One Pot Shawarma Chicken and Rice

There’s something magical about the way tender chicken, fragrant spices, and fluffy rice come together in a single pot. One Pot Shawarma Chicken and Rice is a dish that fills the kitchen with irresistible aromas, rich golden colors, and flavors that transport you straight to a bustling Middle Eastern street market. The chicken is juicy and spiced to perfection, the rice is infused with savory depth, and every bite feels comforting yet exciting. Trust me, you’re going to love this.

Behind the Recipe

This recipe was born out of the love for shawarma, the iconic street food that has been delighting taste buds for generations. Instead of stacking layers of marinated meat on a vertical spit, this version brings all the same flavors into a simple, family-friendly one-pot meal. It’s the perfect balance of tradition and convenience, and it carries that same cozy charm of gathering around a warm plate with loved ones.

Recipe Origin or Trivia

Shawarma traces its roots back to the Ottoman Empire and has since become a beloved dish across the Middle East and beyond. Traditionally, shawarma is slow-cooked on a spit, shaved off in tender slices, and served in wraps or plates with rice and sauces. This one-pot adaptation captures the essence of shawarma spices—cumin, paprika, turmeric, coriander—while saving you the complexity of specialized cooking equipment. It’s Middle Eastern comfort food reimagined for the home cook.

Why You’ll Love One Pot Shawarma Chicken and Rice

When you sit down with a plate of this dish, you’ll quickly see why it’s a keeper in any kitchen. Here’s what makes it so special:

Versatile: Whether for a weeknight dinner or a festive gathering, this dish fits the bill beautifully.

Budget-Friendly: Uses affordable pantry spices and basic ingredients while delivering restaurant-quality flavor.

Quick and Easy: Everything cooks in one pot, meaning fewer dishes and more time to enjoy your meal.

Customizable: Adjust the spices, add vegetables, or choose your favorite toppings to make it uniquely yours.

Crowd-Pleasing: Bold yet familiar flavors make it a hit with kids and adults alike.

Make-Ahead Friendly: You can marinate the chicken or prep the spice mix ahead to save time.

Great for Leftovers: The flavors deepen overnight, making reheated portions just as tasty, if not better.

Print

Chef’s Pro Tips for Perfect Results

Every great recipe has its secrets. Here are mine to ensure your One Pot Shawarma Chicken and Rice turns out flawless:

1. Marinate the chicken for at least 30 minutes to let the spices sink in fully.
2. Use basmati or long-grain rice for the fluffiest, non-sticky results.
3. Sear the chicken before adding the rice to lock in moisture and flavor.
4. Keep the lid on tight while cooking to ensure the rice steams properly.
5. Let the dish rest for 5 minutes after cooking so the flavors settle beautifully.

Kitchen Tools You’ll Need

Before we dive in, let’s gather the essentials. These tools make the cooking process smooth and stress-free:

Large Dutch Oven or Deep Pot: Ensures even cooking and enough space for rice and chicken together.

Sharp Knife: For trimming and slicing the chicken neatly.

Wooden Spoon or Spatula: Gentle enough to stir rice without breaking the grains.

Measuring Spoons and Cups: For accurate spice ratios.

Mixing Bowl: Handy for marinating the chicken.

Ingredients in One Pot Shawarma Chicken and Rice

This dish shines because of its simple yet powerful ingredient harmony. Here’s everything you’ll need:

1. Chicken Thighs: 1 ½ pounds, boneless and skinless. They stay juicy and soak up the spices beautifully.
2. Basmati Rice: 2 cups, rinsed. Light and fluffy, perfect for soaking up shawarma flavors.
3. Olive Oil: 3 tablespoons. Adds richness and helps sear the chicken.
4. Onion: 1 large, finely chopped. Builds the savory base.
5. Garlic: 4 cloves, minced. Infuses bold aroma.
6. Chicken Broth: 3 ½ cups. Deepens the flavor of the rice.
7. Cumin: 2 teaspoons. Adds warmth and earthiness.
8. Paprika: 2 teaspoons. Lends smokiness and color.
9. Ground Coriander: 1 teaspoon. Brings citrusy depth.
10. Turmeric: 1 teaspoon. Provides golden hue and subtle peppery notes.
11. Ground Cinnamon: ½ teaspoon. Balances with a hint of sweetness.
12. Ground Black Pepper: ½ teaspoon. Adds gentle heat.
13. Salt: 1 teaspoon, or to taste. Brings all the flavors together.
14. Fresh Parsley: ¼ cup, chopped. For freshness and garnish.
15. Lemon Juice: 2 tablespoons. Brightens the entire dish.

Ingredient Substitutions

Sometimes you need to adapt on the fly. Here’s how you can swap ingredients without losing magic:

Chicken Thighs: Chicken breasts for a leaner option.
Basmati Rice: Jasmine rice or long-grain white rice.
Olive Oil: Canola or sunflower oil.
Chicken Broth: Vegetable broth for a lighter flavor.
Parsley: Cilantro for a more vibrant twist.

Ingredient Spotlight

Turmeric: This golden spice not only adds a striking color but also carries anti-inflammatory benefits, making it as nutritious as it is beautiful.

Chicken Thighs: With more fat content than breasts, they stay tender and juicy even after simmering, ensuring every bite is flavorful.

