Description
Shawarma chicken and rice brings Middle Eastern street food magic right to your kitchen, blending spicy, aromatic flavors in a single comforting pot. Packed with tender chicken, fluffy rice, and bold spices, you’ll savor this simple yet spectacular meal that satisfies deeply.
Ingredients
Scale
Protein:
- 1.5 pounds boneless, skinless chicken thighs
Spices and Seasonings:
- 3 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cayenne pepper
- Salt and pepper to taste
Liquid and Aromatics:
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
Rice and Vegetables:
- 1.5 cups basmati or long-grain rice
- 1 large onion, finely chopped
- 1 bell pepper, diced
- 2.5 cups chicken broth
- 1 tablespoon olive oil
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Fresh parsley or cilantro for garnish
Instructions
- Warm olive oil in a spacious pot over medium heat, gently caramelizing diced onions until they become soft and translucent, releasing their sweet aroma.
- Introduce minced garlic and aromatic shawarma spice blend, stirring vigorously to activate the intense, complex flavors and create a fragrant base.
- Carefully nestle chicken thighs into the seasoned mixture, searing each side to develop a rich, golden-brown exterior that locks in moisture and enhances depth of flavor.
- Sprinkle basmati rice across the pot, gently mixing with the chicken and spices, then pour in chicken broth to create a harmonious, well-integrated dish.
- Elevate heat to bring the mixture to a rolling boil, then immediately reduce to low, covering the pot to allow gentle simmering for approximately 20-25 minutes until rice becomes tender and chicken cooks through completely.
- Remove from heat, brighten the dish with a vibrant squeeze of fresh lemon juice, and garnish generously with finely chopped parsley for a burst of freshness and color before serving piping hot.
Notes
- Use bone-in chicken thighs for extra flavor and moisture, preventing dry meat during cooking.
- Toasting shawarma spices briefly intensifies their aromatic profile and enhances overall dish complexity.
- Adjust liquid ratio if using different rice types to ensure perfect texture and prevent burning.
- For gluten-free version, confirm all spice blend ingredients are certified gluten-free and use tamari instead of traditional soy sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg