If you’re looking for a meal that combines incredible flavor, simplicity, and minimal cleanup, then this One Pot Shawarma Chicken and Rice Recipe is about to become your new favorite. Imagine tender, spice-infused chicken thighs nestled in fluffy basmati rice that’s soaked with fragrant spices and rich chicken broth—all cooked together in one pot. This dish captures the essence of Middle Eastern shawarma while keeping things easy and accessible for any home cook. It’s perfect for busy weeknights or anytime you want a comforting, vibrant meal that feels special without the fuss.
Ingredients You’ll Need
Getting this One Pot Shawarma Chicken and Rice Recipe just right relies on the perfect balance of simple, wholesome ingredients. Each one plays a vital role in building the layers of rich, aromatic flavor and ensuring the dish is as satisfying as it is beautiful.
- 1 1/2 lbs boneless, skinless chicken thighs: Juicy and tender, these hold marinade well and stay moist during cooking.
- 2 tbsp olive oil: Key for searing the chicken and sautéing aromatics, adding a lovely richness.
- 1 1/2 cups basmati rice, rinsed: This long-grain rice stays fluffy and soaks up all the spices and broth perfectly.
- 3 cups chicken broth: Provides savory depth and moisture for perfectly cooked rice and chicken.
- 1 large onion, diced: Adds sweetness and texture, balancing the spices beautifully.
- 3 garlic cloves, minced: Gives an aromatic punch that wakes up the whole dish.
- 1 tsp ground cumin: Earthy and warm, it’s essential for that authentic shawarma flavor.
- 1 tsp ground coriander: Light-citrusy notes that enhance the spice blend’s complexity.
- 1 tsp smoked paprika: Adds a subtle smoky sweetness, elevating the dish’s profile.
- 1/2 tsp turmeric: Beautiful golden color and subtly earthy taste.
- 1/2 tsp ground cinnamon: A hint of sweet warmth that complements the savory spices.
- Salt and black pepper, to taste: Seasoning is everything; it pulls all the flavors together.
- Fresh parsley or cilantro, for garnish: Brightens the dish with fresh green notes.
- Lemon wedges, for serving: Adds a refreshing zing to cut through the richness.
How to Make One Pot Shawarma Chicken and Rice Recipe
Step 1: Season the Chicken
Start by generously seasoning the chicken thighs with salt, pepper, and the aromatic blend of cumin, coriander, smoked paprika, turmeric, and cinnamon. This spice mix is the heart and soul of your One Pot Shawarma Chicken and Rice Recipe, infusing each bite with the warmth and complexity that shawarma is famous for.
Step 2: Sear the Chicken
Heat the olive oil in a large skillet or heavy-bottomed pot over medium-high heat. Once shimmering, add the chicken thighs and sear them for about 3 minutes on each side until they develop a beautiful golden-brown crust. This step locks in juices and adds a rich layer of flavor. Remove the chicken and set it aside while you prepare the base for the rice.
Step 3: Sauté Onions and Garlic
In the same pot, use the flavorful browned bits left behind to sauté the diced onions and minced garlic. Cook until the onions are translucent and fragrant—this gentle sweetness will meld perfectly into the rice, giving the dish an irresistible aroma.
Step 4: Toast the Rice and Add Broth
Add the rinsed basmati rice directly to the onions and garlic, stirring to coat each grain with the spices and flavorful oil. Then pour in the chicken broth and bring everything to a boil. This step ensures the rice starts absorbing those amazing shawarma flavors right from the start.
Step 5: Simmer with the Chicken
Nestle the seared chicken thighs on top of the rice mixture. Cover the pot with a tight-fitting lid, reduce the heat to low, and let it cook undisturbed for 20 to 25 minutes. The rice will steam to fluffy perfection while the chicken finishes cooking inside the fragrant shawarma broth.
Step 6: Rest and Fluff
Once the cooking time is up, remove the pot from heat but keep it covered for 5 minutes. This resting period lets the steam finish cooking the rice and helps everything settle. Afterward, fluff the rice gently with a fork so each grain stays separate and the dish maintains its light texture.
How to Serve One Pot Shawarma Chicken and Rice Recipe
Garnishes
A simple sprinkle of fresh parsley or cilantro on top adds a burst of color and a fresh, herbal note that contrasts beautifully with the bold spices. Don’t forget those lemon wedges on the side—a quick squeeze adds a lively brightness that lifts the whole dish.
Side Dishes
This One Pot Shawarma Chicken and Rice Recipe shines as a standalone meal, but you can pair it with a cool cucumber yogurt salad or a crisp green salad for extra freshness. Pickled vegetables or a drizzle of garlic sauce also make wonderful accompaniments that complement the shawarma spices perfectly.
