Description
Cook flavorful chicken shawarma and rice together in a single pot for a simple, complete weeknight meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice, rinsed
- 1.5 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup water or extra broth for sauce
- 0.25 cup plain Greek yogurt or tahini for sauce
- Fresh parsley, chopped, for garnish
Instructions
- In a bowl, toss the chicken pieces with cumin, coriander, turmeric, paprika, cinnamon, oregano, cayenne pepper (if using), salt, and pepper. Let it marinate for at least 10 minutes.
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the marinated chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Add the chopped onion to the same pot and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the rinsed rice, coating it with the pan drippings.
- Pour in the 1.5 cups of chicken broth. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.
- Return the browned chicken to the pot, nestling it into the rice mixture. Reduce the heat to low, cover the pot tightly, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during this time.
- Remove the pot from the heat and let it stand, covered, for 5 minutes. Fluff the rice gently with a fork.
- While the rice rests, prepare a simple sauce by mixing the yogurt or tahini with 0.5 cup of water or extra broth until you reach a drizzling consistency. Season the sauce with a pinch of salt if needed.
- Serve the chicken and rice immediately, topped with fresh parsley and drizzled with the prepared sauce.
Notes
- For a brighter flavor, add a squeeze of fresh lemon juice over the finished dish.
- If you prefer a creamier sauce, use tahini instead of Greek yogurt.
- You can substitute brown rice, but adjust the cooking time and liquid ratio as needed.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 40
- Cholesterol: 110