Name: One-Pot Shawarma Chicken and Rice
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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This One-Pot Shawarma Chicken and Rice is a flavorful and aromatic dish that’s perfect for weeknight dinners. Packed with spices, tender chicken, and fluffy rice, it’s an easy and satisfying meal that requires minimal clean-up. Whether you’re cooking for a family or meal prepping, this recipe delivers big on flavor with little effort.

One-Pot Shawarma Chicken and Rice

Why You’ll Love This Recipe

This dish combines the rich, savory taste of shawarma with the simplicity of one-pot cooking. The spices, such as cumin, paprika, and cinnamon, infuse the chicken and rice with a warm, comforting aroma. The tender chicken thighs paired with basmati rice create a hearty, balanced meal that’s sure to please everyone at the table. Best of all, it comes together in under 45 minutes, making it the ideal option for a busy day.

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)

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

Directions

Marinate the Chicken: In a bowl, mix the chicken thighs with the shawarma spice blend, cumin, paprika, cinnamon, salt, and pepper. Let it marinate for at least 10 minutes, but for best results, marinate it for up to 2 hours.
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, or until golden brown.
Add Garlic: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
Cook the Chicken: Add the marinated chicken thighs to the pot. Sear 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 is well-coated with the spices and chicken.
Pour in the Broth: Carefully add the chicken broth to the pot. Bring the mixture to a boil, ensuring the rice is evenly distributed.
Simmer: Once boiling, 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: Remove from heat and let the dish sit covered for another 5 minutes. Fluff the rice with a fork before serving.
Garnish: Top with freshly chopped parsley and serve with lemon wedges for a fresh, zesty finish.
Enjoy: Serve the dish hot, and enjoy the rich flavors and tender textures of your One-Pot Shawarma Chicken and Rice.

Servings and Timing

Servings: 4 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Vegetarian Version: Replace the chicken with chickpeas or tofu for a plant-based alternative.
Spicy Shawarma: Add a pinch of cayenne pepper or chili flakes to increase the heat and make the dish spicier.
Add Vegetables: Stir in some chopped vegetables like bell peppers, carrots, or peas for added color and nutrition.
Use Brown Rice: Swap basmati rice with brown rice for a more hearty and fibrous alternative. Adjust the cooking time as needed.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave or on the stove with a splash of water or broth to maintain moisture.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but thighs are preferred because they remain juicier and more tender.

Can I make this recipe in advance?

Yes, you can prepare the chicken and rice up to 2 days in advance. Just store in the fridge and reheat when ready to serve.

Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth is a great substitute if you want a vegetarian version of this dish.

What if I don’t have shawarma spice blend?

You can make your own by combining ground cumin, paprika, cinnamon, garlic powder, turmeric, and a pinch of ground coriander.

Can I add more vegetables to the rice?

Definitely! Adding vegetables like peas, carrots, or spinach will complement the dish nicely.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use certified gluten-free broth and rice.

Can I freeze this dish?

Yes, you can freeze the cooked chicken and rice for up to 3 months. Thaw it in the refrigerator overnight before reheating.

What kind of rice works best for this recipe?

Basmati rice is ideal because of its fluffy texture, but you can use other long-grain varieties if necessary.

Can I make this dish spicier?

Yes, you can adjust the heat level by adding more chili flakes or a spicy sauce to suit your taste.

What side dishes go well with this dish?

This dish pairs wonderfully with a side of Greek salad, roasted vegetables, or a simple cucumber-yogurt salad.

Conclusion

One-Pot Shawarma Chicken and Rice is a perfect solution for a flavorful and hearty meal that requires minimal effort. The aromatic spices combined with tender chicken and fluffy rice create a satisfying dish that will leave you craving more. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is guaranteed to be a hit!