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One Pot Chicken Shawarma Rice Bold taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

One-Pot Chicken Shawarma Rice

This one-pot chicken shawarma rice brings Middle Eastern street food flavors to your table in one delicious, easy-to-clean-up dish packed with juicy chicken, fluffy rice, and aromatic shawarma spices.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 5 people
Calories 604 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 Pressure cooker
  • 1 Knife

Ingredients
  

Chicken

  • 1.5 lbs boneless chicken thighs
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoon smoked paprika
  • 2 teaspoon cumin
  • 1 teaspoon coriander
  • 0.5 teaspoon cinnamon
  • 1 teaspoon garlic powder
  • 1 teaspoon turmeric
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Rice

  • 2 cups basmati rice
  • 3 tablespoon olive oil
  • 3 cups chicken broth hot
  • 0.5 white or red onion diced
  • 2 cloves garlic crushed

White Sauce

  • 0.75 cup Greek yogurt
  • 0.5 cup Kewpie mayo can substitute regular mayo
  • 1 tablespoon lemon juice
  • 1 clove garlic grated
  • 0.5 teaspoon onion powder
  • 0.25 teaspoon sumac
  • 0.25 teaspoon turmeric
  • 0.25 teaspoon salt
  • 0.25 teaspoon black pepper

Mediterranean Salad

  • 2 large tomatoes diced
  • 3 Persian cucumbers diced
  • 0.33 cup red onion diced
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 0.5 teaspoon dried mint
  • 2 tablespoon chopped parsley
  • 0.5 teaspoon sumac
  • 0.25 teaspoon salt and pepper

Instructions
 

Instructions

  • Wash your rice and soak it for 20 minutes. Slice chicken thighs into strips.
  • In a bowl, combine chicken with olive oil, lemon juice, and all spices. Mix and marinate for 30 minutes.
  • Heat 2 tablespoon olive oil in pressure cooker, brown chicken 3–4 mins each side.
  • Add diced onions and garlic. Saute 1–2 minutes until soft.
  • Drain soaked rice and stir in. Toast 2 minutes, then add broth. Boil for 6–7 minutes uncovered.
  • Lower heat, cover with towel and lid. Simmer 12–15 minutes until tender.
  • Mix white sauce ingredients until smooth. Adjust seasoning if needed.
  • Prepare salad by tossing all ingredients in a bowl. Mix well.
  • Fluff rice with fork, top with chicken, serve with sauce and salad.

Notes

Store leftovers in airtight container for 3–4 days or freeze in meal-size portions.