One Pot Shawarma Chicken and Rice

One Pot Shawarma Chicken and Rice

You know those dishes that taste like they took hours, but actually came together in one pot with minimal mess and maximum flavor? That’s exactly what this One Pot Shawarma Chicken and Rice delivers. We’re talking juicy, spiced-to-perfection chicken nestled into fluffy, aromatic rice—all infused with the warm, bold spices of Middle Eastern shawarma.

It’s hearty, it’s cozy, and it’ll make your kitchen smell insane in the best way possible. Whether it’s a weeknight dinner or a no-fuss meal to impress guests, this one’s a total win. And hey, fewer dishes to wash at the end? That’s always a bonus. Trust me, once you make this, you’ll want it in your regular dinner rotation.

Why You’ll Love One Pot Shawarma Chicken and Rice

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Great as a full meal, or pair it with salads, sauces, or warm flatbreads. It works for lunch, dinner, or even meal prep.

Budget-Friendly: Uses simple ingredients like chicken thighs, rice, and pantry spices—no need for anything fancy.

Quick and Easy: Everything cooks in one pot, making it ideal for busy nights or lazy Sundays.

Customizable: Add veggies, swap the protein, or tweak the spices to your liking.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients

Ingredients in One Pot Shawarma Chicken and Rice

Here’s where the flavor starts to build. These ingredients come together to create that warm, spiced, cozy meal you’ll want again and again.

Chicken Thighs: Tender, juicy, and full of flavor. Boneless, skinless thighs are ideal, but chicken breasts work too if that’s what you have.

Rice: Long-grain white rice like basmati or jasmine works best—it stays fluffy and doesn’t get mushy.

Onion and Garlic: The dynamic duo for creating a flavorful base.

Olive Oil: For searing the chicken and blooming the spices.

Shawarma Spices: Think cumin, paprika, coriander, cinnamon, turmeric, and a touch of cayenne for heat. It’s a warm, earthy, flavor-packed mix that brings the whole dish to life.

Chicken Broth: Adds richness and depth as the rice cooks.

Fresh Herbs (like parsley or cilantro): For a fresh finish that balances the spices beautifully.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Preheat Your Equipment

Start by heating a large, deep skillet or Dutch oven over medium-high heat. You want it hot enough to get a nice sear on the chicken.

Combine Ingredients

In a bowl, toss the chicken with olive oil and the shawarma spice blend until well coated. Let it sit while your pan heats—it only takes a few minutes, but the flavors start to soak in right away.

Prepare Your Cooking Vessel

Add a drizzle of oil to your heated pan. When it’s shimmering, add the chicken pieces in a single layer. Let them sear undisturbed until golden brown on both sides.

Assemble the Dish

Remove the chicken from the pan and set aside. In the same pot, sauté your onions and garlic until fragrant and soft. Stir in the uncooked rice and toast it slightly before adding the chicken broth.

Return the chicken to the pot, nestling it into the rice. Cover with a lid.

Cook to Perfection

Reduce the heat to low and let everything simmer for about 20–25 minutes, or until the rice is cooked through and the liquid is absorbed. Avoid lifting the lid too often—it keeps the steam where it belongs!

Finishing Touches

Once done, let it sit off the heat (lid still on) for 5 minutes. Then fluff the rice gently with a fork, sprinkle with fresh herbs, and get ready to dive in.

Serve and Enjoy

Scoop into bowls and enjoy it hot and steamy, straight from the pot. Don’t forget a dollop of yogurt or a drizzle of garlic sauce—it’s next-level!

Nutrition Facts:
Servings: 4
Calories per serving: ~480 calories
(Note: these values are approximate and may vary depending on exact ingredients used.)

Preparation Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

How to Serve One Pot Shawarma Chicken and Rice

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

  • Serve with a side of cucumber yogurt sauce or garlic toum
  • Add a fresh tomato-cucumber salad or a simple tabbouleh
  • Warm pita or flatbread for scooping
  • A squeeze of lemon on top for brightness
  • Top with pickled red onions or a sprinkle of feta for extra flavor

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

  • Don’t skip toasting the rice—it adds a nutty depth of flavor
  • Let the chicken rest after searing before adding it back into the pot
  • Use full-fat yogurt or tahini sauce as toppings for creaminess
  • Want a veggie boost? Stir in peas, carrots, or bell peppers before simmering
  • Make your own shawarma spice mix for the freshest flavor
  • If using chicken breast, reduce the simmering time slightly
  • Letting the dish rest with the lid on helps finish cooking the rice evenly
  • Leftovers reheat beautifully—perfect for lunch the next day
  • Add chili flakes if you want more kick
  • Garnish with toasted pine nuts for an extra crunch

FAQ’s

1. Can I use brown rice instead of white rice?
Yes, but you’ll need to increase the cooking time and broth slightly. Brown rice takes longer to cook.

