One Pot Shawarma Chicken and Rice

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Prep Time 15

Cook Time 25

Servings: 4

Course: Main Course

Cuisine: Mediterranean, Middle Eastern

Calories: 520

1.5 lbs Chicken Thighs bite-sized
2 cups Basmati Rice rinsed
3 cups Chicken Broth
1 Large Onion diced
3 tbsp Extra Virgin Olive Oil
2 tbsp Lemon Juice
Shawarma Spices: 1 tsp each of Cumin Paprika, Turmeric, Coriander; 1/2 tsp Cinnamon; Salt/Pepper to taste.

In a bowl, coat chicken with oil, lemon juice, and half the spice mix.
In a large pot, sear chicken over medium-high until browned. Remove.
Add onions to the pot, sauté for 3 mins. Add rice and remaining spices; toast for 1 min.
Add broth and bring to a boil.
Place chicken back on top. Cover, reduce heat to low, and simmer for 18 mins.
Remove from heat. Let rest, covered, for 5 mins. Fluff and serve.

The Golden Rule of Rice: Always rinse your basmati rice in cold water until the water runs clear. This removes surface starch and prevents the "one pot" from becoming "one mush."
Chicken Cut: Stick with boneless, skinless chicken thighs. Chicken breasts tend to dry out during the 18-minute rice simmer, whereas thighs stay succulent.
The Fond is Flavor: Don't wash the pot after searing the chicken. Those brown bits (the fond) contain the concentrated spices that will season the rice from the bottom up.
Tightly Sealed Lid: If your pot lid is loose, place a piece of aluminum foil over the pot before putting the lid on to create a perfect steam seal.
The "Rest" Period: Do not skip the 5-10 minute rest after turning off the heat. This allows the moisture to redistribute, ensuring every grain of rice is perfectly fluffy.
Scaling Up: If doubling the recipe, use a wider pot (like a Dutch oven) rather than a deeper one to ensure the rice cooks evenly without crushing the bottom layer.