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One Pot Chicken Shawarma Rice

One Pot Chicken Shawarma Rice

Emily
Tender spiced chicken thighs cooked with fragrant basmati rice in one pot for easy midweek meals.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dinner
Cuisine Middle Eastern
Servings 4 servings
Calories 450 kcal

Equipment

  • Large Dutch oven or pot with lid

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs cut into bite-sized pieces
  • 2 tablespoons plain yogurt
  • 2 tablespoons olive oil divided
  • 3 cloves garlic minced
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 0.5 teaspoon ground turmeric
  • 0.25 teaspoon ground cinnamon
  • 0.5 teaspoon ground cardamom
  • Salt and black pepper to taste
  • 1 lemon, juice divided
  • 1 medium onion finely chopped
  • 1.5 cups basmati rice rinsed and soaked 20 minutes
  • 2.5 cups chicken broth

Instructions
 

  • Mix yogurt, 1 tbsp olive oil, garlic, spices, salt, pepper, half lemon juice. Coat chicken, marinate 30 minutes.
  • Heat remaining oil in pot, brown chicken 3-4 min/side. Remove.
  • Saute onion 5 min. Add drained rice, toast 2 min.
  • Add broth, remaining lemon juice, simmer. Nestle chicken in, cover, cook low 18-20 min.
  • Rest covered 10 min. Fluff and serve.

Notes

  • Soak rice for fluffier grains.
  • Use chicken thighs for juiciness.
  • Garnish with parsley and nuts.
Keyword One Pot Chicken Shawarma Rice