Why You’ll Love This Recipe
One Pot Chicken Shawarma Rice is a comforting, flavor-packed meal that brings the warm, aromatic spices of shawarma into an easy, everyday dish. What makes this recipe especially appealing is how everything cooks together in one pot, allowing the rice to absorb all the spices, juices, and savory goodness from the chicken. I often make this when I want something hearty and satisfying without creating a pile of dishes in the kitchen. The chicken turns out tender and well-seasoned, while the rice becomes fragrant and deeply flavorful. It is a complete meal on its own, but it also pairs beautifully with simple sides like yogurt sauce or salad. If you enjoy bold spices, minimal cleanup, and reliable results, this one pot chicken shawarma rice is a recipe you will want to keep on repeat.
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One Pot Chicken Shawarma Rice: Bold Middle Eastern Flavors Made Simple
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Halal
Description
One Pot Chicken Shawarma Rice is a flavorful and aromatic meal made with spiced chicken, fragrant basmati rice, and Middle Eastern spices, all cooked together in one pot for an easy and satisfying dish.
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs, cut into chunks
- 2 cups basmati rice, rinsed and drained
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 2 1/2 cups chicken broth
- 1 cup water
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add chicken pieces and cook until lightly browned on all sides. Remove and set aside.
- In the same pot, sauté onion until soft and translucent.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in cumin, coriander, paprika, turmeric, cinnamon, allspice, salt, pepper, and cayenne.
- Add rice and stir to coat with spices.
- Return chicken to the pot and pour in chicken broth and water.
- Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender.
- Remove from heat and let rest, covered, for 5 minutes.
- Fluff with a fork, drizzle with lemon juice, garnish with parsley, and serve.
Notes
- Chicken thighs provide the best flavor and tenderness.
- Serve with yogurt sauce or salad if desired.
- Leftovers keep well for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Middle Eastern
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken Thighs or Chicken Breast
Chicken is the main protein in this dish. Thighs stay especially juicy, but chicken breast works well if you prefer a leaner option.
Basmati Rice
Basmati rice is ideal for this recipe because it cooks up fluffy and aromatic, perfectly complementing the shawarma spices.
Olive Oil
Olive oil is used to brown the chicken and build the base flavor of the dish.
Onion
Onion adds sweetness and depth, forming the foundation of the rice and spice mixture.
Garlic
Garlic brings warmth and enhances the savory notes of the chicken and spices.
Ground Cumin
Cumin adds earthy warmth and is essential to the shawarma flavor profile.
Ground Coriander
Coriander provides subtle citrusy notes that balance the deeper spices.
Paprika
Paprika adds color and mild smokiness to the dish.
Turmeric
Turmeric gives the rice a beautiful golden color and mild earthy flavor.
Cinnamon
Cinnamon adds warmth and complexity without overpowering the dish.
Salt
Salt enhances all the spices and ensures the rice and chicken are well seasoned.
Black Pepper
Black pepper adds gentle heat and balance.
Chicken Broth
Chicken broth infuses the rice with rich, savory flavor as it cooks.
Fresh Parsley
Fresh parsley adds brightness and a fresh finish before serving.
Lemon Wedges
Lemon adds acidity and lifts the spices, making the dish feel lighter and more balanced.
Directions
Begin by heating olive oil in a large pot over medium heat. Season the chicken with salt, black pepper, and a portion of the spices. Brown the chicken on both sides until golden, then remove and set aside.
In the same pot, add the chopped onion and cook until softened. Stir in the garlic and remaining spices, cooking briefly until fragrant. Add the basmati rice and stir to coat it evenly with the spice mixture. Pour in the chicken broth and bring to a gentle simmer.
Nestle the browned chicken back into the pot, cover, and cook until the rice is tender and the chicken is fully cooked. Remove from heat and let the dish rest briefly. Fluff the rice with a fork, garnish with fresh parsley, and serve with lemon wedges.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves approximately 4 to 6 people. Preparation takes about 15 minutes, and cooking time is around 30 minutes, making the total time approximately 45 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or in the microwave with a small splash of water or broth to keep the rice moist.
Variations and Customizations
Spicy Version
Add chili flakes or cayenne pepper for extra heat.
Vegetable Addition
Stir in peas, carrots, or bell peppers for added color and nutrition.
Yogurt Sauce Pairing
Serve with a simple garlic yogurt sauce for creaminess.
Brown Rice Option
Use brown rice, adjusting liquid and cooking time accordingly.
Boneless Skinless Option
Use boneless chicken for quicker cooking and easier serving.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast works well but may cook slightly faster.
Do I need to rinse the rice?
Yes, rinsing removes excess starch and keeps the rice fluffy.
Can I make this ahead of time?
Yes, it reheats well and is great for meal prep.
Is this dish very spicy?
No, it is warmly spiced but not spicy unless you add heat.
Can I freeze this recipe?
Yes, freeze in airtight containers for up to two months.
What can I serve with it?
Salad, flatbread, or yogurt sauce pair well.
Can I use store-bought shawarma seasoning?
Yes, but adjust salt accordingly.
How do I keep the rice from sticking?
Use a heavy pot and avoid stirring while it cooks.
Can I double the recipe?
Yes, use a larger pot and adjust liquid carefully.
Is this recipe gluten-free?
Yes, it is naturally gluten-free.
Conclusion
One Pot Chicken Shawarma Rice is a flavorful, comforting meal that delivers bold spices with minimal effort. With tender chicken, fragrant rice, and simple preparation, it is perfect for busy weeknights or relaxed family dinners. This recipe proves that rich, satisfying flavors do not require complicated techniques or excessive cleanup.
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