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- Chicken thighs (1.5 lbs, boneless and skinless) - Basmati rice (2 cups, rinsed) - Onion and garlic (1 large onion, 4 cloves garlic) - Ground cumin (1 tablespoon) - Paprika (1 tablespoon) - Ground turmeric (1 teaspoon) - Ground cinnamon (1 teaspoon) - Cayenne pepper (½ teaspoon) - Chicken broth (3 cups) - Olive oil (2 tablespoons) - Garnishes (fresh parsley and lemon wedges) To make my savory One-Pot Shawarma Chicken and Rice, I start with the main ingredients. First, I choose 1.5 pounds of chicken thighs. I prefer them boneless and skinless for easy cooking. Next, I take 2 cups of basmati rice. Rinsing the rice helps remove excess starch and keeps it fluffy. I also add one large onion and four cloves of garlic. Chopping these finely brings out their flavors. Next come the spices and seasonings. I measure one tablespoon of ground cumin and one tablespoon of paprika. These spices give the dish its warm, rich taste. I also add one teaspoon of ground turmeric for color and health benefits. Then, I sprinkle in one teaspoon of ground cinnamon. This spice adds a sweet note. For some heat, I add half a teaspoon of cayenne pepper. You can adjust this spice to your liking. For the additional ingredients, I use three cups of chicken broth. This broth adds depth and moisture to the dish. I also need two tablespoons of olive oil for cooking. Finally, I prepare garnishes. Fresh parsley adds a nice touch, while lemon wedges give a zesty finish. 1. Start by heating two tablespoons of olive oil in a large pot over medium heat. 2. Next, add one large onion, finely chopped, and four minced garlic cloves. Sauté them for about 3-4 minutes. You want them soft and fragrant. 3. Now, stir in 1.5 pounds of boneless, skinless chicken thighs cut into bite-sized pieces. Add one tablespoon of ground cumin, one tablespoon of paprika, one teaspoon of ground turmeric, one teaspoon of ground cinnamon, and ½ teaspoon of cayenne pepper. 4. Season with salt and pepper. Cook for 5-7 minutes until the chicken is browned on all sides. 1. Once the chicken is brown, stir in 2 cups of rinsed basmati rice until well combined. 2. Carefully pour in 3 cups of chicken broth. Bring it to a boil. 1. After it boils, reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes. The rice should absorb all the liquid and become tender. 2. After cooking, remove the pot from heat. Let it sit, covered, for 5 minutes before serving. Fluff the rice with a fork, adjust seasoning if needed, and serve your delicious Shawarma Chicken and Rice! To get the best flavor from your One-Pot Shawarma Chicken and Rice, adjust the spiciness with cayenne pepper. If you like it hotter, add more. If you prefer milder, use less. You can also change the salt and pepper to fit your taste. Experiment with cumin, paprika, and turmeric until it feels just right for you. I recommend using a Dutch oven for cooking. It helps the heat spread evenly, giving you a perfect meal. After cooking, fluff the rice with a fork for the best texture. This step makes the rice light and separates the grains, so it doesn't clump together. For a rustic look, serve the dish directly from the pot. It looks inviting and keeps the food warm. If you prefer, plate it individually. Add lemon wedges on the side for a pop of color and a burst of fresh flavor. Squeezing lemon juice over the dish enhances the taste and makes it look appealing. {{image_2}} You can change the protein in this dish. Try using chicken breast instead of thighs. Chicken breast is leaner and cooks faster. It will still taste great with the spices. For a vegetarian option, use chickpeas. Chickpeas add protein and fiber. They soak up the shawarma flavors well. If you want to switch the rice, consider quinoa or jasmine rice. Quinoa is a healthy choice, full of protein. Jasmine rice has a lovely aroma and texture. For a low-carb option, use cauliflower rice. It cooks quickly and absorbs flavors nicely. This swap keeps the dish light and fresh. To make the dish even better, add some veggies. Bell peppers or peas work well. They add color and nutrition. You can also top your dish with yogurt or tahini. Both options add creaminess and a tangy taste. These little changes can make a big difference in flavor. You can store leftover Shawarma Chicken and Rice in the fridge for up to three days. To keep it fresh, place it in an airtight container. This helps lock in flavors and moisture. Make sure to let it cool down before sealing to prevent condensation. For longer storage, you can freeze this dish for up to three months. Let it cool completely before transferring it to a freezer-safe container. Be sure to label it with the date. When you are ready to eat, thaw it overnight in the fridge. For the best texture, reheat it on the stove with a splash of chicken broth. This keeps the rice from drying out. Batch cooking is a great way to save time. You can double the recipe and store extra portions for later. Use meal prep containers for easy storage and portion control. This way, you can grab a meal and heat it quickly during your busy week. Yes, you can use other rice types. Jasmine rice works well. You can also use brown rice for a healthier option. If you choose brown rice, you will need more broth and a longer cooking time. Adjust the liquid to 3.5 cups and cook for about 30-35 minutes. Yes, you can make this dish gluten-free. Use gluten-free chicken broth. Most spices are gluten-free, but check labels just in case. Avoid any pre-made spice mixes that may contain gluten. To add heat, try using more cayenne pepper. Start with one teaspoon and adjust to taste. You can also add chopped jalapeños or red pepper flakes. For a different flavor, consider using harissa paste in the cooking process. This blog post highlighted a flavorful chicken and rice dish. We discussed key ingredients like chicken thighs, basmati rice, and essential spices. You learned step-by-step cooking instructions to ensure great results. I offered tips for enhancing flavor, various ingredient swaps, and storage advice. Incorporating these elements will help you create a delicious meal tailored to your taste. Enjoy experimenting with flavors and don’t hesitate to make it your own!

One-Pot Shawarma Chicken and Rice

Discover the deliciousness of One-Pot Shawarma Chicken and Rice, a simple yet flavorful dish perfect for any night of the week! This recipe combines tender chicken thighs, aromatic spices, and fluffy basmati rice all cooked in one pot for easy cleanup. Elevate your dinner with this comforting meal garnished with fresh parsley and a squeeze of lemon. Don't miss out on making this crowd-pleaser—click through to explore the full recipe now!
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Ingredients
  

1.5 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces

2 cups basmati rice, rinsed

1 large onion, finely chopped

4 cloves garlic, minced

1 tablespoon ground cumin

1 tablespoon paprika

1 teaspoon ground turmeric

1 teaspoon ground cinnamon

½ teaspoon cayenne pepper (adjust for spiciness)

3 cups chicken broth

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat.

    Add the chopped onion and garlic to the pot, cooking until softened and fragrant, about 3-4 minutes.

      Stir in the chicken thighs, along with the cumin, paprika, turmeric, cinnamon, cayenne pepper, salt, and pepper. Cook for about 5-7 minutes until the chicken is browned on all sides.

        Pour in the rinsed basmati rice, stirring well to combine with the chicken and spices.

          Carefully add the chicken broth into the pot and bring everything to a boil. Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and all the liquid is absorbed.

            Once cooked, remove the pot from the heat and let it sit, covered, for an additional 5 minutes.

              Fluff the rice with a fork and adjust seasoning if necessary.

                Serve the Shawarma Chicken and Rice garnished with fresh parsley and lemon wedges on the side for squeezing over the dish.

                  Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4

                    - Presentation Tips: Serve in the pot for a rustic look or plate individually, adding a lemon wedge on the side for a pop of color.