As I stood by the stove, the intoxicating aroma of spices began to fill my kitchen, whisking me away to a vibrant street market in the Middle East. This One Pot Shawarma Chicken and Rice recipe is my go-to for a cozy weeknight dinner that doesn’t skimp on flavor. With tender, spiced chicken and fluffy basmati rice all cooked together in a single pot, it’s not only beginner-friendly but also makes cleanup a breeze. The delightful blend of cumin, coriander, and just a touch of cinnamon takes your taste buds on a mini-adventure without requiring hours in the kitchen. Whether you’re looking to impress guests or simply want to whip up a nourishing meal for yourself, this dish checks all the boxes. Ready to transform your dinner game? Let’s dive into making this mouthwatering masterpiece!
Why choose One Pot Shawarma Chicken?
Simplicity at Its Best: This one-pot wonder requires minimal prep, making it ideal for busy schedules.
Bold, Savory Flavors: The harmony of spices creates an unforgettable taste experience that’s sure to impress.
Crowd-Pleasing Appeal: Perfect for family dinners or gatherings, everyone will enjoy this flavorful dish, just like my favorite Mediterranean Chicken Bowls.
Time-Saving Convenience: Cook everything in one pot for an easy cleanup – spend more time savoring your meal and less time washing dishes!
Versatile Options: Feel free to customize with vegetables or proteins; for a vegetarian twist, try chickpeas instead.
Wholesome Goodness: Nourishing and satisfying, this recipe lets you enjoy a taste of home-cooked Middle Eastern flavor without the fuss.
One Pot Shawarma Chicken and Rice Ingredients
For the Chicken and Rice
• Olive oil – Used for cooking and blooming spices. Can substitute with vegetable oil for a neutral flavor.
• Chicken thighs (boneless, skinless) – Provides juiciness and flavor, retaining moisture during cooking. Chicken breasts may be used but tend to dry out quicker, requiring careful cooking.
• Large onion – Forms the aromatic base, sweetening as it cooks. Shallots can be used as a substitute for a milder flavor.
• Garlic (minced) – Deepens the savory profile of the dish. Use garlic powder as a last resort; fresh is ideal.
• Basmati rice (rinsed and drained) – Cooks fluffy and absorbs broth flavors well. Long-grain rice is a suitable alternative; avoid using short-grain rice which may become mushy.
• Chicken broth – Used for cooking the rice, infusing it with flavor. Vegetable broth can replace chicken broth in a vegetarian version.
For the Spice Mix
• Ground cumin – Adds a nutty base flavor. Essential to shawarma seasoning.
• Ground coriander – Brightens the spice mix with its citrusy notes. No direct substitute but you may omit if unavailable.
• Smoked paprika – Offers a mild, smoky flavor reminiscent of traditional roasting. Regular paprika can replace, but lacks smokiness.
• Ground turmeric – Imparts a warm color and light peppery flavor. Can be omitted for less assertive taste.
• Ground cinnamon – Adds warmth and sweetness. Use sparingly; potentially replace with five-spice powder, if needed.
• Cayenne pepper – Introduces heat. Adjust the quantity for desired spice level; omit for a milder dish.
• Salt and pepper – Essential for seasoning to enhance all flavors. Adjust to personal taste.
For Garnish
• Chopped fresh parsley – Adds brightness and a fresh herbaceous note as a garnish. Substitute with fresh cilantro if preferred.
• Lemon wedges – Enhances the dish’s flavors with acidity when served. Lime wedges can be used as a substitute.
Step‑by‑Step Instructions for One Pot Shawarma Chicken And Rice
Step 1: Heat the Pot
Begin by heating 2 tablespoons of olive oil in a large pot over medium-high heat. You want the oil to shimmer, indicating it’s hot enough for cooking. This will create a perfect base for the One Pot Shawarma Chicken and Rice, setting the stage for rich flavors to bloom.
Step 2: Prepare the Spice Mixture
In a mixing bowl, combine the ground cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper. Mix thoroughly to ensure an even distribution of spices. This aromatic blend will coat the chicken, infusing it with the distinct shawarma flavors as it cooks.
Step 3: Coat the Chicken
Take your boneless, skinless chicken thighs and coat them well in the spice mixture, making sure every piece is generously covered. This step enhances flavor and keeps the chicken juicy. Once coated, place the chicken in the hot pot and let it sear undisturbed for about 5-7 minutes, until browned.
Step 4: Sauté Onions and Garlic
Once the chicken is browned, transfer it onto a plate and set aside. In the same pot, add sliced onions and minced garlic, sautéing for about 3-4 minutes until the onions are translucent and fragrant. This will build a flavorful base for your rice and chicken in the One Pot Shawarma Chicken and Rice.
