Description
Savor the vibrant flavors of the Middle East with this One Pot Shawarma Chicken and Rice Recipe. This dish features juicy marinated chicken thighs nestled atop fragrant basmati rice, complemented by fresh tomatoes and peas. Infused with an aromatic blend of spices, it’s perfect for weeknight dinners or special occasions. With minimal cleanup and quick preparation, this one-pot meal brings comfort and deliciousness to your table in under an hour.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 lemon, juiced
- 1 cup plain yogurt
- 1 ½ cups basmati rice
- 3 cups chicken broth
- 1 large tomato, chopped
- ½ cup frozen peas
Instructions
- Marinate the chicken: In a large bowl, combine chicken thighs with olive oil, onion, garlic, spices, lemon juice, and yogurt. Mix well and let marinate for at least 30 minutes.
- Brown the chicken: Heat olive oil in a large pot over medium heat. Add marinated chicken thighs and brown both sides (about 5 minutes each). Remove from pot.
- Cook the rice: In the same pot, add basmati rice and chicken broth; stir in tomatoes and peas.
- Combine: Place browned chicken on top of the rice mixture. Bring to a boil then reduce heat to low. Cover and simmer for about 20–25 minutes until rice is tender.
- Serve: Garnish with parsley or cilantro before serving hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: One Pot Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg