Name: One-Pot Shawarma Chicken and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 4 boneless skinless chicken thighs; 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 cup long-grain white rice; 2 1/2 cups chicken broth; 1 tablespoon shawarma seasoning; 1 teaspoon ground cumin; 1 teaspoon ground paprika; 1/2 teaspoon ground cinnamon; Salt and pepper to taste; Fresh parsley, chopped (for garnish); Lemon wedges (for serving)

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A warm and hearty dish, this One-Pot Shawarma Chicken and Rice brings together tender chicken thighs, spiced rice, and a mix of aromatic flavors, all cooked in one pot. Perfect for a cozy dinner, this recipe is simple to make and packed with flavor.

One-Pot Shawarma Chicken and Rice

Ingredients

4 boneless skinless chicken thighs

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

1 cup long-grain white rice

2 ½ cups chicken broth

1 tablespoon shawarma seasoning

1 teaspoon ground cumin

1 teaspoon ground paprika

½ teaspoon ground cinnamon

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Season the chicken thighs with shawarma seasoning, cumin, paprika, cinnamon, salt, and pepper.

Add the chicken thighs to the pot and cook for 5-6 minutes per side until golden brown and fully cooked. Remove the chicken from the pot and set it aside.

In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes, until softened.

Add the rice to the pot and stir to combine with the onion and garlic.

Pour in the chicken broth, bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes.

Return the cooked chicken to the pot, placing it on top of the rice. Cover and cook for an additional 10 minutes, or until the rice is tender and the liquid is absorbed.

Remove from heat and let it rest for 5 minutes before serving.

Garnish with fresh parsley and serve with lemon wedges.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Servings: 4 servings

Variations

For a vegetarian option, I can substitute the chicken with chickpeas or roasted vegetables, maintaining the delicious shawarma seasoning for flavor.

If I want a spicier kick, I can add a pinch of cayenne pepper or chili flakes to the seasoning blend.

I could also experiment with different types of rice like brown rice for a slightly different texture and added nutritional benefits.

Storage/Reheating

Leftover shawarma chicken and rice can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, I recommend using a microwave or reheating it gently in a pan with a splash of chicken broth to keep the rice moist and flavorful.

FAQs

How can I make the rice fluffier?

To make the rice fluffier, I like to rinse the rice before cooking it to remove excess starch, which helps it cook up light and fluffy.

Can I use chicken breasts instead of thighs?

While I prefer chicken thighs for their tenderness and flavor, I can definitely use chicken breasts if preferred. Just make sure to cook them thoroughly and adjust the cooking time.

Can I add vegetables to this dish?

Yes, I love adding vegetables! I can throw in some chopped carrots, bell peppers, or even peas when cooking the rice for an extra boost of flavor and nutrition.

Can I make this dish ahead of time?

Yes! This recipe works wonderfully for meal prep. I can prepare the chicken and rice in advance and store it in the fridge. It tastes just as good the next day, making it perfect for a quick lunch or dinner.

What should I serve with this meal?

I like serving this dish with a side of Greek yogurt or a simple salad with cucumbers and tomatoes. The fresh elements help balance out the rich, spiced flavors of the chicken and rice.

Conclusion

This One-Pot Shawarma Chicken and Rice is an absolute winner for any weeknight meal. It’s easy, flavorful, and perfect for the whole family. With just a few ingredients and minimal cleanup, I get a delicious, satisfying dish that I know everyone will love. Whether I’m cooking for one or a crowd, this recipe is always a go-to.

Recipe:

One-Pot Shawarma Chicken and Rice

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings
Diet: Halal

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Description

A warm and hearty dish combining tender chicken thighs, spiced rice, and a mix of aromatic flavors, all cooked in one pot. Perfect for a cozy dinner with minimal cleanup.

Instructions

Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs with shawarma seasoning, cumin, paprika, cinnamon, salt, and pepper.
Add the chicken thighs to the pot and cook for 5-6 minutes per side until golden brown and fully cooked. Remove the chicken from the pot and set it aside.
In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes, until softened.
Add the rice to the pot and stir to combine with the onion and garlic.
Pour in the chicken broth, bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes.
Return the cooked chicken to the pot, placing it on top of the rice. Cover and cook for an additional 10 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and let it rest for 5 minutes before serving.
Garnish with fresh parsley and serve with lemon wedges.