Description
This Shawarma Chicken and Rice Skillet combines tender, spiced chicken thighs with fragrant basmati rice cooked together in a single skillet. Infused with warm Middle Eastern spices like paprika, cumin, turmeric, and Aleppo pepper flakes, this one-pan meal is both flavorful and satisfying. Perfect for a weeknight dinner, it delivers a cozy, aromatic dish with minimal cleanup.
Ingredients
Chicken and Spice Mix
- 1 ½ Pounds chicken thighs (5 or 6 thighs, boneless and skinless)
- ¾ Teaspoon sea salt
- 1 Tablespoon ground paprika
- 1 Teaspoon ground cumin
- ½ Teaspoon ground turmeric
- ½ Teaspoon Aleppo pepper flakes
- ¼ Teaspoon ground cinnamon
- ¼ Teaspoon black pepper (freshly ground)
- 2 Tablespoons olive oil
Rice and Broth
- 2 ¼ Cups low-sodium chicken broth
- 1 Tablespoon tomato paste
- 1 ¼ Cups basmati rice (uncooked)
Instructions
- Prepare the Chicken: Pat the chicken thighs dry with paper towels to remove excess moisture, which helps in browning. Season both sides generously with sea salt.
- Make the Spice Mixture: In a small bowl, combine paprika, cumin, turmeric, Aleppo pepper flakes, cinnamon, and black pepper. Set aside half of this spice mix for later use; use the other half to season both sides of the chicken evenly.
- Heat the Skillet: Place a large skillet with a tight-fitting lid over medium heat. Once hot, add olive oil and swirl to coat the pan evenly.
- Brown the Chicken: Add the seasoned chicken thighs in a single layer. Cook for about 3 to 4 minutes per side until they are golden brown but not fully cooked through. Remove chicken from skillet and set aside.
- Toast the Spices: Reduce heat to medium-low. Stir the remaining oil and browned bits in the skillet. Add tomato paste and the reserved spice mixture, stirring constantly for about 30 seconds until fragrant.
- Add the Rice: Add the uncooked basmati rice to the skillet. Toss it with the spice mixture to coat the grains and toast them lightly for about 60 seconds.
- Deglaze with Broth: Slowly pour in the low-sodium chicken broth while stirring to deglaze the pan. Scrape up any flavorful browned bits stuck to the bottom.
- Simmer: Bring the mixture to a boil. Reduce heat to the lowest setting, then nestle the browned chicken thighs back into the skillet, partially submerging them in the liquid.
- Cook Covered: Cover the skillet with the lid and let it simmer gently for 25 minutes, allowing the rice to cook fully and the chicken to finish cooking through.
- Rest the Dish: Remove the skillet from heat and let it rest, covered, for 5 minutes so the flavors meld and residual steam finishes the cooking.
- Serve: Fluff the rice with a fork to separate the grains and serve the chicken and rice hot for a hearty, spiced meal.
Notes
- Using bone-in chicken thighs will add more flavor, but cooking time may need adjustment.
- Make sure the skillet has a tight-fitting lid to trap steam and cook the rice properly.
- For a spicier dish, increase the amount of Aleppo pepper flakes or add a pinch of cayenne pepper.
- You can garnish with fresh parsley, chopped tomatoes, or a squeeze of lemon juice for added freshness.
- If basmati rice is not available, long-grain white rice can be substituted but may slightly alter the texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
