One Pot Shawarma Chicken Ricpe

One Pot Shawarma Chicken Rice brings those irresistible Middle Eastern street food flavors right into your home kitchen – no food truck required. I’ve been making this dish for years, and it never fails to gather my family around the table faster than any dinner bell ever could.

You know those evenings when you want something special but don’t have the energy for complicated cooking? That’s exactly when I reach for this recipe. The first time I made shawarma chicken and rice, I was skeptical that one pot could deliver such bold, restaurant-quality flavors. But as the warm spices – cumin, cinnamon, paprika – filled my kitchen with that unmistakable aroma, I knew I’d found something special. My grandkids now request this dish almost weekly, and I love that cleanup is as simple as the cooking. The rice absorbs all those beautiful spice-infused juices while the chicken stays tender and juicy, creating layers of flavor that make every bite exciting. Time to get your pot ready!

What Makes This One Pot Shawarma Chicken Rice So Special

This recipe reminds me why I fell in love with one-pot cooking in the first place – maximum flavor with minimum fuss. After years of making elaborate dinners that left my sink piled high with dishes, discovering recipes like this one pot shawarma chicken rice felt like a revelation.

Here’s what makes it a keeper in my recipe box:

• Everything cooks together – The chicken, rice, and spices mingle in one pot, creating complex flavors without complicated techniques
• Dinner’s ready in under an hour – From start to finish, you’ll have a complete meal on the table in about 50 minutes
• Pantry-friendly ingredients – Most of these spices and staples are ones I always keep stocked in my kitchen
• Perfect for meal prep – This dish actually tastes better the next day as the flavors continue to develop
• Customizable heat level – You control the spice intensity, making it family-friendly or adding extra kick for adventurous eaters
• Restaurant flavors at home – That authentic shawarma taste without leaving your kitchen or breaking the bank

I’ve served this at potlucks, made it for busy weeknight dinners, and even prepared it when my daughter brought friends over unexpectedly. It’s never let me down.

Ingredient Spotlight

Chicken thighs provide the perfect balance of flavor and moisture for this dish – I always choose boneless, skinless thighs because they stay tender during the cooking process and won’t dry out like chicken breasts sometimes do.

Basmati rice brings that signature fluffy texture and nutty aroma that pairs beautifully with shawarma spices, though jasmine rice works wonderfully too if that’s what you have on hand.

Shawarma spice blend is the star of this one pot shawarma chicken rice, delivering that authentic Middle Eastern flavor profile with a complex mix of warm, earthy notes.

Ground cumin adds a smoky, slightly bitter depth that balances the sweetness of other spices and creates that unmistakable shawarma character.

Ground cinnamon might surprise you in a savory dish, but I’ve learned it adds a subtle warmth that makes the flavor profile more interesting without tasting sweet.

Fresh garlic releases incredible aromatics when sautéed and infuses the entire dish with its pungent, savory essence – I never skip this ingredient.

Chicken broth does double duty by cooking the rice perfectly while adding an extra layer of savory depth to every grain.

Olive oil helps develop those golden-brown caramelized bits on the chicken and onions that create the foundation of flavor in the pot.

Fresh parsley and lemon wedges brighten the finished dish with fresh, vibrant notes that cut through the richness and add a restaurant-quality finish.

How to Make One Pot Shawarma Chicken Rice

Step 1. I always start by marinating the chicken – combine those chicken thighs with the shawarma spice blend, cumin, paprika, cinnamon, salt, and pepper in a bowl, letting them sit for at least 10 minutes (though 2 hours makes the flavor even better if you have time).

Step 2. Heat your olive oil in a large pot or Dutch oven over medium heat, then add those sliced onions and let them cook until they’re golden brown, about 5 minutes – this caramelization is where the magic begins.

Step 3. Stir in the minced garlic and cook for just one minute until fragrant, being careful not to let it burn since burned garlic turns bitter.

Step 4. Betty’s tip: Add your marinated chicken thighs to the pot and cook for 5-7 minutes, turning occasionally until they’re nicely browned on all sides – this creates flavor depth you simply can’t skip.

