One Pot Chicken Shawarma Rice
A warm, fragrant dish featuring tender, spiced chicken mixed with fluffy rice, delivering the comforting flavors of shawarma in a simple one-pan meal.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced You can substitute with boneless, skinless chicken thighs for richer flavor.
- 2 cups rice Long-grain white rice works best. Basmati is a good aromatic choice.
- 1 onion, chopped Chop finely for even cooking.
- 3 cloves garlic, minced Fresh minced garlic adds flavor.
Spices & Liquid
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp cinnamon Use sparingly for a background note.
- 4 cups chicken broth Use low-sodium broth for better control over salt.
To Serve
- Yogurt for serving Plain Greek yogurt adds creaminess.
- Chopped parsley for garnishing Use fresh parsley for vibrant color.
Instructions
Preparation
- Heat 1–2 tablespoons of oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent, about 4–6 minutes.
- Add the minced garlic, cumin, paprika, turmeric, cinnamon, salt, and pepper; cook for another minute until fragrant.
Cooking
- Add the diced chicken breast to the pot. Cook, stirring occasionally, until browned and mostly cooked through, about 5–7 minutes.
- Stir in the rice until each grain is coated in spices and oil.
- Pour in the chicken broth and bring to a gentle boil.
- Reduce the heat to low, cover the pot, and cook for 15–20 minutes until the rice is tender and liquid is absorbed.
Finishing Touch
- Fluff the rice with a fork, ensuring even mixing of chicken pieces.
- Serve hot with a dollop of yogurt and a sprinkle of parsley.
Notes
For best texture, let the dish sit covered for 5 minutes after cooking. Adjust spices to taste for spicy preferences.