If you love rich, aromatic flavors and crave a comforting meal without the fuss of multiple pots and pans, this One Pot Shawarma Chicken and Rice Recipe is going to become your new favorite go-to dinner. Every bite is bursting with warm spices like cumin, paprika, and turmeric, beautifully soaked into tender chicken thighs and fluffy basmati rice. It’s a complete, satisfying dish that feels like a celebration in a single pot—so easy to make, yet indulgently delicious.
Ingredients You’ll Need
Getting the flavors right means staying simple but intentional with your ingredients. Each one plays a key role in building those unforgettable shawarma-inspired layers of taste, while keeping the texture and color vibrant and inviting.
- 1 1/2 lbs boneless, skinless chicken thighs: The best cuts for juicy, tender meat that soaks up all the spices beautifully.
- 2 tbsp olive oil: For searing the chicken and cooking the aromatics, giving a subtle richness to the dish.
- 1 1/2 cups basmati rice, rinsed: Fluffy and fragrant, perfect for absorbing all those shawarma spices without getting mushy.
- 3 cups chicken broth: Adds depth and moisture to the rice, infusing every grain with savory goodness.
- 1 large onion, diced: Brings sweetness and a tender bite to balance the spices.
- 3 garlic cloves, minced: Adds a punch of warm, garlicky flavor that’s essential to shawarma.
- 1 tsp ground cumin: Earthy and aromatic, a hallmark spice of shawarma seasoning.
- 1 tsp ground coriander: Offers citrusy undertones that brighten the dish.
- 1 tsp smoked paprika: Gives a smoky warmth that rounds out the spice blend.
- 1/2 tsp turmeric: For that golden color and subtle, earthy aroma.
- 1/2 tsp ground cinnamon: Adds unexpected warmth and complexity to the flavor profile.
- Salt and black pepper, to taste: To perfectly balance and enhance every flavor.
- Fresh parsley or cilantro, for garnish: A fresh herbal pop that lifts the whole dish.
- Lemon wedges, for serving: Bright, zesty acidity to cut through the richness and bring it all together.
How to Make One Pot Shawarma Chicken and Rice Recipe
Step 1: Season the Chicken
Start by seasoning your chicken thighs generously with salt, black pepper, and the beautiful shawarma blend of cumin, coriander, smoked paprika, turmeric, and cinnamon. This step is crucial because it infuses the meat with every bit of those fragrant spices, setting the stage for incredible flavor right from the first bite.
Step 2: Sear the Chicken
Heat olive oil in a large pot or skillet over medium-high heat, then carefully place the chicken in the pan. Sear the thighs until they’re golden and slightly crispy on each side—about 3 minutes per side. This caramelization locks in juices and adds a lovely texture. Once seared, remove the chicken and set it aside; you’ll add it back later.
Step 3: Sauté Onion and Garlic
In the same pot, toss in the diced onion and minced garlic. Sauté until soft and fragrant, stirring frequently so nothing burns. These aromatics create a savory base and gently mellow the sharpness of the garlic, blending perfectly with the spices that will come next.
Step 4: Add and Toast the Rice
Pour the rinsed basmati rice into the pot, stirring it into the onions and garlic. Toasting it lightly with the spices allows the rice to soak up flavor, giving every grain a slightly nutty taste and firm texture. This helps the rice maintain its distinct character when it’s all cooked together.
Step 5: Pour in Broth and Layer Chicken
Next, add the chicken broth and bring everything to a boil. Once boiling, nestle the seared chicken thighs on top of the rice. Reducing the heat to low, cover the pot and let it simmer gently for 20 to 25 minutes. During this time, the rice absorbs the broth and spices while the chicken finishes cooking—resulting in a dish where everything is perfectly tender and infused with flavor.
Step 6: Rest and Fluff
After cooking, remove the pot from heat but keep it covered for another 5 minutes. This resting time lets the steam finish cooking the rice evenly. Using a fork, fluff the rice gently, mixing the chicken and rice layers without breaking up the grains too much.
How to Serve One Pot Shawarma Chicken and Rice Recipe
Garnishes
Sprinkle fresh parsley or cilantro over the dish right before serving. The bright green color contrasts beautifully with the golden rice, and the fresh herbal notes add an extra layer of brightness that balances the rich spices.
