze leftovers. Allow the dish to cool completely, then store in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

Q: What can I serve with Shawarma Chicken and Rice? A: This dish pairs well with a fresh salad, yogurt sauce, or warm flatbread.

Conclusion

One Pot Shawarma Chicken and Rice is a delightful, flavorful dish that’s perfect for any night of the week. Its aromatic spices and hearty ingredients make it a crowd-pleaser, and the convenience of cooking everything in one pot makes it a favorite for busy cooks. Try this recipe today and enjoy the rich, vibrant flavors of the Middle East in the comfort of your home. Happy cooking!