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one pot chicken shawarma rice bold middle eastern delight

One Pot Chicken Shawarma Rice: A Bold Middle Eastern Delight

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.
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Prep Time 30 minutes
Cook Time 35 minutes
Marinating Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

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
Garnish and Serving
  • 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)

Equipment

  • Medium Bowl
  • Large Dutch oven or a deep, oven-safe skillet

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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.
  6. 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.
  7. 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)

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on stovetop or microwave with a splash of liquid. Freeze for up to 2-3 months.