Go Back
–+ servings
One Pot Shawarma Chicken And Rice

One Pot Shawarma Chicken And Rice for Effortless Flavor

This One Pot Shawarma Chicken And Rice recipe is a flavorful and easy way to enjoy Middle Eastern cuisine.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 tablespoons Olive Oil Prevents sticking and adds richness; substitute with any neutral oil.
  • 1.5 pounds Chicken Thighs (boneless, skinless) Provides tenderness and flavor.
For the Spices
  • 1 teaspoon Ground Cumin Essential for shawarma seasoning.
  • 1 teaspoon Ground Coriander Brightens the spice mix.
  • 1 teaspoon Smoked Paprika Infuses the dish with smoky sweetness.
  • 1 teaspoon Ground Turmeric Provides color and mild warmth.
  • 1 teaspoon Ground Cinnamon Adds a sweet-spicy note.
  • 0.5 teaspoon Cayenne Pepper Adjustable heat.
  • to taste Salt and Pepper Essential for balancing flavors.
For the Base
  • 1 medium Onion (chopped) Forms the base flavor.
  • 3 cloves Garlic (minced) Deepens the savory profile.
  • 1.5 cups Basmati Rice Ideal for absorbing flavors.
For Cooking Liquid
  • 3 cups Chicken Broth Infuses with savory taste.
For Garnish
  • 0.25 cups Parsley (chopped) Adds a fresh note.
  • 2 pieces Lemon Wedges Provides a burst of acidity.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Heat the Oil: In a large pot, heat olive oil over medium-high heat until shimmering, about 2 minutes.
  2. Season the Chicken: In a mixing bowl, whisk together spices and coat chicken thighs.
  3. Brown the Chicken: Sear chicken thighs for 5-6 minutes on each side until cooked through and golden.
  4. Sauté the Aromatics: Add chopped onion and minced garlic, sauté until onion is translucent.
  5. Toast the Rice: Add rinsed basmati rice and stir for about 2 minutes until slightly translucent.
  6. Combine and Return Chicken: Return chicken to pot, mixing gently with rice.
  7. Add Chicken Broth: Pour in chicken broth, raise heat to bring to a boil.
  8. Simmer and Cover: Cover the pot, reduce heat, and simmer for 15-20 minutes.
  9. Let it Rest: Remove from heat and let it rest for 10 minutes while covered.
  10. Fluff and Serve: Fluff the rice and chicken mixture with a fork, garnish with parsley and serve with lemon wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 1gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 15mg

Notes

Ensure all chicken pieces are well-coated with spices for maximum flavor infusion and let the dish rest after cooking to enhance flavors.

Tried this recipe?

Let us know how it was!