Shawarma Chicken and Rice Skillet
This shawarma chicken and rice skillet combines tender chicken and fluffy rice in one pan. It’s packed with spices and comes together easily.
Servings: 4
Equipment
- Skillet Large with Tight-Fitting Lid
Ingredients
- 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
- 2 ¼ Cups low-sodium chicken broth
- 1 Tablespoon tomato paste
- 1 ¼ Cups basmati rice uncooked
Instructions
Prepare the Chicken
- Pat the chicken dry with paper towels.
- Season both sides generously with sea salt.
- In a small bowl, combine the paprika, cumin, turmeric, Aleppo pepper flakes, cinnamon, and black pepper.
- Set aside half of the spice mixture. Use the remaining half to season both sides of the chicken evenly.
- Heat a large skillet (for which you have a tight-fitting lid) over medium heat.
Brown the Chicken
- Once the pan is pre-heated, add the olive oil and swirl to coat the pan.
- Add the chicken in a single layer and cook for 3 to 4 minutes per side until browned but not fully cooked.
- Transfer the chicken to a plate and set aside.
Toast the Spices
- With the skillet still on the stove, lower the heat to medium-low.
- Stir any remaining oil and browned bits together, then add the tomato paste and the reserved spice mixture.
- Stir well until fragrant, about 30 seconds.
Add the Rice
- Add the rice and toss to coat, letting the spices bloom and the rice toast for about 60 seconds.
- Slowly pour in the chicken broth, stirring to deglaze the pan and scrape up any flavorful browned bits.
- Bring the mixture to a boil, then reduce the heat to the lowest setting.
Add the Chicken Back In
- Nestle the browned chicken thighs back into the pan, partially submerging them in the liquid.
Simmer the Dish
- Cover the skillet with a tight-fitting lid and simmer gently for 25 minutes.
- Remove the skillet from the heat and let it sit, covered, for 5 minutes.
Serve and Enjoy
- Fluff the rice with a fork and serve hot.
Notes
Use a tight lid on your pan: A good seal keeps the steam in for fluffy rice.
Toast spices for extra depth: Briefly toasting the spices with the tomato paste in the pan before adding the broth will intensify their flavor, creating a richer, more aromatic dish.
Use a Dutch oven carefully: If you opt for a Dutch oven instead of a skillet, be mindful that its smaller diameter may require you to brown the chicken in batches to avoid overcrowding.
Preheat the skillet: A hot pan ensures proper browning without sticking.
Avoid lifting the lid during cooking: Keeping the lid on ensures consistent steam levels, which is key to perfectly cooked rice.
Don’t rush the sear: Give the chicken enough time to develop a deep, caramelized crust before flipping. This not only adds flavor but also helps lock in moisture.
Rest the rice: Letting it sit covered helps moisture redistribute evenly.
Deglaze for maximum flavor: When adding the chicken broth, be sure to scrape up the browned bits from the bottom of the pan. These bits are packed with flavor and enhance the dish.
Toast spices for extra depth: Briefly toasting the spices with the tomato paste in the pan before adding the broth will intensify their flavor, creating a richer, more aromatic dish.
Use a Dutch oven carefully: If you opt for a Dutch oven instead of a skillet, be mindful that its smaller diameter may require you to brown the chicken in batches to avoid overcrowding.
Preheat the skillet: A hot pan ensures proper browning without sticking.
Avoid lifting the lid during cooking: Keeping the lid on ensures consistent steam levels, which is key to perfectly cooked rice.
Don’t rush the sear: Give the chicken enough time to develop a deep, caramelized crust before flipping. This not only adds flavor but also helps lock in moisture.
Rest the rice: Letting it sit covered helps moisture redistribute evenly.
Deglaze for maximum flavor: When adding the chicken broth, be sure to scrape up the browned bits from the bottom of the pan. These bits are packed with flavor and enhance the dish.
Nutrition
Calories: 678kcal | Carbohydrates: 51g | Protein: 35g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 644mg | Potassium: 627mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1063IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 3mg
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