One Pot Shawarma Chicken and Rice

Imagine the intoxicating aroma of warm Middle Eastern spices filling your kitchen as tender chicken and fluffy rice cook together in perfect harmony. One Pot Shawarma Chicken and Rice transforms the beloved street food into a convenient home-cooked meal without sacrificing any of its bold, authentic flavors. This dish combines succulent chicken thighs coated in aromatic shawarma spices with perfectly seasoned rice, all coming together in just one pot for minimal cleanup and maximum flavor. You’ll learn how to create this restaurant-worthy meal with simple ingredients and foolproof techniques that guarantee delicious results every time.

Why You’ll Love This Recipe

This One Pot Shawarma Chicken and Rice recipe is about to become your new weeknight favorite for so many reasons. First, the convenience factor is unbeatable – everything cooks in a single pot, meaning less mess and easier cleanup when you’re finished enjoying your meal. The chicken develops an incredible depth of flavor as it marinates in shawarma spices, becoming tender and juicy as it cooks alongside the rice, which absorbs all those wonderful seasonings.

The contrasting textures make this dish especially satisfying – crispy bits of chicken against fluffy, aromatic rice, perhaps topped with creamy yogurt sauce and crunchy fresh vegetables. The balance of warming spices like cumin, coriander, and turmeric creates a complex flavor profile that tastes like it took hours to develop, not the mere 30 minutes of hands-on time this recipe requires.

Best of all, this shawarma chicken with rice is endlessly customizable, making it perfect for feeding picky eaters, accommodating dietary preferences, or simply using whatever ingredients you have on hand.

Ingredients

For the Shawarma Spice Blend:

• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp paprika
• 1 tsp turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp cayenne pepper (adjust to taste)
• 1 1/2 tsp salt
• 1/2 tsp black pepper

For the Chicken and Rice:

• 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 Tbsp olive oil, divided
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 Tbsp fresh ginger, grated
• 1 1/2 cups (300g) basmati rice, rinsed and drained
• 2 1/2 cups (600ml) chicken broth
• 1/4 cup fresh lemon juice
• 1/4 cup fresh parsley, chopped

Garnishes:

• 1/2 cup plain Greek yogurt
• 1 cucumber, diced
• 2 tomatoes, diced
• 1/4 cup fresh mint, chopped
• Lemon wedges for serving

Basmati rice is essential for its fragrant aroma and ability to stay fluffy. The chicken thighs provide more flavor and moisture than breast meat, making them ideal for this one pot shawarma recipe.

Pro Tips

Proper Spice Blooming

The key to unlocking the full potential of your One Pot Shawarma Chicken and Rice lies in properly blooming the spices. After cooking your chicken partially, remove it temporarily and add a tablespoon of oil to the pot. Add all your ground spices and cook for just 30-45 seconds until fragrant, stirring constantly to prevent burning. This quick step awakens the essential oils in the spices, developing a deeper, more complex flavor profile that makes your shawarma taste authentic.

Perfect Rice Texture

For perfectly cooked rice that’s neither mushy nor undercooked, rinse your basmati rice thoroughly until the water runs clear. This removes excess starch and prevents clumping. Additionally, resist the urge to stir the rice once you’ve added the liquid and brought it to a simmer. Simply cover, reduce heat to low, and let it cook undisturbed for the specified time. This creates distinct, fluffy grains that perfectly complement the shawarma chicken.

Proper Resting Period

After cooking your chicken shawarma with rice, allow it to rest off the heat for 10 minutes with the lid still on. This critical step allows the moisture to redistribute throughout the dish, ensuring the rice finishes absorbing any remaining liquid and the flavors meld together. When you remove the lid, fluff the rice gently with a fork rather than stirring vigorously, which would break the grains and create a gummy texture.

Instructions

Step 1: Prepare the Shawarma Spice Blend

Combine all spice blend ingredients in a small bowl and mix thoroughly. Set aside 1 tablespoon to season the rice later. Place the chicken pieces in a medium bowl and toss with the remaining spice blend, coating each piece evenly. For maximum flavor, allow the chicken to marinate for at least 15 minutes (or refrigerate for up to 8 hours if preparing ahead).

Step 2: Sear the Chicken

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side until golden brown but not fully cooked through. Transfer the chicken to a plate and set aside.

Step 3: Build the Flavor Base

In the same pot, add the remaining tablespoon of olive oil. Add the diced onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking for another 30 seconds until fragrant. Add the reserved tablespoon of shawarma spice blend and stir constantly for 30-45 seconds to bloom the spices.

