One Pot Shawarma Chicken and Rice is the epitome of comfort food with a Middle Eastern twist. The chicken is tender and juicy, infused with a fragrant shawarma spice blend that pairs perfectly with the fluffy basmati rice. This dish is not only delicious but also incredibly easy to make—everything cooks in one pot, making cleanup a breeze. The blend of spices, caramelized onions, and garlic creates a dish that’s aromatic and full of flavor. Whether you’re cooking for a weeknight dinner or a special gathering, this dish will quickly become a family favorite!

One Pot Shawarma Chicken And Rice: An Incredible Ultimate Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ lbs chicken thighs, boneless and skinless
2 cups basmati rice, rinsed
1 large onion, thinly sliced
4 cloves garlic, minced
2 tablespoons shawarma spice blend
1 teaspoon ground cumin
½ teaspoon ground paprika
¼ teaspoon ground cinnamon
3 cups chicken broth
1 tablespoon olive oil
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

Directions

1. Marinate the Chicken:

In a bowl, combine the chicken thighs with the shawarma spice blend, cumin, paprika, cinnamon, salt, and pepper. Let the chicken marinate for at least 10 minutes. If you have time, marinate for up to 2 hours for more intense flavor.

2. Sauté Onions:

Heat olive oil in a large pot or Dutch oven over medium heat. Add the thinly sliced onions and sauté until golden brown, about 5 minutes. Stir occasionally to ensure the onions don’t burn.

3. Add Garlic:

Stir in the minced garlic and cook for another minute until fragrant, making sure not to burn the garlic.

4. Cook Chicken:

Add the marinated chicken thighs to the pot. Cook for 5-7 minutes, turning occasionally, until the chicken is browned on all sides.

5. Add Rice:

Stir in the rinsed basmati rice, making sure it’s well coated and mixed with the chicken and spices. This helps the rice absorb all the delicious flavors.

6. Pour in Broth:

Carefully add the chicken broth to the pot, stirring to ensure the rice is evenly distributed. Bring the mixture to a boil.

7. Simmer:

Once the mixture boils, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the rice is tender and the chicken is fully cooked.

8. Fluff and Serve:

Remove from heat and let it sit covered for 5 minutes. Then, fluff the rice with a fork to separate the grains before serving.

9. Garnish:

Top with freshly chopped parsley and serve with lemon wedges on the side for a burst of freshness.

10. Enjoy:

Serve your One Pot Shawarma Chicken and Rice hot, and enjoy the delicious, aromatic flavors of this dish!

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Add Vegetables: Toss in some chopped bell peppers, tomatoes, or spinach along with the rice for added nutrition and color.
Make it Spicy: Add a pinch of cayenne pepper or chili flakes to the shawarma spice blend to give the dish an extra kick.
Chicken Breast Option: You can use boneless, skinless chicken breasts if you prefer, though thighs tend to stay juicier and more flavorful.
Coconut Rice: For a unique twist, you can cook the rice in coconut milk instead of chicken broth for a creamy, tropical flavor.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the microwave or on the stovetop with a splash of chicken broth to keep the rice from drying out.

FAQs

1. Can I use brown rice instead of basmati?

Yes, but brown rice will require a longer cooking time. You may need to adjust the amount of liquid and cooking time accordingly.

2. Can I make this dish vegetarian?

To make this dish vegetarian, substitute the chicken with chickpeas or tofu, and use vegetable broth instead of chicken broth.

3. Can I add yogurt to this recipe?

Yes, a dollop of plain yogurt can be served on the side or stirred into the dish for a creamy contrast to the spices.

4. Can I cook this in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Brown the chicken and onions first, then add the rice, broth, and spices to the slow cooker. Cook on low for 4-6 hours or until the chicken is cooked through and the rice is tender.

5. Can I freeze leftovers?

Yes, this dish freezes well. Let it cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 2 months. Reheat thoroughly before serving.

6. Can I use another type of meat?

Yes, you can substitute the chicken thighs with lamb or beef for a different twist on shawarma.

7. How do I know when the rice is done?

The rice should be tender, and the liquid should be absorbed. If there is still liquid left in the pot, let it simmer a little longer with the lid on.

8. How can I make this recipe spicier?

Add more shawarma spice blend, cumin, or chili flakes to the chicken and rice for more heat.

9. Can I make this dish ahead of time?

Yes, you can make the dish ahead of time and store it in the fridge for up to 3 days. Reheat before serving.

10. What sides go well with this dish?

This dish pairs beautifully with a fresh salad, roasted vegetables, or a side of hummus and pita.

Conclusion

One Pot Shawarma Chicken and Rice is an easy-to-make, flavorful meal that packs in all the delicious spices of shawarma with tender chicken and fragrant rice. It’s a great choice for weeknight dinners, meal prep, or when you want to impress guests with minimal effort. With just one pot and simple ingredients, you can create a satisfying, flavorful dish that will leave everyone coming back for seconds!

One Pot Shawarma Chicken And Rice: An Incredible Ultimate Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Amelia
Total Time: 45 minutes
Yield: 4 servings

Print Recipe

Description

One Pot Shawarma Chicken and Rice is the ultimate comfort meal that combines juicy, spiced chicken thighs with fluffy, aromatic basmati rice. This one-pot wonder is packed with bold shawarma flavors, including cumin, paprika, and cinnamon, creating a satisfying and flavorful dish perfect for weeknight dinners. Easy to make, with minimal cleanup, this recipe is a flavorful and convenient way to enjoy the tastes of the Middle East in the comfort of your home.

Instructions

Marinate the Chicken:
In a bowl, combine the chicken thighs with the shawarma spice blend, cumin, paprika, cinnamon, salt, and pepper. Let it marinate for at least 10 minutes, or ideally up to 2 hours for deeper flavor.

Sauté the Onions:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced onions and sauté for about 5 minutes, until golden brown.

Add the Garlic:
Stir in the minced garlic and cook for an additional minute, being careful not to burn it.

Cook the Chicken:
Add the marinated chicken thighs to the pot. Cook for 5-7 minutes, turning occasionally, until the chicken is browned on all sides.

Add the Rice:
Stir in the rinsed basmati rice, ensuring it’s well-coated with the chicken and spices.

Pour in the Broth:
Carefully add the chicken broth to the pot and bring to a boil. Make sure the rice is evenly distributed in the liquid.

Simmer:
Once it boils, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the rice is tender and the chicken is fully cooked.

Fluff and Serve:
Once cooked, remove from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork before serving.

Garnish:
Top with freshly chopped parsley and serve with lemon wedges on the side for a burst of freshness.

Enjoy:
Serve your One Pot Shawarma Chicken and Rice hot, and enjoy the rich and flavorful dish!