One Pot Shawarma Chicken and Rice

If you love the warm perfume of Middle Eastern spices drifting through the kitchen, this dish will feel like a hug from the stove. Tender chicken seared until golden, fluffy basmati rice that soaks up every savory drop, and a bright squeeze of lemon to wake it all up, it is comfort and excitement in one pot. Trust me, you’re going to love this, and let me tell you, it’s worth every bite. And now, let’s ease into the story behind the pan.

Behind the Recipe

This one grew out of two cravings colliding on a busy weeknight, shawarma’s bold, cozy spice profile and the ease of a one pot rice dinner. I wanted all the depth of a slow marinade, the sunshine of lemon, the whisper of cinnamon, and that satisfying rice that steals the show. Bringing them together in a single pot felt like the most natural thing, and once the lid lifts and the steam kisses your face, you will see why.

Recipe Origin or Trivia

Classic shawarma as we know it is rooted in Levantine street food culture, where spiced meats roast on a vertical spit and get shaved to order. Home cooks borrowed the flavor and adapted it to pans and ovens, letting cumin, coriander, paprika, turmeric, cinnamon, and cardamom do the heavy lifting. Fold that same spirit into a rice cookery method, and you get a dish that is equal parts heritage and weeknight practicality.

Why You’ll Love One Pot Shawarma Chicken and Rice

We are building a dinner that is cozy, flexible, and wildly flavorful, and here is exactly why it belongs on repeat.

Versatile: Serve it family style, pack it for lunches, or pile it into warm flatbreads with crunchy salad.
Budget-Friendly: Pantry spices, rice, and chicken thighs turn into a generous pot that stretches beautifully.
Quick and Easy: A short marinade, a quick sear, then everything simmers quietly while you set the table.
Customizable: Adjust heat, swap veggies, choose your favorite rice, it plays nicely with your preferences.
Crowd-Pleasing: Familiar spices and fluffy rice make it a surefire favorite for kids and adults.
Make-Ahead Friendly: Marinate the chicken and rinse the rice earlier in the day, assembly becomes a breeze.
Great for Leftovers: The flavors deepen by tomorrow, perfect for bowls, wraps, or quick skillet reheat.

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Chef’s Pro Tips for Perfect Results

Before we grab the pot, a few smart moves will make your rice fluffier and your chicken juicier. And now, let’s dive into the little details that change everything.

Use Chicken Thighs: Dark meat stays succulent and infuses the rice with rich flavor as it simmers.
Rinse the Rice: Wash basmati until the water runs clear, this keeps grains separate and fluffy.
Bloom the Spices: Toast dry spices briefly in oil before adding liquid, flavor becomes deeper and rounder.
Sear, Then Simmer: A quick golden sear builds fond on the pan, the rice will drink up that savory goodness.
Rest the Pot: Keep the lid on for a few minutes off heat, steam finishes cooking and sets the texture.

Kitchen Tools You’ll Need

A calm kitchen is a well prepared one, so gather these pieces before the burner goes on. Smooth prep makes for smooth cooking, and from here, everything cooks in harmony.

Heavy Dutch Oven or Deep Skillet: Holds heat evenly and keeps rice cooking gentle.
Sharp Chef’s Knife: For clean slicing of thighs and aromatics.
Measuring Spoons and Cups: Ensures spice balance and the right rice to broth ratio.
Fine Mesh Strainer: Makes rinsing basmati quick and thorough.
Wooden Spoon: Gentle on the pot and perfect for stirring without breaking grains.

Ingredients in One Pot Shawarma Chicken and Rice

Think of this as a small orchestra, each element has its note, together they become a warm, fragrant chorus. We will keep it precise so your pot sings on the first try.

