One Pan Chicken Shawarma and Rice
Whether you’re looking for a weeknight dinner that’s both delicious and easy or a meal that impresses your guests, One Pan Chicken Shawarma and Rice is the perfect solution. Bursting with Middle Eastern flavors, this dish features succulent chicken thighs marinated in spices, cooked together with fluffy basmati rice for a wholesome, hearty fare. Plus, cooking everything in one pan means less time spent on cleanup, making it ideal for busy weeknights or laid-back weekends.
Recipe Information
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 520
- Protein: 36g
- Carbohydrates: 56g
- Fat: 20g
- Fiber: 2g
- Sugar: 1g
- Sodium: 600mg
Why Make This One Pan Chicken Shawarma and Rice
This recipe is an all-in-one wonder that takes full advantage of aromatic spices to elevate simple chicken and rice into a feast. The marinated chicken becomes tender and flavorful, while the rice absorbs all those delicious juices, creating a cohesive dish that’s satisfying and packed with flavor. Plus, it’s a great way to introduce your family to the exotic tastes of shawarma without the need for elaborate preparation or multiple pots.
How to Make One Pan Chicken Shawarma and Rice
Ingredients:
- 2 lbs chicken thighs, boneless and skinless
- 2 cups basmati rice
- 4 cups chicken broth
- 4 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 lemon, juiced
- Fresh parsley, for garnish
Directions:
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Step 1: Preparation
Start by preparing the chicken marinade. In a large bowl, combine the olive oil, cumin, coriander, paprika, turmeric, garlic powder, onion powder, lemon juice, salt, and pepper. Mix well. Add the chicken thighs, ensuring they are thoroughly coated with the marinade. Ideally, let them marinate for at least 30 minutes — the longer, the better!
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Step 2: Sautéing
Heat a large skillet over medium heat. Once hot, add the marinated chicken thighs. Cook them for about 5-7 minutes, turning occasionally, until browned on all sides. This helps lock in the rich flavors.
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Step 3: Toasting
Once the chicken is browned, remove it from the skillet and set it aside. In the same skillet, add the basmati rice and toast it for a couple of minutes. This step enhances the rice’s nutty flavor, creating a delicious base.
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Step 4: Cooking
Pour in the chicken broth and bring everything to a boil. Return the browned chicken to the skillet. Cover with a lid and reduce the heat to low. Let it simmer for about 20 minutes, or until the rice is tender and the chicken is cooked through.
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Step 5: Finishing
Once cooked, fluff the rice with a fork, allowing it to mix with the flavorful broth. Garnish your dish with fresh parsley for a pop of color and a hint of freshness.
How to Serve One Pan Chicken Shawarma and Rice
Serve this delightful dish hot, straight from the pan, to enjoy the vibrant colors and aromas. Pair it with a side of yogurt sauce or a simple salad for added freshness. You can also serve it with warm pita bread to scoop up the tender chicken and rice, creating a wonderful communal dining experience.
How to Store One Pan Chicken Shawarma and Rice
Store any leftovers in an airtight container in the fridge, where they will keep well for up to 3 days. To reheat, simply warm in the microwave or on the stovetop, adding a splash of chicken broth to keep the rice moist and flavorful.
Expert Tips for Perfect One Pan Chicken Shawarma and Rice
- For an extra flavor boost, marinate the chicken overnight.
- If you prefer a bit of heat, add cayenne pepper to the marinade.
- For a vegetarian option, substitute the chicken with chickpeas and use vegetable broth instead of chicken broth.
Delicious Variations
- Coconut Rice: Swap out chicken broth with coconut milk for a tropical twist.
- Vegetable Add-ins: Mixed vegetables like bell peppers or peas can be added during the rice cooking step for extra nutrition.
- Spiced Yogurt Sauce: Mix yogurt with garlic, lemon juice, and fresh herbs for a tangy condiment.
Frequently Asked Questions
- Can I use chicken breast instead of thighs? Yes, you can substitute chicken breast, but be mindful of cooking time as breasts are leaner and cook faster.
- Can I make it in advance? Yes, you can prepare the chicken marinade the night before and store it in the fridge. Cook it the next day!
- What if I don’t have basmati rice? Jasmine rice or long-grain white rice works as a substitute, though cooking times may vary.
- Is it gluten-free? Yes, this dish is naturally gluten-free as it contains no gluten-based ingredients.
- How can I make it spicier? Add some chili flakes or hot sauce to the marinade for a spicy kick.
Conclusion
One Pan Chicken Shawarma and Rice is not just a dinner; it’s an experience that warms the heart and pleases the palate. With its vibrant flavors and ease of preparation, it’s bound to become a family favorite. Try this recipe tonight to delight your taste buds, while enjoying the simplicity of a one-pan meal. Happy cooking!
