Are you looking for a delicious, easy-to-make meal that packs a punch of flavor in every bite? Look no further! This One Pot Shawarma Chicken and Rice recipe is your answer. With tender, spiced chicken thighs and perfectly cooked rice, this dish is not only a treat for your taste buds but also a breeze to clean up. Read on to discover how you can create this delectable dish that will have everyone asking for seconds.
What is Shawarma Chicken and Rice?
Shawarma Chicken and Rice is a Middle Eastern-inspired dish that combines the bold flavors of shawarma-spiced chicken with the comfort and simplicity of a one-pot rice meal. The chicken is marinated with a blend of spices like cumin, coriander, paprika, and cardamom, then cooked to perfection with rice and aromatic ingredients, creating a harmonious and flavorful meal that's perfect for any occasion.
Ingredients List for Shawarma Chicken and Rice
To make this scrumptious dish, you will need the following ingredients:
- Chicken:
- 6 boneless, skinless chicken thighs (trimmed of visible fat), approximately 600g (21oz)
- 2 teaspoons of ground cumin
- 2 teaspoons of ground coriander
- 2 teaspoons of paprika
- 1 teaspoon of smoked paprika
- ¾ teaspoon of salt
- ½ teaspoon of black pepper
- ½ teaspoon of turmeric
- ½ teaspoon of ground cardamom
- ¼ teaspoon of chili flakes (red pepper flakes), or more if preferred
- 1.5 tablespoons of lemon juice
- 1 tablespoon of olive oil
- Rice and Aromatics:
- 1 medium onion, halved and finely sliced
- 3 cloves of garlic, crushed
- 180g (1 cup) of uncooked long grain rice
- 2 cups (480ml) of hot chicken stock
- Salt and black pepper to taste
- 2 tablespoons of fresh chopped parsley
- ½ teaspoon of dried dill
Substitutions and Variations
Feel free to customize this recipe to suit your tastes and dietary preferences:
- Chicken: You can substitute chicken thighs with boneless, skinless chicken breasts or even turkey.
- Spices: Adjust the spice levels by adding more chili flakes for extra heat or using smoked paprika for a deeper flavor.
- Rice: Swap long grain rice with basmati or jasmine rice for a different texture and aroma.
- Vegetables: Enhance the nutritional value by adding vegetables such as bell peppers, peas, or carrots.
- Herbs: Experiment with different herbs like cilantro or mint instead of parsley and dill.
Step-by-Step Cooking Instructions
- Marinate the Chicken:
- In a large bowl, combine the cumin, coriander, paprika, smoked paprika, salt, black pepper, turmeric, cardamom, chili flakes, lemon juice, and olive oil.
- Add the chicken thighs and coat them thoroughly with the spice mixture.
- Cover and let marinate in the refrigerator for at least 30 minutes, or up to overnight for maximum flavor.
- Cook the Aromatics:
- Heat a large, deep skillet or pot over medium heat.
- Add a drizzle of olive oil and sauté the sliced onions until they become soft and translucent.
- Add the crushed garlic and cook for another minute until fragrant.
- Brown the Chicken:
- Push the onions to the sides of the skillet and add the marinated chicken thighs in a single layer.
- Cook the chicken for 3-4 minutes on each side until browned. You don’t need to cook them all the way through at this stage.
- Add the Rice and Stock:
- Pour the uncooked rice into the skillet, spreading it evenly around the chicken.
- Carefully pour the hot chicken stock over the rice and chicken.
- Season with a bit more salt and black pepper if desired.
- Simmer to Perfection:
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the skillet with a lid and let it simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
- Stir occasionally to prevent the rice from sticking to the bottom.
- Finish with Herbs:
- Once the rice is cooked and fluffy, remove the skillet from the heat.
- Sprinkle the fresh chopped parsley and dried dill over the top.
- Fluff the rice gently with a fork, mixing the herbs evenly throughout the dish.
How to Cook Shawarma Chicken and Rice: A Step-by-Step Guide
Cooking Shawarma Chicken and Rice is straightforward and rewarding. Here's a quick guide to ensure your dish turns out perfectly every time:
- Preparation: Gather all your ingredients and marinate the chicken ahead of time.
- Sautéing: Start by cooking the onions and garlic to build a flavorful base.
- Browning: Brown the marinated chicken thighs to lock in the spices and juices.
- Simmering: Add rice and stock, then let everything simmer until the rice is tender.
- Finishing Touches: Incorporate fresh herbs for a burst of freshness and color.
Common Mistakes to Avoid
- Overcrowding the Pan: Ensure the chicken thighs have enough space to brown properly.
- Skipping the Marination: Allowing the chicken to marinate enhances the flavors significantly.
- Incorrect Rice to Liquid Ratio: Measure the rice and stock accurately to achieve perfectly cooked rice.
- Not Adjusting Seasonings: Taste the dish as it cooks and adjust the salt and spices to your preference.
