One Pot Chicken Shawarma Rice

One Pot Chicken Shawarma Rice brings the bold and vibrant flavors of Middle Eastern cooking straight to your dinner table with minimal fuss. This dish marries juicy spice-rubbed chicken thighs with fragrant basmati rice infused with shawarma spices like cumin, paprika, turmeric, and garlic. It’s perfect for busy weeknights when you want something comforting, flavorful, and easy to clean up after.

I first made this recipe on a chilly evening and was amazed at how it filled the house with warm, inviting aromas. Now it’s a go-to for family dinners and always impresses guests without lots of effort.

Ingredients

• Chicken thighs: cut into strips for juiciness and flavor
• Plain yogurt: for tenderizing the chicken and adding a subtle tang
• Olive oil: as the cooking base and marinade component for richness
• Garlic: minced to infuse savory depth
• Ground cumin: for earthy warmth look for fragrant, fresh cumin for best results
• Ground paprika: to contribute smoky undertones ideally sweet Spanish paprika when available
• Ground coriander: adding citrus notes and complexity
• Ground turmeric: for color and mild bitterness check for bright golden color to ensure freshness
• Ground cinnamon: giving a subtle sweet-spicy hint that ties the shawarma spices together
• Lemon juice: for bright acidity that balances spices
• Onion: finely chopped for the flavorful rice base
• Long-grain basmati rice: soaked to promote fluffiness and even cooking
• Chicken broth: to enhance the rice with deeper savory notes or water for a lighter version
• Chopped fresh parsley: for freshness in the garnish
• Toasted sliced almonds or pine nuts: for texture and nuttiness
• Yogurt sauce or tahini drizzle: to complement the spices with creaminess
• Lemon wedges: to add an extra pop of acidity when serving

Step-by-Step Instructions

Marinate the Chicken:

Combine yogurt, olive oil, garlic, cumin, paprika, coriander, turmeric, cinnamon, salt, pepper, and lemon juice in a bowl. Add chicken strips and toss thoroughly until well coated. Cover and refrigerate for at least 30 minutes or up to overnight. This allows the spices to deeply penetrate and tenderize the meat.

Brown the Chicken:

Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the marinated chicken strips and sear for 2 to 3 minutes on each side until golden brown but not completely cooked through. Remove chicken and set aside to preserve the flavorful browned bits in the pot.

Sauté the Aromatics:

In the same pot, add extra olive oil if needed. Add finely chopped onion and cook over medium heat until soft and translucent, about 5 minutes. Stir in minced garlic and cook for one more minute until fragrant, which builds the flavor base for the rice.

Add the Rice:

Drain the soaked basmati rice and add it to the pot with the softened onions. Stir frequently for 1 to 2 minutes to coat the rice evenly with the aromatic oil and onions. Sprinkle in ground turmeric and a pinch of salt, mixing gently to combine color and seasoning.

Add the Liquid and Chicken:

Pour in 2.5 cups of chicken broth or water and bring to a gentle boil. Nestle the browned chicken strips evenly into the rice. This arrangement allows the chicken juices to infuse the rice as it cooks.

Cook:

Reduce the heat to low and cover the pot tightly with a lid. Let it simmer gently for 18 to 20 minutes until the rice is tender and the liquid fully absorbed. Try not to lift the lid during cooking so that steam evenly cooks the dish.

Rest and Fluff:

Turn off the heat and leave the pot covered for 5 to 10 minutes to let the flavors meld and the rice finish steaming. Gently fluff the rice with a fork and mix in the chicken to combine everything evenly.

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My favorite ingredient is the ground cinnamon which adds a soft sweetness that balances the savory spices beautifully. One memorable dinner was when I served this to friends unfamiliar with Middle Eastern cuisine and they raved about how comforting and flavorful it was without being too heavy.

Storage Tips

This dish keeps well in the refrigerator for up to 4 days stored in an airtight container. Reheat gently on the stove or in the microwave, stirring occasionally to keep the rice fluffy. You can also freeze it for up to a month, just thaw overnight in the fridge before reheating.

Ingredient Substitutions

If you don’t have chicken thighs, boneless skinless chicken breasts work but will be less juicy. Greek yogurt can replace plain yogurt but adjust the amount as it is tangier and thicker. Use vegetable broth instead of chicken broth for a vegetarian version if swapping meat for plant protein.

Serving Suggestions

Serve with a simple cucumber and tomato salad dressed with lemon and olive oil to add fresh crunch. Drizzle with tahini or a garlic yogurt sauce on top for creamy contrast. Warm pita bread or roasted vegetables complement this meal beautifully.

Cultural Context

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Shawarma originally comes from Levantine and Middle Eastern street food traditions, often cooked on rotating spits. This one-pot adaptation brings those bold shawarma flavors in an accessible way that can be made at home inspired by traditional spices and techniques but simplified for easy weeknight cooking.

Frequently Asked Questions

→ What cut of chicken is best for this dish?

Chicken thighs are preferred for their juiciness and ability to absorb spices better than breast meat, resulting in a more flavorful meal.

→ Why soak the basmati rice before cooking?

Soaking helps remove excess starch and ensures that the rice cooks evenly with fluffy, separate grains instead of becoming sticky or clumpy.

→ Can I use water instead of chicken broth?

Yes, water works fine, but using chicken broth adds depth and richness to the rice, enhancing the overall flavor.

→ How long should the chicken marinate for best results?

Marinating for at least 30 minutes is sufficient for flavor, but letting it rest overnight in the fridge intensifies the spices and tenderness.

→ What are good garnish options to serve with this dish?

Fresh parsley, toasted almonds or pine nuts, a tahini drizzle, or a dollop of garlic yogurt sauce all complement the flavors and add texture.