One Pot Shawarma Rice That Belongs in Your Weekly Rotation

This is episode 12 of Zach's "dishes you'd actually cook" series, and it delivers exactly what it promises: a one pot shawarma-inspired yellow rice with chicken thighs, two quick toppings, and almost no cleanup. The kind of meal you want after the gym or a long day.

Searing the Chicken

Start by marinating chicken thighs in shawarma seasoning with smoked paprika and lemon juice. Ideally you let it sit, but Zach went straight into searing because he was short on patience. Cook the chicken about 70% of the way through since it will finish cooking with the rice. When you pull the chicken out, it leaves behind a layer of fond in the pan.

Building the Rice

Cook onions and garlic in that fond, add turmeric for a deep golden color, and then pour in the rice. The dry rice soaks up all that flavor from the bottom of the pan. Add your liquid and cook it exactly as you would any other rice, about 20 minutes.

The Two Toppings

While the rice cooks, Zach makes two quick condiments. First, a vinegar-based slaw for brightness and crunch to cut through the richness of the dish. Second, a five-minute tahini sauce for a creamy finish. Both take less time than the rice needs to cook.

Plating

Once the rice is done, fluff it up, slice the chicken, and build your plate. The sliced shawarma-spiced chicken goes right on top of the yellow rice, finished with the slaw and a drizzle of tahini.

Key Takeaways

• Cook chicken only 70% through before removing; it finishes with the rice
• Use the fond from the seared chicken as the flavor base for the rice
• Two quick toppings (vinegar slaw and tahini) take the dish from good to great
• The whole thing comes together in one pot with about 20 minutes of mostly passive cooking