One Pot Shawarma Chicken and Rice Recipe
Introduction
This One Pot Shawarma Chicken and Rice is a flavorful, easy-to-make dish that combines tender spiced chicken with fragrant, perfectly cooked rice. It’s an ideal meal for busy weeknights when you want something satisfying without the fuss.
Ingredients
- 6 boneless skinless chicken thighs, 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 chilli 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
- Salt and black pepper, to taste
- 2 tablespoons fresh chopped parsley
- ½ teaspoon dried dill
Instructions
- Step 1: Slice the chicken thighs in half horizontally. In a bowl, combine the ground cumin, coriander, paprika, smoked paprika, salt, black pepper, turmeric, cardamom, chilli flakes, and lemon juice. Add the chicken halves to the bowl and mix well to coat them evenly with the seasoning.
- Step 2: Heat olive oil in a large, deep frying pan over medium-high heat. Add the seasoned chicken thighs and cook for 3-4 minutes on each side until they develop a golden brown color. When flipping the chicken, scatter the sliced onion and crushed garlic between the pieces in the pan.
- Step 3: Add the uncooked rice to the pan with the chicken and stir gently for about one minute, until the rice turns translucent.
- Step 4: Pour in the hot chicken stock and stir gently to distribute ingredients evenly. Let the mixture simmer uncovered over medium heat until the stock is fully absorbed by the rice. Avoid stirring during this time to ensure even cooking.
- Step 5: Once the stock is absorbed, cover the pan with a lid, turn off the heat, and let it steam for 12 minutes. Do not lift the lid during steaming.
- Step 6: After 12 minutes, remove the lid carefully. Taste and adjust seasoning with salt and black pepper as needed. Stir in the chopped parsley and dried dill.
- Step 7: Serve the Shawarma Chicken and Rice hot, alongside your favorite sides or salad. Enjoy!
Tips & Variations
- For extra flavor, marinate the chicken in the spices and lemon juice for 1-2 hours before cooking.
- Swap chicken thighs for chicken breasts if preferred, though thighs keep the dish juicier.
- Add toasted pine nuts or slivered almonds on top for a crunchy texture.
- Use basmati rice instead of long grain for a more aromatic dish.
- Adjust chilli flakes depending on your spice tolerance for a milder or spicier meal.
Storage
Store leftover Shawarma Chicken and Rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water or stock to keep the rice moist. Avoid freezing, as the texture of the rice may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of chicken?
Yes, you can use chicken breasts if you prefer, but thighs tend to stay juicier and more flavorful in this recipe.
What can I serve with this dish?
This dish pairs well with a simple cucumber and tomato salad, yogurt-based sauces like tzatziki, or warm flatbreads for a complete meal.
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One Pot Shawarma Chicken and Rice Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This flavorful One Pot Shawarma Chicken and Rice dish combines tender, spiced chicken thighs with fragrant long grain rice, cooked together in a single pan for an easy and delicious meal. Inspired by Middle Eastern shawarma flavors, the chicken is marinated in a blend of warm spices and lemon juice, seared to golden perfection, and then simmered with rice and chicken stock until perfectly tender. Finished with fresh parsley and dill, this recipe makes a comforting and aromatic dish ideal for weeknight dinners or casual gatherings.
Ingredients
Chicken and Marinade
- 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 chilli flakes (red pepper flakes) – can use more if preferred
- 1.5 tablespoons lemon juice
- 1 tablespoon olive oil
Vegetables and Rice
- 1 medium onion, halved and finely sliced
- 3 cloves garlic, crushed
- 180g (1 cup) uncooked long grain rice
- 2 cups (480ml) chicken stock (hot)
- Salt and black pepper to taste
Herbs and Garnish
- 2 tablespoons fresh chopped parsley
- ½ teaspoon dried dill
Instructions
- Prepare the Chicken: Slice each chicken thigh in half horizontally to create smaller pieces. In a bowl, combine the chicken halves with ground cumin, coriander, paprika, smoked paprika, salt, black pepper, turmeric, cardamom, chilli flakes, and lemon juice. Mix thoroughly to ensure the chicken is evenly coated in the seasoning mixture.
- Sear the Chicken: Heat olive oil in a large, deep frying pan over medium-high heat until shimmering. Add the seasoned chicken pieces to the pan and fry for 3-4 minutes on each side, allowing them to develop a golden brown crust. When flipping the chicken, scatter the finely sliced onion and crushed garlic evenly in between the pieces to start softening them.
- Cook Rice: Pour the uncooked long grain rice into the pan with the chicken and onions. Stir gently and cook for about one minute, until the rice grains become translucent, which helps to release their starches for better cooking.
- Simmer and Steam: Carefully pour in the hot chicken stock into the pan. Stir gently to distribute the ingredients evenly. Allow the mixture to simmer uncovered over medium heat until the stock is just absorbed into the rice—avoid stirring during this phase to prevent rice from becoming mushy. Once the liquid is absorbed, cover the pan with a lid, turn off the heat, and let the dish steam for 12 minutes undisturbed to fully cook the rice and tenderize the chicken.
- Season and Garnish: After steaming, remove the lid and taste the dish. Adjust seasoning with salt and black pepper as desired. Stir in the freshly chopped parsley and dried dill to add fresh herbal notes and color.
- Serve: Serve the One Pot Shawarma Chicken and Rice warm, accompanied by your choice of sides such as salad, yogurt, or pickled vegetables for a complete meal experience.
Notes
- Use boneless, skinless chicken thighs for juicier and more flavorful results compared to chicken breasts.
- For a spicier dish, increase the quantity of chilli flakes or add a dash of cayenne pepper.
- Do not lift the lid during the steaming step to ensure rice cooks evenly and retains moisture.
- If you prefer, you can replace dried dill with fresh dill for a more vibrant flavor.
- This recipe is perfect for meal prep as it reheats well and flavors deepen over time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: shawarma,chicken rice,one pot meal,middle eastern chicken,spiced chicken,easy dinner recipe,stovetop chicken rice
