One Pot Chicken Shawarma Rice
A cozy, flavorful meal combining tender marinated chicken, aromatic spices, and fluffy basmati rice, all cooked together in one pot, perfect for weeknight dinners.
Ingredients
For the Chicken
- 1 lb boneless and skinless chicken thighs
- 2 tbsp olive oil
- 1 tbsp shawarma spice blend
- Salt to taste Salt
- Pepper to taste Pepper
For the Rice
- 2 cups basmati rice
- 2 cups chicken broth
- 1 onion, diced
- 3 cloves garlic, minced
For Serving
- 1 cup plain yogurt
- 1 cup cucumber, diced
- Fresh parsley for garnish
Instructions
Preparation
- In a bowl, combine the chicken thighs with the shawarma spice blend, olive oil, salt, and pepper. Marinate for at least 30 minutes.
Cooking
- Heat olive oil in a large pot or skillet over medium heat. Add the diced onion and minced garlic, sautéing until translucent and fragrant.
- Add the marinated chicken to the pot and cook until browned on all sides.
- Stir in the basmati rice and chicken broth, bringing everything to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
Serving
- Prepare a yogurt sauce by mixing plain yogurt with diced cucumber.
- Serve the chicken and rice warm, drizzling with the yogurt sauce and garnishing with fresh parsley.
Notes
For maximum flavor, marinate the chicken overnight. For extra fluffy rice, rinse under cold water before cooking. Can substitute chicken with firm tofu for a vegetarian version.