Quick & Vibrant One Pot Shawarma Chicken and Rice Recipe

Crafting a delectable one pot shawarma chicken and rice dish promises an adventure in culinary simplicity.

Fragrant spices dance through tender chicken and fluffy grains, creating a meal that transports you straight to Middle Eastern streets.

Mediterranean flavors merge effortlessly in this single-pan wonder, minimizing cleanup while maximizing taste.

Marinated meat nestles perfectly among seasoned rice, developing rich, complex notes during cooking.

Weeknight dinners become extraordinary with this streamlined approach to a classic favorite.

You’ll appreciate how quickly robust ingredients come together without complicated techniques.

Prepare to savor every aromatic, satisfying bite of this comforting meal that feels like both a celebration and a warm embrace.

Variations on Shawarma Chicken and Rice

• Vegetarian Shawarma Rice: Replace chicken with firm tofu or chickpeas, using same spice marinade for plant-based protein alternative.
• Mediterranean Seafood Version: Swap chicken with white fish or shrimp, adjust cooking time to prevent overcooking delicate proteins.
• Low-Carb Cauliflower Rice Option: Substitute traditional rice with riced cauliflower, maintaining original spice blend and cooking method for keto-friendly adaptation.
• Gluten-Free Quinoa Swap: Use quinoa instead of rice, ensuring identical seasoning profile and one-pot cooking technique for celiac-friendly meal preparation.

Shawarma Chicken and Rice Serving Ideas

• Flavor Fusion Feast: Sprinkle extra fresh herbs like cilantro or mint for a bright, zesty touch that elevates the entire dish.
• Mediterranean Meal Companion: Serve alongside cool cucumber yogurt sauce or tangy tzatziki to balance the warm, spicy chicken and rice.
• Colorful Plate Presentation: Top with toasted pine nuts or sliced almonds for a delightful crunch and nutty undertone that complements the rich shawarma spices.
• Quick Accompaniment Boost: Add a simple side salad with chopped tomatoes, red onions, and a lemon vinaigrette to create a complete, refreshing meal experience.

How to Store Shawarma Chicken and Rice

• Transfer leftovers to an airtight container and store in the refrigerator for up to 3-4 days. Ensure the chicken and rice are completely cooled before sealing to prevent bacterial growth.
• Pack the cooled one-pot meal in freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal tightly, and freeze for up to 2-3 months. Label with the date for easy tracking.
• Place a portion in a microwave-safe dish, sprinkle a few tablespoons of water or chicken broth to prevent dryness. Cover with a microwave-safe lid or damp paper towel. Heat on medium power in 1-minute intervals, stirring between each to distribute heat evenly.

FAQs

• What makes the marinade special?

The marinade combines multiple Middle Eastern spices like cumin, coriander, turmeric, and cardamom, creating a complex and rich flavor profile that deeply penetrates the chicken thighs.

• Can I use chicken breasts instead of thighs?

While possible, chicken thighs are recommended because they’re more flavorful, tender, and less likely to dry out during cooking compared to chicken breasts.

• Why sear the chicken before cooking the rice?

Searing the chicken creates a golden-brown exterior that locks in moisture and develops a deeper, caramelized flavor, which enhances the overall taste of the dish.

• Is this recipe considered authentic shawarma?

This is a simplified one-pot adaptation of traditional shawarma, capturing the essence of Middle Eastern spices and cooking techniques while offering a convenient, home-friendly version.

Shawarma Chicken and Rice That’s a One Pot Wonder

• Simplify Cooking Process: Prepare a delicious one-pot meal that eliminates multiple pans and complex cooking techniques, making dinner preparation a breeze.
• Burst of Exotic Flavors: Dive into a rich blend of Middle Eastern spices that transform ordinary chicken and rice into an extraordinary culinary experience with deep, complex taste profiles.
• Family-Friendly Feast: Create a hearty, nutritious dish that appeals to both adults and kids, offering a perfect balance of protein, spices, and comforting rice in one satisfying meal.
• Quick Weeknight Winner: Whip up a restaurant-quality dinner in less than an hour, with minimal prep and clean-up, perfect for busy families seeking a delicious and stress-free cooking solution.

Shawarma Chicken and Rice Ingredient Essentials

• Chicken Thighs: Flavorful dark meat that provides richness and tender texture to the one-pot dish.

• Cumin, Coriander, Paprika, Smoked Paprika, Turmeric, Cardamom, Chilli Flakes: Warm spice blend that creates a deep, complex shawarma-style flavor profile.
• Salt, Black Pepper: Essential seasonings that enhance the overall taste of the dish.
• Lemon Juice: Bright acidic element that adds freshness and helps tenderize the chicken.

• Onion, Garlic: Foundational ingredients that provide a savory and aromatic base for the dish.
• Rice: Staple grain that absorbs the flavorful chicken stock and spices, creating a complete one-pot meal.
• Olive Oil: Cooking fat that helps distribute spices and prevent sticking.

