If you’re craving the vibrant, aromatic flavors of authentic Middle Eastern cuisine without the hassle, then One Pot Chicken Shawarma Rice Bold Middle Eastern is your answer. This incredible recipe streamlines the classic dish into a single pot, making it unbelievably easy to prepare and even easier to clean up. Get ready for a burst of deliciousness that’s perfect for busy nights.
Key Ingredients for One Pot Chicken Shawarma Rice Bold Middle Eastern
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil, divided
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric powder
- ½ teaspoon dried oregano
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (optional, for extra spice)
- Salt and freshly ground black pepper to taste
- 1.5 cups long-grain white rice, rinsed
- 3 cups chicken broth
- ½ cup plain Greek yogurt (for serving)
- ¼ cup chopped fresh parsley (for garnish)
- ¼ cup chopped fresh cilantro (for garnish)
- Lemon wedges (for serving)
- Tahini drizzle (optional, for serving)
- Pita bread or flatbread (for serving)
How to Make One Pot Chicken Shawarma Rice Bold Middle Eastern
This One Pot Chicken Shawarma Rice Bold Middle Eastern is a true game-changer for busy evenings. In under an hour from start to finish, you’ll have a remarkably flavorful and satisfying meal. The magic lies in infusing every grain of rice with the bold, savory chicken and aromatic spices, all cooked together in a single vessel. Experience a rich, tender chicken and perfectly cooked rice with minimal effort, making it a truly comforting and delicious option.
Step-by-Step Instructions
- Marinate the Chicken (Optional but Recommended): In a medium bowl, combine the chicken pieces with 1 tablespoon of olive oil, cumin, coriander, smoked paprika, turmeric, oregano, cinnamon, cayenne pepper (if using), salt, and pepper. Toss to coat the chicken evenly. Let it marinate for at least 15 minutes, or up to a few hours in the refrigerator for deeper flavor.
- Sauté the Aromatics: Heat the remaining 1 tablespoon of olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Add the sliced onion and cook for about 5-7 minutes, stirring occasionally, until softened and lightly caramelized. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Sear the Chicken: Add the marinated chicken to the pot with the onions and garlic. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes. You don’t need to cook it through at this stage.
- Toast the Rice: Push the chicken and onions to one side of the pot. Add the rinsed rice to the empty side and stir it around for about 1-2 minutes, allowing it to toast slightly. This helps the rice cook evenly and absorb more flavor.
- Add Liquids and Simmer: Pour in the chicken broth and stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil.
- Cook the Rice and Chicken: Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid during this time to ensure proper steam cooking.
- Rest and Fluff: Once the rice is cooked, remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the grains to steam and become perfectly fluffy.
- Serve: Fluff the chicken and rice mixture with a fork. Serve hot, topped with dollops of plain Greek yogurt, a generous sprinkle of fresh parsley and cilantro, and a squeeze of fresh lemon juice. Drizzle with tahini sauce if desired, and serve alongside warm pita bread or flatbread.
Why You’ll Love This One Pot Chicken Shawarma Rice Bold Middle Eastern
This One Pot Chicken Shawarma Rice Bold Middle Eastern is a culinary revelation, offering an explosion of authentic Middle Eastern flavors with unparalleled ease. The star of this dish is undoubtedly the incredibly tender, succulent chicken, infused with a symphony of aromatic spices like cumin, coriander, and smoked paprika that create that signature shawarma essence. Unlike traditional shawarma which can involve multiple steps and cooking methods, this one-pot wonder delivers all that richness and depth without the fuss, making it significantly more budget-friendly than ordering takeout. The vibrant freshness of the herbs and the creamy tang of Greek yogurt beautifully complement the savory rice and chicken, creating a truly satisfying and complete meal, reminiscent of a restaurant-style platter but made in your own kitchen.
You’ll be amazed at how simple it is to achieve such a complex and delicious flavor profile with minimal effort and just one cooking vessel, which translates to less time spent cleaning and more time enjoying your meal. The combination of hearty rice, perfectly cooked chicken, and the customizable fresh toppings makes for an incredibly fulfilling and adaptable dish that’s sure to become a family favorite. So, gather your ingredients, embrace the simplicity, and get ready to be transported to the bustling souks of the Middle East right from your own dining table; this One Pot Chicken Shawarma Rice Bold Middle Eastern is waiting to be discovered!
Storing and Reheating Tips
Leftovers of your delicious One Pot Chicken Shawarma Rice Bold Middle Eastern can be stored for up to 3-4 days in an airtight container in the refrigerator. Ensure the dish has cooled down completely before transferring it to the container. For freezing, allow the cooked dish to cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It will retain its best quality for up to 2-3 months when frozen.
To reheat refrigerated leftovers, you can gently warm them in a saucepan over low heat with a splash of water or broth, stirring occasionally until heated through. Alternatively, microwave individual portions until hot, stirring halfway through for even heating. For frozen portions, it’s best to thaw them overnight in the refrigerator before reheating using the methods described above. Avoid reheating multiple times to maintain the best texture and flavor.
Final Thoughts
The One Pot Chicken Shawarma Rice Bold Middle Eastern is a testament to how simple, home-cooked meals can be incredibly satisfying and bursting with complex flavors. This recipe is perfect for anyone looking to bring a touch of exotic delight into their everyday cooking with minimal effort. Give it a try, and savor the delicious journey!
One Pot Chicken Shawarma Rice Bold Middle Eastern
Ingredients
Equipment
Method
- In a medium bowl, combine the chicken pieces with 1 tablespoon of olive oil, cumin, coriander, smoked paprika, turmeric, oregano, cinnamon, cayenne pepper (if using), salt, and pepper. Toss to coat the chicken evenly. Let it marinate for at least 15 minutes, or up to a few hours in the refrigerator for deeper flavor.1.5 lbs boneless, skinless chicken thighs, 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, ½ teaspoon turmeric powder, ½ teaspoon dried oregano, ¼ teaspoon ground cinnamon, ¼ teaspoon cayenne pepper, salt and freshly ground black pepper
- Heat the remaining 1 tablespoon of olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Add the sliced onion and cook for about 5-7 minutes, stirring occasionally, until softened and lightly caramelized. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.2 tablespoons olive oil, 1 large onion, 3 cloves garlic
- Add the marinated chicken to the pot with the onions and garlic. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes. You don’t need to cook it through at this stage.1.5 lbs boneless, skinless chicken thighs, 1 large onion, 3 cloves garlic
- Push the chicken and onions to one side of the pot. Add the rinsed rice to the empty side and stir it around for about 1-2 minutes, allowing it to toast slightly. This helps the rice cook evenly and absorb more flavor.1.5 cups long-grain white rice
- Pour in the chicken broth and stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil.3 cups chicken broth
- Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid during this time to ensure proper steam cooking.
- Once the rice is cooked, remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the grains to steam and become perfectly fluffy.
- Fluff the chicken and rice mixture with a fork. Serve hot, topped with dollops of plain Greek yogurt, a generous sprinkle of fresh parsley and cilantro, and a squeeze of fresh lemon juice. Drizzle with tahini sauce if desired, and serve alongside warm pita bread or flatbread.½ cup plain Greek yogurt, ¼ cup fresh parsley, ¼ cup fresh cilantro, Lemon wedges, Tahini drizzle, Pita bread or flatbread