Description
A deeply flavorful, Middle Eastern-inspired one-pot dish featuring juicy chicken thighs, fluffy spiced rice, and sautéed vegetables. Perfect for a quick, hearty, and gluten-free dinner with bold shawarma flavor.
Ingredients
6 boneless skinless chicken thighs
1 tablespoon olive oil
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)
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
Fresh parsley or cilantro for garnish
Lemon wedges to serve
Instructions
- In a small bowl, mix smoked paprika, ground cumin, ground coriander, turmeric, cinnamon, ground ginger, cayenne pepper (if using), salt, and black pepper.
- Rub half of the spice mix onto the chicken thighs and set the rest aside.
- Heat olive oil in a large, deep skillet or pot over medium-high heat.
- Sear the chicken thighs for 2–3 minutes on each side until lightly browned, then remove and set aside.
- In the same pot, sauté the sliced onion and bell peppers for 3–4 minutes until soft.
- Stir in the rice and the remaining spice mix, and toast for 1–2 minutes.
- Pour in the chicken broth and bring to a gentle simmer.
- Place the seared chicken thighs on top of the rice.
- Reduce heat to low, cover, and cook for 20–25 minutes until the rice is fluffy and the chicken is cooked through.
- Let the pot rest, covered, for 5 minutes. Then fluff the rice and garnish with fresh parsley or cilantro. Serve with lemon wedges.
Notes
Swap chicken thighs for chicken breasts for a leaner version.
Add chickpeas for extra protein or to make it vegetarian with roasted cauliflower.
Double the cayenne or serve with harissa yogurt for more heat.
Use zucchini or cherry tomatoes if you’re out of bell peppers.
Add a splash of broth when reheating to keep rice moist.
Brown rice works but requires more broth and longer cooking time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 415
- Sugar: 4g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 115mg
