One Pot Chicken Shawarma Rice
A convenient and flavorful fusion of seasoned chicken, basmati rice, and vibrant vegetables cooked in one pot, perfect for busy weeknights.
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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Notes
For best results, marinate the chicken for a few hours or overnight. Rinse rice thoroughly before cooking. You can toast the uncooked rice for added flavor.