1. Chicken Thighs: 1.5 pounds boneless skinless, trimmed, deliver juicy, flavorful bites that enrich the rice.
2. Basmati Rice: 1.5 cups long grain, rinsed well, gives light, separate grains that carry the spices.
3. Chicken Broth: 3 cups low sodium, provides moisture and layers of savory depth for the rice.
4. Greek Yogurt: 1/4 cup, tenderizes the chicken and helps spices cling beautifully.
5. Lemon Juice: 2 tablespoons freshly squeezed, brightens and balances the warm spices.
6. Olive Oil: 2 tablespoons, for searing and blooming spices with a gentle fruitiness.
7. Yellow Onion: 1 medium finely diced, melts into the rice and builds sweetness.
8. Garlic: 4 cloves minced, adds savory backbone that plays with every spice.
9. Ground Cumin: 2 teaspoons, anchors the shawarma profile with earthy warmth.
10. Ground Coriander: 2 teaspoons, adds citrusy lift that keeps the pot lively.
11. Sweet Paprika: 2 teaspoons, rounds out color and subtle sweetness in the rice.
12. Smoked Paprika: 1 teaspoon, whispers gentle smokiness for depth.
13. Turmeric: 1/2 teaspoon, paints the rice golden and adds gentle warmth.
14. Ground Cardamom: 1/2 teaspoon, brings floral spice that feels authentically shawarma.
15. Ground Cinnamon: 1/4 teaspoon, a quiet note that adds comfort and complexity.
16. Garlic Powder: 1 teaspoon, reinforces savory notes in both marinade and rice.
17. Onion Powder: 1 teaspoon, boosts aroma and umami in the base.
18. Chili Flakes or Cayenne: 1/4 teaspoon, optional heat that you can scale to taste.
19. Kosher Salt: 1 1/2 teaspoons, seasons the chicken and balances the pot.
20. Black Pepper: 1/2 teaspoon freshly ground, finishes the spice blend with gentle bite.
21. Parsley or Cilantro: 2 tablespoons chopped, a fresh green flourish at the end.

Ingredient Substitutions

Your pantry might look different today, and that is okay. Here are smart swaps that keep spirit and flavor intact while meeting you where you are.

Chicken Thighs: Chicken breasts cut into chunks for leaner results.
Greek Yogurt: Plain dairy free yogurt if needed.
Basmati Rice: Jasmine rice for a similar long grain texture.
Chicken Broth: Vegetable broth for a lighter profile.
Smoked Paprika: Regular paprika with a pinch of ground cumin to bolster warmth.
Cardamom: A pinch of allspice to mimic its aromatic lift.
Chili Flakes: A dash of hot paprika or a small pinch of cayenne for controlled heat.

Ingredient Spotlight

Some ingredients work behind the scenes, others step right into the spotlight. These two are the heartbeat of the pot, and now let’s give them a little shine.

Basmati Rice: Long grains stay elegant and fluffy, absorbing spice stained broth so every spoonful tastes complete.
Ground Cumin: Earthy and warm, it anchors the whole blend, giving the dish its unmistakable shawarma soul.

Instructions for Making One Pot Shawarma Chicken and Rice

This is a gentle rhythm, a few minutes of building flavor, then the pot does the rest. Here are the steps you’re going to follow, and we will keep the titles clear so you can breeze through dinner.

1. Preheat Your Equipment: Set a heavy Dutch oven over medium high heat, add 1 tablespoon olive oil and let it shimmer.
2. Combine Ingredients: In a bowl, mix yogurt, lemon juice, 1 tablespoon olive oil, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon sweet paprika, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper, add chicken and coat well.
3. Prepare Your Cooking Vessel: Add the remaining oil to the pot if needed, sear chicken in batches 3 to 4 minutes per side until lightly browned, transfer to a plate.
4. Assemble the Dish: In the same pot, add onion and cook 3 minutes until translucent, add minced garlic and cook 30 seconds, stir in the remaining cumin, coriander, sweet paprika, smoked paprika, turmeric, cardamom, cinnamon, garlic powder, onion powder, chili flakes, and the remaining salt and pepper, stir for 30 seconds, add rinsed rice and toss to coat.
5. Cook to Perfection: Pour in chicken broth, bring to a lively simmer, nestle the seared chicken and any juices into the rice, cover, reduce heat to low, cook 20 minutes until rice is tender and liquid is absorbed.
6. Finishing Touches: Turn off heat and rest covered 5 to 10 minutes, fluff rice gently, shower with parsley or cilantro, taste and adjust lemon or salt.
7. Serve and Enjoy: Spoon into bowls while steaming hot, add a squeeze of lemon, and finish with your favorite cool sauce like garlic yogurt or tahini if you like.

Texture & Flavor Secrets

What makes this sing is contrast, juicy chicken tucked into grains that are tender yet distinct, spice warmed without being heavy, lemon bright without being sharp. Bloomed spices perfume the rice, yogurt softens the chicken, and the final rest lets steam finish the work so every bite feels plush, aromatic, and balanced.

Cooking Tips & Tricks

A few small habits make a big difference, and now let’s lock in those consistent, fluffy results.

• Rinse Thoroughly: Wash basmati until the water runs clear, this helps grains cook separate.
• Mind the Lid: Once covered, avoid lifting it, steam is your friend and keeps rice tender.
• Season in Layers: Salt the marinade and the pot, seasoning only at the end tastes flat.
• Rest Before Serving: A quiet 5 minute rest yields fluffier rice and juicier chicken.

What to Avoid

We are steering clear of pitfalls so your pot turns out perfect every time. Here is what to watch for and how to fix it fast.

