If you are craving a fuss-free, vibrant, and incredibly flavorful meal, look no further than this One Pot Shawarma Chicken and Rice Recipe. It combines tender, spice-rubbed chicken thighs with aromatic rice cooked right in the same pot, creating a harmony of Middle Eastern-inspired spices and comforting textures. This recipe is perfect for weeknight dinners or when you want to impress without the mess, packing bold flavors and colorful veggies into one delicious dish that will quickly become a family favorite.
Ingredients You’ll Need
The charm of this One Pot Shawarma Chicken and Rice Recipe lies in its ingredient simplicity paired with powerful flavor. Each element, from the fragrant spices to the fresh bell peppers, plays a crucial role in creating that signature shawarma taste and an inviting plate full of warm, satisfying textures.
- 6 boneless skinless chicken thighs: Juicy and tender, these absorb spices beautifully and remain moist during cooking.
- 1 tablespoon olive oil: Essential for searing the chicken and softening vegetables with a subtle richness.
- 1 large onion, sliced: Adds sweetness and depth as it caramelizes alongside the peppers.
- 1 red bell pepper, sliced: Provides a vibrant pop of color and a slight natural sweetness.
- 1 yellow bell pepper, sliced: Balances the reds with bright, sunny hues and crunch.
- 1½ cups uncooked long-grain white rice: The perfect base to soak up all the wonderful spices and broth.
- 3 cups chicken broth (or stock): Infuses the rice with savory richness and keeps everything moist.
- 2 teaspoons smoked paprika: Brings a deep, smoky flavor that’s signature to shawarma.
- 1½ teaspoons ground cumin: Adds warmth and earthiness to the spice mix.
- 1 teaspoon ground coriander: Offers a subtle citrusy note to brighten the dish.
- 1 teaspoon turmeric: Gives a beautiful golden color along with mild, earthy flavor.
- ½ teaspoon ground cinnamon: A hint of sweet spice that rounds out the blend perfectly.
- ½ teaspoon ground ginger: Adds a slight zing and warmth.
- ¼ teaspoon cayenne pepper (optional): For a touch of heat if you like a little spice kick.
- Salt and black pepper to taste: Essential seasoning that enhances all the other flavors.
- Fresh parsley or cilantro for garnish: Brings a burst of freshness and color just before serving.
- Lemon wedges to serve: A bright, tangy contrast that lifts the whole dish.
How to Make One Pot Shawarma Chicken and Rice Recipe
Step 1: Mix and Rub the Spices
Begin by combining the smoked paprika, ground cumin, ground coriander, turmeric, cinnamon, ground ginger, cayenne pepper if using, along with salt and black pepper in a small bowl. This homemade shawarma spice mix is the heart of the dish and packs all the bold flavors you want. Rub about half of this mixture evenly over the chicken thighs, making sure every piece gets coated for maximum taste. Save the remaining spices for later steps to build layers of flavor.
Step 2: Sear the Chicken
Heat olive oil in a large, deep skillet or pot over medium-high heat. Once the oil is hot and shimmering, place the spice-rubbed chicken thighs in the pan. Sear them for 2 to 3 minutes on each side until they develop a beautiful golden-brown crust. This step locks in the juices and adds a lovely texture. Once seared, remove the chicken from the pot and set aside.
Step 3: Sauté the Vegetables
In the same pot, add the sliced onions and both red and yellow bell peppers. Sauté them for about 3 to 4 minutes until they soften and start to caramelize, which adds sweetness and depth that complements the spices perfectly. Keeping all these wonderful flavors in one pot means none of the delicious aromas go to waste.
Step 4: Toast the Rice and Spices
Next, stir in the uncooked rice and the remaining half of your shawarma spice mix into the softened vegetables. Toast everything together for 1 to 2 minutes, stirring constantly. This quick toasting releases the rice’s nutty aroma and helps the spices bloom, intensifying the overall seasoning of the dish.
Step 5: Simmer with Broth and Chicken
Pour in the chicken broth and bring it to a gentle simmer over medium heat. Nestle the seared chicken thighs right on top of the rice mixture, skin side up. Reduce the heat to low, cover the pot tightly, and let everything cook for about 20 to 25 minutes. During this time, the rice absorbs the rich broth and tenderizes while the chicken finishes cooking, ensuring juicy meat and fluffy rice all in one pot.
