Meet your new weeknight hero: One Pot Shawarma Chicken and Rice. This aromatic, flavor-packed dish brings the soul-warming comfort of Middle Eastern shawarma straight to your kitchen, all in one pot for ultimate ease. Tender spiced chicken atop fluffy, saffron-gold rice is brightened with lemon and finished with a cool dollop of Greek yogurt and a fresh sprinkle of herbs. It’s the kind of meal that tastes slow-cooked and luxurious, but comes together with minimal fuss—perfect for impressing company or simply treating yourself to something extra special.
Ingredients You’ll Need
The beauty of One Pot Shawarma Chicken and Rice is how such a simple ingredient list transforms into something truly unforgettable. Each component brings its own flair, creating layers of flavor, color, and texture that will have everyone asking for seconds.
- Chicken thighs: Juicy and full of flavor, boneless skinless thighs stay moist, making them the best choice for this dish.
- Olive oil: A couple spoonfuls add richness and help bloom all the wonderful spices.
- Ground cumin: Earthy and warm, this is one of the key spices for that authentic shawarma taste.
- Ground coriander: Offers bright citrus notes that lift the whole dish.
- Smoked paprika: Adds sultry smokiness and a gorgeous scarlet hue.
- Turmeric: Gives both color and a distinct earthy aroma; your rice will glow golden.
- Cinnamon: A touch of sweet spice sets this apart from basic chicken and rice.
- Ground ginger: Adds gentle heat and freshness to every bite.
- Cayenne pepper (optional): For a spicy kick, include this—leave it out if you prefer things mild.
- Salt & black pepper: Essential for drawing out all the complex flavors.
- Onion: When sautéed, it forms a sweet, savory base for your rice.
- Garlic: Four cloves ensure your rice is as aromatic as possible.
- Basmati rice: Fluffy and fragrant, it will soak up all those shawarma juices.
- Chicken broth: Deepens the dish’s coziness, lending savory structure to the rice.
- Greek yogurt: Creamy, tangy, and perfect for dolloping on top.
- Lemon juice: Adds brightness right before serving, tying all the flavors together.
- Fresh parsley: Sprinkled on for a pop of color and a burst of freshness.
How to Make One Pot Shawarma Chicken and Rice
Step 1: Marinate the Chicken
Pop the chicken thighs into a big mixing bowl, drizzle with half the olive oil, and sprinkle in all those captivating spices—cumin, coriander, smoked paprika, turmeric, cinnamon, ginger, a pinch of cayenne if you like it spicy, plus salt and pepper. Use your hands or a spoon to toss and coat every piece well. If you can, let the chicken marinate for at least 30 minutes (overnight is amazing if you plan ahead). This step is where all the magic begins, infusing those deep, fragrant shawarma flavors right into the meat.
Step 2: Sear the Chicken
Heat the remaining olive oil in a spacious Dutch oven or deep non-stick skillet over medium-high. Carefully add the marinated chicken in a single layer and let it sizzle, searing each side until you get a lovely golden crust, about 6–7 minutes. Don’t worry about cooking it all the way through yet—it will finish later. Once browned, transfer the chicken pieces to a plate, keeping as much of those flavorful brown bits in the pot as possible.
Step 3: Start the Rice Base
In that same pot (don’t wipe it out!), add your chopped onion and cook for about 5 minutes, until it softens and goes translucent. Next, stir in the minced garlic and basmati rice, giving everything 1–2 minutes to toast lightly. This toasting step intensifies both the rice and garlic flavor, and ensures your grains stay fluffy.
Step 4: Add Broth and Simmer
Gently pour in the chicken broth and crank up the heat until it begins to bubble. As soon as it boils, reduce the heat to low and nestle those beautiful browned chicken pieces back into the rice. Cover tightly and let the whole thing simmer for about 20 minutes, allowing the flavors to merge and the rice to absorb all the liquid. No peeking—the steam is working its magic!
Step 5: Rest, Fluff, and Finish
After 20 minutes, take the pot off the heat and let it rest, covered, for another 5 minutes. This is your secret to extra tender rice! Afterwards, use a fork to gently fluff the rice, mixing the chicken throughout. Finish with a generous squeeze of fresh lemon juice, a dollop of Greek yogurt, and a hearty sprinkle of chopped parsley for the best One Pot Shawarma Chicken and Rice experience.
How to Serve One Pot Shawarma Chicken and Rice
Garnishes
A meal this vibrant deserves a lively finish. Spoon One Pot Shawarma Chicken and Rice into big bowls, then pile on a swirl of cool Greek yogurt, a scatter of chopped fresh parsley, and another squeeze of lemon for brightness. For extra richness, stir in a little butter just before serving—it melts into the rice and takes it to the next level.
