If you’re craving a meal that bursts with warm, aromatic spices and comforting textures yet comes together effortlessly in a single pot, then you’re in for a treat with this One Pot Shawarma Chicken and Rice Recipe. This dish delivers tender, juicy chicken thighs infused with classic shawarma spices, nestled atop fragrant basmati rice cooked perfectly in savory chicken broth. It’s an incredible way to bring the vibrant flavors of Middle Eastern street food right into your kitchen without the fuss of complicated steps or multiple pans to clean. Whether it’s a busy weeknight or a casual weekend dinner, this recipe guarantees big flavor with minimal effort.
Ingredients You’ll Need
To make this One Pot Shawarma Chicken and Rice Recipe come alive, you’ll rely on a handful of simple ingredients that each play a vital role. From the juicy chicken thighs to the fragrant spices and fluffy basmati rice, everything works together to create a balanced and colorful dish that’s as visually appealing as it is delicious.
- Chicken thighs: Boneless and skinless for tender, juicy meat that absorbs the shawarma spices beautifully.
- Olive oil: Adds richness and helps crisp the chicken while sautéing the aromatics.
- Basmati rice: Long-grain and fluffy, perfect for soaking up the flavorful broth and spices.
- Chicken broth: Deepens the flavor of the rice and keeps everything moist during cooking.
- Onion: Diced and sautéed for sweetness and texture under the tender chicken.
- Garlic cloves: Minced to add warmth and depth to the aromatic base.
- Ground cumin: Key spice for that earthy, slightly nutty shawarma flavor.
- Ground coriander: Adds a subtle citrusy brightness that complements the cumin.
- Smoked paprika: Brings smoky warmth and rich color to the chicken and rice.
- Turmeric: Offers a hint of earthiness and vibrant golden hue.
- Ground cinnamon: Adds a delicate sweet-spicy note that rounds out the shawarma spice blend.
- Salt and black pepper: Essential for seasoning and balancing all the flavors.
- Fresh parsley or cilantro: For a fresh, herbaceous garnish that brightens each bite.
- Lemon wedges: Perfect for squeezing over the finished dish, adding a zesty tang to complement the spices.
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 blend of spices: ground cumin, coriander, smoked paprika, turmeric, and cinnamon. This spice mix is the heart of the One Pot Shawarma Chicken and Rice Recipe, infusing the meat with those iconic shawarma flavors that will shine through every bite.
Step 2: Sear the Chicken
Heat olive oil in a large skillet or pot over medium-high heat, then sear the chicken thighs on both sides until beautifully browned, about 3 minutes per side. This step locks in the juices and develops a gorgeous crust, setting the stage for rich, layered flavors. Once browned, remove the chicken and set it aside temporarily.
Step 3: Sauté Onion and Garlic
Using the same pot to retain all that delicious fond, add the diced onion and minced garlic. Sauté until they turn soft and fragrant, releasing sweet and savory aromas that will mingle perfectly with the shawarma-spiced chicken and rice.
Step 4: Toast the Rice and Add Broth
Next, stir in the rinsed basmati rice, coating each grain with the fragrant onion, garlic, and spices left in the pot. Toasting the rice briefly enhances its nutty flavor and prevents it from sticking. Pour in the chicken broth and bring the mixture to a boil, preparing the perfect cooking liquid that will infuse the rice as it simmers.
Step 5: Cook Chicken and Rice Together
Place the seared chicken thighs on top of the rice, cover the pot, reduce the heat to low, and let everything cook gently for 20 to 25 minutes. This is where the magic happens — the chicken continues cooking, keeping the rice moist and allowing all the flavors to meld together in one pot, making clean-up a breeze too!
Step 6: Rest and Fluff
Once the cooking time is up, remove the pot from heat but keep it covered for an additional 5 minutes. This resting period lets the steam finish off the cooking process, ensuring perfectly tender chicken and fluffy rice. Finally, fluff the rice gently with a fork to separate the grains without breaking them up.
How to Serve One Pot Shawarma Chicken and Rice Recipe
Garnishes
Fresh herbs like parsley or cilantro scattered on top add brightness and a pop of green to this golden rice dish, visually inviting and flavorful. Don’t forget a generous squeeze of lemon juice from fresh wedges — the citrus cuts through the richness and balances the bold spices beautifully.
Side Dishes
This dish pairs wonderfully with simple sides like a crisp cucumber and tomato salad dressed in olive oil and lemon juice or a dollop of creamy tahini sauce. For an even heartier meal, roasted vegetables or a small serving of pickled vegetables complement the shawarma’s spice profile perfectly.
Creative Ways to Present
For a stunning presentation, serve the chicken thighs sliced on a large communal platter with the saffron-hued rice surrounding them, then garnish with herbs and lemon wedges. You could also turn it into a shawarma-inspired bowl with the rice, sliced chicken, fresh veggies, and a drizzle of garlicky yogurt sauce for a modern, casual meal.
