Discover the magic of the one pot chicken shawarma rice bold middle eastern delight, a truly sensational dish that brings the vibrant flavors of the Middle East right to your kitchen with unparalleled ease. This recipe is a game-changer for busy home cooks, offering a complete, flavorful meal cooked entirely in a single pot, minimizing cleanup and maximizing deliciousness.
Key Ingredients for One Pot Chicken Shawarma Rice
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil, divided
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (or to taste)
- Salt and freshly ground black pepper to taste
- 1.5 cups long-grain white rice, rinsed
- 2.5 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup plain Greek yogurt (for serving)
- 1/4 cup chopped fresh parsley (for garnish)
- 1/4 cup chopped fresh mint (for garnish)
- Lemon wedges (for serving)
How to Make One Pot Chicken Shawarma Rice
Get ready for a culinary adventure that’s surprisingly simple to execute! This one pot chicken shawarma rice bold middle eastern delight is the epitome of effortless gourmet cooking, delivering tender, marinated chicken and perfectly cooked rice infused with aromatic spices. In just about 30 minutes of prep and 30-35 minutes of cooking time, you’ll have a deeply flavorful and satisfying meal that rivals any takeout. The beauty lies in its one-pot nature, allowing flavors to meld beautifully without any fuss.
Step-by-Step Instructions
- Marinate the Chicken (Optional but Recommended): In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and pepper. Let it marinate for at least 15 minutes while you prepare the other ingredients, or cover and refrigerate for up to 4 hours for more intense flavor.
- Sauté the Aromatics: Heat the remaining 1 tablespoon of olive oil in a large Dutch oven or a deep, oven-safe skillet over medium-high heat. Add the sliced onion and sauté until softened and lightly golden, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
- Toast the Spices: Add the marinated chicken to the pot (if not marinated, add the raw chicken with the spices now). Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes. If you marinated the chicken, drain any excess liquid before adding it.
- Add Rice and Liquids: Stir in the rinsed rice, ensuring it’s well combined with the chicken and onions. Pour in the chicken broth and add the can of diced tomatoes (with their juice). Stir everything together, making sure to scrape up any browned bits from the bottom of the pot.
- Simmer and Cook: Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 20-25 minutes, or until the rice is cooked through and most of the liquid has been absorbed. Avoid lifting the lid during this time to allow the rice to steam properly.
- Rest and Fluff: Once the rice is cooked, remove the pot from the heat and let it stand, covered, for 5-10 minutes. This resting period allows the rice to finish steaming and become fluffy.
- Serve: Fluff the rice gently with a fork. Serve the one pot chicken shawarma rice bold middle eastern delight directly from the pot, garnishing generously with fresh parsley and mint, and a dollop of creamy Greek yogurt. Serve with lemon wedges on the side for a burst of freshness.
Why You’ll Love This One Pot Chicken Shawarma Rice
Imagine a dish that delivers an explosion of authentic Middle Eastern flavors with the simplicity of a single pot – that’s exactly what this one pot chicken shawarma rice bold middle eastern delight offers! The star of the show is undoubtedly the tender, richly spiced chicken that infuses every grain of fluffy rice, creating a harmonious and incredibly satisfying meal.
This recipe is a real lifesaver for your wallet and your busy schedule, proving that delicious, restaurant-quality meals don’t need to be expensive or time-consuming. Forget the complicated steps of traditional shawarma; this one-pot wonder simplifies the process without sacrificing any of the vibrant tastes. The creamy Greek yogurt and fresh herbs acting as toppings add a delightful contrast that elevates the whole experience. If you adore the rich, aromatic profiles of dishes like a fragrant chicken biryani but crave something quicker and more accessible for weeknights, this is your new go-to.
Storing and Reheating Tips
Leftovers of your delicious one pot chicken shawarma rice bold middle eastern delight can be stored in an airtight container in the refrigerator for up to 3-4 days. This makes it perfect for meal prepping lunches or having a quick dinner ready for the next day.
To reheat, you have a few excellent options. For the stovetop, gently warm the rice and chicken mixture in a skillet over medium-low heat, adding a tablespoon or two of water or chicken broth to prevent it from drying out. Alternatively, you can reheat individual portions in the microwave, again with a splash of liquid, until heated through. If you’d like to freeze portions for even longer storage, allow the cooked dish to cool completely, then pack it into freezer-safe containers or bags. Frozen portions will maintain their best quality for up to 2-3 months.
Final Thoughts
This one pot chicken shawarma rice bold middle eastern delight is more than just a recipe; it’s an invitation to experience bold, comforting flavors with incredible ease. Give it a try for a weeknight dinner that feels like a special occasion, and prepare to be amazed by how simple delicious can be.
One Pot Chicken Shawarma Rice: A Bold Middle Eastern Delight
Ingredients
Equipment
Method
- In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and pepper. Let it marinate for at least 15 minutes while you prepare the other ingredients, or cover and refrigerate for up to 4 hours for more intense flavor.1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, 1/2 teaspoon turmeric powder, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper (or to taste), Salt and freshly ground black pepper to taste, 2 tablespoons olive oil, divided
- Heat the remaining 1 tablespoon of olive oil in a large Dutch oven or a deep, oven-safe skillet over medium-high heat. Add the sliced onion and sauté until softened and lightly golden, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.2 tablespoons olive oil, divided, 1 large onion, thinly sliced, 3 cloves garlic, minced
- Add the marinated chicken to the pot (if not marinated, add the raw chicken with the spices now). Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes. If you marinated the chicken, drain any excess liquid before adding it.1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- Stir in the rinsed rice, ensuring it’s well combined with the chicken and onions. Pour in the chicken broth and add the can of diced tomatoes (with their juice). Stir everything together, making sure to scrape up any browned bits from the bottom of the pot.1.5 cups long-grain white rice, rinsed, 2.5 cups chicken broth, 1 (14.5 ounce) can diced tomatoes, undrained
- Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 20-25 minutes, or until the rice is cooked through and most of the liquid has been absorbed. Avoid lifting the lid during this time to allow the rice to steam properly.
- Once the rice is cooked, remove the pot from the heat and let it stand, covered, for 5-10 minutes. This resting period allows the rice to finish steaming and become fluffy.
- Fluff the rice gently with a fork. Serve the one pot chicken shawarma rice bold middle eastern delight directly from the pot, garnishing generously with fresh parsley and mint, and a dollop of creamy Greek yogurt. Serve with lemon wedges on the side for a burst of freshness.1/4 cup chopped fresh parsley (for garnish), 1/4 cup chopped fresh mint (for garnish), 1/2 cup plain Greek yogurt (for serving), Lemon wedges (for serving)