Name: One Pot Chicken Shawarma Rice Recipe
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: Middle Eastern
Ingredients: 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; 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; Chopped fresh parsley; Sliced almonds or pine nuts, toasted; Yogurt sauce or tahini drizzle; Lemon wedges

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Introduction

This One Pot Chicken Shawarma Rice is a flavorful and easy meal that combines tender, spiced chicken with fragrant basmati rice. It’s perfect for busy weeknights when you want a comforting dish with minimal cleanup. The warm spices bring a Middle Eastern flair to this wholesome dinner.

The image shows a black cast iron skillet filled with one main layer of yellowish-brown spiced rice mixed with small red tomato pieces. On top of the rice layer, there are several chunks of grilled chicken with a crispy, dark brown outer texture spread evenly all around. Lemon wedges with a bright yellow color are placed both on the rice and along the edge of the skillet. At the center, there is a dollop of white creamy sauce garnished with green chopped fresh herbs, which are scattered lightly across the whole dish. The skillet is set on a white marbled surface, surrounded by fresh green herbs and a small white bowl of extra sauce on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 tablespoon olive oil (for the rice)
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 (for the rice)
Salt to taste (for the rice)
Optional garnishes: chopped fresh parsley, toasted sliced almonds or pine nuts, yogurt sauce or tahini drizzle, lemon wedges

Instructions

Step 1: In a bowl, combine yogurt, olive oil, minced garlic, cumin, paprika, coriander, turmeric, cinnamon, salt, pepper, and lemon juice. Add the chicken strips and toss to coat evenly. Marinate for at least 30 minutes or up to overnight for best flavor.
Step 2: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the marinated chicken strips and sear for 2 to 3 minutes on each side until browned but not fully cooked. Remove the chicken and set aside.
Step 3: In the same pot, add a bit more oil if needed. Sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 4: Drain the soaked rice well and add it to the pot with the onions. Stir for 1 to 2 minutes to coat the rice with the oil and aromatics. Sprinkle in the turmeric and a pinch of salt, stirring to combine.
Step 5: Pour in the chicken broth or water, and bring the mixture to a gentle boil. Nestle the seared chicken strips back into the pot on top of the rice.
Step 6: Reduce the heat to low and cover the pot tightly. Let it simmer without lifting the lid for 18 to 20 minutes, until the rice is tender and the liquid is absorbed.
Step 7: Turn off the heat and let the pot rest, covered, for 5 to 10 minutes. Then gently fluff the rice with a fork and mix in the chicken. Serve with optional garnishes like parsley, nuts, yogurt sauce, and lemon wedges.

Tips & Variations

For extra flavor, marinate the chicken overnight in the fridge.
Use chicken breast if preferred, but thighs stay juicier.
Swap chicken broth for vegetable broth to make it lighter.
Add chopped bell peppers or tomatoes with the onions for more veggies.
Toast the rice in oil before adding liquid for nuttier aroma.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet or microwave, adding a splash of water or broth to keep the rice moist. This dish freezes well—freeze in portions for up to 2 months and thaw overnight before reheating.

How to Serve

A black cast iron skillet filled with a layer of yellowish-brown spiced rice mixed with small bits of red tomato, topped with large, browned grilled chicken chunks arranged evenly around the pan, and garnished with fresh green chopped herbs scattered on top. There are several lemon wedges placed on the rice, some grilled with slightly charred edges. In the center of the skillet, a dollop of white creamy sauce with a sprinkle of herbs and pepper sits as a focal point. The skillet rests on a white marbled surface with scattered fresh herbs and halved lemons around it, along with small bowls containing a white sauce and crushed red pepper flakes nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Long-grain basmati works best for its texture and aroma, but jasmine rice can be a substitute. Avoid sticky short-grain rice as it may become mushy in this recipe.

How do I know when the rice is fully cooked?

The rice should absorb all the liquid and be tender but not mushy. If after cooking the rice is still firm, add a tablespoon of water, cover and cook a few more minutes on low heat.