One Pan Chicken Shawarma and Rice
This easy one-pot chicken shawarma rice combines warm Middle Eastern spices, juicy chicken, and fluffy rice for a flavorful and complete dinner ready in under an hour.
Equipment
- 1 Enameled Cast Iron Skillet
Ingredients
Main Ingredients
- 4-5 chicken thighs boneless, skin on
- ¼ cup Greek yogurt
- 1 lemon juiced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon 7 spice mix
- ½ teaspoon ground cinnamon
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 2 tablespoons avocado or light olive oil
- ½ cup diced onion
- 4-5 cloves garlic minced
- 1 cup jasmine or basmati rice uncooked
- 2 cups chicken stock or water
Instructions
Instructions
- Mix yogurt, lemon juice and all spices in a bowl. Toss chicken in and coat. Marinate for at least 15 minutes.
- Heat 1 tablespoon oil in pan on sauté mode. Sear chicken skin-side down for 3-4 mins until golden. Flip and sear other side briefly. Set aside.
- Add remaining oil, onions and cook until soft (3 mins). Stir in garlic, cook 1 more minute.
- Stir rice into mixture, toast 1-2 mins without burning. Add chicken stock and bring to simmer.
- Return chicken to pan on top of rice. Seal lid, pressure cook 8 minutes. Quick release when done.
- Let the pan sit covered for 5 more minutes to steam. Serve immediately.
Notes
For added depth, use smoked paprika or add a smoked coal for Middle Eastern smoky infusion. Serve with cucumbers, pickles or yogurt sauce.