Name: One-Pot Shawarma Chicken and Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 1 ½ lbs boneless, skinless chicken thighs; 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)

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If you’re searching for a weeknight dinner that’s both impressive and fuss-free, One-Pot Shawarma Chicken and Rice is your new best friend. Packed with juicy chicken thighs, fragrant basmati rice, and an irresistible swirl of Middle Eastern spices, this dish brings the magic of shawarma right to your kitchen using only one pot. Every spoonful is a celebration of vibrant flavors, and the effortless cleanup is the cherry on top. Whether you’re feeding family or cooking ahead for meal prep, One-Pot Shawarma Chicken and Rice promises to delight every craving for something bold and comforting.

Ingredients You’ll Need

One-Pot Shawarma Chicken and Rice Recipe - Recipe Image

Ingredients You’ll Need

All you need are a handful of everyday ingredients and a touch of Middle Eastern flair to whip up One-Pot Shawarma Chicken and Rice. Each one plays an essential role, building layers of flavor and texture in every bite—don’t skip any if you crave that authentic result!

Chicken thighs: Boneless, skinless chicken thighs stay juicy and tender, soaking up all those shawarma spices without drying out.
Basmati rice: This aromatic, long-grain rice fluffs beautifully and absorbs flavors like a dream; be sure to rinse to avoid starchiness.
Onion: Thinly sliced, the onion caramelizes at the start, sweetening the entire dish as it cooks down.
Garlic: Freshly minced garlic adds a pungent and warm foundation—essential for true shawarma flavor.
Shawarma spice blend: This is where the magic happens; use your favorite blend or mix your own for signature aroma and punch.
Ground cumin: A touch more cumin adds earthy depth and warmth to complement the main spice blend.
Paprika: Just a hint for smoky color and a gentle peppery note without overwhelming heat.
Ground cinnamon: A subtle pinch brings unexpected sweetness and accentuates the shawarma’s complexity.
Chicken broth: Use a good-quality broth for full-bodied flavor; it’s the cooking liquid that brings the rice and chicken together.
Olive oil: Sautéing in olive oil gives lusciousness and Mediterranean character to the base veggies and chicken.
Salt and pepper: Don’t forget to season well—the finishing touch for balance and brightness!
Fresh parsley: Chopped parsley livens up the final dish with color and fresh herbiness.
Lemon wedges: Lemon on the side lets everyone add their own pop of citrus, waking up all the flavors on the plate.

How to Make

Step 1: Marinate the Chicken

Start by combining your chicken thighs with the shawarma spice blend, cumin, paprika, cinnamon, plus salt and pepper. Give it a quick toss right in a bowl, coating every piece with those enticing spices. Let this sit for at least 10 minutes; if you have time, try for up to 2 hours, letting the marinade work its magic so every bite is bursting with flavor.

Step 2: Sauté the Onions

Next, heat your olive oil in a large pot or Dutch oven over medium heat. Add those thinly sliced onions and let them sizzle, stirring occasionally. You want them soft, sweet, and golden brown—this gentle caramelization draws out all their natural sweetness and is the essential foundation for the rest of your One-Pot Shawarma Chicken and Rice.

Step 3: Add Garlic

Toss in the minced garlic and cook for just about a minute, keeping a close eye so it doesn’t burn. You’ll know you’re on the right track when your kitchen is filled with the heady aroma of garlic and onions mingling—a mouthwatering base for any savory meal!

Step 4: Cook the Chicken

Lay your marinated chicken thighs into the pot, and give them a good sear on all sides—5 to 7 minutes does the trick. Turn them occasionally so they brown evenly, soaking up all the golden bits and leaving behind incredible flavor for the rice to absorb later. Don’t worry if they aren’t cooked through yet; they’ll finish simmering soon.

Step 5: Add the Rice

Pour in your rinsed basmati rice, making sure to stir well so that every grain gets coated in the pan’s flavorful base. You’re building layers here: first the onions and spices, now the rice soaking up everything left behind by the chicken.

Step 6: Pour in the Broth

Now’s the time to add all the chicken broth. Raise the heat, bring everything to a lively boil, and watch those intoxicating aromas swirl up. Give it a good stir to make sure nothing is stuck to the bottom—the goal is perfectly fluffy rice and tender chicken.