Step 5: Add the Rice
Next, stir in the rinsed and drained basmati rice, mixing it well with the sautéed onions and garlic for about 1-2 minutes. This step helps the rice absorb the aromatic flavors, giving it a depth that beautifully complements the shawarma spices.
Step 6: Combine with Chicken
Return the browned chicken to the pot, nestling it among the rice and onions. Stir gently to incorporate everything together. The chicken will continue to impart its rich flavor into the rice as it cooks, taking your One Pot Shawarma Chicken and Rice to new heights.
Step 7: Pour in the Broth
Now, add 3 cups of chicken broth to the pot and stir to combine. Bring the mixture to a rolling boil, watching for bubbles to form. This stage is crucial as the broth infuses the rice with flavor while cooking it to perfection.
Step 8: Simmer and Cover
Once boiling, reduce the heat to low and cover the pot with a lid. Allow it to simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Avoid lifting the lid during this time to keep the steam trapped, ensuring fluffy rice for your One Pot Shawarma Chicken and Rice.
Step 9: Rest the Dish
After the cooking time, remove the pot from the heat, keeping the lid on. Let it sit for an additional 10 minutes. This resting period allows the flavors to meld further and helps the rice to settle, making it fluffy and well-cooked when you serve.
Step 10: Fluff and Garnish
Finally, uncover the pot and use a fork to fluff the rice gently, incorporating the tender chicken. Garnish the dish with freshly chopped parsley for a pop of color and a burst of freshness. The One Pot Shawarma Chicken and Rice is now ready to be served.
Step 11: Serve with Lemon Wedges
Present the dish with lemon wedges on the side to enhance the flavors. Squeeze a little lemon juice over your savory One Pot Shawarma Chicken and Rice just before enjoying for an added zesty kick that ties all the flavors together beautifully.
Make Ahead Options
These One Pot Shawarma Chicken and Rice are perfect for meal prep enthusiasts looking to save time during busy weeknights! You can season and coat the chicken in the spice mixture up to 24 hours in advance, storing it in an airtight container in the refrigerator to lock in the flavors. Additionally, you can sauté the onions and garlic the day before, which enhances their aroma. When you’re ready to serve, simply follow the directions from adding the rice onward, as the chicken should still be moist and flavorful. Just remember, when reheating, add a splash of broth to maintain that delicious quality, making your dish just as tasty as if it were freshly cooked!
What to Serve with One Pot Shawarma Chicken and Rice
Transform your dinner into a delightful feast by complementing this savory dish with vibrant sides and refreshing drinks.
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Tzatziki: This cool, creamy yogurt dip adds a refreshing contrast to the warm, spiced chicken and rice, bringing a taste of Mediterranean flair.
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Mediterranean Salad: With crisp cucumbers, tomatoes, and feta, this fresh salad brightens the meal and provides a crunchy texture that balances the dish’s richness.
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Toasted Pita Bread: A warm, toasty pita helps scoop up the flavorful rice and chicken, making each bite more delightful and interactive.
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Roasted Vegetables: Seasoned roasted carrots, bell peppers, and zucchini bring a colorful array of flavors and nutrients, enhancing your plate with their natural sweetness and charred depth.
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Charred Corn on the Cob: The sweet, smoky flavor of corn pairs beautifully with the spices in the chicken, creating a summery vibe that’s perfect for gatherings.
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Chickpea Hummus: This smooth, garlicky dip serves as an excellent appetizer or side, offering a hearty plant-based protein, perfect for spreading on bread or enjoying with veggies.
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Mint Lemonade: Refreshing mint lemonade adds a zesty and cooling element to the meal, cleansing the palate and harmonizing with the warm spices.
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Baklava: To finish on a sweet note, this rich and flaky dessert, drenched in honey and filled with nuts, provides a delicious contrast to the savory dinner.
Each of these pairings not only elevates the One Pot Shawarma Chicken and Rice but creates a harmonious dining experience rich in tastes and textures.
Storage Tips for One Pot Shawarma Chicken and Rice
Fridge: Store leftovers in airtight containers for up to 3 days. Allow them to cool completely before sealing to maintain freshness.
Freezer: Freeze portions in airtight containers or heavy-duty freezer bags for up to 2 months. Label each bag with the date for easy organization.
Reheating: When ready to enjoy, thaw in the fridge overnight, then reheat gently on the stovetop or in the microwave, adding a splash of broth to keep the One Pot Shawarma Chicken and Rice moist.
Serving Suggestions: Garnish with fresh parsley and serve with lemon wedges for a bright, zesty finish upon reheating.
