One Pot Chicken Shawarma Rice brings the warm, inviting flavors of Middle Eastern cuisine into your kitchen with minimal fuss. This dish combines seasoned chicken, hearty grains, and fresh vegetables all cooked together in a single pot, making it not only a tasty option but also a time-saver for busy weeknights. Its aromatic spices create a vibrant flavor profile that elevates a simple meal into something exciting and satisfying.
Why We Love This One Pot Chicken Shawarma Rice
This dish offers a wonderful blend of convenience and flavor. You get tender chicken coated in a delightful shawarma spice mix, giving each bite a burst of savory goodness. The rice absorbs all the wonderful spices and juices, making it incredibly fragrant and delicious. You don’t need a long list of kitchen tools or hours to prepare a restaurant-quality meal at home. Plus, the one-pot method means easier cleanup, allowing you to spend more time enjoying your meal and less time washing dishes. It’s a complete meal with protein, carbohydrates, and vegetables all in one pot, which means you can serve a nutritious dish without any hassle.
Ingredients for One Pot Chicken Shawarma Rice
- 1 pound boneless, skinless chicken thighs
- 1 tablespoon shawarma spice blend
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup basmati rice, rinsed and drained
- 1 ¾ cups chicken broth
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lemon, juiced
- Fresh parsley, chopped (for garnish)
Directions
Start by seasoning the chicken thighs with the shawarma spice blend, salt, and pepper. Set aside to marinate for about 15 minutes, allowing the flavors to penetrate the meat.
In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 3-5 minutes until it becomes translucent. Then, add minced garlic and diced bell pepper and cook for another 2 minutes until fragrant.
Add the marinated chicken thighs to the pot and cook for 5-7 minutes, browning them on each side. Cook just enough so that they are no longer pink in the center.
Stir in the rinsed basmati rice, making sure the grains coat with the spices and juices. Mix in the chicken broth, chickpeas, and cherry tomatoes. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes until the rice is tender and has absorbed the liquid.
After cooking, remove from heat and squeeze fresh lemon juice over the dish. Fluff the rice gently with a fork and let it sit for a few minutes to ensure it’s perfectly light.
Serve warm, garnished with chopped fresh parsley.
How to Serve One Pot Chicken Shawarma Rice
Serving One Pot Chicken Shawarma Rice can be as simple or as elaborate as you desire. Start by plating a generous scoop of the rice and chicken mixture onto each person’s plate. You can add a side of yogurt or a drizzle of tahini to enhance the flavors further. Consider serving it alongside a fresh cucumber and tomato salad for a refreshing contrast to the warm rice. Flatbreads such as pita or naan complement the dish beautifully and create an enjoyable way to scoop up every last bit. Top it off with a sprinkle of chopped parsley and additional lemon wedges for those who love an extra citrus zing. This dish is perfect for making any weeknight feel special or for impressing guests at a dinner party.
Expert Tips for One Pot Chicken Shawarma Rice
To elevate your One Pot Chicken Shawarma Rice, consider marinating the chicken thighs for a few hours or overnight if time allows. This extra step intensifies the flavors and makes the chicken even more tender. Make sure to rinse your rice thoroughly before cooking; this removes excess starch, preventing it from becoming sticky. For an added layer of flavor, you can toast the uncooked rice in the pot for a few minutes before adding liquid. This enhances its nuttiness and offers a more complex taste. If you prefer a little heat, toss in some crushed red pepper or a dash of your favorite hot sauce. Finally, remember to taste and adjust the seasoning for personal preferences; every chicken and broth brand can vary slightly in flavor.
How to Store One Pot Chicken Shawarma Rice
Storing One Pot Chicken Shawarma Rice is easy and ensures you enjoy leftovers without losing quality. Once the dish cools completely, transfer it to an airtight container. It will keep in the refrigerator for up to four days. If you want to store it longer, consider freezing it. Portion out the rice and chicken into freezer-safe containers or bags, and store them in your freezer for up to three months. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stovetop or in the microwave until heated through. Make sure to add a splash of water or broth while reheating to revive the dish’s moisture.
Variations of One Pot Chicken Shawarma Rice
One Pot Chicken Shawarma Rice is versatile, allowing you to play with ingredients based on your preferences. For a vegetarian twist, substitute chicken with chickpeas or a medley of colorful vegetables like zucchini and carrots, adjusting the cooking time as needed. If you enjoy different flavors, try mixing in apricots or raisins for a sweet touch, which pairs nicely with the savory spices. You could also add nuts like almonds or pistachios for a delightful crunch and additional texture. Various herbs can spruce it up; think fresh mint or cilantro for a refreshing taste. If you like spicy dishes, consider using harissa alongside the shawarma spices for an extra kick. Each variation offers a unique take on this comforting meal.
FAQ about One Pot Chicken Shawarma Rice
What are the best spices for One Pot Chicken Shawarma Rice?
You can use a shawarma spice blend, which typically includes cumin, coriander, turmeric, paprika, and garlic powder. Feel free to adjust spices based on your taste for a unique flavor.
Can I use brown rice for One Pot Chicken Shawarma Rice?
Yes, but be aware that brown rice requires a longer cooking time and more liquid. Adjust your liquid and cook accordingly to ensure it gets tender.
Can I meal prep One Pot Chicken Shawarma Rice?
Absolutely! This dish stores well and makes great leftovers. Portion out the rice and chicken into separate containers for easy meal prep throughout the week.
How can I make One Pot Chicken Shawarma Rice healthier?
You can reduce the amount of oil used for cooking or increase the amount of vegetables for added nutrients. Using whole grain rice or quinoa can also add fiber and protein.
Can I cook One Pot Chicken Shawarma Rice in an Instant Pot?
Yes, you can make this dish in an Instant Pot by following similar steps but adjusting the time for pressure cooking. This method often speeds up the cooking process while preserving moisture.
One Pot Chicken Shawarma Rice
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 tablespoon shawarma spice blend
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium bell pepper, diced
- 1 cup basmati rice, rinsed and drained
- 1.75 cups chicken broth
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium lemon, juiced
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Season the chicken thighs with the shawarma spice blend, salt, and pepper. Set aside to marinate for about 15 minutes.
Cooking
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 3-5 minutes until it becomes translucent.
- Add minced garlic and diced bell pepper and cook for another 2 minutes until fragrant.
- Add the marinated chicken thighs to the pot and cook for 5-7 minutes, browning them on each side until no longer pink in the center.
- Stir in the rinsed basmati rice, then mix in the chicken broth, chickpeas, and cherry tomatoes. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes until the rice is tender and has absorbed the liquid.
- Remove from heat, squeeze fresh lemon juice over the dish, and fluff the rice gently with a fork. Let it sit for a few minutes.
- Serve warm, garnished with chopped fresh parsley.
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