One Pot Shawarma Chicken and Rice
If you love the bold, fragrant flavors of Middle Eastern cuisine but dread the cleanup of a multi-dish dinner, this One Pot Shawarma Chicken and Rice is about to become your new go-to. Juicy, well-spiced chicken thighs simmered with tender basmati rice and warming spices create a dish that’s not only satisfying and full of depth but also incredibly easy to make. It’s a one-pot meal that delivers restaurant-level taste with minimal effort—perfect for busy weeknights, meal prepping, or impressing guests without stress.
Why You’ll Love This Recipe
This dish combines everything we love about a chicken shawarma plate—aromatic spices, tender meat, and savory rice—into a single, fuss-free meal. Here’s why it stands out:
One pot means easy cooking and easy cleanup.
Shawarma-style spice blend gives deep flavor without needing a grill or rotisserie.
Basmati rice absorbs every drop of spiced chicken broth for rich, fluffy grains.
Ready in under an hour—perfect for weeknight dinners.
If you’ve ever craved shawarma but didn’t want to fire up the grill or order out, this dish delivers all that bold flavor with no special equipment required.
Ingredients You’ll Need
Chicken Thighs (1.5 lbs): Boneless, skinless, and cut into chunks. Thighs are juicy and tender, perfect for this cooking method.
Olive Oil (2 tbsp): For sautéing and building flavor.
Onion (1 large, sliced): Adds sweetness and depth.
Garlic (4 cloves, minced): A must-have aromatic.
Spices:
Ground cumin
Smoked paprika
Ground coriander
Ground turmeric
Ground cinnamon
Cayenne pepper (optional for heat)
Salt and pepper
Basmati Rice (1.5 cups, rinsed): Long-grain rice that cooks up fluffy and flavorful.
Chicken Broth (3 cups, low sodium): Adds moisture and savory depth.
Fresh Parsley (¼ cup, chopped): For a fresh finish.
Lemon Juice (from 1 lemon): Brightens up the dish at the end.
Optional Garnish: Greek yogurt or tzatziki.
Kitchen Equipment Needed
Large heavy-bottomed pot or Dutch oven with lid
Wooden spoon or spatula
Knife and cutting board
Measuring spoons and cups
Small bowl for spice mixing
Step-by-Step Instructions
1. Sauté Aromatics
In a large pot, heat the olive oil over medium heat. Add the sliced onions and cook for 3–4 minutes until softened.
2. Build the Flavor Base
Add minced garlic and all the spices—cumin, paprika, coriander, turmeric, cinnamon, cayenne (if using), salt, and pepper. Stir and cook for 1–2 minutes until the mixture is fragrant.
3. Cook the Chicken
Add the chicken chunks and toss them in the spice mixture to coat evenly. Cook for about 5–6 minutes until lightly browned on all sides.
4. Add Rice and Broth
Stir in the rinsed basmati rice so it’s evenly distributed with the chicken and spices. Pour in the chicken broth, bring to a gentle boil, then reduce the heat to low.
5. Simmer and Steam
Cover the pot and simmer for 18–20 minutes until the rice is tender and the liquid has been absorbed. Turn off the heat and let it rest, still covered, for another 5 minutes.
6. Garnish and Serve
Fluff the rice with a fork. Squeeze over the fresh lemon juice, sprinkle with chopped parsley, and serve with Greek yogurt or tzatziki for a cool contrast.
Expert Tips & Shortcuts
Use pre-cut chicken thighs to save prep time.
Spice level: Adjust the cayenne to your heat preference or omit it for a milder flavor.
Don’t skip rinsing the rice—this helps prevent sticking and makes for fluffier grains.
Double the recipe and store leftovers—it reheats beautifully.
Add veggies: Diced carrots, peas, or spinach can be stirred in with the rice.
Storage & Reheating Instructions
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating:
Reheat gently on the stovetop with a splash of broth or water to loosen up the rice, or microwave in 1-minute bursts until warmed through.
Freezing:
Yes, this dish freezes well! Cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
What to Serve with Shawarma Chicken and Rice
This dish is a complete meal on its own, but here are a few pairing ideas:
Fresh cucumber salad with lemon and herbs
Pita bread or naan on the side for scooping
Roasted eggplant or zucchini
Pickled onions or turnips for brightness
Mint tea or a yogurt-based drink like ayran or lassi for an authentic touch
Variations and Add-Ons
Make it vegetarian: Swap the chicken for canned chickpeas or cubed tofu, and use veggie broth.
Make it creamy: Stir in a dollop of Greek yogurt before serving for a richer texture.
Add nuts or dried fruit: Toasted pine nuts or golden raisins add a sweet-savory twist.
Use other proteins: Try it with boneless lamb or turkey breast.
Frequently Asked Questions (FAQ)
Can I use chicken breasts instead of thighs?
Yes, but keep in mind that thighs remain juicier. If using breasts, watch cooking time carefully to avoid dryness.
Do I need a Dutch oven?
A large, heavy-bottomed pot with a lid will work just as well. The key is even heat distribution.
Can I make this in an Instant Pot?
Yes—use the sauté setting for steps 1–3, then pressure cook on high for 6 minutes with a quick release.
Is this recipe spicy?
The cayenne gives it a little kick, but it’s easy to adjust or leave out entirely for a milder dish.
Final Thoughts
If you’re looking for a soul-warming, flavorful, and easy-to-make dinner, this One Pot Shawarma Chicken and Rice delivers on every level. It’s perfect for weeknights, meal prepping, or just enjoying a cozy dinner full of vibrant spices and hearty textures.
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Let me know if you’d like to try more Middle Eastern-inspired recipes or explore easy one-pot dinners for your weekly rotation.