Zesty One Pot Shawarma Chicken and Rice Recipe

Crafting a mouthwatering one pot shawarma chicken and rice brings serious comfort to your dinner table.

Spices dance across tender chicken pieces, creating an aroma that fills your kitchen with warmth.

Middle Eastern flavors blend seamlessly in this simple yet spectacular dish.

Marinating transforms ordinary ingredients into something extraordinary and deeply satisfying.

Each forkful promises a journey through rich, complex seasonings that feel both familiar and exciting.

Layers of fragrant rice and perfectly seasoned chicken make this recipe a weeknight champion.

FAQs

• Can I use chicken breasts instead of chicken thighs?

Yes, you can substitute chicken breasts, but chicken thighs are more flavorful and tender. Just be careful not to overcook chicken breasts to prevent them from becoming dry.

• Is this recipe spicy?

The recipe has a mild heat level from chili flakes. You can adjust the amount of chili flakes to make it more or less spicy according to your preference.

• Do I need all these specific spices?

While each spice contributes to the authentic shawarma flavor, you can simplify the spice blend. At minimum, use cumin, paprika, salt, and black pepper to maintain the core flavor profile.

• Can I make this recipe gluten-free?

This recipe is naturally gluten-free. Just ensure your chicken stock is certified gluten-free, and you’ll have a safe dish for those with gluten sensitivities.

One Pot Shawarma Chicken And Rice With Bold Spices

Lightning-Fast Flavor Explosion: Dive into a one-pot wonder that transforms ordinary ingredients into a mouthwatering meal in just 30 minutes.

Minimal Mess, Maximum Taste: Skip multiple pots and pans – this shawarma chicken and rice recipe uses a single pot, making cleanup a breeze and saving precious evening time.

Spice Adventure at Home: Packed with bold Middle Eastern spices like cumin, coriander, and cardamom, this dish brings international restaurant-quality flavors directly to your kitchen without complicated techniques.

Family-Friendly Crowd-Pleaser: Kids and adults will love the tender chicken, perfectly seasoned rice, and easy-to-eat format that makes dinnertime both delicious and stress-free.

Elements That Build Shawarma Chicken And Rice

• Chicken Thighs: Protein-rich base of the dish with tender and flavorful meat, boneless and skinless preferred for easy cooking.
• Ground Cumin, Ground Coriander, Paprika, Smoked Paprika: Warm and complex spice blend that creates authentic shawarma flavor profile.
• Salt, Black Pepper, Turmeric, Ground Cardamom, Chili Flakes: Depth of seasoning with warming and slightly spicy undertones.
• Lemon Juice: Bright acidic element to tenderize chicken and enhance overall flavor.

• Olive Oil: Healthy fat for sautéing and preventing sticking.
• Onion: Aromatic base that adds sweetness and depth to the dish.
• Garlic: Pungent flavor enhancer that complements shawarma spices.
• Long Grain Rice: Fluffy and separate rice that absorbs dish's flavors.
• Chicken Stock: Liquid base that adds richness and moisture to rice.

• Fresh Parsley, Dried Dill: Fresh herbal notes to brighten the final dish and add color contrast.

Shawarma Chicken And Rice Method

Step 1: Marinate Chicken

Combine chicken thighs with a blend of aromatic spices and zesty lemon juice.

Let the flavors mingle and infuse into the meat for a rich, tantalizing taste experience.

• Cumin
• Coriander
• Paprika
• Smoked paprika
• Salt
• Black pepper
• Turmeric
• Cardamom
• Chili flakes
• Lemon juice

Allow the chicken to marinate for half an hour to maximize flavor absorption.

Step 2: Sauté Aromatics

Heat olive oil in a large pot over medium heat.

Toss in sliced onions and cook until they become soft and translucent, releasing their sweet, fragrant essence.

Step 3: Add Garlic

Introduce minced garlic to the pot, stirring for about a minute.

The kitchen will fill with an irresistible aroma that promises deliciousness ahead.

Step 4: Brown the Chicken

Add the marinated chicken to the pot.

Cook until each piece develops a golden-brown crust, sealing in the spicy marinade and creating a beautiful caramelized exterior.

Step 5: Combine Rice and Liquid

Stir in rice, chicken stock, salt, and pepper.

Ensure all ingredients are well mixed and evenly distributed throughout the pot.

Step 6: Simmer to Perfection

Bring the mixture to a boil, then reduce heat to low.

Cover the pot and let it simmer gently for 20 minutes, allowing the rice to cook and absorb all the incredible flavors.

Step 7: Rest and Fluff

Remove the pot from heat and let it sit for 5 minutes.

Use a fork to fluff the rice, creating a light and airy texture that’s perfect for serving.

Step 8: Garnish and Serve

Sprinkle freshly chopped parsley and dried dill over the top.

The herbs add a burst of color and a final layer of fresh flavor to this delectable one-pot meal.

Pro Ideas for One Pot Shawarma Chicken and Rice

• Let chicken absorb spices for at least 30 minutes to develop deep, rich flavors that transform your dish from good to extraordinary.
• Select bone-in, skin-on chicken thighs for maximum juiciness and more intense flavor compared to boneless alternatives.
• Use long-grain rice and avoid stirring too much during cooking to prevent sticky, mushy texture and maintain fluffy, separate grains.
• Adjust chili flakes according to heat preference, but don't skip cardamom and smoked paprika – they're key to authentic shawarma taste.
• Swap chicken stock with vegetable broth for vegetarian version, or use cauliflower rice for low-carb option without compromising flavor profile.

