One Pot Shawarma Chicken and Rice – A Flavor-Packed Middle Eastern Comfort Meal
If you’re craving a flavorful, easy-to-make, one-pot dinner that brings the exotic aroma of Middle Eastern spices to your kitchen, look no further. This One Pot Shawarma Chicken and Rice recipe is the perfect balance of savory, warm spices and fluffy basmati rice, cooked together in a single pot for maximum flavor and minimal cleanup.
Whether you’re meal-prepping for the week or serving dinner to your family, this dish is packed with protein, fiber, and bold taste — and it’s done in under an hour!
Ingredients:
- 1 lb (450g) chicken thighs, boneless and skinless
- 1 tbsp olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 cup basmati rice, rinsed and soaked for 15–20 minutes
- 1 ½ cups chicken broth (or water with bouillon)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp turmeric
- ½ tsp cinnamon
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions (Step-by-Step with Tips):
1. Sear the Chicken for Maximum Flavor
Heat the olive oil in a large deep skillet or pot over medium heat. Add the chicken thighs and sear them for about 4–5 minutes on each side until golden brown. You’re not cooking them fully here — just building a flavor base. Once browned, remove them and set aside.
2. Sauté the Aromatics
In the same pot, add the diced onion and cook for 3–4 minutes until soft and translucent. Add the minced garlic and stir for another minute until fragrant. This forms the aromatic base that will infuse the rice.
3. Toast the Spices
Add cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper. Stir constantly for 1–2 minutes to let the spices bloom and release their essential oils. This step is key for rich, deep flavor — don’t skip it!
4. Add the Rice and Mix Well
Stir in the drained rice and coat it in the spices and oil. This light toasting enhances the rice’s texture and helps prevent it from becoming mushy.
5. Add Broth and Return Chicken
Pour in the chicken broth and stir everything together. Nestle the browned chicken thighs back into the rice. Ensure they’re slightly covered by the liquid.
6. Cover and Simmer
Bring the mixture to a gentle simmer. Cover the pot with a tight-fitting lid and reduce the heat to low. Let it cook for about 20 minutes — no peeking! This allows the rice to steam and absorb all the flavors.
7. Rest, Fluff, and Serve
Once the rice is cooked and the liquid is absorbed, turn off the heat. Let it sit covered for 5 more minutes. This resting time makes the rice fluffier. Then, fluff it gently with a fork, garnish with chopped parsley, and serve with lemon wedges. Garlic Butter Steak with Cheesy Herb Pasta
Optional Add-ins & Variations:
- Vegetables: Add diced carrots, peas, or bell peppers when sautéing the onion.
- Protein Swap: Use boneless chicken breasts, turkey, or even tofu for a vegetarian twist.
- Spicy Kick: Add cayenne pepper or chili flakes to bring heat.
- Yogurt Sauce: Serve with a drizzle of garlic yogurt or tahini sauce for extra creaminess.
Storage & Reheating Tips:
This dish stores wonderfully for up to 4 days in the fridge. Just reheat in the microwave or stovetop with a splash of water or broth to rehydrate the rice.
Why You’ll Love This Recipe:
- One pot = easy cleanup
- Full of warm, comforting spices
- Perfect for family dinners or weekly meal prep
- Authentic shawarma flavor without complicated steps