It’s back to school season and back to schedules.
During summer schedules, having dinner time at a specific hour isn’t as important. Kids are busy and tend to eat when it’s convenient. But once school starts, and kids’ schedules are more rigid, it becomes more important to have a filling dinner ready when they walk in the door.
We’ve already featured shawarma-flavored chicken multiple times on BCP. We have a one pan Shawarma Sheet Pan dinner where you can roast all the components on one baking sheet. We posted an “improved” version of that in our Dinner Done cookbook. This method for prepping shawarma chicken in advance will also help you get nourishing meals on the table this season.
Here is another version that you’re bound to turn to again and again.
It’s an easy one-pot recipe that will help make it easy for you to ease back into the dinner, homework, bath, and bedtime routine.
From start to finish you can have a complete dinner ready in 45 minutes with very minimal hands on time.
After sautéing the onion and garlic,
add chicken and sauté for 2-3 minutes.
After sautéing the onion, garlic, and chicken. Stir in seasoning and mix. This is what’s going to make that rice yellow and give it both the color and flavor that your family loves.
stir in the rice and let it toast for a minute.
Stir it around.
Add in the water. Bring it to a boil, then lower the heat and cover.
And dinner is ready!
We served our chicken and rice with cherry tomatoes (seasoned with salt, pepper, and olive oil), cut Persian cucumbers (seasoned with salt, pepper and lemon juice) and some techina.
One Pot Shawarma Chicken and Rice
Ingredients
- 1 lb boneless chicken breast, cut into small strips
- ¼ cup oil
- 1 large onion, diced
- 2 garlic cloves, crushed
- 1½ cups white rice, rinsed and drained
- 1½ tbsp shawarma seasoning
- 2 tsp kosher salt
- 3 cups boiling water
Instructions
- Heat oil in a sauté pan over medium heat. Add onion and sauté until translucent and golden brown on the edges, approximately 10 minutes. Stir in garlic and cook 1-2 minutes.
- Add chicken and sauté for 2-3 minutes. Add shawarma seasoning, salt, and stir well.
- Add rice and stir for one minute.
- Pour in boiling water. Raise heat and return to a boil. Lower heat to low, cover, and cook for 20 minutes.
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