One Pot Chicken Shawarma Rice

One Pot Chicken Shawarma Rice

Author: Chef Elsa Prep Time: 15 min
Cook Time: 30 min Total Time: 45 min
Yield: 4 servings Category: Dishes Cuisine: Middle Eastern Diet: Gluten-Free

Description

Description A warm and fragrant one-pot dinner that features juicy, spiced chicken and basmati rice, finished with a bright lemon and parsley.

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs, cut into strips
  • 2 cups basmati rice
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons shawarma spice blend
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (15 oz) diced tomatoes
  • 3.5 cups chicken broth
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 lemon, juiced
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Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent (about 5–7 minutes).
  2. Stir in the minced garlic and shawarma spice blend; cook for 30–45 seconds until fragrant.
  3. Add the chicken strips and cook until golden brown, about 5–7 minutes, stirring occasionally.
  4. Add the basmati rice and toast for 1–2 minutes.
  5. Stir in the diced tomatoes and chicken broth. Bring to a gentle boil.
  6. Reduce heat to low, cover tightly, and simmer for about 20 minutes until the rice is tender.
  7. Remove from heat and let sit for 5 minutes. Fluff with a fork, then stir in lemon juice and parsley. Serve warm.

Notes

  1. Notes
  2. Store leftovers in an airtight container for up to 3-4 days in the refrigerator. For longer storage, freeze in airtight containers for up to 2 months.