There’s something wonderfully satisfying about creating a delicious, restaurant-quality meal without piling up a sink full of dishes. With this One Pot Shawarma Chicken and Rice, you’re not just tossing ingredients together—you’re bringing a world of Middle Eastern spices and flavors right into your own kitchen. Juicy chunks of chicken thighs are lovingly coated in a warm blend of cumin, coriander, turmeric, smoked paprika, cinnamon, and just a hint of cayenne pepper for that playful kick. As the chicken sizzles in olive oil, onions soften and garlic releases its signature warmth, layering flavor upon flavor. Then, tender basmati rice steams gently in savory chicken broth, soaking up every bit of that spiced goodness while infusing the dish with an irresistible fragrance that will have everyone gathering around the stove.
What I love most about this recipe is how it transforms a busy weeknight into a culinary adventure that’s genuinely simple. In under an hour—15 minutes to prep, about 30 minutes to cook, plus a brief 5-minute rest—you have a complete meal that’s beginner-friendly and perfect for lunch or dinner. Whether you’re feeding hungry family members, entertaining friends, or just treating yourself to some cozy comfort food, this one-pot wonder delivers a mouthwatering combination of tender chicken, fluffy rice, and bright lemon juice in every forkful. At around 600 calories per serving, it strikes the ideal balance between hearty satisfaction and mindful eating. No reservations required—just grab your heavy-bottomed pot and let the vibrant flavors of the Middle East infuse your kitchen tonight.
KEY INGREDIENTS IN ONE POT SHAWARMA CHICKEN AND RICE
Before diving into the cooking process, let’s take a closer look at the star ingredients that make this dish shine. Each component has a special role, from building the flavor base to bringing vibrant color and texture. Together, they create a harmonious bowl of spiced delight that’s both nourishing and soul-soothing.
- Boneless, skinless chicken thighs
These juicy, tender cuts are perfect for absorbing the shawarma-inspired spice blend. Their slightly higher fat content compared to breast meat keeps each bite succulent and flavorful.
- Basmati rice
Known for its long grains and light, fluffy texture, basmati rice soaks up the aromatic broth without turning mushy. It separates beautifully, allowing each grain to carry a hint of seasoning.
- Chicken broth or water
Using rich chicken broth adds depth and a savory backbone, while water keeps the dish lighter. Both provide the essential liquid for steaming the rice and melding flavors together.
- Olive oil
A drizzle of extra virgin olive oil not only helps to sear the chicken but also imparts a fruity, peppery note that complements the earthy spices.
- Onion
When chopped and sautéed until translucent, onions create a sweet, caramel-like base that balances the warmth of the spices.
- Garlic
Minced garlic brings a punch of savory umami and a hint of sharpness that elevates the entire dish.
- Ground cumin
Cumin’s nutty, slightly peppery character is essential for authentic shawarma seasoning, adding warmth and depth.
- Ground coriander
With its subtle citrus undertones, coriander brightens the spice mix and enhances the overall aroma.
- Ground turmeric
Turmeric delivers its golden hue and mild, earthy bite, while adding potential health benefits.
- Smoked paprika
This spice introduces a gentle smokiness that evokes slow-roasted meats, grounding the flavor profile.
- Ground cinnamon
Just a hint of cinnamon lends a surprising sweetness and complexity, creating layers of taste.
- Cayenne pepper (optional)
A dash of cayenne awakens the palate with a playful heat—omit it if you prefer a milder dish.
- Salt and pepper
Simple but indispensable, salt and black pepper bring out the natural flavors of all ingredients.
- Lemon juice
Fresh lemon juice adds a bright, tangy lift, cutting through the richness and balancing the spices.
- Fresh parsley
Chopped parsley sprinkled on top delivers a burst of herbal freshness and vibrant green color.
- Lemon wedges
These make the perfect finishing touch, inviting everyone to squeeze on extra zing just before serving.
HOW TO MAKE ONE POT SHAWARMA CHICKEN AND RICE
Let’s walk through the step-by-step process of bringing this Middle Eastern-inspired feast to life. You’ll see how each ingredient and technique works together to create layers of flavor, all within a single pot.
1. Prepare and season the chicken. Cut the chicken thighs into large chunks. In a bowl, season them thoroughly with salt, pepper, ground cumin, ground coriander, ground turmeric, smoked paprika, ground cinnamon, and cayenne pepper (if you like heat). Massage the spices into every piece so each bite is fully infused.
2. Sear the chicken. Heat olive oil in a heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the chicken chunks in a single layer. Sear them until the exterior turns golden brown on all sides—this should take about 4–5 minutes. Remove the chicken and set aside; the fond (browned bits) left in the pot is full of flavor.
3. Sauté the aromatics. In the same pot, add the chopped onion and sauté until it becomes translucent, about 3–4 minutes. Stir in the minced garlic and cook for another minute until it’s lightly golden and fragrant.
4. Coat the rice. Add the basmati rice to the pot, using a spatula to stir and coat each grain with the seasoned oil. Cook for 2 minutes, stirring constantly to prevent sticking and to lightly toast the rice.
5. Add liquids and lemon. Pour in the chicken broth (or water) and lemon juice, then turn up the heat to bring everything to a boil. Scrape the bottom to release any flavorful bits.
6. Nestle in the chicken. Return the seared chicken pieces to the pot, gently nestling them into the rice so they sit just beneath the surface of the liquid.