Make Ahead and Storage
Storing Leftovers
You can store any leftover One Pot Shawarma Chicken and Rice Recipe in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it a great from-the-fridge lunch or dinner. Just be sure to cool it completely before refrigerating for food safety.
Freezing
This recipe freezes well! Divide leftovers into portion-sized freezer-safe containers and store for up to 2 months. When frozen, the texture of the rice may be a little softer upon reheating, but the flavor remains deliciously intact.
Reheating
To reheat, thaw if frozen and warm gently on the stovetop or in the microwave. Adding a splash of water or broth while reheating helps to revive the rice’s fluffy texture and prevents it from drying out.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts can work, but thighs tend to stay juicier and more flavorful due to their higher fat content. If using breasts, be careful not to overcook them since they dry out faster.
Is it necessary to rinse basmati rice?
Yes, rinsing basmati rice removes excess starch, preventing the rice from becoming gummy or sticky. A quick rinse until the water runs clear is enough.
Can I make this recipe vegetarian?
While this recipe is designed for chicken, you can swap the chicken for hearty vegetables like mushrooms, cauliflower, or chickpeas and use vegetable broth instead of chicken broth for a vegetarian twist.
What can I do if I don’t have smoked paprika?
If smoked paprika isn’t available, regular paprika or a pinch of chipotle powder can substitute to keep that smoky flavor alive. Adjust the amount based on your preferred spice level.
Can I cook this recipe in a rice cooker or Instant Pot?
While the recipe is tailored for stovetop one-pot cooking, you can adapt it to an Instant Pot by using the sauté function for browning and then pressure-cooking the chicken and rice together. Rice cookers might work but may lack the searing step that builds flavor.
Final Thoughts
This One Pot Shawarma Chicken and Rice Recipe is one of those dishes that feels like a warm hug after a long day. It combines bold spices, tender chicken, and fluffy rice into one easy meal that’s sure to become a favorite in your home. Give it a try, and you’ll find yourself coming back to this recipe again and again for its simplicity, comforting flavors, and heartwarming satisfaction.
Print
One Pot Shawarma Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Description
This One Pot Shawarma Chicken and Rice recipe combines tender, spiced chicken thighs with fragrant basmati rice cooked together in a single pot for a flavorful, easy-to-make meal inspired by Middle Eastern shawarma flavors. The dish is seasoned with a blend of cumin, coriander, smoked paprika, turmeric, and cinnamon, delivering a rich and aromatic experience perfect for weeknight dinners.
Ingredients
Chicken and Spices
- 1 1/2 lbs boneless, skinless chicken thighs
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp ground cinnamon
- Salt and black pepper, to taste
Rice and Aromatics
- 2 tbsp olive oil
- 1 1/2 cups basmati rice, rinsed
- 3 cups chicken broth
- 1 large onion, diced
- 3 garlic cloves, minced
Garnish and Serving
- Fresh parsley or cilantro, for garnish
- Lemon wedges, for serving
Instructions
- Season the Chicken: In a bowl, season the boneless, skinless chicken thighs evenly with salt, black pepper, ground cumin, ground coriander, smoked paprika, turmeric, and ground cinnamon, ensuring the spices coat the chicken well for authentic shawarma flavor.
- Sear the Chicken: Heat olive oil in a large skillet or pot over medium-high heat. Add the seasoned chicken thighs and sear on each side for about 3 minutes until they develop a golden-brown crust. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same pot, add diced onions and minced garlic. Sauté until fragrant and the onions are translucent, which enhances the dish’s depth of flavor.
- Add Rice and Broth: Add the rinsed basmati rice to the pot and stir to coat the grains with the onion, garlic, and spices. Pour in the chicken broth and bring the mixture to a boil.
- Cook Chicken and Rice Together: Nestle the seared chicken thighs on top of the boiling rice mixture. Cover the pot, reduce heat to low, and cook for 20 to 25 minutes until the rice is tender and the chicken is fully cooked through.
- Rest and Fluff: Remove the pot from heat and keep it covered, allowing it to rest for 5 minutes. Then, fluff the rice gently with a fork to separate the grains and mix the flavors.
- Garnish and Serve: Garnish the dish with freshly chopped parsley or cilantro and serve with lemon wedges on the side to add brightness and acidity as desired.
Notes
- Rinsing the basmati rice before cooking removes excess starch and prevents the rice from becoming sticky.
- You can substitute chicken thighs with boneless, skinless chicken breasts if preferred, though thighs remain more tender and juicy.
- Adjust the spice levels by adding chili powder or cayenne pepper for some heat.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- For a vegetarian version, omit chicken and use vegetable broth with sautéed mushrooms or chickpeas for protein.
