One Pot Shawarma Chicken and Rice Recipe

If you’re looking for a hearty, flavor-packed weeknight dinner that brings everyone running to the table, let me introduce you to One Pot Shawarma Chicken and Rice! Bursting with fragrant spices and juicy chicken nestled into aromatic rice, this is a dish that delivers bold Middle Eastern vibes using simple ingredients—and the best part? It’s all made in one pot, with minimal cleanup and maximum satisfaction.

Ingredients You’ll Need

The beauty of One Pot Shawarma Chicken and Rice is how each ingredient plays its part to create a symphony of flavors—without making things complicated or fussy. From pantry spices to kitchen staples, here’s what brings this dish to life (and why you shouldn’t skip a thing!).

• Boneless Skinless Chicken Thighs: These stay moist and flavorful during simmering, and their richness soaks up all the shawarma spices.
• Ground Cumin & Coriander: The signature, earthy warmth of shawarma comes from this dynamic duo.
• Paprika & Smoked Paprika: Regular paprika adds color and subtle sweetness, while the smoked version lends irresistible depth.
• Salt & Black Pepper: The basics, but crucial for brightening all the flavors and dialling in that perfect bite.
• Turmeric: For a golden hue and gentle earthiness that makes this dish stand out.
• Ground Cardamom & Chili Flakes: Cardamom gives a hint of mystery and fragrance, while chili flakes add as much heat as you like.
• Lemon Juice: A must for brightness and balance—this wakes up the whole dish.
• Olive Oil: For searing and adding richness without heaviness.
• Onion & Garlic: These aromatics melt into the rice and chicken, creating the base of deep, irresistible flavor.
• Long Grain Rice: Firm, fluffy grains absorb every drop of spice and flavor—no mush here!
• Hot Chicken Stock: Essential for cooking the rice and layering on savory richness.
• Fresh Parsley & Dried Dill: Finish everything with a burst of green, herby freshness for the most beautiful contrast.

Variations

One Pot Shawarma Chicken and Rice is a recipe that loves to flex—a perfect canvas for whatever you’ve got stashed in your fridge or pantry. Don’t be afraid to get creative! Here are some of my favorite ways to riff on this crowd-pleaser so it suits everyone’s tastes or dietary needs.

• Swap Out Chicken: Try boneless skinless chicken breasts or even a can of well-drained chickpeas for a lighter, vegetarian spin.
• Add Veggies: Stir in chopped bell peppers, zucchini, or frozen peas along with the onions for a veggie-packed meal.
• Go Low-Carb: Swap rice for cauliflower rice; just reduce the stock and watch the cook time (it’ll be faster!).
• Spice It Up (or Down): Adjust chili flakes to preference, or add a touch of cayenne if you like things with extra kick.

How to Make One Pot Shawarma Chicken and Rice

Step 1: Marinate the Chicken

Start by slicing your chicken thighs in half horizontally for quicker, even cooking. In a bowl, toss them with all the fabulous spices (cumin, coriander, paprika, smoked paprika, turmeric, cardamom, chili flakes), lemon juice, salt, and black pepper. Get in there with your hands and make sure every piece is well coated—the longer this sits, even just while you prep, the more intense the flavor!

Step 2: Sear for Flavor

Heat the olive oil in a large, deep frying pan over medium-high heat. Lay the marinated chicken pieces into the hot oil and let them sizzle undisturbed for 3–4 minutes each side. You’re aiming for caramelized, golden edges—don’t rush this part! When you flip the chicken, scatter the sliced onions and crushed garlic between the pieces so they soften and pick up the leftover spices in the pan.

Step 3: Toast the Rice

Add the uncooked rice right into the pan with the chicken and aromatics. Stir gently to coat the rice grains with spice and oil, and cook for about one minute, just until the rice turns a bit translucent—this deepens the flavor and keeps it extra fluffy.

Step 4: Simmer and Steam

Pour in the hot chicken stock and give everything a quick, gentle stir to distribute it evenly. Let the mixture simmer uncovered on medium heat until nearly all the liquid is absorbed—resist the urge to stir at this point! Then, cover tightly, switch off the heat, and let the whole pot steam for 12 minutes on its own. Don’t peek—the steam is working magic to give you the fluffiest rice and fall-apart chicken.

Step 5: Fluff, Season, and Garnish

After 12 minutes, carefully lift the lid, inhale those dreamy shawarma aromas, and give everything a little taste. Adjust with salt and black pepper if needed, then gently stir in the fresh chopped parsley and dried dill. The herbs add a lively pop both visually and flavor-wise. Your One Pot Shawarma Chicken and Rice is ready to devour!

How to Serve One Pot Shawarma Chicken and Rice

Garnishes

Scatter extra chopped parsley or fresh cilantro over the top right before serving—those flecks of green bring freshness and make everything pop. A sprinkle of toasted pine nuts or a drizzle of tangy yogurt adds beautiful contrast and takes this One Pot Shawarma Chicken and Rice to the next level.

Side Dishes

This dish shines as a complete meal, but it’s irresistible with crisp cucumber-tomato salad, a spoonful of hummus, or warm pita on the side. If you love creamy complements, try it with tzatziki or a generous scoop of baba ganoush for the perfect balance.

Creative Ways to Present

For a stunning family-style presentation, serve One Pot Shawarma Chicken and Rice on a wide platter, garnish boldly, and let everyone help themselves. Or fill warm flatbreads with chicken, a bit of rice, and a spoonful of yogurt—shawarma wraps, anyone? Leftovers even make amazing lunchboxes layered with crunchy veggies and a lemony dressing.

Make Ahead and Storage

Storing Leftovers

Once cooled, spoon leftovers into an airtight container and refrigerate. One Pot Shawarma Chicken and Rice keeps beautifully for 3–4 days and just gets more flavorful as the spices mingle overnight.

Freezing

You can absolutely freeze this dish! Portion it into airtight freezer containers (I love meal-prep size) and freeze for up to 2 months. Thaw in the fridge overnight for best texture.

Reheating

To reheat, sprinkle a spoonful of water over the rice to restore moisture, cover, and warm gently in the microwave or on the stove until hot throughout. Stir occasionally and add more broth if you want it extra juicy.

FAQs

Final Thoughts

One Pot Shawarma Chicken and Rice brings comfort, color, and incredible flavor to your dinner table with barely any fuss. If you’re craving something satisfying yet adventurous (and easy!), give this recipe a try soon—I’m confident you’ll fall in love and add it straight into your regular rotation.

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