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Shawarma Chicken And Rice

Shawarma Chicken and Rice: Easy One-Pot Wonder Delight

Enjoy the delightful flavors of Shawarma Chicken and Rice, a hassle-free one-pot dish that's perfect for any dinner.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: DINNER
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Chicken Thighs Substitution: Chicken breasts can be used, but adjust cooking time to prevent drying out.
  • 2 tbsp Olive Oil Use another oil if desired, like vegetable or canola oil.
  • 1 tbsp Ground Cumin Coriander can be used for a different flavor profile.
  • 1 tbsp Ground Coriander Can be omitted if unavailable.
  • 1 tbsp Smoked Paprika Regular paprika can be used if smoked isn't available.
  • 1 tsp Ground Turmeric Can be skipped, but it enhances the shawarma character.
  • 1 tsp Ground Cinnamon Nutmeg can be a substitute in a pinch.
  • 1 tsp Salt Adjust according to taste or dietary needs.
  • 1/2 tsp Black Pepper White pepper can be used for a milder heat.
For the Rice
  • 1 cup Basmati Rice Other long-grain rice can be substituted, but cooking times may vary.
  • 2 cups Chicken Broth Vegetable broth can be used for a vegetarian option.
For Added Nutritional Value
  • 1 can Chickpeas Lentils can also work as a substitute.
For the Aromatics
  • 1 medium Onion Shallots can be used as an alternative for a milder flavor.
  • 3 cloves Garlic Garlic powder can be a substitute, but fresh is preferred for depth.
For the Garnish
  • 2 tbsp Fresh Parsley Can be replaced with cilantro if desired.
  • 2 tbsp Lemon Juice Lime juice can be used instead.
  • 2 Lemon wedges Optional garnish.
  • 1 cup Plain yogurt Optional for serving.

Equipment

  • Large pot

Method
 

Instructions
  1. In a small bowl, combine the cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and black pepper.
  2. Rub the spice mixture generously over the chicken thighs and let them marinate for at least 30 minutes.
  3. In a large pot, heat olive oil over medium-high heat. Add the marinated chicken thighs and brown them for about 4-5 minutes on each side until golden brown.
  4. In the same pot, toss in the chopped onion and minced garlic, and sauté for about 3-4 minutes until the onion is translucent.
  5. Add the rinsed basmati rice into the pot and stir for 1-2 minutes.
  6. Pour in the chicken broth, bring to a rolling boil, gently add the chickpeas and lay the browned chicken on top. Cover and reduce heat, simmer for about 20 minutes.
  7. After cooking, remove from heat and let sit covered for an additional 5 minutes.
  8. Finally, uncover the pot, fluff the rice with a fork, drizzle with lemon juice, and sprinkle chopped parsley on top.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 900mgPotassium: 700mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 3mg

Notes

Serve with a dollop of plain yogurt or lemon wedges for an extra zesty kick! Prep ingredients ahead for time-saving.

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