Side Dishes
This dish is a star on its own, but you can round out your meal with a crisp cucumber-tomato salad dressed lightly with olive oil and sumac, or some warm pita bread for scooping. Pickled turnips, olives, or even a simple green salad add crunchy contrast and play up the zesty, spiced notes of the One Pot Shawarma Chicken and Rice.
Creative Ways to Present
If you want to get playful, serve this family-style in your most beautiful Dutch oven, letting everyone help themselves. Or, portion One Pot Shawarma Chicken and Rice into individual bowls topped with extra herbs and lemon wedges for a customizable, vibrant touch. Even leftovers make fantastic shawarma-inspired wraps—just tuck rice and chicken into a pita with crisp veggies!
Make Ahead and Storage
Storing Leftovers
Leftover One Pot Shawarma Chicken and Rice will keep beautifully in an airtight container in the fridge for up to four days. Let the flavors mingle even more overnight—you might find it tastes even better the next day! Just be sure to cool it fully before refrigerating.
Freezing
This dish is freezer-friendly! Once completely cooled, spoon portions into freezer-safe bags or containers, removing as much air as possible. It’ll keep for up to three months, making it a wonderful option for meal prepping or busy weeknights.
Reheating
To reheat, scoop your One Pot Shawarma Chicken and Rice into a skillet with a splash of water or chicken broth. Cover and warm over medium heat, stirring occasionally, until hot and steamy. If reheating from frozen, thaw overnight in the fridge or defrost gently in the microwave first.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work, though they tend to be leaner and can dry out more easily. Just keep an eye on them while cooking and reduce the simmering time a bit if needed for the juiciest result.
Is it possible to make this dish vegetarian?
Definitely. Simply swap the chicken for hearty vegetables like cauliflower florets or chickpeas, use vegetable broth, and enjoy all the same aromatic flavors in a meatless meal.
What if I don’t have all the individual spices?
No worries—if you have a good quality shawarma or Middle Eastern spice blend on hand, you can use 2-3 tablespoons in place of the individual spices. It will still turn out delicious and fragrant.
Can I make One Pot Shawarma Chicken and Rice in advance for a party?
This dish is perfect for prepping ahead! Make it up to a day before, then reheat gently on the stove or in the oven with a splash of broth. Add fresh parsley and lemon just before serving for the brightest flavor.
How spicy is this recipe?
As written, One Pot Shawarma Chicken and Rice is warmly spiced but not overly hot. You can control the heat by adding or omitting the cayenne pepper, so all palates can enjoy it.
Final Thoughts
Give this One Pot Shawarma Chicken and Rice a try and prepare to fall in love with both the ease and the flavors. Whether you’re cooking for a cozy family night or entertaining friends, this dish never disappoints—and the simplicity will have you coming back again and again!
Print
One Pot Shawarma Chicken and Rice Recipe
- Total Time: 50 minutes (plus marinating time)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This flavorful One Pot Shawarma Chicken and Rice dish is a Middle Eastern-inspired meal that combines tender spiced chicken with fragrant rice, creating a satisfying and aromatic dinner. The dish is cooked all in one pot, making it convenient for both preparation and cleanup.
Ingredients
For the Marinated Chicken:
- 2 pounds boneless skinless chicken thighs, cut into large chunks
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Rice:
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 cups basmati rice, rinsed and drained
- 4 cups chicken broth
- 1/2 cup plain Greek yogurt
- juice of 1 lemon
- 1/4 cup fresh parsley, chopped
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken with olive oil, cumin, coriander, paprika, turmeric, cinnamon, ginger, cayenne, salt, and pepper. Let marinate for at least 30 minutes.
- Cook the Chicken: Sear the marinated chicken in a Dutch oven until browned. Set aside.
- Prepare the Rice: In the same pot, cook onion, garlic, and rice. Add chicken broth, bring to a boil, then return chicken to the pot. Simmer until rice is tender.
- Finish and Serve: Remove from heat, let rest, then fluff the rice. Drizzle with lemon juice and serve with Greek yogurt and parsley.
Notes
- For extra richness, stir a tablespoon of butter into the rice before serving.
- This dish pairs well with a simple cucumber-tomato salad or warm pita bread.
- Leftovers can be stored in the fridge for up to 4 days and reheat well.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 35 minutes
- Category: Main Course
- Method: One-Pot, Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 4 g
- Sodium: 660 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 115 mg
