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–+ servings

One Pot Chicken Shawarma Rice

A delightful dish that combines the rich flavors of Middle Eastern shawarma with the comforting texture of rice, featuring tender chicken thighs marinated in spices, cooked with rice, tomatoes, and peas in one pot.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 480
Ingredients Equipment Method Nutrition

Ingredients
  

Chicken and Rice Ingredients
  • 2 cups long-grain white rice
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 3 cups chicken broth
  • 1 cup frozen peas
  • 0.25 cup fresh parsley, chopped (for garnish)
  • 1 serving lemon wedges (for serving)

Equipment

  • large pot or Dutch oven

Method
 

  1. Marinate the chicken with spices for at least 30 minutes.
  2. Heat olive oil in a pot, sauté onion until translucent (about 5 minutes), then add garlic and cook for 1 minute.
  3. Add marinated chicken, cook until browned (5-7 minutes), then stir in tomatoes and chicken broth, bring to a boil.
  4. Add rice, stir, reduce heat to low, cover, and simmer until rice absorbs liquid (18-20 minutes).
  5. In the last 5 minutes, fold in frozen peas, then let sit covered for 5 minutes before fluffing rice.

Nutrition

Calories: 480kcalProtein: 30gSodium: 800mg

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