One Pot Chicken Shawarma and Rice

Prep:

Start by marinating your chicken. In a bowl combine the boneless skinless chicken thighs with Greek yogurt, tomato paste, lemon juice and all of the chicken seasonings. Mix everything together until the chicken is fully coated and set it aside to marinate for at least an hour. The longer you can give it the better. While the chicken is marinating go ahead and wash your rice thoroughly until the water runs clear and set it aside to drain.

For the salad thinly slice your roma tomatoes, red onion, middle eastern pickled cucumbers and pickled turnips. Add in chopped parsley, mint, lemon juice, olive oil, salt and a tablespoon of honey. Keep in mind the honey is just there to balance the acidity of the lemon and pickles, not to sweeten the dish. Toss it all together and set it aside.

For the garlic white sauce combine Greek yogurt, mayo, lemon juice, lemon zest, chopped garlic and parsley. Mix until smooth and pop it in the fridge until you are ready to serve.

Cooking:

Once the chicken is done marinating heat a pan over medium high heat. Sear the chicken in batches and do not crowd the pan. You want a nice even crust on each side but you are not fully cooking the chicken here, just getting that sear. Remove the chicken and set it aside.

In the same pan add your chopped onions and cook them down for a few minutes. Add in the paprika, turmeric and garlic powder and stir everything together. Add in your washed rice and let it toast and brown slightly in the pan. This step builds a serious amount of flavor in the base.

Pour in enough chicken broth to fully cover the rice, about 2 to 3 cups depending on your pan. No chicken broth? Chicken bouillon dissolved in water works perfectly or just use plain water and adjust your salt at the end, no worries. Add the seared chicken back on top of the rice and bring everything to a boil. Once boiling cover the pan, reduce the heat to low and cook for about 25 minutes.

After 25 minutes remove the chicken from the pan and fluff the rice. Cover it back up and let it steam off the heat for another 10 minutes until it is perfectly fluffy and cooked through. Give the rice a taste and add a little salt at this point because it will need it. Follow the directions on the packaging of whatever rice you are using for best results. Long grain white rice was used here but most rice varieties work great for this dish.

Slice your chicken and serve it over the rice with the pickled salad on the side. You can drizzle the garlic white sauce right over the top or keep it on the side for dipping. Either way the flavors all come together perfectly and that is what makes this dish so good.

TIPS AND TRICKS

-Marinate the chicken for at least an hour but overnight in the fridge takes the flavor to another level

-Always sear in batches and do not crowd the pan or the chicken will steam instead of sear. (You are only going for a sear at this step, not a full cook, the chicken will finish cooking in the pot with the rice.)

-The honey in the salad is to balance the acidity of the lemon and pickles, not to make the dish sweet

-Follow the directions on your rice packaging for the best results since cooking times can vary by rice type

-Taste the rice after it steams off the heat and add salt as needed, it almost always needs a little more

-No chicken broth? Use chicken bouillon in water or plain water with a little extra salt at the end and it still comes out great

WHAT TO SERVE WITH THIS

This dish is already a full meal on its own but if you want to round it out even more warm pita bread and hummus are a natural fit. A little harissa or hot sauce on the side is great if you want some heat and extra pickled turnips never hurt. Keep it simple and let the shawarma be the star.

FREQUENTLY ASKED QUESTIONS

Can I use chicken breasts instead of chicken thighs?
You can but chicken thighs are strongly recommended here. They stay juicy and tender through the marinating and cooking process in a way that chicken breasts typically do not.

Can I make the salad and sauce ahead of time?
Yes. Both the pickled salad and the garlic white sauce can be made during prep and stored in the fridge until you are ready to serve. The salad actually gets better as it sits.

What kind of rice works best for this?
Long grain white rice was used here but most rice varieties work for this dish. Just follow the cooking directions on your rice packaging to make sure it comes out right.

Can I marinate the chicken overnight?
Absolutely. Overnight marinating takes the flavor to another level. Just cover the bowl and refrigerate until you are ready to cook.