If you love vibrant, bold flavors that are as comforting as they are satisfying, then this One Pot Shawarma Chicken and Rice recipe is going to be your new best friend. Imagine tender, juicy chicken thighs, perfectly spiced with cumin, paprika, turmeric, and a hint of cardamom, all cooked in one pot with fluffy rice that absorbs all those delicious Middle Eastern flavors. And the best part? Minimal cleanup! It’s a total game-changer for weeknight dinners or when you’re craving something flavorful but don’t want to spend all evening in the kitchen.
This recipe is inspired by the iconic shawarma, which is traditionally made by slow-cooking seasoned meat on a vertical rotisserie. Here, we’re bringing that same savory goodness to a one-pot meal that’s easy to make but still packed with all those mouthwatering spices. Trust me, you’re going to love it.
Why You’ll Love One Pot Shawarma Chicken and Rice
This dish is the perfect blend of comforting and exciting. The rice soaks up the juices and spices from the chicken, making each bite flavorful and tender. Whether you’re preparing it for a family dinner, a cozy night in, or even for meal prep, it’s incredibly versatile. The balance of spice, freshness, and richness makes it a crowd-pleaser every time. Plus, it’s all made in one pot, so less mess and more deliciousness!
Is this One Pot Shawarma Chicken and Rice for you? Let’s see. One Pot Shawarma Chicken and Rice is…
- Tender and juicy – The chicken thighs become melt-in-your-mouth soft as they cook in the flavorful broth.
- Full of flavor – With cumin, paprika, and a touch of cardamom, this dish is packed with aromatic spices that will transport your taste buds.
- One-pot magic – Everything comes together in one pot, making cleanup a breeze and dinner stress-free.
- Perfectly balanced – The savory spices are complemented by the brightness of lemon juice and the fresh parsley garnish.
- Family-friendly – This dish is a great way to introduce bold flavors without overwhelming anyone. It’s mild enough for kids, but exciting enough for adults.
Ingredients for One Pot Shawarma Chicken and Rice
Let’s break it down—this dish is simple to make with just a few ingredients, but each one contributes something special to the final flavor:
- Boneless, skinless chicken thighs – Tender and juicy, these thighs soak up the spices and create a flavorful base for the rice.
- Ground cumin, ground coriander, paprika, smoked paprika, turmeric, ground cardamom, chili flakes – This combination of spices is what gives the dish that authentic shawarma flavor.
- Lemon juice – A burst of freshness that balances the spices perfectly.
- Olive oil – Adds richness and helps sauté the onion and garlic to release their flavors.
- Onion and garlic – The aromatics that form the base of the dish and bring a savory depth.
- Uncooked long grain rice – This is where the magic happens, as the rice absorbs all the flavorful broth and spices.
- Chicken stock – A hot, rich liquid that cooks the rice and infuses it with savory goodness.
- Fresh chopped parsley and dried dill – For a fresh, herbaceous finish.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions:
Let’s dive into the steps to create this delicious one-pot meal:
1. Season the Chicken: In a small bowl, mix together the cumin, coriander, paprika, smoked paprika, salt, black pepper, turmeric, cardamom, and chili flakes. Rub the spice mix generously all over the chicken thighs, ensuring they are fully coated.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the sliced onion and crushed garlic, sautéing for about 3 minutes until the onion becomes soft and fragrant.
3. Brown the Chicken: Add the seasoned chicken thighs to the pot and sear on both sides for 5-6 minutes until browned. This step adds depth of flavor.
4. Add Rice and Stock: Stir in the uncooked rice, then pour in the hot chicken stock. Scrape any browned bits from the bottom of the pot to incorporate those flavors into the dish.
5. Cook the Rice: Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 18-20 minutes, or until the chicken is fully cooked and the rice is tender. Be sure to check and add more liquid if needed.
6. Final Touches: Remove the pot from the heat and let it rest, covered, for 5 minutes. Sprinkle with fresh parsley and dried dill for a burst of freshness and flavor.
Serve and Enjoy: Serve the shawarma chicken and rice warm, straight from the pot. This dish pairs wonderfully with a side salad or a dollop of yogurt for a creamy contrast.
Here are a few serving suggestions to enhance your dining experience:
- Fresh Salads: A crisp, refreshing salad with a light vinaigrette pairs beautifully with the richness of the chicken and rice.
