One Pot Shawarma Chicken And Rice is a celebration of vibrant Middle Eastern flavors wrapped up in the ultimate comfort-food package. This dish takes juicy, marinated chicken thighs and pairs them with fragrant basmati rice, tender chickpeas, and a medley of warm spices—all cooked together in one pot for minimal fuss and maximum satisfaction. With its blend of ground cumin, coriander, smoked paprika, turmeric, and cinnamon, each mouthful is an aromatic journey that feels both exotic and deeply comforting. Whether you’re new to shawarma-inspired cooking or you’re simply craving a weeknight dinner that feels special without requiring a mountain of dishes, this recipe delivers in every way.
As a passionate home cook, I love how straightforward this meal is: you spend just 30 minutes on prep, let the flavors meld for a bit, and then enjoy the slow-simmer magic for another 40 minutes. The result is a feast that looks and tastes like you spent hours over the stove—rich golden rice infused with spices, succulent chicken thighs that fall apart with a fork, and those little pops of texture from chickpeas. Plus, the bright finish of chopped parsley and lemon juice brings it all to life. It’s a beginner-friendly, flavor-packed experience that works equally well for family dinners, casual gatherings, or even meal prep for the week. Trust me, once you savor those first bites, you’ll be scribbling this one-pot wonder onto your regular rotation.
KEY INGREDIENTS IN ONE POT SHAWARMA CHICKEN AND RICE
Every ingredient in this recipe plays a starring role, coming together to create layers of flavor and texture. From the spices that define the shawarma profile to the base pantry staples that add heartiness, these components work in harmony to produce a dish that’s as balanced as it is bold.
- Boneless, skinless chicken thighs
These are the heart of the dish, prized for their juicy texture and ability to absorb the spice marinade. Chicken thighs stay tender and flavorful, even after simmering.
- Olive oil
Used for browning the chicken and sautéing the aromatics, it adds a subtle fruitiness and a smooth cooking medium that highlights the spices.
- Onion
Finely chopped onions provide a sweet and savory base, melting into the rice and broth to form a rich, flavorful foundation.
- Garlic cloves
Minced garlic infuses the dish with its characteristic pungent warmth, amplifying every other spice in the blend.
- Ground cumin
With its earthy, slightly nutty flavor, cumin is essential to achieving an authentic shawarma profile.
- Ground coriander
Coriander brings a subtle citrus note and a gentle sweetness that complements the deeper, smokier spices.
- Smoked paprika
This adds a light smokiness and vivid color, elevating the dish’s visual appeal and flavor depth.
- Ground turmeric
Known for its golden hue and mild peppery taste, turmeric boosts both color and nutrition.
- Ground cinnamon
A hint of cinnamon introduces a warm, sweet-spicy nuance that balances the other bold seasonings.
- Salt and black pepper
Essential seasonings that enhance all the flavors, tying the spice profile together.
- Basmati rice
Long-grain rice that remains fluffy and separate when cooked, soaking up the spiced broth beautifully.
- Chicken broth
Provides a savory, umami-rich liquid that the rice cooks in, ensuring every grain is flavored.
- Canned chickpeas
Offer a creamy, nutty counterpoint to the rice and chicken, adding texture and protein.
- Fresh parsley
Chopped parsley lends a bright, herbaceous finish that cuts through the warm spices.
- Lemon juice
A squeeze of lemon juice at the end adds acidity and freshness, lifting the entire dish.
- Lemon wedges and plain yogurt
Optional garnishes that allow everyone to customize their bowl with extra tang and creaminess.
HOW TO MAKE ONE POT SHAWARMA CHICKEN AND RICE
This recipe is designed to guide you through each flavorful step in a single pot or Dutch oven, making cleanup a breeze while layering each element for the perfect balance of spices, juiciness, and aroma.
1. In a small bowl, combine the ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, salt, and black pepper. This spice blend is crucial for delivering that classic shawarma taste.
2. Rub the prepared spice mixture evenly over the chicken thighs, ensuring each piece is thoroughly coated. Cover and let the chicken marinate for at least 30 minutes—or for an even deeper flavor, pop it into the refrigerator for up to 2 hours.
3. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken thighs and brown them on each side for about 4–5 minutes. Browning locks in juices and builds a savory crust. Remove the chicken and set aside.
4. In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3–4 minutes. This step softens the aromatics and creates a fragrant base.
5. Stir in the rinsed and drained basmati rice, tossing to coat each grain in the spiced onion mixture. Let the rice toast for 1–2 minutes, which enhances its nutty flavor.
6. Pour in the chicken broth and bring the mixture to a rolling boil. Once bubbling, stir in the chickpeas, then arrange the chicken thighs on top of the rice.
