I’ll never forget the first time I made One Pot Shawarma Chicken and Rice. It was a weeknight, and I was feeling uninspired in the kitchen. But as soon as I started sautéing the aromatic onions and garlic, the unmistakable scent of warm spices filled the air, and I knew this dish was going to be something special.
The combination of tender chicken, fragrant rice, and the perfect blend of Middle Eastern-inspired seasonings made for a truly mouthwatering meal. I couldn’t believe how quickly it all came together – just 45 minutes from start to finish, with only one pot to clean up. It quickly became a new family favorite, and I’ve been making it on repeat ever since.
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Why This One Pot Shawarma Chicken and Rice Recipe Will Become Your Go-To
The Secret Behind Perfect One Pot Shawarma Chicken and Rice
What makes this One Pot Shawarma Chicken and Rice recipe so special is the way the flavors meld together in the single pot. By sautéing the chicken, onions, and garlic first, you build a flavorful base that infuses the rice as it cooks. The blend of warm spices – cumin, coriander, paprika, cinnamon, and just a hint of cayenne – creates an authentic shawarma-inspired taste that’s both comforting and exciting.
The best part is, you don’t need any special equipment or techniques to pull this off. Just a few simple steps and you’ve got a delicious, restaurant-quality dish that your whole family will love.
Essential Ingredients You’ll Need
The key to this One Pot Shawarma Chicken and Rice recipe is the carefully selected spices and high-quality ingredients. Let’s take a closer look at what you’ll need:
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces: Chicken thighs are more flavorful and tender than breasts, making them perfect for this dish. Cutting them into bite-sized pieces helps them cook quickly and evenly.
- 2 tablespoons olive oil: A good quality olive oil provides a rich, peppery base for sautéing the aromatics.
- 1 onion, diced: The onion adds sweetness and depth of flavor to the dish.
- 3 cloves garlic, minced: Garlic is essential for building that irresistible shawarma aroma.
- 1 tablespoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, 1/2 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper: These warm, fragrant spices are the hallmark of authentic shawarma seasoning.
- 1 cup long-grain white rice: The rice soaks up all the flavorful cooking liquid to create a perfectly fluffy texture.
- 2 cups chicken broth: The broth infuses the rice with even more savory flavor.
- 1 lemon, juiced: A squeeze of fresh lemon brightens up the dish and adds a lovely acidity to balance the richness.
- Salt and pepper to taste: Simple seasoning helps bring out the best in all the other ingredients.
- Chopped parsley for garnish: A fresh, herbal garnish adds a beautiful pop of color and freshness.
Step-by-Step One Pot Shawarma Chicken and Rice Instructions
Preparing Your One Pot Shawarma Chicken and Rice
This One Pot Shawarma Chicken and Rice recipe comes together quickly, with just 15 minutes of prep time and 30 minutes of cook time for a total of 45 minutes. You’ll need a large skillet or Dutch oven with a tight-fitting lid to make this dish.
1- Start by heating the olive oil in your pot over medium-high heat. Add the diced chicken and cook, stirring occasionally, until the pieces are lightly browned on the outside, about 5 minutes. The chicken doesn’t need to be cooked through at this point.
2- Next, add the onion and garlic to the pot and sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes. Be sure to stir frequently to prevent the garlic from burning.
3- Now, it’s time to add the spices. Sprinkle in the cumin, coriander, paprika, cinnamon, and cayenne pepper. Stir to coat the chicken and vegetables, cooking for 1-2 minutes to toast the spices and intensify their flavor.
4- Finally, pour in the rice and chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let the rice simmer for 15-20 minutes, until tender and the liquid is absorbed. The kitchen will be filled with the most amazing aroma during this time.
5- Once the rice is cooked, remove the pot from the heat and stir in the lemon juice. Taste and adjust the seasoning with salt and pepper as needed.
6- Fluff the One Pot Shawarma Chicken and Rice with a fork and serve it hot, garnished with fresh chopped parsley. Get ready for compliments – this dish is a total crowd-pleaser!
Pro Tips for Success
- Use boneless, skinless chicken thighs for the most tender and flavorful results. Chicken breasts can work, but they may dry out more easily.
- Be sure to toast the spices before adding the rice and broth. This helps unlock their full aroma and flavor.
- Use a tight-fitting lid to keep all the steam and flavors inside the pot while the rice cooks. This ensures perfectly fluffy, infused rice.
- Don’t be afraid to adjust the seasoning at the end. Taste and add more salt, pepper, or lemon juice to suit your personal preferences.
Serving and Storing Your One Pot Shawarma Chicken and Rice
Perfect Pairings for One Pot Shawarma Chicken and Rice
This One Pot Shawarma Chicken and Rice dish is a meal all on its own, serving 6 people generously. But if you’re looking to round out the plate, consider pairing it with a fresh, crunchy salad like a tabbouleh or fattoush. A side of roasted vegetables, such as zucchini, bell peppers, or eggplant, would also be a delicious accompaniment.
