Description
One Pot Shawarma Chicken and Rice is a hearty and aromatic meal that combines tender chicken thighs infused with bold shawarma spices and fluffy long grain rice, all cooked together in a single pot. This Middle Eastern-inspired dish is perfect for busy weeknights or comforting dinners with minimal cleanup, delivering rich, warm flavors and a nutritious, balanced meal in every bite.
Ingredients
Scale
Chicken and Spices
- 4 chicken thighs, juicy and tender
- 2 tablespoons shawarma spice mix (natural) (blend of cumin, paprika, turmeric, and cinnamon)
- 2 tablespoons olive oil
Aromatics
- 3 garlic cloves, freshly minced
- 1 medium onion, chopped
Liquids and Base
- 1 tablespoon tomato paste (natural)
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 2 ½ cups chicken broth
- 1 ½ cups long grain rice
Finishing Touches
- ¼ cup fresh parsley, chopped
- 1 tablespoon lemon juice (natural)
Instructions
- Prepare the Chicken: Toss the chicken thighs in olive oil and shawarma spice mix (natural) until fully coated to infuse the warm, rich shawarma flavors into the meat.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until fragrant and translucent to build the base flavor.
- Brown the Chicken: Add the seasoned chicken thighs to the pot and sear until they develop a light brown crust, which enhances flavor and locks in juices.
- Add Liquids and Rice: Stir in the tomato paste (natural), vegetarian Worcestershire sauce (natural), and chicken broth. Then add the uncooked rice, spreading it evenly across the pot so it absorbs the spices and broth evenly.
- Cook Covered: Cover the pot, reduce heat to low, and simmer gently for 20-25 minutes until the rice is tender and the chicken is fully cooked. Avoid lifting the lid during cooking to maintain steam for perfect texture.
- Finish and Serve: Once cooked, sprinkle fresh parsley and squeeze lemon juice (natural) over the dish. Fluff the rice gently with a fork, combine, and serve warm.
Notes
- Toast your shawarma spices briefly before use to amplify their fragrance.
- Use a rice variety that cooks evenly to avoid mushy or undercooked grains.
- Do not stir while cooking to allow rice to properly absorb the liquid.
- Let the dish rest covered for 5 minutes after cooking to meld flavors.
- Optional toppings: toasted pine nuts or slivered almonds for added crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One Pot Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: shawarma, chicken, rice, one pot meal, Middle Eastern, easy dinner, meal prep