- Garlic Bread: Serve with garlic bread to soak up any of the savory juices from the dish.
- Tzatziki or Yogurt: A side of creamy tzatziki or yogurt will balance the spices and add a cool, refreshing element.
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 115mg
Additional Tips
- Prep Ahead: Chop the onions, garlic, and chicken the night before to save time. You can even season the chicken in advance.
- Spice It Up: If you love heat, add more chili flakes or a dash of cayenne pepper for an extra kick.
- Dietary Adjustments: This dish is naturally gluten-free and can be made paleo by omitting the rice and serving with a cauliflower rice alternative.
- Storage Tips: Leftovers can be stored in an airtight container for up to 3 days in the fridge. Reheat gently on the stovetop or in the microwave.
- Double the Batch: This dish freezes beautifully! Make a double batch and freeze the leftovers for an easy meal later.
Quick Tips:
- Make sure to use hot chicken stock to keep the cooking process even and flavorful.
- For the best texture, let the dish rest for a few minutes before serving—this allows the rice to firm up and soak in any extra flavors.
FAQ Section
Q1: Can I substitute chicken thighs with chicken breasts?
A1: Yes, you can use chicken breasts, but keep in mind they may dry out a bit more than thighs. Chicken thighs are perfect for this dish because they stay juicy and tender.
Q2: Can I make this dish ahead of time?
A2: Absolutely! This recipe is great for meal prep. Prepare it in advance and store it in the refrigerator. Reheat it on the stovetop or in the microwave.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container for up to 3 days in the refrigerator. For best results, reheat on the stovetop with a splash of chicken stock to restore moisture.
Q4: Can I freeze this dish?
A4: Yes! This dish freezes well. Store it in a freezer-safe container for up to 3 months. To reheat, simply thaw overnight in the fridge and warm on the stove.
Q5: What’s the best way to reheat this dish?
A5: Reheat on the stovetop with a bit of chicken stock to keep the rice from drying out. You can also reheat it in the microwave, but add a splash of stock to keep everything moist.
Q6: Can I double the recipe?
A6: Yes, you can easily double this recipe! Just make sure you have a large enough pot, and you may need to adjust the cooking time slightly.
Conclusion
One Pot Shawarma Chicken and Rice is everything you want in a weeknight dinner—flavor-packed, easy, and satisfying. Whether you’re a busy parent or someone who loves a simple yet delicious meal, this recipe is for you. Give it a try, and let me know what you think!
One Pot Shawarma Chicken and Rice
Ingredients
- 6 boneless skinless chicken thighs (approx. 600g / 21oz), trimmed of visible fat
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp paprika
- 1 tsp smoked paprika
- ¾ tsp salt
- ½ tsp black pepper
- ½ tsp turmeric
- ½ tsp ground cardamom
- ¼ tsp chili flakes or more, to taste
- 1.5 tbsp lemon juice
- 1 tbsp olive oil
- 1 medium onion halved and finely sliced
- 3 cloves garlic crushed
- 1 cup 180g uncooked long grain rice
- 2 cups 480ml chicken stock (hot)
- Salt and black pepper to taste
- 2 tbsp fresh chopped parsley
- ½ tsp dried dill
Instructions
- Prepare the Chicken: Slice the chicken thighs in half horizontally. Add the chicken to a bowl with the spices and lemon juice. Mix until well-coated.
- Sear the Chicken: Heat olive oil in a large, deep frying pan over medium-high heat. Add the seasoned chicken thighs and sear for 3-4 minutes per side until golden. Scatter the sliced onion and minced garlic around the chicken when flipping it over.
- Cook the Rice: Add the rice to the pan and cook for about 1 minute, until the rice becomes slightly translucent. Pour in the chicken stock and stir gently to combine.
- Simmer and Steam: Let the mixture simmer on medium heat until the stock is absorbed into the rice. Do not stir during this process. Once the stock is absorbed, cover the pan, turn off the heat, and leave it to steam for 12 minutes. Do not lift the lid.
- Season and Garnish: After 12 minutes, remove the lid, taste the dish, and season with additional salt and black pepper if needed. Stir in fresh parsley and dried dill.
- Serve: Serve the Shawarma Chicken and Rice with your choice of sides and enjoy!
