In today’s fast-paced world, the charm of a home-cooked meal that is both delicious and easy to prepare is undeniable. For those who relish the flavors of the Middle East but are strapped for time, this One Pot Shawarma Chicken and Rice recipe is a culinary savior. This dish marries the aromatic spices of shawarma with the simplicity of a one-pot meal, ensuring a flavorsome dinner without a sink full of dishes. Here’s how to bring this delectable dish to your table.
Ingredients:
- Chicken: 6 boneless, skinless chicken thighs (approx 600g/21oz), trimmed of visible fat
- Spices for Chicken:
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp paprika
- 1 tsp smoked paprika
- ¾ tsp salt
- ½ tsp black pepper
- ½ tsp turmeric
- ½ tsp ground cardamom
- ¼ tsp chili flakes (red pepper flakes), adjust to taste
- 1.5 tbsp lemon juice
- For Cooking:
- 1 tbsp olive oil
- 1 medium onion, halved and finely sliced
- 3 cloves garlic, crushed
- Rice:
- 180g (1 cup) uncooked long grain rice
- 2 cups (480ml) hot chicken stock
- Garnish:
- 2 tbsp fresh chopped parsley
- ½ tsp dried dill
Directions:
- Prepare the Chicken: Start by slicing the chicken thighs in half horizontally to ensure they cook evenly. Combine the chicken with all the spices and lemon juice, ensuring each piece is well coated with the seasoning.
- Sear the Chicken: Heat the olive oil in a large pan over medium-high heat. Add the chicken pieces and sear for 3-4 minutes on each side until they develop a beautiful golden crust. Introduce the onion and garlic when you flip the chicken, allowing them to soften and become fragrant.
- Cook the Rice: To the same pan, add the rice and stir until the grains become slightly translucent. This step is crucial for layering flavors. Pour in the hot chicken stock and give it a gentle stir to mix everything well.
- Simmer and Steam: Allow the mixture to come to a simmer. Then, reduce the heat, cover the pan, and let it cook quietly until the stock is absorbed by the rice, about 12 minutes. The key here is not to lift the lid during steaming to ensure perfect, fluffy rice.
- Season and Garnish: Once cooked, remove the lid, and fluff the rice with a fork. If needed, season with a bit more salt and pepper. Stir in the fresh parsley and dill for a burst of freshness and color.
- Serve: Your One Pot Shawarma Chicken and Rice is ready to be devoured. Serve it directly from the pot to capture the essence of homestyle cooking, accompanied by a simple salad or your favorite yogurt sauce to complement the rich flavors of the dish.
Conclusion:
This One Pot Shawarma Chicken and Rice recipe is a testament to the beauty of simplicity in cooking. With a prep time of 15 minutes and a cook time of 30 minutes, this meal is both quick and satisfying. It’s a perfect example of how a handful of spices and a single pot can transform simple ingredients into a feast for the senses. Enjoy the ease of preparation and the depth of flavor that this dish brings to your dinner table.
One Pot Shawarma Chicken and Rice
- Total Time: 45 minutes
- Yield: 4 1x
Description
Indulge in the rich and aromatic flavors of the Middle East with this One Pot Shawarma Chicken and Rice recipe. It’s a perfect harmony of spices, including cumin, coriander, paprika, and cardamom, that infuse the tender chicken and fluffy rice with an irresistible taste. This dish is not only a feast for the palate but also a visual delight, making it an ideal choice for a family dinner or a special occasion.
Ingredients
6 boneless skinless chicken thighs, 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 chili flakes (red pepper flakes), or more to taste
1.5 tablespoons lemon juice
1 tablespoon olive oil
1 medium onion, halved and finely sliced
3 cloves garlic, crushed
180g (1 cup) uncooked long grain rice
2 cups (480ml) chicken stock (hot)
2 tablespoons fresh chopped parsley
½ teaspoon dried dill
Instructions
Prepare the Chicken: Slice the chicken thighs in half horizontally. Mix the chicken with the spices and lemon juice until well coated.
Sear the Chicken: Heat olive oil in a large pan over medium-high heat. Add the chicken and cook for 3-4 minutes on each side until golden. Add the onion and garlic when flipping the chicken.
Cook Rice: Add the rice to the pan and cook until translucent. Pour in the chicken stock and stir gently.
Simmer and Steam: Let it simmer until the stock is absorbed. Cover and let it steam for 12 minutes without lifting the lid.
Season and Garnish: Remove the lid, season with salt and pepper, and stir in parsley and dill.
- Prep Time: 15 minutes
- Cook Time: 30 minutes