Serving and Presentation Tips
Presenting your Shawarma Chicken and Rice beautifully can make it even more appealing:
- Garnish Generously: Use fresh herbs like parsley or cilantro as a vibrant garnish.
- Lemon Wedges: Serve with lemon wedges for an extra citrusy zing.
- Side Dishes: Pair with a simple salad or yogurt dip to complement the flavors.
- Serving Platter: Use a large, attractive serving platter to make the dish the centerpiece of your meal.
How to Serve Shawarma Chicken and Rice
This dish is versatile and can be served in various ways:
- Family Style: Place the skillet directly on the table for a communal dining experience.
- Individual Portions: Serve in individual bowls or plates for a more formal presentation.
- With Flatbreads: Accompany with warm flatbreads to scoop up the flavorful rice and chicken.
Presentation Ideas for Shawarma Chicken and Rice
Make your Shawarma Chicken and Rice visually appealing with these ideas:
- Color Contrast: Add colorful vegetables like bell peppers or cherry tomatoes for a pop of color.
- Layered Presentation: Serve the chicken on top of the rice for a structured look.
- Herb Sprigs: Use whole sprigs of parsley or cilantro as a decorative element.
Shawarma Chicken and Rice Recipe Tips
To ensure your Shawarma Chicken and Rice turns out perfect every time, keep these tips in mind:
- Marinate Ahead: Marinate the chicken the night before to save time and enhance flavor.
- Use Fresh Spices: Fresh spices can make a significant difference in the taste.
- Check Rice Doneness: If the rice is not fully cooked but the liquid is absorbed, add a bit more stock and continue cooking.
- Rest Before Serving: Let the dish rest for a few minutes after cooking to allow the flavors to meld.
Frequently Asked Questions (FAQs)
Q: Can I use brown rice instead of white rice? A: Yes, but you will need to adjust the cooking time and the amount of liquid accordingly, as brown rice takes longer to cook.
Q: Can I make this dish ahead of time? A: Absolutely! This dish can be prepared in advance and reheated. The flavors may even improve after sitting for a day.
Q: How can I make this dish vegetarian? A: Replace the chicken with chickpeas or tofu and use vegetable stock instead of chicken stock.
Q: What can I do with leftovers? A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Q: Is this recipe gluten-free? A: Yes, as long as you use gluten-free chicken stock, this dish is naturally gluten-free.
Conclusion
Shawarma Chicken and Rice is a delightful, easy-to-make dish that brings the rich flavors of Middle Eastern cuisine to your table. With its blend of spices, tender chicken, and fluffy rice, it's sure to become a family favorite. Follow this recipe and our tips to create a meal that's not only delicious but also visually stunning. Enjoy the process and savor the flavors!
PrintOne Pot Shawarma Chicken and Rice Recipe
Enjoy this flavorful One Pot Shawarma Chicken and Rice recipe, featuring tender chicken thighs seasoned with cumin, coriander, paprika, and more. Simple, tasty, and nutritious!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: One Pot
- Cuisine: Middle Eastern
- Diet: Gluten Free
Ingredients
- 6 boneless skinless chicken thighs, raw (trimmed of visible fat) - approx 600g (21oz)
- 2 teaspoons of ground cumin
- 2 teaspoons of ground coriander
- 2 teaspoons of paprika
- 1 teaspoon of smoked paprika
- ¾ teaspoon of salt
- ½ teaspoon of black pepper
- ½ teaspoon of turmeric
- ½ teaspoon of ground cardamom
- ¼ teaspoon of chilli flakes (red pepper flakes) - can use more if you prefer
- 1.5 tablespoons of lemon juice
- 1 tablespoon of olive oil
- 1 medium onion, halved and finely sliced
- 3 cloves of garlic, crushed
- 180g (1 cup) of uncooked long grain rice
- 2 cups (480ml) of chicken stock (hot)
- salt and black pepper
- 2 tablespoons of fresh chopped parsley
- ½ teaspoon of dried dill
Instructions
- Season the chicken thighs with cumin, coriander, paprika, smoked paprika, salt, black pepper, turmeric, cardamom, chilli flakes, lemon juice, and olive oil. Let marinate for at least 30 minutes.
- Heat a large pot over medium-high heat. Add the chicken thighs and sear on both sides until browned. Remove and set aside.
- In the same pot, add the sliced onion and garlic, sauté until soft.
- Add the uncooked rice and stir to coat with the spices and oil.
- Pour in the hot chicken stock and bring to a boil.
- Return the chicken to the pot, reduce heat to low, cover, and simmer for 20-25 minutes until the rice is cooked and the chicken is tender.
- Season with additional salt and pepper to taste.
- Garnish with fresh chopped parsley and dried dill before serving.
Notes
- For extra heat, increase the amount of chilli flakes.
- You can substitute boneless chicken breasts for thighs if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
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