7. Simmer gently. Reduce the heat to low, cover the pot snugly, and let it simmer for 20–25 minutes. During this time, the rice will absorb the broth and the chicken will finish cooking, becoming tender and juicy.
8. Rest before serving. Once the rice is cooked through and all the liquid is absorbed, remove the pot from heat. Keep it covered and let it rest for 5 minutes—this helps the steam redistribute and makes the rice even fluffier.
9. Garnish and serve. Lift the lid, fluff the rice with a fork, and sprinkle fresh parsley over the top. Serve with lemon wedges on the side for an extra burst of citrusy zing.
SERVING SUGGESTIONS FOR ONE POT SHAWARMA CHICKEN AND RICE
Serving this vibrant shawarma-inspired dish is half the fun! Whether you’re creating a casual family meal or an impressive spread for friends, these suggestions will help you elevate each plate to its fullest potential.
- Drizzle of garlic yogurt sauce: Whip up a quick tangy yogurt sauce by mixing plain yogurt with minced garlic, a pinch of salt, and a squeeze of lemon juice. The creamy contrast perfectly complements the warm spices.
- Fresh salad on the side: Serve with a crisp cucumber-tomato salad dressed in olive oil, lemon juice, and a sprinkle of mint. The cool, crunchy veggies balance the hearty chicken and rice.
- Warm flatbreads or pita: Offer freshly warmed pita or flatbreads so guests can scoop up the rice and chicken, turning every bite into a delightful wrap.
- Pickled accompaniments: Add a little tang with homemade pickles—think quick-pickled red onions or carrots. Their bright acidity brings another layer of flavor and texture.
HOW TO STORE ONE POT SHAWARMA CHICKEN AND RICE
One of the best things about this recipe is how well it keeps, making it ideal for meal prep or delicious leftovers. Proper storage ensures you can enjoy the same delightful flavors days later without any compromise on taste or texture.
- Refrigerate in an airtight container: Once completely cooled, transfer the chicken and rice to a sealed container. Store in the fridge for up to three days. This helps maintain moisture and prevents drying out.
- Freeze for longer shelf life: For extended storage, portion the dish into freezer-safe bags or containers. Press out excess air before sealing, then freeze for up to two months. Thaw overnight in the fridge before reheating.
- Gentle reheating: To reheat, sprinkle a few drops of water over the rice and cover with a lid or microwave-safe film. Warm on medium heat on the stove or use short intervals in the microwave, stirring in between to keep the chicken tender and the rice fluffy.
- Revive with fresh garnish: After reheating, brighten the dish with a sprinkle of fresh parsley and a fresh squeeze of lemon juice. This revives the vibrant flavors and adds a pop of color.
CONCLUSION
There you have it: a complete journey from gathering your spices to savoring a warm, soul-nourishing plate of One Pot Shawarma Chicken and Rice. This recipe delivers the rich, aromatic charm of Middle Eastern cuisine in an easy, beginner-friendly format. In just about an hour, you transform simple pantry staples and juicy chicken into a complete meal that’s bursting with color, texture, and an intoxicating blend of spices. Whether you’re hosting friends for a cozy dinner, prepping lunches for the week, or simply exploring new flavors, this one-pot wonder checks all the boxes—comfort, convenience, and a taste adventure all rolled into one.
Feel free to print this article and save it for your recipe collection, or bookmark it for quick reference the next time you need a fuss-free, flavorful dish. Below you’ll find a handy FAQ to answer any lingering questions as you cook. If you give this recipe a try, I’d love to hear how it turned out! Share your comments, questions, or any tweaks you made to make it your own. Your feedback helps this recipe evolve and inspires fellow home cooks to bring a bit of Middle Eastern elegance into their kitchens with every delicious spoonful.
One Pot Shawarma Chicken And Rice
Description
This One Pot Shawarma Chicken and Rice is bursting with aromatic spices, tender chicken, and fluffy rice, creating a satisfying meal that’s easy to make and perfect for any occasion.
Ingredients
Instructions
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Cut the chicken thighs into large chunks and season them with salt, pepper, cumin, coriander, turmeric, smoked paprika, cinnamon, and cayenne pepper.
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Heat the olive oil in a large pot over medium-high heat. Add the seasoned chicken chunks and sear them until golden brown on all sides. Remove the chicken from the pot and set it aside.
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In the same pot, add the chopped onion and sauté until it becomes translucent. Add the minced garlic and cook for another minute until fragrant.
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Stir in the basmati rice, making sure it’s well coated with the spices and oil. Cook for 2 minutes, stirring constantly to prevent it from sticking.
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Pour in the chicken broth or water and add the lemon juice. Bring the mixture to a boil.
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Return the seared chicken to the pot, gently nestling the pieces into the rice.
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Reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the rice is cooked and the chicken is tender.
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Once cooked, remove from heat and let it sit for 5 minutes before serving.
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Garnish with freshly chopped parsley and serve with lemon wedges on the side for an extra zesty flavor.
Note
- For extra flavor, marinate the chicken with the spices and a tablespoon of yogurt for an hour before cooking.
- This dish can be easily adjusted with more vegetables like diced bell peppers or peas for added nutrition.
- Feel free to replace basmati rice with jasmine rice or long-grain rice as per preference.
- This dish stores well; leftovers can be refrigerated for up to 3 days and reheated gently.
- Always use a heavy-bottomed pot for even heat distribution to avoid burning.