One Pot Shawarma Chicken And Rice Variations
Feel free to get creative with this recipe and make it your own, adding delightful twists that bring out different flavors!
- Vegetarian: Swap chicken for chickpeas or tofu to create a hearty, plant-based version.
- Quinoa Substitute: Replace basmati rice with quinoa for a protein-packed alternative that’s extra nutritious.
- Spiced Up: Add saffron strands to your spice mix for a luxurious flavor boost!
- Sweet & Savory: Include dried fruits like raisins or apricots during cooking for a sweet contrast to the spices.
- Nutty Texture: Toss in slivered almonds or pine nuts before serving for a lovely crunch and nuttiness.
- Extra Veggie: Add diced carrots or bell peppers alongside the onions for added color and nutrition.
- Curry Twist: Substitute shawarma spices with curry powder for a delightful change of scenery on your plate.
- Heat Level: For a spicier rendition, increase the cayenne pepper or add sliced jalapeños during cooking.
And if you’re looking for more variations on delicious chicken dishes, don’t forget to check out my favorite Crockpot Thai Coconut and Greek Lemon Chicken recipes!
Expert Tips for One Pot Shawarma Chicken and Rice
Rinse Your Rice: Always rinse basmati rice to remove excess starch, ensuring the rice cooks fluffy and separates well.
Avoid Lifting the Lid: Once simmering, resist the urge to lift the lid; doing so releases steam, which is crucial for perfectly cooked rice.
Check Chicken Temperature: Ensure the chicken reaches an internal temperature of 165°F before serving for safety. Use a meat thermometer for accuracy.
Customize Your Spices: Feel free to adjust the spices in your One Pot Shawarma Chicken and Rice to match your personal taste or spice preference.
Let It Rest: Allowing the dish to sit for 10 minutes after cooking helps meld the flavors even more, making it extra delicious!
One Pot Shawarma Chicken and Rice Recipe FAQs
How do I choose the right chicken for this recipe?
When selecting chicken for One Pot Shawarma Chicken and Rice, I recommend using boneless, skinless chicken thighs. They tend to be juicier and retain moisture during cooking. If you prefer chicken breasts, be aware that they can dry out more quickly, so keep an eye on cooking times to avoid this.
What’s the best way to store leftovers?
Cool your One Pot Shawarma Chicken and Rice completely before transferring it to airtight containers. In the fridge, it will stay fresh for up to 3 days. For longer storage, you can freeze it in airtight containers or heavy-duty freezer bags for up to 2 months, making sure to label with the date.
Can I freeze this dish?
Absolutely! To freeze your One Pot Shawarma Chicken and Rice, portion it into airtight containers or freezer bags, ensuring to remove as much air as possible to prevent freezer burn. Thaw in the refrigerator overnight, and when it’s time to reheat, add a splash of broth to retain moisture.
What should I do if the rice is mushy?
If you find that your rice is mushy, it could be due to overcooking or using too much liquid. For next time, make sure to rinse the rice thoroughly to remove excess starch, and stick to the recommended liquid ratio of 1:1.5 for rice to broth. Adjusting your simmer time can also help avoid mushiness.
Are there any dietary considerations I should keep in mind?
This One Pot Shawarma Chicken and Rice recipe is very versatile! If you have allergies or dietary restrictions, you can substitute chicken with chickpeas or tofu for a vegetarian twist. Always check your spices and broth for any allergies, especially if cooking for others.
How long should I let the dish rest after cooking?
After cooking, it’s best to let your One Pot Shawarma Chicken and Rice sit for about 10 minutes covered. This resting period allows the flavors to meld and helps the rice become perfectly fluffy. Trust me, it makes a noticeable difference!
One Pot Shawarma Chicken and Rice
Ingredients
Equipment
Method
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat until shimmering.
- Combine ground cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper in a mixing bowl.
- Coat the chicken thighs in the spice mixture, ensuring they are well covered. Sear them in the hot pot for 5-7 minutes until browned.
- Transfer the chicken to a plate. In the same pot, add sliced onions and minced garlic, sautéing for 3-4 minutes until translucent.
- Stir in the rinsed and drained basmati rice, mixing for 1-2 minutes.
- Return the browned chicken to the pot, nestling it among the rice and onions. Stir gently to combine.
- Add 3 cups of chicken broth and bring to a rolling boil.
- Reduce heat to low, cover the pot, and simmer for 15-20 minutes until liquid is absorbed.
- Remove from heat and let sit for 10 minutes.
- Fluff the rice with a fork, garnishing with fresh parsley.
- Serve with lemon wedges on the side.
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