One Pot Shawarma Chicken Rice (View Print Version)

Tender chicken with Middle Eastern spices cooked alongside fluffy basmati rice and topped with tangy yogurt sauce.

# What You'll Need:

→ Chicken & Marinade

01 - 1.5 lbs boneless, skinless chicken thighs
02 - 1 tablespoon ground cumin
03 - 1 tablespoon ground coriander
04 - 1 tablespoon smoked paprika
05 - 1 teaspoon ground turmeric
06 - 1 teaspoon ground cinnamon
07 - 2 teaspoons kosher salt
08 - 1 teaspoon black pepper
09 - 4 cloves garlic, minced

→ For Cooking

10 - 2 tablespoons olive oil
11 - 1 large onion, diced
12 - 2 cups basmati rice, rinsed
13 - 3.5 cups chicken broth

→ Yogurt Sauce & Garnish

14 - 1 cup plain yogurt
15 - 2 tablespoons lemon juice
16 - Fresh parsley, finely chopped, for garnish

# Method:

01 - In a large mixing bowl, combine cumin, coriander, paprika, turmeric, cinnamon, salt, black pepper, and minced garlic. Add the chicken thighs and coat thoroughly with the spice mixture. Cover and marinate for at least 30 minutes, or up to 4 hours in the refrigerator for enhanced flavor.
02 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the marinated chicken thighs and sear for about 4 minutes on each side, until lightly browned. Remove chicken and set aside.
03 - In the same skillet, add the diced onion. Sauté for 3 to 4 minutes until softened and translucent.
04 - Add the rinsed basmati rice to the skillet, stirring to coat the grains in oil and spices for about 2 minutes.
05 - Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
06 - Return the chicken thighs to the skillet, placing them on top of the rice. Cover and cook for an additional 10 to 15 minutes, or until the rice is tender and the chicken is cooked through.
07 - Remove from heat and let rest, covered, for 5 minutes. Fluff the rice with a fork and gently mix with the chicken.
08 - In a small bowl, whisk together the plain yogurt and lemon juice.
09 - Serve the shawarma chicken and rice with a generous drizzle of the yogurt sauce and a sprinkle of fresh parsley.

# Expert Advice:

01 -
  • The chicken stays impossibly tender because it steams gently on top of the rice instead of fighting for space in a crowded pan.
  • Every grain of rice absorbs the spiced broth, so you get flavor in every single bite without any dry spots.
  • One pot means one cleanup, which feels like a small victory on nights when you're already tired.
02 -
  • Don't overcrowd the pot when you sear the chicken, if your pieces are touching too much they'll steam instead of developing that golden crust that adds so much flavor.
  • The resting time at the end really does matter, those 5 minutes are when the rice finishes absorbing all the liquid and becomes fluffy instead of either soupy or stuck together.
03 -
  • If you use chicken breasts instead of thighs, reduce the final cooking time to 8 to 10 minutes so they don't overcook and become dry and tough.
  • Toast your spices in a dry skillet for a minute or two before adding them to the bowl if you want to deepen their flavor even further.
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