• Adding Unrinsed Rice: Extra surface starch can make the pot gummy, rinse until clear.
• High Heat After Covering: Boiling hard can scorch the bottom, keep it low and gentle.
• Crowding the Sear: Sear in batches so chicken browns instead of steams, flavor starts here.
• Skipping the Rest: Cutting heat and resting sets the texture, do not rush this moment.

Nutrition Facts

Servings: 4
Calories per serving: 520

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

Planning ahead turns this from easy to effortless. Marinate the chicken up to a day in advance, keep the rinsed rice drained and ready in the fridge, and dinner becomes assembly. Cool leftovers quickly, store in airtight containers, and refrigerate for up to 4 days. Reheat gently on the stovetop with a splash of broth, or in the microwave covered so the rice steams back to life. For longer storage, freeze portions up to 2 months, thaw overnight in the fridge before reheating.

How to Serve One Pot Shawarma Chicken and Rice

Lean into color and freshness so the warm spices really pop. Spoon into shallow bowls, add a crisp chopped salad of cucumber and tomato, sprinkle quick pickles for tang, and offer lemon wedges at the table. A drizzle of garlicky yogurt or tahini ties everything together, warm flatbreads alongside turn bowls into a feast.

Creative Leftover Transformations

Leftovers are a playground, and this pot is generous enough to inspire a second meal with almost no effort.

Shawarma Bowls: Reheat and top with shredded lettuce, tomatoes, olives, and creamy sauce.
Stuffed Peppers: Fill halved peppers with the mixture, bake until tender for a fresh take.
Crispy Rice Cakes: Press into patties, pan sear until golden, and top with a dollop of yogurt.
Wraps On The Go: Roll in warm flatbreads with crunchy slaw for a grab and go lunch.

Additional Tips

If you love a touch of smoke, a pinch of smoked paprika or a quick char under the broiler after cooking adds delicious depth. Keep lemon close at hand, a final squeeze brightens the pot, and a sprinkle of toasted pine nuts or slivered almonds adds gentle crunch if you are feeling fancy.

Make It a Showstopper

Serving is theater, so plate with intention. Mound the golden rice on a wide platter, tuck sliced chicken on top, rain down fresh herbs, and finish with thin lemon rounds for glimmer. A few radish slices and pomegranate arils add color and sparkle that make the table feel special.

Variations to Try

A base this solid loves playful riffs, here are a few to keep dinner fresh without starting from scratch.

Vegetable Boost: Stir in peas and carrots for sweetness and color near the end of cooking.
Spicy Lovers: Add extra chili flakes or a chopped serrano for a friendly kick.
Herby Spin: Fold in chopped dill and mint with the parsley for an aromatic lift.
Brown Rice Route: Use brown basmati, increase broth to 3 1/4 cups and cook about 40 minutes.
Tomato Tang: Add 2 tablespoons tomato paste with the onions for a deeper, tangier base.

FAQ’s

1. Can I use chicken breasts instead of thighs?

Yes, cut them into larger chunks to keep them juicy, and take care not to overcook during the simmer.

2. Do I have to marinate the chicken?

A quick 10 to 15 minute toss helps a lot, longer is better, but you can go straight to the pot if you are in a rush.

3. What is the best rice for this recipe?

Long grain basmati gives the fluffiest texture, jasmine also works nicely if that is what you have.

4. My rice is slightly undercooked, what can I do?

Sprinkle 2 to 3 tablespoons warm broth over the top, cover, and steam on low for a few minutes.

5. How do I prevent a burnt bottom layer?

Keep heat low during the covered simmer and avoid stirring after the liquid goes in.

6. Can I add vegetables directly to the pot?

Yes, quick cooking vegetables like peas or diced bell pepper can go in for the last 5 minutes.

7. Is this meal good for meal prep?

Absolutely, it reheats beautifully and packs well in containers for several days.

8. Can I make it dairy free?

Use dairy free yogurt or skip the yogurt and add an extra teaspoon of olive oil to the marinade.

9. Can I double the recipe?

Yes, use a wider pot to maintain even rice depth, and add a few extra minutes to cook time as needed.

10. What sauces pair well with this?

Garlic yogurt, tahini lemon sauce, or a quick cucumber yogurt dip all complement the spices.

Conclusion

One Pot Shawarma Chicken and Rice brings spice cabinet magic to a single pan, the kind of dinner that feels both soulful and simple. With buttery soft grains, fragrant chicken, and bright finishing touches, it is a weeknight keeper that still feels dinner party worthy. This one’s a total game-changer, and once you taste that first spoonful, you will know exactly why.

watch how to make One Pot Shawarma Chicken and Rice