Name: One Pot Chicken Shawarma Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 1 pound chicken thighs, boneless and skinless; 1 tablespoon olive oil (plus extra if needed); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; 1/2 teaspoon turmeric; 1/2 teaspoon cinnamon; Salt and pepper to taste; 1 cup long-grain rice (rinsed until water runs clear); 2 cups chicken broth (use low-sodium if preferred); 1 onion, diced; 2 cloves garlic, minced; 1/2 cup plain yogurt (for sauce); 1 tablespoon lemon juice (for sauce); Fresh herbs for garnish (parsley or cilantro)

Description

A fragrant and satisfying one-pot meal featuring tender chicken and long-grain rice infused with classic shawarma spices.

Ingredients

1 pound chicken thighs, boneless and skinless
1 tablespoon olive oil (plus extra if needed)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
Salt and pepper to taste
1 cup long-grain rice (rinsed until water runs clear)
2 cups chicken broth (use low-sodium if preferred)
1 onion, diced
2 cloves garlic, minced
1/2 cup plain yogurt (for sauce)
1 tablespoon lemon juice (for sauce)
Fresh herbs for garnish (parsley or cilantro)

Instructions

In a large bowl, whisk 1 tablespoon olive oil with cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper. Add the chicken and toss to coat. Let sit for at least 30 minutes.
Heat a large skillet or heavy-bottomed pot over medium heat. Add a splash of oil if the pan is dry. Add the diced onion and garlic. Sauté until the onion is soft and translucent, about 4–5 minutes.
Push the onion to the side and add the marinated chicken pieces. Cook until the chicken is browned on all sides, about 5–7 minutes.
Stir the rice into the pan to coat it in the oil and spices. Let it toast for 1–2 minutes while stirring.
Pour in the chicken broth, scrape any browned bits from the bottom, bring to a boil, then reduce heat to low. Cover and simmer gently for about 20 minutes, or until the rice is tender and the liquid is absorbed. Turn off the heat and let rest 5 minutes with the lid on.
Meanwhile, whisk the yogurt with lemon juice and a pinch of salt. Fluff the rice with a fork, then spoon the yogurt sauce over portions and garnish with chopped parsley or cilantro before serving.

Notes

Boneless, skinless chicken thighs are recommended for flavor and juiciness. You can substitute with chicken breast, adjusting cooking time accordingly.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Middle Eastern