One Pot Shawarma Chicken and Rice

This One Pot Shawarma Chicken and Rice is an easy, deeply flavorful dish inspired by classic Middle Eastern shawarma. Tender chicken thighs are coated in warm spices, seared until golden, and cooked together with aromatic rice that absorbs every bit of flavor from the chicken and spices. Everything cooks in one pot, making this recipe perfect for busy weeknights, meal prep, or a comforting family dinner. The result is a complete meal with minimal cleanup and maximum taste.

Ingredients

For the Chicken

• 6 boneless, skinless chicken thighs (approximately 600 g)
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 2 tablespoons olive oil
• Juice of 1 lemon

For the Rice

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 1/2 cups long-grain rice, rinsed
• 2 1/2 cups chicken broth
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cumin

Optional Garnishes

• Fresh parsley or cilantro, chopped
• Sliced cucumbers
• Yogurt or garlic sauce
• Lemon wedges

Step-by-Step Instructions

1. Season the chicken
   In a bowl, combine cumin, coriander, smoked paprika, turmeric, garlic powder, onion powder, salt, pepper, cinnamon, olive oil, and lemon juice.
   Add the chicken thighs and coat thoroughly.
   Set aside to marinate for at least 10–15 minutes (or up to 2 hours for deeper flavor).
2. Sear the chicken
   Heat 1 tablespoon of olive oil in a large heavy pot or deep skillet over medium-high heat.
   Add the chicken thighs and sear for 3–4 minutes per side until golden brown.
   Remove the chicken and set aside; it will finish cooking later.
3. Sauté the aromatics
   In the same pot, add the chopped onion and cook for about 3 minutes until softened.
   Add the minced garlic and cook for 1 minute until fragrant.
4. Toast the rice
   Add the rinsed rice to the pot and stir to coat it in the onions, garlic, and residual spices.
   Toast for 1–2 minutes to deepen the flavor.
5. Add the liquid
   Pour in the chicken broth, add salt, turmeric, and cumin.
   Stir well and bring to a gentle simmer.
6. Add the chicken back
   Nestle the seared chicken thighs on top of the rice.
   Cover with a lid and reduce heat to low.
7. Cook everything together
   Cook for 18–22 minutes, or until the rice is tender and the broth is absorbed.
   Turn off heat and let rest, covered, for 5 minutes to finish steaming.
8. Serve
   Fluff the rice gently with a fork and serve the chicken on top.
   Add optional garnishes such as chopped parsley, yogurt sauce, or lemon wedges.

Tips, Variations, and Storage

Tips

• Rinse the rice thoroughly to prevent sticking.
• Let the pot rest off heat for a few minutes before serving to keep rice fluffy.
• Use chicken thighs for best tenderness; breasts may dry out.

Variations

• Add vegetables such as peas, carrots, or bell peppers during the last 10 minutes of cooking.
• Replace rice with basmati or jasmine for a more aromatic result.
• Add 2 tablespoons of tomato paste when sautéing onions for a deeper color and flavor.

Storage

• Store leftovers in an airtight container for up to 3 days.
• Reheat in a covered pan with a splash of broth or water to keep the rice moist.
• This dish freezes well for up to 2 months.

Pairings

Sides

• Tomato and cucumber salad
• Simple green salad with lemon dressing
• Roasted vegetables

Sauces

• Garlic yogurt sauce
• Tahini sauce
• Chili sauce

Drinks

• Mint tea
• Lemon water
• Light sparkling beverages

Quick Info

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4
• Cuisine: Middle Eastern