If you are craving a flavorful, comforting, and vibrant meal, the One Pot Shawarma Chicken and Rice Recipe is exactly what you need. This dish brings together tender, spice-infused chicken thighs nestled perfectly on a bed of fragrant basmati rice simmered in savory chicken broth and aromatic seasonings. The beauty of this recipe is how everything cooks together in just one pot, making both the preparation and cleanup delightfully easy. It’s a perfect weeknight dinner that feels special yet is incredibly straightforward to make.
Ingredients You’ll Need
Getting your ingredients right is key to capturing the authentic shawarma flavors and creating a beautifully balanced dish. Each item plays a vital role, whether it’s the spices for that signature aroma, the rice for fluffiness, or the chicken for juicy protein.
- 1 1/2 lbs boneless, skinless chicken thighs: Use thighs for their rich flavor and tender texture that stays juicy during cooking.
- 2 tbsp olive oil: Essential for searing the chicken and sautéing aromatics, adding a subtle fruity richness.
- 1 1/2 cups basmati rice: This long-grain rice brings a delicate fragrance and fluffy texture perfect for soaking up all the spices.
- 3 cups chicken broth: Adds depth and moisture to cook the rice and infuse it with savory goodness.
- 1 large onion, diced: Provides a sweet and savory foundation when sautéed, balancing the warm spices.
- 3 garlic cloves, minced: A must-have aromatic that enhances the flavor complexity with every bite.
- 1 tsp ground cumin: Brings earthiness and warmth that is signature to shawarma spice blends.
- 1 tsp ground coriander: Adds a citrusy brightness to the mix, keeping flavors fresh and lively.
- 1 tsp smoked paprika: Infuses a subtle smokiness that deepens the chicken’s flavor.
- 1/2 tsp turmeric: Gives beautiful golden color and a mild, slightly peppery flavor.
- 1/2 tsp ground cinnamon: Just a touch to introduce a hint of sweet warmth that rounds out the spices.
- Salt and black pepper, to taste: Essential seasonings that enhance all the flavors.
- Fresh parsley or cilantro, for garnish: Adds a bright, fresh finish and eye-catching color.
- Lemon wedges, for serving: A squeeze of lemon brightens the dish and balances the spices beautifully.
How to Make One Pot Shawarma Chicken and Rice Recipe
Step 1: Season Your Chicken
Begin by generously seasoning the chicken thighs with salt, pepper, and all the spices: cumin, coriander, smoked paprika, turmeric, and cinnamon. This spice mix is the heart of the dish that transforms simple chicken into a shawarma-inspired delight.
Step 2: Sear the Chicken
Heat your olive oil in a large skillet or heavy-bottomed pot over medium-high heat. Sear the chicken thighs on both sides until they develop a rich golden crust, about 3 minutes each side. This step locks in the juices and adds a gorgeous caramelized flavor. Remove the chicken and set it aside while you prepare the rice base.
Step 3: Sauté Aromatics
In the same pot, toss in the diced onion and minced garlic. Sauté them until they are soft, fragrant, and lightly golden. This builds a flavor foundation that complements the spices perfectly without any extra fuss.
Step 4: Toast and Cook the Rice
Next, add the rinsed basmati rice to the pot. Stir the rice well to coat it in the spices and onion-garlic mixture—this step makes sure every grain is bursting with flavor. Pour in the chicken broth and bring everything to a gentle boil. The steaming broth will give the rice a richly seasoned, tender finish.
Step 5: Cook Chicken on Rice
Nestle the seared chicken thighs right on top of the rice. Cover the pot, reduce the heat to low, and let everything cook together for 20 to 25 minutes. This method steams the chicken through and allows the rice to absorb all those glorious juices and spices.
Step 6: Rest and Fluff
Once the cooking time is up, take the pot off the heat but keep it covered. Let the dish rest for 5 minutes—this helps the rice grains firm up and the flavors to settle. After resting, fluff the rice gently with a fork to separate the grains.
How to Serve One Pot Shawarma Chicken and Rice Recipe
Garnishes
Sprinkle freshly chopped parsley or cilantro over the top for a burst of fresh herbaceousness and a lovely contrast in color. A few lemon wedges on the side are a must—they add zest and brightness that cuts through the warmth of the spices beautifully.
