Description
One Pot Shawarma Chicken and Rice is a flavorful, aromatic, and easy-to-make meal that combines tender chicken infused with authentic shawarma spices, smoky turkey bacon, and perfectly cooked rice in a single pot, creating a comforting and nutritious dish ideal for weeknight dinners or cozy weekend meals.
Ingredients
Scale
Protein
- 4 chicken thighs, cut into even chunks
- 4 slices smoked turkey bacon, sliced into bite-sized pieces
Grains
- 1 cup long grain rice
Spices & Seasonings
- 2 tbsp shawarma spice blend (paprika, cumin, coriander, turmeric, cinnamon)
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
Aromatics
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
Liquids
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tbsp apple cider vinegar (natural)
- 2 cups chicken broth
- 1 tbsp olive oil or other cooking oil
Fresh Herbs & Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- Prep Your Ingredients: Slice the smoked turkey bacon into bite-sized pieces and cut the chicken thighs into even chunks. Finely chop the onions and mince the garlic. Mix the shawarma spice blend in a small bowl to prepare for seasoning the chicken later.
- Sauté the Bacon and Aromatics: Heat a drizzle of oil in a large pot over medium-high heat. Add the smoked turkey bacon pieces and cook until they start to crisp and release their smoky flavor. Then add the onions and garlic, stirring for 2-3 minutes until fragrant and translucent.
- Brown the Chicken with Spices: Sprinkle the chicken chunks evenly with the shawarma spice blend, then add them to the pot. Sear the chicken until golden on all sides, allowing the spices to bloom and infuse the meat with warm, aromatic flavor.
- Add Rice and Liquids: Pour in the rice and stir well, coating each grain with the spice-infused cooking juices. Add the vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), and chicken broth. Stir gently to combine all ingredients evenly.
- Cook Until Tender: Bring the pot to a gentle simmer, cover with a tight-fitting lid, and reduce heat to low. Cook for about 20 minutes or until the rice is tender and the chicken is fully cooked through. Avoid lifting the lid during cooking to retain moisture.
- Finish and Garnish: Once cooked, fluff the rice gently with a fork. Sprinkle fresh chopped parsley over the top for a fresh and vibrant finish just before serving.
Notes
- Cut chicken into uniform pieces for even cooking.
- Simmer on low heat to prevent burning and keep rice fluffy.
- Use a heavy-bottomed pot for even heat distribution and to prevent sticking.
- Let the dish rest covered off heat for 5 minutes before serving to allow flavors to settle.
- Adjust shawarma spice blend to your preference, adding more cumin for earthiness or cinnamon for warmth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: one pot, shawarma, chicken, rice, easy dinner, weeknight meal, Middle Eastern, smoky bacon, flavorful
