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One-Pot Chicken Shawarma Rice

Experience a comforting and flavorsome journey to the heart of Middle Eastern cuisine with this quick and budget-friendly one-pot chicken shawarma rice topped with a creamy white sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (for cooking chicken)
For the Vegetables
  • 2 small onions, diced
  • 1 small carrot, finely diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil (for veggies)
Main Ingredients
  • 2 cups basmati rice, rinsed and drained
  • 1 cup cooked chickpeas, drained and rinsed
  • 3 cups water
  • 1/2 teaspoon lemon zest
  • 1/2 cup frozen peas
For the Creamy White Sauce
  • 1 cup plain full-fat yogurt
  • 1 1/2 tablespoons mayonnaise
  • 2 tablespoons tahini optional
  • 1/2 teaspoon garlic powder or fresh garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • 2 to 3 teaspoons fresh lemon juice
For the Tomato Salad
  • 2 cups diced tomatoes
  • 1 tablespoon olive oil
  • 1 to 2 teaspoons fresh lemon juice
  • 1 pinch salt and pepper
  • optional herbs like parsley or mint
Garnish
  • 1/4 cup fresh parsley, finely chopped

Method
 

Preparation
  1. Combine chicken pieces with minced garlic, cumin, paprika, cinnamon, salt, and pepper in a bowl. Let it marinate while preparing the vegetables.
Cooking Chicken
  1. Heat 1 tablespoon of olive oil in a large deep skillet or pot over medium-high heat. Add marinated chicken and cook for about 3 to 4 minutes on each side until lightly browned. Transfer to a plate and let it rest.
Cooking Vegetables
  1. Lower the heat to medium, add the remaining olive oil, and stir in diced onions, carrot, and bell pepper. Let them soften for about 5 minutes.
  2. Add garlic, cinnamon, turmeric, cumin, black pepper, and salt. Stir for 1-2 minutes to bloom the spices.
Combining Ingredients
  1. Toss in rice, chickpeas, lemon zest, and bay leaf. Nestle the browned chicken back into the skillet.
  2. Pour in water, bring to a gentle boil, cover, reduce heat to low, and cook for 18-20 minutes until the rice is tender.
  3. Sprinkle frozen peas over the rice, cover again, and let them steam for another 3 minutes.
  4. Remove from heat, discard bay leaf, and fluff rice with a fork. Top with freshly chopped parsley.
Making the Sauce
  1. In a small bowl, whisk together creamy white sauce ingredients until smooth and adjust seasonings as needed.
Tossing the Salad
  1. In a bowl, toss diced tomatoes with olive oil, lemon juice, salt, and pepper.
Serving
  1. Serve chicken shawarma rice drizzled with creamy sauce and tomato salad on the side.

Notes

Store leftovers in airtight containers in the fridge for up to 3-4 days. Reheat by adding a splash of water to the rice and steam in microwave or skillet.