7. Reduce the heat to low, cover with a tight-fitting lid, and let the pot simmer for about 20 minutes. During this time, the rice absorbs the broth and the chicken finishes cooking gently.
8. Remove the pot from heat and let it rest, still covered, for an additional 5 minutes. This holding period allows the flavors to fully meld and the rice to finish steaming.
9. Uncover and finish by sprinkling fresh parsley and lemon juice over the top. Serve immediately with optional lemon wedges and a dollop of plain yogurt for a creamy, tangy contrast.
SERVING SUGGESTIONS FOR ONE POT SHAWARMA CHICKEN AND RICE
Presenting this one-pot wonder is all about highlighting its vibrant colors and contrasting textures. Whether you’re hosting a casual dinner or cozying up for a solo meal, these ideas will help you serve your shawarma chicken and rice to its fullest potential.
- Serve on warm plates to keep the rice and chicken at the ideal temperature. A preheated plate helps preserve that freshly cooked comfort and prevents the dish from cooling too quickly.
- Offer a side of crisp salad—think cucumber, tomato, and red onion tossed with a lemon-olive oil dressing. The cooling crunch balances the spiced warmth in each bite.
- Provide small bowls of plain yogurt or a garlic-yogurt sauce. The creamy tang cuts through the spices, creating a pleasing contrast that feels authentic to Middle Eastern dining.
- Arrange extra lemon wedges and a sprinkle of chopped parsley at the table. These bright garnishes let guests customize acidity and freshness to their taste.
HOW TO STORE ONE POT SHAWARMA CHICKEN AND RICE
Proper storage ensures that your leftovers stay delicious and safe to eat, preserving both texture and flavor. Follow these tips to make the most of your meal throughout the week.
- Refrigeration: Transfer cooled leftovers into an airtight container within an hour of cooking. This prevents moisture loss and keeps bacteria at bay. Stored this way, your dish will stay fresh for up to 3–4 days.
- Freezing: Portion the chicken and rice into freezer-safe bags or containers, pressing out excess air before sealing. Label with the date and freeze for up to 2 months. Thawed and reheated, the flavors remain surprisingly vibrant.
- Thawing: Move frozen portions to the refrigerator the night before you plan to eat them. This slow thaw ensures even reheating without compromising texture.
- Reheating: Gently warm in a saucepan over low heat, adding a splash of water or broth to restore moisture. Cover with a lid to trap steam and stir occasionally until heated through.
CONCLUSION
From its first tantalizing sizzle in the pot to the final sprinkle of fresh parsley and lemon juice, One Pot Shawarma Chicken And Rice brings both ease and excitement to the dinner table. You’ve discovered how simple pantry staples and a few fragrant spices can transform into a crowd-pleasing meal that’s as beginner-friendly as it is impressive. With just 30 minutes of prep plus 40 minutes of cooking, this dish delivers a comfort-food experience with the exotic flair of Middle Eastern cuisine—all without a sink full of dishes to wash afterward.
Feel free to print this article and save it for later, keeping the recipe close by for those moments when you want something special yet straightforward. Below, you’ll find a FAQ section to answer any lingering questions about technique, substitutions, or cooking times. If you give this recipe a try, I’d love to hear how it turned out! Leave a comment with your thoughts, questions, or any tweaks you made to suit your taste. Your feedback helps build a community of home cooks passionate about flavorful, fuss-free meals. Enjoy every savory, aromatic bite!
One Pot Shawarma Chicken And Rice
Description
Experience juicy, marinated chicken paired with fragrant basmati rice, all cooked together in one pot to create a comforting, flavor-packed meal that’s a delight for the senses.
Ingredients
Instructions
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Begin by marinating the chicken thighs. In a small bowl, mix together the cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and pepper.
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Rub the spice mixture evenly all over the chicken thighs and let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator for best flavor.
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In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the marinated chicken thighs and brown them on both sides, about 4-5 minutes per side. Remove the chicken from the pot and set aside.
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In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent, approximately 3-4 minutes.
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Add the rinsed and drained basmati rice to the pot and mix until the rice is well-coated with the onion mixture and spices. Cook for 1-2 minutes to lightly toast the rice.
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Pour in the chicken broth and bring the mixture to a boil. Stir in the chickpeas, then lay the chicken thighs on top of the rice.
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Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 20 minutes until the rice is cooked and the chicken is tender.
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Remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.
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Before serving, sprinkle the chopped fresh parsley and lemon juice over the dish. Serve with optional lemon wedges and a dollop of plain yogurt if desired.
Note
- For added flavor, consider marinating the chicken overnight.
- Adjust spice levels to your taste preference by adding more or less cinnamon and smoked paprika.
- This dish pairs great with a side of fresh salad or grilled vegetables.
- If you prefer a bit of heat, add a pinch of cayenne pepper to the spice blend.
