By Bring One Pot Shawarma Chicken and Rice to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
One Pot Shawarma Chicken and Rice captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, One Pot Shawarma Chicken and Rice becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
6 boneless skinless chicken thighs, raw (trimmed of visible fat) – approx 600g (21oz)
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon smoked paprika
¾ teaspoon salt
½ teaspoon black pepper
½ teaspoon turmeric
½ teaspoon ground cardamom
¼ teaspoon chili flakes (red pepper flakes) – adjust to taste
1.5 tablespoons lemon juice
1 tablespoon olive oil
1 medium onion, halved and finely sliced
3 cloves garlic, crushed
180g (1 cup) uncooked long grain rice
2 cups (480ml) hot chicken stock
Additional salt and black pepper, to taste
2 tablespoons fresh chopped parsley
½ teaspoon dried dill
PREPARATION STEPS
Marinate the Chicken: In a bowl, combine the ground cumin, ground coriander, paprika, smoked paprika, salt, black pepper, turmeric, ground cardamom, chili flakes, lemon juice, and olive oil. Add the chicken thighs and coat them well with the spice mixture. Let marinate for at least 30 minutes (or up to overnight in the refrigerator for more flavor).
Sauté the Onions and Garlic: In a large pot or Dutch oven, heat a little olive oil over medium heat. Add the sliced onion and sauté for about 5 minutes until softened. Add the crushed garlic and cook for an additional minute until fragrant.
Brown the Chicken: Push the onions to the side of the pot and add the marinated chicken thighs. Sear the chicken for about 3-4 minutes on each side until browned.
Add Rice and Stock: Stir in the uncooked rice, ensuring it’s well mixed with the onions and chicken. Pour in the hot chicken stock and bring to a gentle simmer. Taste and adjust seasoning with additional salt and black pepper if needed.
Cook the Dish: Cover the pot with a lid and reduce the heat to low. Cook for about 20-25 minutes, or until the rice is tender and has absorbed the liquid. Remove from heat and let it sit covered for an additional 5 minutes.
Finish and Serve: Fluff the rice with a fork, then stir in the fresh chopped parsley and dried dill. Serve warm and enjoy your delicious One Pot Shawarma Chicken and Rice!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
