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One Pot Shawarma Chicken And Rice

One Pot Shawarma Chicken and Rice

The Crispy Chef
This easy one-pot shawarma chicken and rice combines juicy spiced chicken thighs, aromatic basmati rice, garlic, onion, and lemon in one pan for a complete Middle Eastern-inspired meal. Way cheaper than takeout, with no flavor sacrificed.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4 servings
Calories 520 kcal

Equipment

  • Large deep skillet or Dutch oven
  • Lid tight fitting
  • Wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons
  • Fork for fluffing rice

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 tsp ground cumin
  • 2 tsp paprika (smoked if available)
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground cardamom (optional)
  • 0.25 tsp cayenne pepper (optional)
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 5 cloves garlic, minced
  • 1 tbsp fresh ginger, minced (optional)
  • 2 tbsp tomato paste
  • 1.5 cups basmati rice, rinsed well
  • 2.5 cups chicken broth
  • 3 tbsp fresh lemon juice (about 1 lemon)
  • 1 bay leaf
  • 1 cinnamon stick (optional)
  • 0.5 cup fresh parsley, chopped (divided)
  • 0.25 cup fresh cilantro, chopped (optional)
  • 1 can chickpeas, drained (optional)
  • 1 diced bell pepper or cherry tomatoes (optional)

Instructions
 

  • Mix all shawarma spices in a bowl: cumin, paprika, coriander, turmeric, garlic powder, cinnamon, cardamom, cayenne, salt, pepper. Coat chicken in ⅔ of the spice mix and let marinate while prepping.
  • Heat olive oil in a large skillet or Dutch oven. Sear chicken on both sides (3–4 minutes per side) until browned. Don’t crowd the pan. Set chicken aside.
  • In same pot, sauté onion until soft. Add garlic and ginger; cook 1 min. Add reserved spice blend and tomato paste. Toast briefly and scrape up browned bits.
  • Add rinsed rice. Stir to coat with spice mix. Pour in broth and lemon juice. Add bay leaf and cinnamon stick. Add bell pepper or tomatoes if using.
  • Nestle chicken into rice. Add chickpeas if using. Sprinkle with half the parsley. Cover tightly and simmer on low 18–20 minutes. Don’t lift lid!
  • Check doneness. If rice is still firm, add splash of broth and cook 5 more minutes. If too wet, simmer uncovered 2–3 minutes. Remove from heat.
  • Remove bay leaf and cinnamon stick. Fluff rice gently with fork. Let sit covered for 5 minutes to finish cooking and absorb flavors.
  • Garnish with remaining parsley and cilantro. Serve hot with yogurt, lemon wedges, tahini, or other toppings of choice.

Notes

You can swap in chicken breast, add chickpeas or vegetables, or adjust the spice level to your liking. Garnish with fresh herbs, yogurt, and lemon wedges. Leftovers reheat beautifully — store in the fridge for up to 4 days.

Nutrition

Calories: 520kcalCarbohydrates: 49gProtein: 30gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 130mgSodium: 720mgPotassium: 610mgFiber: 3gSugar: 3gVitamin A: 850IUVitamin C: 12mgCalcium: 48mgIron: 3.2mg
Keyword easy Middle Eastern recipe, one pot chicken dinner, shawarma chicken, shawarma rice
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