For beverages, a bright, acidic white wine or a refreshing mint lemonade would complement the flavors beautifully. And if you’re serving this for a special occasion, a creamy, honey-sweetened baklava would make for a lovely dessert.
Storage and Make-Ahead Tips
One of the best things about this One Pot Shawarma Chicken and Rice recipe is that it reheats and stores incredibly well. Once cooled, you can transfer the leftovers to an airtight container and refrigerate for up to 4 days.
To reheat, simply place the desired portion in a skillet with a splash of broth or water, cover, and warm over medium heat until heated through, about 5 minutes. You can also reheat individual servings in the microwave for 1-2 minutes.
For longer-term storage, this dish freezes beautifully. Allow it to cool completely, then transfer to a freezer-safe container or bag. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
This One Pot Shawarma Chicken and Rice also makes a great make-ahead meal. Prepare the entire dish in advance, then refrigerate or freeze until ready to serve. It’s a lifesaver on busy weeknights when you want a delicious, home-cooked meal without the fuss.
Variations and Dietary Adaptations for One Pot Shawarma Chicken and Rice
Creative One Pot Shawarma Chicken and Rice Variations
While the classic One Pot Shawarma Chicken and Rice is tough to beat, there are plenty of fun ways to switch it up. For a seasonal twist, try adding diced sweet potatoes or butternut squash in the fall, or swap the rice for quinoa or farro for a boost of nutrition.
You could also experiment with different protein sources, like ground lamb or beef for a heartier take, or swap the chicken for chickpeas or tofu for a vegetarian option. And don’t be afraid to play around with the spices – try adding a pinch of garam masala or baharat for even more Middle Eastern flavor.
Making One Pot Shawarma Chicken and Rice Diet-Friendly
This One Pot Shawarma Chicken and Rice recipe is already fairly diet-friendly, but there are a few easy swaps you can make to suit specific dietary needs.
For a gluten-free version, simply use a gluten-free broth and serve the dish over cauliflower rice or zucchini noodles instead of regular rice. To make it low-carb, replace the white rice with riced cauliflower or shirataki noodles.
And for a vegan or vegetarian adaptation, swap the chicken for cooked chickpeas or cubed tofu, and use vegetable broth in place of the chicken broth. You may need to adjust the seasoning slightly, but the flavors will still be delicious.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
A: While chicken thighs are recommended for the most tender and flavorful results, you can certainly use chicken breasts in this recipe. Just be mindful that they may dry out more easily, so be careful not to overcook them.
Q: How long does this One Pot Shawarma Chicken and Rice take to make?
A: This recipe has a total time of 45 minutes, with 15 minutes of prep time and 30 minutes of cook time.
Q: Can I make this dish ahead of time?
A: Absolutely! One Pot Shawarma Chicken and Rice is a great make-ahead meal. You can prepare the entire dish in advance, then refrigerate or freeze it until you’re ready to serve. Thaw in the fridge overnight before reheating.
Q: How many servings does this recipe make?
A: This One Pot Shawarma Chicken and Rice recipe serves 6 people generously. It’s a great option for families or meal prepping.
Q: What should I do if the rice isn’t cooked through?
A: If the rice isn’t tender after the recommended 15-20 minutes of simmering, simply add a splash more broth, cover, and continue cooking for 5-10 minutes until it reaches the desired texture.
One Pot Shawarma Chicken and Rice
- Total Time: 45
- Yield: 6 servings
Description
Indulge in the aromatic flavors of this One Pot Shawarma Chicken and Rice dish. Tender chicken is simmered in a blend of Middle Eastern spices, then cooked together with fluffy rice for a hassle-free, flavor-packed meal.
Ingredients
– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– 1 cup long-grain white rice
– 2 cups chicken broth
– 1 lemon, juiced
– Salt and pepper to taste
– Chopped parsley for garnish
Instructions
1. In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat.
2. Add the chicken and sear on all sides until browned, about 5-7 minutes. Remove the chicken from the pan and set aside.
3. Reduce the heat to medium and add the onion to the pan. Cook for 3-4 minutes, until softened.
4. Stir in the garlic, cumin, coriander, paprika, cinnamon, and cayenne. Cook for 1 minute, until fragrant.
5. Add the rice and chicken broth to the pan. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, until the rice is tender and the liquid is absorbed.
6. Remove the pan from the heat and stir in the seared chicken and lemon juice. Season with salt and pepper to taste.
7. Garnish with chopped parsley before serving.
Notes
For extra flavor, try toasting the spices in the pan for 1-2 minutes before adding the other ingredients. You can also use bone-in, skin-on chicken thighs for more juicy, flavorful chicken.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Conclusion
One Pot Shawarma Chicken and Rice is a true weeknight wonder – it’s bursting with flavor, easy to prepare, and perfect for feeding a crowd. The combination of tender chicken, fragrant rice, and warm spices creates a comforting, restaurant-quality meal that your whole family is sure to love.
I hope this recipe becomes a new go-to in your household, just like it is in mine. Don’t be afraid to get creative and put your own spin on it. And be sure to let me know how it turns out – I’d love to hear your thoughts in the comments below!
