One Pot Chicken Shawarma Rice: Bold Middle Eastern Flavors in a Simple Dinner Recipe

Introduction

One Pot Chicken Shawarma Rice is a flavorful, comforting dish that combines juicy, spiced chicken with fragrant basmati rice. Infused with classic Middle Eastern shawarma spices, this meal is perfect for busy nights or feeding a crowd with minimal cleanup.

Ingredients

• 1.5 lbs (about 4 boneless, skinless chicken thighs), cut into strips
• 2 tablespoons plain yogurt
• 2 tablespoons olive oil (plus 1 tablespoon more for cooking)
• 3 garlic cloves, minced (2 for marinade, 1 for rice)
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric (plus 1/4 teaspoon for rice)
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste
• Juice of half a lemon
• 1 small onion, finely chopped
• 1.5 cups long-grain basmati rice, rinsed and soaked for 20 minutes
• 2.5 cups chicken broth or water
• Optional Garnish:
  • Chopped fresh parsley
  • Sliced almonds or pine nuts, toasted
  • Yogurt sauce or tahini drizzle
  • Lemon wedges

Instructions

1. Step 1: In a bowl, mix yogurt, 2 tablespoons olive oil, 2 minced garlic cloves, cumin, paprika, coriander, 1/2 teaspoon turmeric, cinnamon, salt, pepper, and lemon juice. Add chicken strips and coat well. Marinate for at least 30 minutes or up to overnight.
2. Step 2: Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the marinated chicken for 2 to 3 minutes per side until browned but not fully cooked. Remove chicken and set aside.
3. Step 3: In the same pot, add more oil if needed. Sauté the chopped onion over medium heat until soft and translucent, about 5 minutes. Add remaining garlic and cook for 1 minute until fragrant.
4. Step 4: Drain the soaked rice and add it to the pot with the onions. Stir for 1 to 2 minutes to coat the rice with the oil and onions. Sprinkle in 1/4 teaspoon turmeric and a pinch of salt.
5. Step 5: Pour in the chicken broth or water and bring to a gentle boil. Return the seared chicken strips to the pot, nestling them into the rice.
6. Step 6: Reduce heat to low, cover tightly, and simmer for 18 to 20 minutes until rice is tender and liquid absorbed. Do not lift the lid while cooking.
7. Step 7: Turn off heat and let the pot rest, covered, for 5 to 10 minutes. Fluff the rice gently with a fork and mix in the chicken before serving.

Tips & Variations

• Soak your rice beforehand to achieve fluffier grains and reduce cooking time.
• Use chicken thighs instead of breasts for juicier, more flavorful results.
• Marinate the chicken even briefly to deepen the flavor.
• Add vegetables like peas, carrots, or bell peppers with the rice for extra color and nutrition.
• Make it spicy by adding cayenne or Aleppo pepper to the marinade.
• Try swapping chicken for lamb or beef for a different twist.
• For an oven finish, transfer the pot to a preheated 375°F oven for 20 to 25 minutes after adding the broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat or microwave until warmed through, adding a splash of water or broth if needed to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

You can, but chicken thighs remain juicier and more flavorful, especially in this slow-simmered dish.

Do I have to soak the rice?

Soaking the rice is not mandatory but highly recommended as it reduces cooking time and helps the grains cook evenly and stay fluffy.

One Pot Chicken Shawarma Rice: Bold Middle Eastern Flavors in a Simple Dinner Recipe

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★★★★★

4.9 from 136 reviews

• Author: Harper
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

One Pot Chicken Shawarma Rice is a flavorful Middle Eastern-inspired dish combining juicy, spice-rubbed chicken thighs with fragrant basmati rice infused with traditional shawarma spices like cumin, paprika, turmeric, and garlic. This comforting one-pot meal is perfect for busy weeknights, offering rich flavor with minimal mess and easy preparation.

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Ingredients

Scale 1x2x3x

For the Chicken Marinade:

• 1.5 lbs (about 4 boneless, skinless chicken thighs), cut into strips
• 2 tablespoons plain yogurt
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste
• Juice of half a lemon

For the Rice:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1.5 cups long-grain basmati rice, rinsed and soaked for 20 minutes
• 2.5 cups chicken broth or water
• 1/4 teaspoon ground turmeric
• Salt to taste

Optional Garnish:

• Chopped fresh parsley
• Sliced almonds or pine nuts, toasted
• Yogurt sauce or tahini drizzle
• Lemon wedges

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Instructions

1. Marinate the Chicken: In a bowl, combine yogurt, olive oil, minced garlic, ground cumin, paprika, coriander, turmeric, cinnamon, salt, pepper, and lemon juice. Add the chicken strips and coat thoroughly. Cover and let marinate for at least 30 minutes or up to overnight in the refrigerator for deeper flavor.
2. Brown the Chicken: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the marinated chicken strips and sear them for 2 to 3 minutes on each side until browned but not fully cooked. Remove the chicken from the pot and set aside.
3. Sauté the Aromatics: In the same pot, add additional olive oil if needed. Sauté the finely chopped onion over medium heat until soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
4. Add the Rice: Drain the soaked basmati rice and add it to the pot with the sautéed onions. Stir continuously for 1 to 2 minutes to coat the rice grains thoroughly with the aromatic oil and onions. Sprinkle in the ground turmeric and add a pinch of salt.
5. Add the Liquid and Chicken: Pour in 2.5 cups of chicken broth or water. Bring the mixture to a gentle boil. Nestle the browned chicken strips back into the rice evenly in the pot.
6. Cook: Reduce the heat to low, cover the pot tightly with a lid, and let simmer gently for 18 to 20 minutes, or until the rice is tender and the liquid is fully absorbed. Avoid lifting the lid during cooking to ensure proper steaming.
7. Rest and Fluff: Turn off the heat and allow the pot to rest, covered, for 5 to 10 minutes. After resting, gently fluff the rice with a fork and mix in the chicken to combine the flavors evenly.

Notes

• Soaking the basmati rice beforehand helps it cook more evenly and results in fluffier grains.
• Using chicken thighs keeps the meat juicier and more flavorful compared to breast meat.
• Allowing the chicken to marinate even for a short time really enhances the depth of flavor.
• Feel free to customize toppings such as a drizzle of tahini, garlic yogurt sauce, or a simple cucumber yogurt salad.
• This recipe also works well for meal prep and makes delicious leftovers.

• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Middle Eastern

Keywords: Chicken Shawarma, One Pot Meal, Middle Eastern, Basmati Rice, Easy Dinner, Spiced Chicken, Healthy Dinner, Meal Prep