2. Can I make this with chicken breasts?
Definitely! Just be careful not to overcook them—breasts can dry out faster than thighs.

3. Is this recipe freezer-friendly?
Yes! Cool it completely, then store in airtight containers for up to 2 months.

4. What’s the best way to reheat leftovers?
Microwave with a splash of broth or water, or reheat in a skillet over medium heat.

5. Can I make it vegetarian?
Absolutely—swap the chicken for chickpeas or tofu and use veggie broth.

6. What if I don’t have all the shawarma spices?
Use a store-bought shawarma spice blend or substitute with a mix of cumin, paprika, and garlic powder.

7. Can I add vegetables to the pot?
Yes! Bell peppers, peas, or carrots work great—add them with the rice and broth.

8. Do I need to rinse the rice before cooking?
Yes, rinsing removes excess starch and helps keep the rice fluffy.

9. Can I cook this in the oven?
You can start it on the stovetop and finish in the oven at 375°F, covered, for about 25 minutes.

10. What’s the difference between shawarma and curry?
Shawarma is a Middle Eastern spice blend with warm, earthy flavors. Curry typically has more heat and often includes turmeric, coriander, and sometimes coconut milk.

Conclusion

This One Pot Shawarma Chicken and Rice is the kind of meal that feels like a warm hug—comforting, flavorful, and deeply satisfying. With bold spices, tender chicken, and perfectly cooked rice all in one pan, it’s a dinner dream come true. Plus, it’s super simple, super delicious, and perfect for any night of the week. Go ahead, make it once—and just try not to crave it constantly afterward.

Print
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One Pot Shawarma Chicken and Rice

One Pot Shawarma Chicken and Rice

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: One Pot / Stovetop
  • Cuisine: Middle Eastern
  • Diet: Halal

Description

One Pot Shawarma Chicken and Rice is a flavorful Middle Eastern-inspired dish made with spiced chicken thighs, fragrant basmati rice, and aromatic herbs and spices. Everything is cooked together in one pot for an easy, delicious, and comforting meal.


Ingredients

Scale
  • 1.5 lbs (about 45) boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp cayenne pepper (optional for heat)
  • Salt and black pepper to taste
  • 1.5 cups basmati rice, rinsed and drained
  • 3 cups chicken broth or water
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • Juice of 1/2 lemon
  • Fresh parsley, chopped (for garnish)
  • Optional: Greek yogurt or garlic sauce for serving

Instructions

  1. In a bowl, combine cumin, paprika, turmeric, coriander, cinnamon, cloves, cayenne (if using), salt, and pepper. Rub the spice mix all over the chicken thighs.
  2. Heat olive oil in a large pot over medium-high heat. Sear chicken thighs for 3–4 minutes per side until browned. Remove and set aside.
  3. In the same pot, add the chopped onion and sauté until soft, about 3–4 minutes. Add garlic and cook for 1 more minute.
  4. Stir in the rinsed rice, and toast for 1–2 minutes.
  5. Pour in chicken broth and lemon juice. Stir, then nestle the browned chicken thighs on top of the rice.
  6. Bring to a boil, reduce heat to low, cover, and simmer for 20–25 minutes until rice is cooked and liquid is absorbed.
  7. Turn off the heat and let it sit covered for 5 minutes.
  8. Fluff the rice, garnish with chopped parsley, and serve with yogurt or garlic sauce if desired.

Notes

  • Use bone-in chicken thighs for extra flavor, adjusting cook time accordingly.
  • To make it spicier, add chili flakes or more cayenne to the spice mix.
  • Serve with a fresh cucumber-tomato salad for a complete meal.

Nutrition

  • Serving Size: 1 plate
  • Calories: 520
  • Sugar: 2g
  • Sodium: 620mg
  • Fat: 20g
  • Saturated Fat: 4g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 2g
  • Protein: 32g
  • Cholesterol: 120mg

Keywords: shawarma chicken and rice, one pot shawarma, Middle Eastern rice, easy chicken and rice, halal dinner

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