Shawarma Spiced Chicken and Rice (Print Version)
Aromatic chicken thighs with warm spices, rice, and vegetables cooked together in one pot for an easy, flavorful meal.
# What You'll Need:
→ Chicken & Marinade
01 - 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
02 - 2 tbsp olive oil
03 - 2 tsp ground cumin
04 - 2 tsp ground paprika
05 - 1 tsp ground coriander
06 - 1 tsp ground turmeric
07 - 1 tsp ground cinnamon
08 - 1/2 tsp ground allspice
09 - 1 tsp garlic powder
10 - 1 tsp onion powder
11 - 1/2 tsp cayenne pepper
12 - 1 tsp kosher salt
13 - 1/2 tsp freshly ground black pepper
14 - Juice of 1 lemon
→ Rice & Vegetables
15 - 1 1/2 cups long-grain rice, rinsed
16 - 1 large onion, finely chopped
17 - 3 cloves garlic, minced
18 - 1 large red bell pepper, diced
19 - 1 large carrot, peeled and diced
20 - 1 3/4 cups low-sodium chicken broth
21 - 1/2 cup water
22 - 1/2 cup frozen peas
23 - 2 tbsp chopped fresh parsley
→ Garnish
24 - 1/2 cup plain yogurt
25 - Lemon wedges
# Step-by-Step Guide:
01 - Combine chicken with olive oil, cumin, paprika, coriander, turmeric, cinnamon, allspice, garlic powder, onion powder, cayenne, salt, pepper, and lemon juice in a large bowl. Mix thoroughly and marinate for at least 15 minutes, up to 2 hours for deeper flavor penetration.
02 - Heat a large, deep skillet or Dutch oven over medium-high heat. Add marinated chicken pieces and brown on all sides for 5 to 6 minutes without cooking through completely. Transfer browned chicken to a plate, leaving rendered fat in the pot.
03 - In the same pot, add chopped onion, garlic, bell pepper, and carrot. Sauté for 3 to 4 minutes until vegetables begin to soften and onion becomes translucent.
04 - Add rinsed rice to the pot, stirring constantly to coat grains with vegetable mixture and residual spices. Toast for 1 to 2 minutes until rice edges become translucent.
05 - Pour in chicken broth and water. Stir well, scraping up browned bits from the bottom of the pot to incorporate flavor into the liquid.
06 - Return browned chicken and accumulated juices to the pot, nestling pieces into the rice. Bring to a boil, then reduce heat to low. Cover tightly and simmer gently for 20 minutes.
07 - Scatter frozen peas evenly over the rice without stirring. Cover again and cook for an additional 5 minutes until peas are heated through and rice is tender.
08 - Remove pot from heat and let rest, covered, for 5 minutes to allow moisture to redistribute. Fluff rice gently with a fork, sprinkle with fresh parsley, and serve with yogurt and lemon wedges if desired.
# Expert Suggestions:
01 -
- Everything cooks in one pot, which means maximum flavor and minimum cleanup
- The shawarma spice blend transforms ordinary chicken thighs into something extraordinary
- Leftovers reheat beautifully for lunches the next day
02 -
- Dont skip browning the chicken first, those caramelized bits dissolve into the rice and create incredible depth
- Let the pot rest covered for at least 5 minutes after cooking, or the rice will turn gummy when you fluff it
- Rinse your rice until the water runs clear to prevent it from becoming sticky during cooking
03 -
- Toast your spices briefly in a dry pan before adding them to the marinade for an extra layer of flavor
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution and prevent burning