One Pot Shawarma Chicken and Rice Recipe

If you’re craving big, bold flavors but don’t want to fuss with a pile of dishes, this One Pot Shawarma Chicken and Rice is exactly what you need. Fragrant spices, juicy chicken thighs, and fluffy rice all cook together in a single pan, filling your kitchen with irresistible aromas and delivering a meal that’s as comforting as it is exciting.

Ingredients You’ll Need

The beauty of One Pot Shawarma Chicken and Rice lies in its straightforward ingredients, each one playing an important role in building deep, layered flavors. Here’s what you’ll need, along with why it matters to this comforting classic.

• Chicken thighs (boneless, skinless): Juicy and flavorful, thighs stay tender as they simmer, soaking up all the shawarma spices.
• Ground cumin: The earthy backbone of any good shawarma seasoning; don’t skip it!
• Ground coriander: Adds a lemony brightness and subtle warmth to balance the spices.
• Paprika + smoked paprika: These work together for color, sweetness, and that irresistible touch of smokiness.
• Salt & black pepper: Seasonings that bring everything else to life—layer them for best results.
• Turmeric: For brilliant color and just a hint of exotic flavor.
• Ground cardamom: A little goes a long way here, adding aromatic depth and complexity.
• Chilli flakes (red pepper flakes): Use as much or as little as you like for your perfect level of heat.
• Lemon juice: Balances the spices and adds brightness to the chicken.
• Olive oil: For searing the chicken and adding a silky finish to the rice.
• Onion: Sweet and savory, onions melt into the rice for subtle flavor throughout.
• Garlic: Because shawarma without garlic is unthinkable—adds warmth and aroma.
• Long grain rice: Choose a rice that cooks up fluffy and separate; perfect for soaking up all the flavors.
• Chicken stock: Infuses the rice with savoriness and helps everything come together.
• Fresh parsley: Stirred in at the end for color, freshness, and a hint of herbal pop.
• Dried dill: The herbal note that sets this version apart and complements the spiced chicken beautifully.

Variations

One Pot Shawarma Chicken and Rice is incredibly forgiving and flexible! Don’t be afraid to get creative—there are so many easy ways to adapt this recipe to fit your tastes, pantry, or dietary preferences.

• Make it Vegetarian: Skip the chicken and add roasted chickpeas or sautéed mushrooms for a hearty plant-based twist.
• Turn Up the Veggies: Toss in diced bell peppers, carrots, or peas during the last simmer for extra color and nutrition.
• Swap the Rice: Try basmati for a fluffier texture or use brown rice (just increase the cooking time and liquid slightly).
• Low-Carb Option: Replace rice with cauliflower rice; add at the very end and steam just until tender.

How to Make One Pot Shawarma Chicken and Rice

Step 1: Prep and Season the Chicken

Start by slicing your chicken thighs in half horizontally to create thinner, quicker-cooking pieces—this helps ensure every bite gets an even touch of that fantastic spice blend. In a big bowl, combine the chicken with cumin, coriander, paprika (both kinds!), turmeric, cardamom, chilli flakes, salt, black pepper, and lemon juice. Mix until each piece is beautifully coated and let it rest for a few minutes while you prep your other ingredients.

Step 2: Sear for Flavor

Heat up the olive oil in a large, deep pan over medium-high heat. Nestle those spice-crusted chicken thighs into the pan and let them sizzle undisturbed for 3-4 minutes per side. The key to this step is patience—you want that gorgeous golden crust! When you flip the pieces, add the sliced onion and crushed garlic around and between the chicken to let them soften and mingle with all those juices.

Step 3: Toast the Rice

Now pour in the uncooked long grain rice, scattering it evenly between the chicken and veggies. Stir gently for about a minute—this toasts the rice and lets it start absorbing all the sizzling pan flavors. You’ll notice it turn slightly translucent and pick up the spices from the chicken.

Step 4: Simmer to Perfection

Pour in the hot chicken stock, gently stir just to distribute everything, and let the mixture simmer, uncovered, over medium heat. Watch as the stock gets absorbed into the rice—don’t rush this part and resist the urge to stir! Once the stock is mostly absorbed, pop a lid on the pan, turn off the heat, and let the One Pot Shawarma Chicken and Rice steam undisturbed for 12 magical minutes.

Step 5: Fluff, Garnish, and Serve

Take off the lid and breathe in that glorious aroma! Taste and adjust with a little more salt and black pepper if you like. Stir in the fresh parsley and dried dill for a final hit of bright herby flavor. Grab your plates (or just dig right in) and serve your One Pot Shawarma Chicken and Rice hot, with sides and toppings of your choice.

How to Serve One Pot Shawarma Chicken and Rice

Garnishes

Add a generous shower of fresh parsley, a sprinkle of extra dill, and a handful of thinly sliced green onions to brighten up the final dish—these not only boost freshness but also add an irresistible pop of green on top. For a touch of decadence, a drizzle of garlicky yogurt or tahini sauce is always welcome.

Side Dishes

Serve your One Pot Shawarma Chicken and Rice alongside crisp cucumber-tomato salad, warm pita or flatbread, and a tangy bowl of tzatziki or pickled veggies. Simple roasted vegetables or a light green salad also pair perfectly for a complete, balanced meal.

Creative Ways to Present

Scoop the rice and chicken onto a large platter, scatter with herbs and lemon wedges, and let everyone dig in family-style. For a fun twist, stuff leftover One Pot Shawarma Chicken and Rice into pita pockets with fresh veggies for a portable feast, or layer it in a bowl with all your favorite toppings for a Middle Eastern-inspired meal prep lunch.

Make Ahead and Storage

Storing Leftovers

To store leftover One Pot Shawarma Chicken and Rice, transfer cooled portions to airtight containers and refrigerate for up to 4 days. The flavors deepen overnight, making every reheated bite just as satisfying—or maybe even better—than the first.

Freezing

This recipe holds up wonderfully in the freezer! Portion into airtight freezer bags or containers, squeezing out as much air as possible. Freeze for up to 2 months. Thaw overnight in the fridge before reheating for a quick lunch or dinner.

Reheating

To reheat, sprinkle a tiny bit of water over the rice and cover loosely before microwaving, or warm gently on the stovetop with a splash of extra stock to keep things moist. Fluff the rice with a fork once hot, and don’t forget a fresh squeeze of lemon to wake up the flavors.

FAQs

Final Thoughts

If ever a dish could transform your weeknight dinner routine with one swoon-worthy bite, it’s this One Pot Shawarma Chicken and Rice! I hope you’ll give it a try and let it fill your home—and your heart—with its golden color, bold flavor, and soul-satisfying simplicity. Gather your favorite people, set out a big pot, and dig in. You’ll be so glad you did!

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