Side Dishes
This dish is wonderfully self-sufficient, but pairing it with a crisp cucumber salad or some tangy yogurt sauce can add refreshing texture and coolness. Lightly pickled vegetables or a simple tabbouleh can also complement the warm, spiced chicken and rice nicely.
Creative Ways to Present
For a festive touch, serve this One Pot Shawarma Chicken and Rice Recipe in a large communal dish to share family-style. Alternatively, plate individual servings topped with a drizzle of garlic sauce or baba ganoush for Mediterranean flair. Wrapping leftovers in warm flatbread with a squeeze of lemon can turn it into a delicious shawarma wrap the next day.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and rice in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it rests, so leftovers taste even better the next day. Just be sure to cool it completely before storing to keep everything safe and fresh.
Freezing
This One Pot Shawarma Chicken and Rice Recipe freezes well. Portion it out into freezer-safe containers and freeze for up to 2 months. When ready to enjoy, thaw it overnight in the fridge for best results.
Reheating
Reheat leftovers gently on the stovetop or in the microwave, adding a splash of chicken broth or water to keep the rice moist. Cover the dish while reheating to trap steam and prevent drying out, ensuring your meal is just as comforting the second time around.
FAQs
Can I use chicken breasts instead of thighs?
You absolutely can, but chicken thighs tend to stay juicier and more flavorful with this cooking method. If you use breasts, watch the cooking time carefully to avoid drying them out.
Do I have to rinse the basmati rice?
Rinsing basmati rice removes excess starch and prevents the grains from sticking together, giving you that perfect fluffy texture. So yes, it’s a step worth taking!
Can I make this recipe vegan or vegetarian?
While this recipe centers on chicken, you can swap it for chickpeas or roasted vegetables and use vegetable broth. The spices still shine, creating a wholesome, plant-based version.
Is this recipe spicy?
It’s warmly spiced but not hot. If you want a kick, add a pinch of cayenne pepper or some fresh chili while seasoning the chicken.
What kind of rice is best for this dish?
Basmati rice is ideal here because of its fragrance and ability to cook up light and fluffy, perfectly holding onto all those shawarma spices.
Final Thoughts
This One Pot Shawarma Chicken and Rice Recipe is more than just a meal; it’s a celebration of vibrant, warming flavors all packed into one pot, making dinner both simple and spectacular. I can’t wait for you to try it and enjoy the cozy, spiced goodness that makes this dish a true crowd-pleaser any night of the week.
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
- Diet: Halal
Description
This One Pot Shawarma Chicken and Rice is a flavorful, comforting dish featuring tender chicken thighs seasoned with traditional Middle Eastern spices, cooked with aromatic basmati rice in a single pot for an easy and delicious meal. The dish is garnished with fresh herbs and served with lemon wedges for a bright finish.
Ingredients
Chicken and Seasonings
- 1 1/2 lbs boneless, skinless chicken thighs
- Salt and black pepper, to taste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp ground cinnamon
Rice and Broth
- 1 1/2 cups basmati rice, rinsed
- 3 cups chicken broth
Aromatics and Garnish
- 2 tbsp olive oil
- 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 evenly with salt, black pepper, ground cumin, ground coriander, smoked paprika, turmeric, and ground cinnamon to infuse them with shawarma flavors.
- Sear the Chicken: Heat the 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. Once browned, remove the chicken from the pot and set aside.
- Sauté Aromatics: In the same pot, add the diced onion and minced garlic. Sauté until fragrant and softened, which helps build the flavor base for the dish.
- Add Rice and Broth: Stir in the rinsed basmati rice, coating it with the spices and aromatics. Pour in the chicken broth and bring the mixture to a boil.
- Cook Chicken and Rice: Place the seared chicken thighs on top of the rice. Cover the pot, reduce the heat to low, and simmer gently for 20 to 25 minutes until the rice is tender and the chicken is fully cooked.
- Rest and Fluff: Remove the pot from heat and let it rest, still covered, for 5 minutes. Then fluff the rice gently with a fork to separate grains and mix flavors.
- Garnish and Serve: Garnish the dish with fresh parsley or cilantro and serve warm with lemon wedges for a fresh, tangy contrast.
Notes
- For even cooking, be sure to rinse the basmati rice thoroughly before using to remove excess starch.
- You can substitute chicken thighs with boneless, skinless chicken breasts, though thighs yield more tender results.
- Adjust the spices according to your taste preference to make the dish milder or more intense.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