Step 7: Simmer

Reduce the heat to low, cover your pot tightly, and let everything gently simmer for about 20 to 25 minutes. It might seem impossible, but this is when the magic happens: the rice soaks up the broth and the spices, while the chicken becomes melt-in-your-mouth tender.

Step 8: Fluff and Serve

Once the cooking time’s up, turn off the heat and let your One-Pot Shawarma Chicken and Rice rest, covered, for five minutes. This little pause lets the steam finish its job. Fluff the rice with a fork to release the grains and mingle the chicken throughout. Don’t forget your final flourish of fresh parsley and, of course, a few lemon wedges for squeezing over at the table!

How to Serve

Garnishes

A sprinkle of freshly chopped parsley brightens up the dish with a touch of color and a lift of flavor. But don’t stop there! Set out lemon wedges so everyone can squeeze their own citrus burst over their portion, adding zing to every bite. If you’re feeling extra, a little diced tomato or thinly sliced cucumber gives even more freshness and crunch.

Side Dishes

One-Pot Shawarma Chicken and Rice is fabulous on its own, but it also shines alongside a simple chopped salad, some creamy tzatziki, or a scoop of classic hummus. Warm pita bread is always welcome, perfect for scooping up every last bit of rice. For a heartier feast, try pairing with roasted vegetables or tangy pickles to complete that Middle Eastern spread.

Creative Ways to Present

Turn this dish into a festive dinner centerpiece by serving it right from the pot—you get that rustic, family-style look that always brings smiles. For gatherings, portion onto small plates and top each with extra herbs and a dollop of yogurt for a restaurant-inspired flair. Or pack leftovers into lunch bowls layered with pickled onions and crispy greens for a colorful, satisfying meal on the go.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Allow the One-Pot Shawarma Chicken and Rice to cool to room temperature, then scoop it into an airtight container. It’ll keep happily in the fridge for up to three days, ready to make your lunches or second dinners just as delicious as the first go-round.

Freezing

Freezing is totally doable for this recipe. Once fully cooled, transfer portions to freezer-safe containers or bags. This way, you can grab a flavor-packed meal on your busiest nights—simply thaw in the fridge overnight, and you’re all set for another round of savory, aromatic goodness.

Reheating

To bring leftover One-Pot Shawarma Chicken and Rice back to life, reheat gently in the microwave or on the stovetop. Add a splash of water or chicken broth before reheating to keep the rice from drying out, and fluff it with a fork midway for the best texture. Don’t forget a fresh squeeze of lemon or sprinkle of parsley to revive all those bright flavors.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works fine, just keep in mind it cooks a bit faster and can dry out more easily. Cut it into larger chunks and don’t skip the marinating step to help keep everything juicy and flavorful.

What’s in a shawarma spice blend?

Most shawarma spice blends include a mix of warm spices like cumin, coriander, paprika, turmeric, cinnamon, cloves, and garlic powder. You can use a store-bought blend or combine your own spices for a homemade touch—feel free to adjust to your taste.

How can I make this dish vegetarian?

Try swapping chicken for chickpeas or hearty veggies like cauliflower or eggplant. Substitute vegetable broth for chicken broth, and use the same shawarma spice method—trust me, you’ll still get tons of those classic flavors in your One-Pot Shawarma Chicken and Rice adaptation.

Why do I need to rinse the rice?

Rinsing basmati rice removes excess surface starch, which ensures the grains cook up fluffy and separate instead of clumping together. Don’t skip this simple step—it makes a noticeable texture difference!

Can One-Pot Shawarma Chicken and Rice be meal prepped?

Yes! This dish is a star for meal prep. Divide cooled portions into containers, refrigerate or freeze, and reheat as needed. The flavors often deepen after a day, so your lunch or second-day dinner could be even more satisfying than the first.

Final Thoughts

If you’ve been craving bold, comforting flavors with minimal hassle, it’s time to cook up a pot of One-Pot Shawarma Chicken and Rice. Each bite is full of warmth, history, and ease—perfect for sharing with those you love or treating yourself to something extra special, even on a weeknight. Give it a try and let it become your new go-to favorite!