One Pot Shawarma Chicken and Rice
One Pot Shawarma Chicken and Rice is a delightful dish that combines tender, aromatic chicken with fluffy rice, transporting you to the vibrant streets of the Middle East. Perfect for busy weeknights or cozy gatherings, this one-pot meal is not just flavorful but also visually striking. With a blend of spices that invigorate your senses and its easy preparation, this recipe promises to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: One-Pot Cooking
- Cuisine: Middle Eastern
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup long-grain rice (preferably basmati or jasmine)
- 2 tbsp shawarma spice blend
- 3 cloves fresh garlic, minced
- 1 medium onion, diced
- 2 cups chicken broth (low-sodium recommended)
- 2 tbsp olive oil
- Juice of 1 lemon
Instructions
- Prep your ingredients by chopping the onion and mincing the garlic.
- In a large pot over medium heat, add olive oil and sauté the onions until translucent. Add minced garlic and sauté until golden.
- Add chicken thighs seasoned with shawarma spice blend and cook until browned on all sides.
- Stir in rinsed rice until coated with spices. Pour in chicken broth and lemon juice; bring to a gentle boil.
- Reduce heat to low, cover tightly, and simmer for 20-25 minutes or until rice absorbs liquid fully.
- Remove from heat but keep covered for an additional 5 minutes before fluffing with a fork.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 580
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: For vegetarians, swap chicken for chickpeas or tofu. Enhance nutrition by adding vegetables like bell peppers or spinach. Store leftovers in an airtight container for up to three days; reheat gently on the stovetop.