One Pot Shawarma Chicken and Rice
Experience the vibrant flavors of the Middle East with this One Pot Shawarma Chicken and Rice. Juicy, marinated chicken thighs are paired with fluffy basmati rice, all infused with aromatic spices, garlic, and lemon. This easy-to-make dish is perfect for busy weeknights or entertaining guests, delivering a delightful meal in just one pot. Get ready to savor a taste sensation that will leave your taste buds dancing!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Middle Eastern
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup long grain basmati rice
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2 tbsp shawarma spice blend
- 3 tbsp lemon juice (freshly squeezed)
- 2 cups low-sodium chicken broth
- 2 tbsp olive oil
- 1 cup plain whole milk yogurt
- ¼ cup fresh cilantro, chopped
Instructions
- Marinate the chicken by combining it with shawarma spice blend, minced garlic, lemon juice, salt, and pepper in a large bowl. Let it sit for at least 30 minutes.
- In a heavy-bottomed pot, heat olive oil over medium heat. Sauté chopped onions until translucent (about 3-5 minutes).
- Add marinated chicken to the pot and sear both sides until golden brown (approximately 5-7 minutes).
- Stir in the basmati rice until well coated with oil and spices; toast for about two minutes.
- Pour in chicken broth while scraping up browned bits from the bottom. Bring to a gentle boil, then reduce heat to low and cover.
- Simmer for about 20 minutes or until rice is tender and has absorbed all liquid. Remove from heat and let it sit covered for an additional five minutes.
- Serve on plates drizzled with yogurt sauce garnished with fresh cilantro.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 540
- Sugar: 4g
- Sodium: 550mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg