One-Pot Chicken Shawarma Rice
This flavorful one-pot chicken shawarma rice combines tender, spiced chicken with aromatic rice and vegetables for an easy and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Middle Eastern
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into strips
- 1 cup basmati rice, rinsed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper (optional)
- 1 3/4 cups chicken broth
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Heat olive oil in a large pot or deep skillet over medium heat.
- Add chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in garlic and diced red bell pepper, cooking for another 2 minutes.
- Add the chicken strips to the pot and season with cumin, paprika, turmeric, coriander, cinnamon, cayenne, salt, and pepper. Cook until chicken is browned on all sides, about 5-6 minutes.
- Pour in the rinsed basmati rice and chicken broth, stirring to combine all ingredients evenly.
- Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
- Remove from heat and let it rest, covered, for 5 minutes.
- Fluff rice with a fork, garnish with fresh parsley, and serve with lemon wedges.
Notes
For extra flavor, serve with a side of tzatziki sauce or a fresh cucumber salad.