Easy Way To Store And Reheat Shawarma Chicken And Rice

• Store leftover shawarma chicken and rice in an airtight container within 2 hours of cooking. Keep refrigerated for up to 3-4 days.
• Place portion in microwave-safe dish, sprinkle few tablespoons water to prevent drying. Cover and heat on medium power for 1-2 minutes, stirring halfway through.
• Warm rice and chicken in skillet over medium-low heat. Add splash of chicken stock to restore moisture. Stir gently until heated thoroughly, about 5-7 minutes.
• Freeze portions in sealed containers or freezer bags for up to 2 months. Thaw overnight in refrigerator before reheating.

Add-On Dishes for One Pot Shawarma Chicken and Rice

• Elevate Spice Harmony: Pair this aromatic shawarma chicken and rice with a crisp, chilled Lebanese white wine like Château Musar White, whose citrusy and herbal notes complement the dish's complex spice profile.
• Mediterranean Freshness Boost: Serve alongside a zesty cucumber and tomato salad dressed with olive oil, lemon juice, and fresh mint to balance the rich, warm flavors of the chicken and provide a cool contrast.
• Creamy Cooling Companion: Add a side of smooth, tangy tzatziki sauce made with Greek yogurt, grated cucumber, garlic, and dill, which will beautifully cut through the dish's robust spices and add a refreshing element.
• Perfect Beverage Match: Select an Israeli Gewürztraminer or a light Sauvignon Blanc that offers subtle sweetness and crisp acidity to harmonize with the shawarma's bold, aromatic spices and create a delightful culinary experience.

Shawarma Chicken Rice Options

• Vegetarian Shawarma Rice: Replace chicken with roasted cauliflower or chickpeas, using same spice blend for authentic shawarma flavor. Adjust cooking time to prevent overcooking vegetables.
• Gluten-Free Option: Ensure chicken stock is certified gluten-free and use white or brown rice without added gluten-containing ingredients. Verify all spices are pure and not cross-contaminated.
• Dairy-Free Mediterranean Version: Skip any potential dairy garnishes, focus on fresh herbs like parsley and mint. Add lemon wedges for extra brightness and keep the recipe completely dairy-free.
• Low-Carb Adaptation: Swap rice with cauliflower rice, maintain original spice blend and cooking method. Use bone-in chicken thighs for extra moisture and reduce overall cooking time to prevent drying out cauliflower.

One Pot Shawarma Chicken and Rice Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 14 reviews

• Total Time: 50 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Shawarma chicken and rice deliver Middle Eastern magic in a single pot, blending aromatic spices with tender chicken and fluffy rice. Comfort meets global flavor, inviting you to savor a delicious journey without complicated cooking steps.

---

Ingredients

Scale 1x2x3x

Chicken and Marinade:

• 6 boneless skinless chicken thighs
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons paprika
• 1 teaspoon smoked paprika
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon chili flakes
• 1.5 tablespoons lemon juice

Cooking Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, halved and finely sliced
• 3 cloves garlic, crushed
• 180 grams (1 cup) uncooked long grain rice
• 2 cups (480 milliliters) chicken stock
• Salt, to taste
• Black pepper, to taste

Garnish:

• 2 tablespoons fresh chopped parsley
• 1/2 teaspoon dried dill

Cook Mode Prevent your screen from going dark

---

Instructions

1. Infuse chicken thighs with a vibrant blend of Middle Eastern spices including cumin, coriander, paprika, smoked paprika, turmeric, cardamom, and chili flakes. Massage lemon juice into the meat and allow flavors to develop for half an hour.
2. Warm olive oil in a spacious pot over medium flame. Sauté sliced onions until they turn translucent and slightly golden.
3. Introduce minced garlic and release its aromatic essence for approximately 60 seconds.
4. Carefully place marinated chicken pieces into the pot, ensuring each side achieves a rich, caramelized exterior.
5. Incorporate rice, chicken stock, and a final seasoning of salt and pepper. Gently blend ingredients to distribute spices evenly.
6. Elevate heat to trigger boiling, then immediately reduce to a gentle simmer. Cover and allow rice to absorb liquid and become tender, approximately 20 minutes.
7. Once cooking completes, remove from heat and permit the dish to rest. After 5 minutes, delicately separate rice grains using a fork.
8. Embellish with freshly chopped parsley and a sprinkle of dried dill, creating a visually appealing and aromatic presentation.

Notes

• Marinate chicken longer for deeper flavor infusion, ideally up to 2 hours in the refrigerator for maximum taste development.
• Use boneless, skinless chicken thighs for tender, juicy meat that absorbs spices more effectively.
• Adjust spice levels by increasing or decreasing chili flakes to suit personal heat preferences or dietary needs.
• For a gluten-free version, ensure chicken stock is certified gluten-free and check spice blend ingredients.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dinner, Lunch
• Method: Simmering
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 1g
• Sodium: 600mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 100mg