One-Pot Chicken Shawarma Rice
This one-pot chicken shawarma rice recipe is the perfect solution for when you are craving the bold and aromatic flavors of Middle Eastern food truck. Packed with warm spices, tender chicken pieces, and fluffy rice, it’s an all-in-one meal that brings the vibrant flavors of shawarma to your dinner table with minimal cleanup.
Ingredients
Chicken
- 1.5 lbs boneless chicken thighs 4-5 chicken thighs
- 1 tbsp olive oil
- 1 tablespoon lemon juice
- 2 teaspoon smoked paprika
- 2 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon cinnamon
- 1 teaspoon garlic powder
- 1 teaspoon turmeric
- 1 teaspoon onion powder
- 1 teaspoon salt and ½ teaspoon black pepper
Rice
- 2 cups basmati rice
- 3 tablespoon olive oil
- 3 cups chicken broth
- ½ white or red onion diced
- 2 garlic cloves crushed
White Sauce
- ¾ cup Greek yogurt
- ½ cup Kewpie mayo I like the taste of this brand
- 1 tablespoon lemon juice
- 1 garlic clove grated
- ½ teaspoon onion powder
- ¼ teaspoon sumac
- ¼ teaspoon turmeric
- ¼ teaspoon salt
- ¼ tsp black pepper
Mediterranean Salad
- ¼ teaspoon salt and pepper
- 2 large tomatoes diced
- 3 Persian cucumbers diced
- ⅓ cup red onion diced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ½ teaspoon dried mint
- 2 tablespoon chopped parsley
- ½ teaspoon sumac
Instructions
Rice & Marinate the Chicken
- Wash your rice and soak for 20 minutes.
- Slice your chicken thighs into strips. In a large bowl, combine the chicken thighs with olive oil, lemon juice, smoked paprika, cumin, coriander, cinnamon, garlic powder, turmeric, onion powder, salt, and black pepper. Mix well to ensure the chicken is evenly coated. Cover and let it marinate for 30 minutes or while you prep the other ingredients.
Cook the Chicken
- Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the marinated chicken thighs in a single layer and cook for about 3-4 minutes undisturbed on each side, until the chicken is golden brown.
- Turn the heat to medium and add the diced onions and garlic and sauté for 1-2 minutes.
Prepare the Rice
- Drain and stir in the basmati rice and cook for another 2 minutes, allowing the rice to toast slightly.
- Pour in hot chicken broth and bring to a boil. Cook uncovered for 6-7 minutes or until most of the liquid is absorbed.
- Reduce the heat to medium low, cover with a kitchen cloth and lid, and simmer for 12-15 minutes, until the rice is tender and the liquid is absorbed.
Make the White Sauce
- In a small bowl, whisk together the Greek yogurt, mayo, lemon juice, minced garlic, onion powder, sumac, turmeric, salt, and pepper until smooth. Adjust seasoning to taste.
Prepare the Mediterranean Salad
- In a medium bowl, combine the diced tomatoes, cucumbers, red onion, olive oil, lemon juice, dried mint, chopped parsley, sumac, salt, and pepper. Toss until everything is well mixed.
Assemble and Serve
- Fluff the cooked rice with a fork and top with the cooked chicken thighs. Serve with the Mediterranean salad on the side and drizzle with the white sauce. Garnish with additional fresh chopped parsley if desired.
Video
Notes
These nutrition facts are to be used as an estimate.
Tried this recipe?Let us know how it was!