• Chicken Stock: Liquid base that cooks the rice and adds additional depth of flavor.
• Parsley, Dried Dill: Fresh herbs that provide a bright, herbal finish to the dish.

How to Cook Shawarma Chicken and Rice

Step 1: Marinate Chicken Powerfully

• Cumin
• Coriander
• Paprika
• Smoked paprika
• Salt
• Black pepper
• Turmeric
• Cardamom
• Chilli flakes
• Lemon juice
• Olive oil

Massage spices into chicken and let sit for 30 minutes to develop deep, bold flavors.

Step 2: Sear Chicken to Golden Perfection

Heat large pot over medium-high heat.

Place chicken thighs in pot and sear until beautifully golden brown on both sides.

Transfer chicken to temporary plate.

Step 3: Build Aromatic Base

In same pot, toss sliced onions and minced garlic.

Saute until soft and fragrant, releasing incredible kitchen aromas.

Step 4: Toast Rice with Spice Magic

Add uncooked rice to pot, stirring to coat grains with remaining spices and oils, creating a rich foundation.

Step 5: Create Flavorful Liquid Base

Pour hot chicken stock into pot, bringing mixture to rolling boil.

Step 6: Combine and Simmer

Return seared chicken to pot.

Reduce heat to low, cover, and let simmer for 20-25 minutes until rice becomes tender and chicken is perfectly cooked.

Step 7: Final Season and Enhance

Taste and adjust seasoning with additional salt and pepper as needed.

Step 8: Garnish and Serve

Sprinkle fresh chopped parsley and dried dill over dish.

Serve hot and enjoy your restaurant-quality meal.

Tips for Flavorful Shawarma Chicken and Rice

• Let chicken sit in spices for at least 30 minutes to maximize flavor absorption and tenderness.
• Brown chicken before cooking to develop rich, caramelized exterior and lock in juicy flavors.
• Stir uncooked rice in pot to ensure each grain gets coated with aromatic spices and oils.
• Use hot chicken stock to help rice cook evenly and prevent sticking or burning.
• Sprinkle chopped parsley and dried dill just before serving to add bright, aromatic finish.

Spiced One Pot Shawarma Chicken and Rice Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 37 reviews

• Total Time: 1 hour 5 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Spicy One Pot Shawarma Chicken and Rice transports Mediterranean flavors directly to kitchen tables. Warmly seasoned chicken melds perfectly with fragrant rice, creating a simple yet spectacular meal you can savor in less than an hour.

---

Ingredients

Scale 1x2x3x

Protein:

• 6 boneless skinless chicken thighs (600g, 21 ounces)

Spices and Seasonings:

• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons paprika
• 1 teaspoon smoked paprika
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon turmeric
• 0.5 teaspoon ground cardamom
• 0.25 teaspoon chilli flakes (red pepper flakes)
• 1.5 tablespoons lemon juice

Aromatics and Additional Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, halved and finely sliced
• 3 cloves garlic, crushed
• 180g (1 cup) uncooked long grain rice
• 2 cups (480 milliliters) chicken stock (hot)
• 2 tablespoons fresh chopped parsley
• 0.5 teaspoon dried dill
• Salt
• Black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Infuse chicken thighs with a vibrant blend of aromatic spices including cumin, coriander, paprika, smoked paprika, turmeric, cardamom, and chilli flakes. Drizzle with lemon juice and olive oil, then allow flavors to meld for a minimum of 30 minutes at room temperature.
2. Preheat a large pot over medium-high heat and sear marinated chicken thighs until golden brown on both sides. Transfer browned chicken to a separate plate.
3. Within the same pot, sauté sliced onions and minced garlic until translucent and fragrant, approximately 3-4 minutes.
4. Introduce uncooked rice to the pot, carefully stirring to ensure each grain becomes coated with the spice-infused oils and aromatics.
5. Pour hot chicken stock into the pot, bringing the liquid to a rolling boil while stirring gently.
6. Carefully nestle seared chicken thighs back into the rice mixture, reducing heat to low. Cover the pot and allow to simmer for 20-25 minutes, or until rice reaches perfect tenderness and chicken is thoroughly cooked.
7. Taste and adjust seasoning with additional salt and pepper as needed.
8. Finish the dish by scattering freshly chopped parsley and dried dill across the surface, creating a vibrant and aromatic presentation.

Notes

• Boost marination time to 2-4 hours for deeper, more intense flavor infusion into the chicken.
• Swap chicken thighs with chicken breasts for a leaner protein option, adjusting cooking time to prevent drying.
• Toast rice briefly before adding liquid to enhance nutty undertones and improve overall dish complexity.
• Use homemade chicken stock for richer, more authentic taste compared to store-bought alternatives.

• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 4
• Calories: 360 kcal
• Sugar: 1 g
• Sodium: 450 mg
• Fat: 14 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 35 g
• Cholesterol: 90 mg