Description
This flavorful One Pot Shawarma Chicken and Rice dish combines tender, spiced chicken thighs with fragrant long grain rice, cooked together in a single pan for an easy and delicious meal. Inspired by Middle Eastern shawarma flavors, the chicken is marinated in a blend of warm spices and lemon juice, seared to golden perfection, and then simmered with rice and chicken stock until perfectly tender. Finished with fresh parsley and dill, this recipe makes a comforting and aromatic dish ideal for weeknight dinners or casual gatherings.
Ingredients
Scale
Chicken and Marinade
- 6 boneless skinless chicken thighs, raw (trimmed of visible fat) – approx 600g (21oz)
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- ½ teaspoon ground cardamom
- ¼ teaspoon chilli flakes (red pepper flakes) – can use more if preferred
- 1.5 tablespoons lemon juice
- 1 tablespoon olive oil
Vegetables and Rice
- 1 medium onion, halved and finely sliced
- 3 cloves garlic, crushed
- 180g (1 cup) uncooked long grain rice
- 2 cups (480ml) chicken stock (hot)
- Salt and black pepper to taste
Herbs and Garnish
- 2 tablespoons fresh chopped parsley
- ½ teaspoon dried dill
Instructions
- Prepare the Chicken: Slice each chicken thigh in half horizontally to create smaller pieces. In a bowl, combine the chicken halves with ground cumin, coriander, paprika, smoked paprika, salt, black pepper, turmeric, cardamom, chilli flakes, and lemon juice. Mix thoroughly to ensure the chicken is evenly coated in the seasoning mixture.
- Sear the Chicken: Heat olive oil in a large, deep frying pan over medium-high heat until shimmering. Add the seasoned chicken pieces to the pan and fry for 3-4 minutes on each side, allowing them to develop a golden brown crust. When flipping the chicken, scatter the finely sliced onion and crushed garlic evenly in between the pieces to start softening them.
- Cook Rice: Pour the uncooked long grain rice into the pan with the chicken and onions. Stir gently and cook for about one minute, until the rice grains become translucent, which helps to release their starches for better cooking.
- Simmer and Steam: Carefully pour in the hot chicken stock into the pan. Stir gently to distribute the ingredients evenly. Allow the mixture to simmer uncovered over medium heat until the stock is just absorbed into the rice—avoid stirring during this phase to prevent rice from becoming mushy. Once the liquid is absorbed, cover the pan with a lid, turn off the heat, and let the dish steam for 12 minutes undisturbed to fully cook the rice and tenderize the chicken.
- Season and Garnish: After steaming, remove the lid and taste the dish. Adjust seasoning with salt and black pepper as desired. Stir in the freshly chopped parsley and dried dill to add fresh herbal notes and color.
- Serve: Serve the One Pot Shawarma Chicken and Rice warm, accompanied by your choice of sides such as salad, yogurt, or pickled vegetables for a complete meal experience.
Notes
- Use boneless, skinless chicken thighs for juicier and more flavorful results compared to chicken breasts.
- For a spicier dish, increase the quantity of chilli flakes or add a dash of cayenne pepper.
- Do not lift the lid during the steaming step to ensure rice cooks evenly and retains moisture.
- If you prefer, you can replace dried dill with fresh dill for a more vibrant flavor.
- This recipe is perfect for meal prep as it reheats well and flavors deepen over time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: shawarma,chicken rice,one pot meal,middle eastern chicken,spiced chicken,easy dinner recipe,stovetop chicken rice