Instructions for Making One Pot Shawarma Chicken and Rice

Cooking this dish feels like a little journey of flavors unfolding step by step. Here’s how to do it:

1. Preheat Your Equipment: Place your Dutch oven or deep pot over medium heat and warm up the olive oil.
2. Combine Ingredients: Mix the chicken with cumin, paprika, coriander, turmeric, cinnamon, pepper, salt, and lemon juice. Let it marinate for 30 minutes if time allows.
3. Prepare Your Cooking Vessel: Add the marinated chicken to the pot and sear for 3–4 minutes on each side until golden brown. Remove and set aside.
4. Assemble the Dish: In the same pot, sauté onions and garlic until softened. Stir in the rice, coating it with the aromatic base.
5. Cook to Perfection: Pour in chicken broth, then nestle the seared chicken on top. Cover tightly and cook on low heat for 20 minutes until rice is fluffy and chicken is fully cooked.
6. Finishing Touches: Let the dish rest for 5 minutes, then fluff the rice gently with a fork. Sprinkle fresh parsley over the top.
7. Serve and Enjoy: Plate up generous scoops of chicken and rice, letting the aromas fill the room before that first irresistible bite.

Texture & Flavor Secrets

This dish is all about contrasts: the rice is fluffy and lightly spiced, the chicken tender and juicy with a caramelized crust, while the fresh herbs and lemon add brightness to balance the warmth of the spices. Each mouthful is layered with savory depth, subtle sweetness, and a tangy finish.

Cooking Tips & Tricks

Cooking this recipe doesn’t have to be complicated. Keep these in mind:

• Rinse the rice thoroughly to prevent stickiness.
• Don’t rush the searing step—it locks in flavor.
• Use fresh spices whenever possible for maximum aroma.

What to Avoid

A few common pitfalls can make or break the dish. Here’s how to sidestep them:

• Skipping the marination—it reduces the depth of flavor.
• Lifting the lid too often during cooking—it interrupts steam and leaves rice undercooked.
• Adding too much liquid—it can turn your rice mushy instead of fluffy.

Nutrition Facts

Servings: 6
Calories per serving: 420

Note: These are approximate values.

Preparation Time

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

Make-Ahead and Storage Tips

This dish is fantastic for planning ahead. You can marinate the chicken overnight, then cook fresh the next day. Leftovers keep well in the fridge for up to 4 days, and you can freeze portions for up to 2 months. To reheat, simply warm on the stovetop with a splash of broth to revive the flavors.

How to Serve One Pot Shawarma Chicken and Rice

This dish is delightful on its own but pairs wonderfully with extras like cool cucumber yogurt sauce, crisp salads, or warm pita bread. A drizzle of tahini or a side of pickled vegetables elevates it even further.

Creative Leftover Transformations

Give your leftovers a second life:

• Wrap in flatbread with fresh veggies for a shawarma-inspired wrap.
• Turn into stuffed bell peppers by baking rice and chicken inside halved peppers.
• Make a quick fried rice by stir-frying with an egg and extra vegetables.

Additional Tips

For even more flavor, toast your spices briefly before adding them to the chicken. Always taste and adjust seasoning at the end—it makes all the difference.

Make It a Showstopper

To wow guests, garnish the dish with toasted almonds or pine nuts, drizzle with yogurt sauce, and scatter fresh herbs generously. Serve in a large shallow platter for an eye-catching centerpiece.

Variations to Try

• Add chickpeas for extra protein and texture.
• Stir in diced tomatoes for a juicier, tangier base.
• Swap rice for quinoa for a lighter twist.
• Use cauliflower rice for a low-carb option.
• Add roasted vegetables like carrots or zucchini for more depth.

FAQ’s

Q1: Can I use brown rice instead of white?

Yes, but increase the cooking time and liquid slightly since brown rice takes longer to cook.

Q2: Can I make this vegetarian?

Absolutely, substitute chicken with chickpeas or tofu for a hearty vegetarian version.

Q3: What type of pot works best?

A heavy-bottomed Dutch oven is ideal, but any deep, lidded pot works.

Q4: Can I double the recipe?

Yes, just make sure your pot is large enough to handle the extra volume.

Q5: How do I prevent the rice from sticking?

Rinse the rice well before cooking and avoid stirring too much once liquid is added.

Q6: Is it spicy?

No, it’s more aromatic than spicy. Add chili flakes if you want more heat.

Q7: Can I freeze it?

Yes, freeze in airtight containers for up to 2 months.

Q8: Can I add vegetables directly?

Definitely, add diced carrots, peas, or bell peppers when adding rice.

Q9: What can I serve it with?

Yogurt sauce, tahini, or a crisp cucumber salad are all perfect companions.

Q10: Does it taste like authentic shawarma?

It captures the essence and spices of shawarma while adapting it into a simpler, one-pot home version.

Conclusion

One Pot Shawarma Chicken and Rice is more than a meal—it’s a sensory experience that brings warmth, comfort, and a touch of exotic flair to your table. With its fragrant spices, juicy chicken, and perfectly fluffy rice, it’s a recipe that feels both everyday-simple and celebration-worthy. Let me tell you, it’s worth every bite.

How to make One Pot Shawarma Chicken and Rice