How long does it take to prepare One Pot Shawarma Chicken and Rice?

For this delicious meal, you'll spend approximately 10 minutes on prep and around 30 minutes of cook time, bringing the total to about 40 minutes. It's a quick recipe that doesn't skimp on flavor.

Can I use different types of chicken for the recipe?

While boneless, skinless chicken thighs are recommended for their juiciness, you can interchange with chicken breasts. Just remember that chicken breasts may cook a little faster, so adjust the cooking time accordingly.

What can I substitute for basmati rice?

If you're looking for a low-carb option, swap basmati rice with cauliflower rice or quinoa for a different texture and flavor. Both options maintain the integrity of the dish while catering to your dietary needs.

Can I make this dish in advance?

Absolutely! You can prepare the dish ahead of time and store it in the refrigerator for up to three days. Just reheat in a microwave or on the stovetop when ready to serve.

Is this dish suitable for freezing?

Yes, One Pot Shawarma Chicken And Rice can be frozen. Allow it to cool completely, then store in an airtight container for up to three months. Thaw in the refrigerator overnight before reheating.

One Pot Shawarma Chicken And Rice: A Flavor-Packed Meal

Ingredients

Units Scale

1.5 pounds Boneless, skinless chicken thighs
2 tablespoons Olive oil
1 Medium onion, finely chopped
4 Garlic cloves, minced
1 tablespoon Ground cumin
1 tablespoon Ground coriander
1 tablespoon Smoked paprika
1 teaspoon Ground turmeric
1 teaspoon Ground cinnamon
Salt and black pepper to taste
2 cups Basmati rice, rinsed and drained
3.5 cups Chicken broth
1 cup Canned chickpeas, drained and rinsed
1/4 cup Fresh parsley, chopped
1 tablespoon Lemon juice
Optional garnish: lemon wedges and plain yogurt for serving

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Instructions

Marinate the chicken by mixing spices and applying them to the thighs, let sit for at least 30 minutes.
Brown the marinated chicken in olive oil over medium-high heat for 4-5 minutes on each side.
Sauté chopped onion and minced garlic in the same pot until translucent.
Add rinsed basmati rice, mixing well to coat.
Pour in chicken broth and stir in chickpeas.
Place the browned chicken thighs on top, cover, and simmer on low for 20 minutes.
Let sit covered for an additional 5 minutes before serving, then sprinkle with parsley and drizzle with lemon juice.

Notes

This dish is easily customizable. Substitute chicken with tofu or tempeh for a plant-based option.

Author: james_walker
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main course
Method: One Pot
Cuisine: Middle Eastern
Diet: High Protein

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 800mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 35g
Cholesterol: 70mg