One Pot Chicken Shawarma Rice Recipe

Introduction

This One Pot Chicken Shawarma Rice combines the bold, aromatic spices of classic shawarma with tender chicken and fluffy basmati rice, all cooked together for an easy, flavorful meal. Perfect for a weeknight dinner, it offers comforting warmth with minimal cleanup.

Ingredients

• 1.5 lbs (about 4 boneless, skinless chicken thighs), cut into strips
• 2 tablespoons plain yogurt
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste
• Juice of half a lemon
• 1 tablespoon olive oil (for rice)
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1.5 cups long-grain basmati rice, rinsed and soaked for 20 minutes
• 2.5 cups chicken broth or water
• 1/4 teaspoon ground turmeric (for rice)
• Salt to taste
• Optional garnish: chopped fresh parsley, sliced almonds or pine nuts (toasted), yogurt sauce or tahini drizzle, lemon wedges

Instructions

1. Step 1: In a bowl, combine the yogurt, olive oil, minced garlic, cumin, paprika, coriander, turmeric, cinnamon, salt, pepper, and lemon juice. Add the chicken strips and coat them thoroughly. Let the chicken marinate for at least 30 minutes or up to overnight for deeper flavor.
2. Step 2: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the marinated chicken strips for 2 to 3 minutes on each side until browned but not fully cooked. Remove the chicken and set aside.
3. Step 3: In the same pot, add a little more olive oil if needed. Sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
4. Step 4: Drain the soaked rice and add it to the pot with the onions. Stir for 1 to 2 minutes to coat the rice grains with the aromatic oil. Add the turmeric and a pinch of salt, stirring to combine.
5. Step 5: Pour in the chicken broth or water and bring the mixture to a gentle boil. Return the seared chicken strips to the pot, nestling them gently into the rice.
6. Step 6: Reduce the heat to low, cover the pot tightly, and simmer for 18 to 20 minutes, or until the rice is tender and all the liquid has been absorbed. Avoid opening the lid during cooking to keep the steam trapped.
7. Step 7: Turn off the heat and let the pot rest, covered, for 5 to 10 minutes. Then fluff the rice gently with a fork and mix in the chicken evenly.
8. Step 8: Serve warm, garnished with chopped parsley, toasted nuts, a drizzle of yogurt or tahini sauce, and lemon wedges if desired.

Tips & Variations

• Soak the rice beforehand to reduce cooking time and ensure fluffy, separate grains.
• Use chicken thighs instead of breasts for juicier, more flavorful meat.
• Marinate the chicken even briefly to greatly enhance the flavor.
• Add vegetables such as peas, carrots, or bell peppers with the rice for extra color and nutrition.
• Make it spicy by including a pinch of cayenne or Aleppo pepper in the marinade.
• Try lamb or beef as an alternative protein.
• For oven cooking, transfer the covered pot to a preheated oven at 375°F for 20 to 25 minutes instead of simmering on the stovetop.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet or microwave, adding a splash of water or broth to prevent drying out. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, but chicken thighs stay juicier and more flavorful when cooked in this recipe. If using breast, be careful not to overcook to avoid dryness.

Is it necessary to soak the rice?

Soaking the rice helps reduce cooking time and results in fluffier, less sticky grains, but if you’re short on time, rinsing thoroughly is sufficient.

One Pot Chicken Shawarma Rice Recipe

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★★★★★

4.6 from 68 reviews

One Pot Chicken Shawarma Rice is a flavorful and comforting Middle Eastern-inspired dish combining tender marinated chicken thighs with aromatic basmati rice cooked together in a single pot. Infused with classic shawarma spices like cumin, paprika, coriander, turmeric, and cinnamon, this recipe delivers all the rich, savory taste of traditional shawarma without the need for skewers or grilling. The rice is perfectly seasoned and tender, while optional garnishes like toasted almonds, fresh parsley, and yogurt sauce add delightful texture and brightness. Ideal for an easy weeknight dinner or meal prep, this dish is both satisfying and effortless with minimal cleanup.

• Author: liam
• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

For the Chicken Marinade:

• 1.5 lbs (about 4 boneless, skinless chicken thighs), cut into strips
• 2 tablespoons plain yogurt
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste
• Juice of half a lemon

For the Rice:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1.5 cups long-grain basmati rice, rinsed and soaked for 20 minutes
• 2.5 cups chicken broth or water
• 1/4 teaspoon ground turmeric
• Salt to taste

Optional Garnish:

• Chopped fresh parsley
• Sliced almonds or pine nuts, toasted
• Yogurt sauce or tahini drizzle
• Lemon wedges

Instructions

1. Marinate the Chicken: In a bowl, combine yogurt, olive oil, minced garlic, ground cumin, paprika, coriander, turmeric, cinnamon, salt, pepper, and lemon juice. Add the chicken strips and coat them thoroughly with the marinade. Cover and let marinate for at least 30 minutes or up to overnight in the refrigerator to develop deeper flavor.
2. Brown the Chicken: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the marinated chicken strips and sear them for 2 to 3 minutes on each side until browned but not fully cooked. Remove the chicken from the pot and set aside.
3. Sauté the Aromatics: In the same pot, add more olive oil if needed. Sauté the finely chopped onion over medium heat until soft and translucent, about 5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
4. Add the Rice: Drain the soaked basmati rice and add it to the pot with the sautéed onion and garlic. Stir for 1 to 2 minutes to coat the rice grains with the flavorful oil and aromatics. Sprinkle in the ground turmeric and a pinch of salt, stirring to combine.
5. Add the Liquid and Chicken: Pour in chicken broth or water and bring the mixture to a gentle boil. Nestle the seared chicken strips back into the pot on top of the rice.
6. Cook: Reduce the heat to low, cover the pot tightly with a lid, and simmer for 18 to 20 minutes, or until the rice is tender and the liquid has been fully absorbed. Do not lift the lid during cooking to ensure even steam cooking.
7. Rest and Fluff: Turn off the heat and let the pot rest, covered, for 5 to 10 minutes. Then gently fluff the rice with a fork, mixing the chicken evenly throughout. Garnish as desired and serve warm.

Notes

• Soaking the rice before cooking helps reduce cooking time and results in fluffier grains.
• Chicken thighs are preferred for this recipe as they remain juicier and more flavorful than chicken breast.
• Marinating the chicken even for a short amount of time greatly enhances the depth of flavor.
• Customize toppings by adding tahini drizzle, garlic sauce, or a cucumber yogurt salad for extra freshness.
• Leftovers store well and reheat beautifully, making this dish perfect for meal prep.
• Optional vegetables like peas, carrots, or bell peppers can be added with the rice.
• To make it spicy, add a pinch of cayenne pepper or Aleppo pepper to the marinade.
• You can cook this dish in the oven by transferring the covered pot to a preheated oven at 375°F (190°C) for 20 to 25 minutes instead of stovetop simmering.

Keywords: chicken shawarma rice, one pot meal, Middle Eastern chicken recipe, easy chicken and rice, shawarma spices, basmati rice, meal prep dinner