Creative Ways to Present
For a family-style dinner, serve straight from the pot for that cozy, communal vibe. Alternatively, plate individual servings topped with a dollop of creamy tahini sauce or a spoonful of vibrant harissa for heat. Wrapping the chicken and rice in warm pita bread with some crunchy veggies makes an exciting twist if you’re craving a handheld shawarma experience.
Make Ahead and Storage
Storing Leftovers
Your leftover One Pot Shawarma Chicken and Rice Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen even more after resting overnight, making your next meal just as delightful.
Freezing
This dish also freezes well. Allow it to cool completely, then portion it into freezer-safe containers. It can be frozen for up to 2 months. When ready, simply thaw overnight in the fridge for easiest results.
Reheating
To reheat, warm the rice and chicken gently on the stovetop over low heat with a splash of water or broth to revive moisture. You can also microwave leftovers, covered, adding a little liquid to keep the rice from drying out. Freshen with a squeeze of lemon before serving to brighten the flavors.
FAQs
Can I use chicken breasts instead of thighs?
Chicken thighs are preferred for their higher fat content, which keeps the meat juicy and tender during cooking. However, you can substitute with boneless, skinless chicken breasts if you prefer; just be careful not to overcook them as they dry out faster.
Is it necessary to rinse the rice?
Rinsing basmati rice removes excess surface starch and prevents the grains from becoming sticky or clumping together. It helps keep the rice fluffy, which is important for this one-pot dish.
Can I make this recipe vegetarian?
While the traditional shawarma flavor centers around chicken, you can make a vegetarian version by using vegetable broth and substituting the chicken with hearty chickpeas or marinated tofu strips. Adjust the cooking times accordingly.
How spicy is this dish?
This One Pot Shawarma Chicken and Rice Recipe has a warm, aromatic spice profile without being hot or spicy. If you enjoy heat, consider adding a pinch of cayenne pepper or serving it with spicy chili sauce on the side.
Can I prepare the spice mix in advance?
Absolutely! Mixing your shawarma spice blend ahead of time is a fantastic way to speed up future cooking sessions. Store it in an airtight jar, and it will stay fresh and flavorful for several weeks.
Final Thoughts
There’s something truly special about a meal that feels both exotic and homey, and this One Pot Shawarma Chicken and Rice Recipe delivers just that. With minimal effort and maximum flavor, it brings a delicious slice of Middle Eastern cuisine right into your kitchen. I can’t wait for you to try it and share this cozy, vibrant dish with your loved ones!
Print
One Pot Shawarma Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Description
A flavorful one-pot recipe combining tender, spiced chicken thighs with aromatic basmati rice cooked in a savory chicken broth, infused with Middle Eastern shawarma spices. This easy, wholesome meal comes together quickly and is perfect for a delicious family dinner.
Ingredients
Chicken
- 1 1/2 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp ground cinnamon
Rice and Aromatics
- 1 1/2 cups basmati rice, rinsed
- 3 cups chicken broth
- 1 large onion, diced
- 3 garlic cloves, minced
Garnish
- Fresh parsley or cilantro, for garnish
- Lemon wedges, for serving
Instructions
- Season the chicken: In a bowl, combine the chicken thighs with salt, black pepper, cumin, coriander, smoked paprika, turmeric, and cinnamon. Make sure the chicken is evenly coated with the spices.
- Sear the chicken: Heat olive oil in a large skillet or pot over medium-high heat. Place the seasoned chicken thighs in the pan and sear until browned on both sides, about 3 minutes per side. Remove chicken from the pot and set aside.
- Sauté aromatics: In the same pot, add diced onion and minced garlic. Sauté until fragrant and the onion is translucent, about 3-4 minutes, scraping up any browned bits from the chicken.
- Cook the rice: Add the rinsed basmati rice to the pot and stir well to coat the rice grains with the spices and oil. Pour in the chicken broth and bring the mixture to a boil over medium-high heat.
- Combine chicken and rice: Place the seared chicken thighs on top of the rice mixture. Cover the pot with a tight-fitting lid, reduce heat to low, and cook for 20–25 minutes until the rice is tender and the chicken is fully cooked.
- Rest and fluff: Remove the pot from heat and let it rest, covered, for 5 minutes to allow steam to finish cooking the rice evenly. Then, fluff the rice gently with a fork.
- Garnish and serve: Sprinkle fresh parsley or cilantro over the dish and serve with lemon wedges on the side for squeezing to add brightness.
Notes
- Use boneless, skinless chicken thighs for best flavor and tenderness.
- Ensure the rice is well rinsed to prevent sticking and achieve fluffy grains.
- You can adjust the spice quantities to suit your taste preferences.
- If basmati rice is unavailable, jasmine rice can be a suitable substitute.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
