Description
A flavorful one-pot dish featuring tender shawarma-spiced chicken thighs cooked atop aromatic long-grain rice with sautéed bell peppers and onions. This easy recipe combines warm Middle Eastern spices and hearty ingredients for a comforting, satisfying meal, perfect for a quick dinner.
Ingredients
Scale
Chicken and Spices
- 6 boneless skinless chicken thighs
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- 1½ teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Vegetables and Rice
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1½ cups uncooked long-grain white rice
- 3 cups chicken broth (or stock)
Garnish and Serving
- Fresh parsley or cilantro for garnish
- Lemon wedges to serve
Instructions
- Prepare the spice mix: In a small bowl, combine smoked paprika, ground cumin, ground coriander, turmeric, cinnamon, ground ginger, cayenne pepper (if using), salt, and black pepper, mixing well to create the shawarma spice blend.
- Season the chicken: Rub half of the prepared spice mix evenly onto the chicken thighs, coating them well. Set the remaining spice mix aside for later use.
- Sear the chicken: Heat olive oil in a large, deep skillet or pot over medium-high heat. Add the seasoned chicken thighs and sear for 2–3 minutes on each side until they develop a light golden brown crust. Remove the chicken from the pot and set aside.
- Sauté the vegetables: In the same pot, add the sliced onion and bell peppers. Sauté for 3–4 minutes, stirring occasionally, until the vegetables soften and release their aromas.
- Toast the rice and spices: Stir the uncooked long-grain rice into the sautéed vegetables along with the remaining shawarma spice mix. Toast this mixture for 1–2 minutes, stirring frequently to evenly coat the rice with spices.
- Add broth and simmer: Pour in the chicken broth and bring the mixture to a gentle simmer over medium heat.
- Cook chicken with rice: Nestle the previously seared chicken thighs on top of the rice. Reduce the heat to low, cover the pot with a lid, and allow to cook for 20–25 minutes, or until the rice is fluffy and the chicken is fully cooked through.
- Rest and serve: Remove the pot from heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork, garnish with fresh parsley or cilantro, and serve alongside lemon wedges for squeezing over the dish to add a fresh, zesty flavor.
Notes
- Using boneless, skinless chicken thighs keeps the dish moist and tender.
- For a spicier dish, increase the cayenne pepper or add chili flakes.
- Can substitute long-grain rice with basmati for a different aroma and texture.
- If desired, add chickpeas or sliced olives for extra texture and flavor.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