Step 4: Combine Rice and Return Chicken

Add the rinsed basmati rice to the pot and stir to coat each grain with the flavorful oil and spices. Pour in the chicken broth and lemon juice, scraping the bottom of the pot with a wooden spoon to release any browned bits. Return the partially cooked chicken to the pot, along with any accumulated juices.

Step 5: Cook to Perfection

Bring the mixture to a boil, then reduce heat to low, cover tightly with a lid, and simmer for 18-20 minutes until the rice is tender and has absorbed all the liquid. Resist the urge to lift the lid during cooking, as this releases steam needed for proper rice cooking. Once done, remove from heat and let stand, covered, for 10 minutes.

Step 6: Finish and Serve

Gently fluff the One Pot Shawarma Chicken and Rice with a fork, folding in the chopped parsley. Serve in bowls topped with a dollop of Greek yogurt, diced cucumber, tomatoes, fresh mint, and a squeeze of lemon juice for a complete, balanced meal.

Variations

Vegetarian Shawarma Rice

Transform this One Pot Shawarma Chicken and Rice into a meatless masterpiece by substituting the chicken with 2 cans of drained chickpeas and 2 cups of cauliflower florets. Toss them in the shawarma spice blend and roast in a 425°F oven for 20 minutes until golden and crispy before adding to the rice during the last 5 minutes of cooking. The chickpeas provide protein while the cauliflower adds wonderful texture, making this variation just as satisfying as the original.

Mediterranean Shawarma Bowl

Give this dish a Mediterranean twist by using half the amount of rice and adding 1 cup of bulgur wheat for interesting texture. After cooking, serve the shawarma chicken with rice over a bed of mixed greens, and top with feta cheese, kalamata olives, roasted red peppers, and a lemon-tahini dressing. This variation adds bright, tangy flavors that complement the warm shawarma spices beautifully, creating a refreshing meal perfect for warmer months.

Spicy Harissa Shawarma

For heat lovers, incorporate 2 tablespoons of harissa paste into your shawarma spice mixture when marinating the chicken. Add 1/4 cup of chopped preserved lemons to the rice during cooking, and finish the dish with a sprinkling of toasted pine nuts and pomegranate seeds. This North African-inspired variation adds complex heat and surprising pops of sweetness that elevate the original recipe.

Storage and Serving

This One Pot Shawarma Chicken and Rice stores beautifully, making it perfect for meal prep. Once cooled completely, transfer leftovers to airtight containers and refrigerate for up to 4 days. The flavors actually improve overnight as the spices continue to meld together. Reheat gently in the microwave with a sprinkle of water to restore moisture, or in a covered skillet over medium-low heat.

For freezing, portion the cooled dish into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serve this dish family-style right from the pot for a casual dinner, or create individual shawarma bowls with the rice and chicken as the base. For an impressive spread, serve alongside warm pita bread, a simple cucumber-tomato salad, pickled red onions, and extra yogurt sauce for dipping. For a full Middle Eastern feast, add hummus, tabbouleh, and roasted vegetables as complementary sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breasts, but be aware they contain less fat and may result in slightly drier meat. Cut them into 1-inch pieces and reduce the initial searing time to just 1-2 minutes per side to prevent overcooking, as they’ll continue cooking with the rice.

What if I don’t have all the shawarma spices?

If you’re missing some spices, you can use 2-3 tablespoons of pre-made shawarma seasoning, garam masala, or even curry powder as a substitute. The flavor profile will be slightly different but still delicious.

Can I make this recipe in an Instant Pot?

Absolutely! Use the sauté function to brown the chicken and aromatics, then add the remaining ingredients. Cook on high pressure for 4 minutes with a 10-minute natural release for perfect results.

Is this recipe gluten-free?

Yes, this One Pot Shawarma Chicken and Rice is naturally gluten-free, but always check your chicken broth labels to ensure they don’t contain any hidden gluten ingredients.

Can I make this ahead for a dinner party?

Yes! You can prepare the entire dish up to 2 days ahead, refrigerate, and reheat covered in a 325°F oven with 2 tablespoons of water until warmed through (about 20 minutes). Prepare fresh garnishes just before serving.

Conclusion

This One Pot Shawarma Chicken and Rice is comfort food at its finest — aromatic, satisfying, and bursting with Middle Eastern flavors that transport you to bustling street markets with every bite. It’s the kind of dish that brings everyone to the table eagerly, filling your home with irresistible aromas and your evening with minimal cleanup. Whether you’re cooking for a busy weeknight or a special gathering, this shawarma-inspired one-pot wonder delivers restaurant-quality flavor with home-cooked convenience. Try it once, and it’s sure to become a regular in your meal rotation.

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