Step 5. After years of making this, I learned that stirring in the rinsed basmati rice at this point ensures every grain gets coated with those aromatic oils and spices.

Step 6. Pour in the chicken broth carefully, bringing the mixture to a boil while making sure the rice is evenly distributed throughout the pot.

Step 7. Once it reaches a boil, reduce the heat to low, cover the pot tightly, and let it simmer undisturbed for 20-25 minutes until the rice is tender and the chicken is cooked through.

Step 8. I’ve found that letting the pot sit covered for an additional 5 minutes after removing it from heat allows the steam to finish the job perfectly.

Step 9. Fluff the rice gently with a fork, breaking up any clumps and mixing everything together so each serving gets chicken, rice, and all those delicious spices.

Step 10. Top with freshly chopped parsley and serve with lemon wedges on the side – that bright citrus squeeze right before eating takes this one pot shawarma chicken rice to the next level.

Keeping This One Pot Shawarma Chicken Rice Fresh

I typically store leftovers in an airtight container in the refrigerator, where they’ll stay fresh for 3-4 days. In my experience, this dish actually tastes even better the next day after all those spices have had more time to meld together. Just make sure the rice and chicken have cooled to room temperature before sealing the container to prevent excess moisture buildup.

Betty’s freezing method works well for this recipe – portion it into individual servings before freezing, and it’ll last up to 3 months when properly sealed. I like using freezer-safe containers or heavy-duty freezer bags, removing as much air as possible before sealing. Thaw overnight in the refrigerator before reheating for the best texture.

For the best texture, I reheat by placing the shawarma chicken rice in a pot over low heat with a splash of water or chicken broth to restore moisture. Stir occasionally until heated through, usually about 5-7 minutes. The microwave works too if you’re in a hurry – just heat in short intervals, stirring between each, and add a tablespoon of water to prevent the rice from drying out.

Perfect Partners for One Pot Shawarma Chicken Rice

• Cucumber Tomato Salad – The cool, crisp vegetables with a lemony dressing provide a refreshing contrast to the warm, spiced rice and cut through the richness beautifully.
• Creamy Garlic Yogurt Sauce – This tangy sauce adds cooling moisture to each bite and balances the shawarma spices with its mild, creamy flavor – my family won’t eat this dish without it.
• Warm Pita Bread – Perfect for scooping up the rice and chicken, plus it soaks up any extra juices in the bottom of your bowl.
• Roasted Butternut Squash Soup – A comforting side that complements the Middle Eastern flavors while adding a sweet, earthy element to your meal.
• Simple Green Salad – Sometimes the best pairing is the simplest – mixed greens with a light vinaigrette keep the focus on the star of the meal while adding freshness.
• Pickled Turnips or Cucumbers – These tangy pickled vegetables are traditional shawarma accompaniments that provide a sharp, acidic bite between rich, savory forkfuls.

For more easy dinner inspiration, check out my Coconut Curry Chicken or Garlic Butter Chicken with Broccoli – both are weeknight favorites that bring bold flavors to the table.

Recipe Variations

Lemon Herb Version – Add lemon zest and fresh herbs like cilantro or mint for a bright twist that elevates the dish with Mediterranean flair.

Vegetarian Option – Substitute chicken with chickpeas and add more vegetables like bell peppers and zucchini to keep the dish hearty and satisfying.

Spicy Shawarma – Increase the amount of shawarma spice blend or add a spoonful of harissa for a fiery kick that heat lovers will appreciate.

Coconut Rice – Swap out chicken broth with coconut milk for a richer tropical flavor that pairs surprisingly well with the warm spices.

Dried Fruit Addition – Stir in raisins or dried apricots for a hint of sweetness that pairs well with savory spices, creating a more complex flavor profile.

If you enjoy experimenting with rice dishes, my Street Corn Chicken Rice Bowls and Honey BBQ Chicken Rice offer different flavor combinations worth trying.

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