One Pot Chicken Shawarma Rice
This one-pot chicken shawarma rice is a flavorful, protein-forward meal that's perfect for weeknight dinners and meal prep, combining bold spices and comforting ingredients.
Ingredients
Main Ingredients
- 1 pound chicken breasts, diced
- 2 cups rice You can substitute with brown rice; increase cooking time by 10-15 minutes.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric Adds warmth and color.
- to taste salt and pepper Adjust according to preference.
- 4 cups chicken broth For lower sodium, use low-salt broth.
- 1 cup yogurt Can substitute with Greek yogurt for a thicker sauce.
- 1 tablespoon lemon juice Adjust amount for desired tanginess.
- to taste fresh parsley for garnish Sprinkle on top before serving.
Instructions
Preparation
- In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant, about 3-4 minutes.
- Add the diced chicken, cumin, coriander, paprika, turmeric, salt, and pepper. Cook until the chicken is browned, about 4-6 minutes.
- Stir in the rice and chicken broth, bring to a boil. Cover and reduce heat to low, simmer for about 20 minutes until the rice is cooked and the liquid is absorbed.
Finishing Touches
- In a small bowl, mix yogurt with lemon juice and season with salt to taste.
- Serve the chicken shawarma rice topped with the yogurt sauce and garnish with fresh parsley.
Notes
Make-ahead: Cook, cool quickly, and store in airtight containers for up to 4 days. Reheat in a skillet for best texture. For kid-friendly versions, tone down the spices and serve with additional yogurt.