Side Dishes
This hearty one pot meal pairs wonderfully with light and fresh salads like a simple cucumber-tomato salad dressed with lemon and olive oil, or a creamy tahini sauce for dipping. Roasted vegetables or pita bread also complement the shawarma flavors perfectly, turning the meal into a well-rounded feast.
Creative Ways to Present
For a fun spin, serve the One Pot Shawarma Chicken and Rice Recipe family-style on a large platter, garnished with vibrant herbs and lemon wedges for everyone to share. Or, for a casual gathering, pack the chicken and rice into warm pita pockets with some garlic sauce and pickles for portable shawarma sandwiches.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after a day or so, making your second serving even more delicious.
Freezing
If you want to keep this dish longer, freezing is an excellent option. Portion the chicken and rice into freezer-safe containers and freeze for up to 2 months. Just be sure to thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a saucepan over low heat, adding a splash of broth or water to prevent the rice from drying out. You can also microwave it covered for a few minutes, stirring halfway through to warm evenly.
FAQs
Can I substitute chicken breasts for thighs?
Absolutely! While chicken thighs are more tender and flavorful, chicken breasts will work fine—just be careful not to overcook them as they can dry out faster.
Is it possible to make this recipe gluten-free?
Yes, this entire recipe is naturally gluten-free as long as you use gluten-free chicken broth. It’s a great gluten-free comfort meal option.
Can I use white rice instead of basmati?
You can, but basmati rice is preferred because it stays separate and fluffy. If you use a different rice, adjust the cooking time and liquid accordingly.
What can I do if I don’t have all the spices?
The combination of cumin, paprika, coriander, turmeric, and cinnamon makes the shawarma flavor special. If you’re missing one, you can still make a tasty dish but try not to omit too many to keep the authentic taste.
Is this recipe spicy?
This recipe leans more on warm, aromatic spices rather than heat, so it’s mild and approachable. If you like spice, feel free to add a pinch of cayenne or chili powder.
Final Thoughts
I cannot recommend the One Pot Shawarma Chicken and Rice Recipe enough if you’re looking for a cozy, delicious, and fuss-free meal packed with amazing flavors. It’s a recipe that turns simple ingredients into something truly special, perfect for sharing with loved ones or just treating yourself. Give it a try—you might just find your new favorite weeknight dinner!
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One Pot Shawarma Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Description
This One Pot Shawarma Chicken and Rice is a flavorful and comforting dish combining aromatic spices with tender chicken thighs and fluffy basmati rice. Cooked entirely in one pot, it offers a convenient, hearty meal inspired by Middle Eastern shawarma flavors, perfect for a satisfying weeknight dinner.
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
Other Ingredients
- 2 tbsp olive oil
- 1 1/2 cups basmati rice, rinsed
- 3 cups chicken broth
- 1 large onion, diced
- 3 garlic cloves, minced
- Fresh parsley or cilantro, for garnish
- Lemon wedges, for serving
Instructions
- Season the chicken: In a bowl, season the chicken thighs generously with salt, black pepper, cumin, coriander, smoked paprika, turmeric, and ground cinnamon to coat evenly with the shawarma spices.
- Sear the chicken: Heat olive oil in a large skillet or pot over medium-high heat. Add the seasoned chicken thighs and sear them until browned on both sides, about 3 minutes per side. Remove the chicken from the pot and set aside.
- Sauté aromatics: In the same pot, add diced onion and minced garlic. Sauté until fragrant and the onion softens, about 3-4 minutes, scraping up any browned bits from the bottom of the pan.
- Add rice and liquid: Stir in the rinsed basmati rice to coat it with the onion, garlic, and residual spices. Then pour in the chicken broth and bring the mixture to a boil.
- Cook chicken and rice: Nestle the seared chicken thighs on top of the rice. Cover the pot, reduce the heat to low, and simmer gently for 20–25 minutes until the rice is tender and the chicken is cooked through.
- Rest and fluff: Remove the pot from heat and keep it covered to let the dish rest for 5 minutes. Then, fluff the rice gently with a fork to separate the grains.
- Garnish and serve: Sprinkle fresh parsley or cilantro over the top and serve with lemon wedges for squeezing over the dish to brighten the flavors.
Notes
- Rinsing the basmati rice removes excess starch and helps keep the rice fluffy and separate.
- Adjust the spice levels according to your preference; add a pinch of cayenne for heat if desired.
- For a gluten-free meal, ensure the chicken broth used is gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Using chicken thighs ensures tender, juicy meat that stays moist during cooking.