Step 6: Rest and Fluff
Once the cooking time is up, turn off the heat and let the pot rest, covered, for 5 minutes. This resting period allows the rice to steam to perfection and settle. Afterward, gently fluff the rice with a fork, revealing that vibrant golden color and inviting texture.
How to Serve One Pot Shawarma Chicken and Rice Recipe
Garnishes
Fresh herbs such as parsley or cilantro sprinkled on top brighten the dish instantly, adding a refreshing herbal note that contrasts beautifully with the rich spices. Lemon wedges served alongside bring a zesty punch that you can squeeze over just before eating for a burst of tangy freshness.
Side Dishes
While this recipe stands strong on its own, serving it with a simple cucumber-tomato salad or a side of creamy garlic yogurt sauce can elevate the meal even more. The cool, crisp sides balance the warm spices and create a well-rounded dining experience.
Creative Ways to Present
For a family-style presentation, serve the One Pot Shawarma Chicken and Rice Recipe straight from the pot, allowing everyone to dig in and enjoy the comforting aroma and colors. Alternatively, plate individual portions topped with extra herbs and a lemon wedge for a more elegant touch when entertaining guests.
Make Ahead and Storage
Storing Leftovers
You can store any leftover One Pot Shawarma Chicken and Rice Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen a bit overnight, making for an even tastier next-day meal.
Freezing
If you want to freeze leftovers, portion the dish into freezer-safe containers and chill thoroughly before sealing. It will keep well for up to 2 months. When freezing, it’s best to keep rice and chicken together to preserve the harmony of flavors but be mindful that rice texture may soften slightly upon thawing.
Reheating
Reheat gently in the microwave or on the stovetop with a splash of water or broth to revive moisture. Stir occasionally for even heating and make sure the chicken is piping hot before serving. Adding a fresh squeeze of lemon after reheating revitalizes the flavors wonderfully.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but since they are leaner, they may cook faster and risk drying out. Keep a close eye on cooking time and consider using bone-in breasts for more flavor and moisture retention.
Is it possible to make this recipe vegetarian?
You can easily swap the chicken for hearty vegetables such as cauliflower, chickpeas, or mushrooms and use vegetable broth. Adjust cooking times accordingly to ensure vegetables remain tender but not mushy.
What type of rice works best for this recipe?
Long-grain white rice is recommended because it cooks up fluffy and separate, perfect for soaking up the rich broth without becoming mushy. Avoid quick-cooking or instant rice varieties here.
Can I add other vegetables to the dish?
Yes! Feel free to toss in diced tomatoes, zucchini, or peas during the sauté phase. Just keep in mind some vegetables release more water, which could affect the rice’s cooking liquid ratio.
How spicy is this One Pot Shawarma Chicken and Rice Recipe?
The cayenne pepper adds a gentle warm heat, but it’s optional. You can adjust the spice level up or down depending on your preference by adding more or leaving it out entirely.
Final Thoughts
This One Pot Shawarma Chicken and Rice Recipe is truly a shining example of how impressive, richly flavored meals don’t have to be complicated or messy. It brings warmth, color, and that signature shawarma spice mix together in one unforgettable pot of goodness. I can’t wait for you to try it and make it a regular feature on your dinner table – it’s just that good!
Print
One Pot Shawarma Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Description
A flavorful one-pot dish featuring tender shawarma-spiced chicken thighs cooked atop aromatic long-grain rice with sautéed bell peppers and onions. This easy recipe combines warm Middle Eastern spices and hearty ingredients for a comforting, satisfying meal, perfect for a quick dinner.
Ingredients
Chicken and Spices
- 6 boneless skinless chicken thighs
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- 1½ teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Vegetables and Rice
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1½ cups uncooked long-grain white rice
- 3 cups chicken broth (or stock)
Garnish and Serving
- Fresh parsley or cilantro for garnish
- Lemon wedges to serve
Instructions
- Prepare the spice mix: In a small bowl, combine smoked paprika, ground cumin, ground coriander, turmeric, cinnamon, ground ginger, cayenne pepper (if using), salt, and black pepper, mixing well to create the shawarma spice blend.
- Season the chicken: Rub half of the prepared spice mix evenly onto the chicken thighs, coating them well. Set the remaining spice mix aside for later use.
- Sear the chicken: Heat olive oil in a large, deep skillet or pot over medium-high heat. Add the seasoned chicken thighs and sear for 2–3 minutes on each side until they develop a light golden brown crust. Remove the chicken from the pot and set aside.
- Sauté the vegetables: In the same pot, add the sliced onion and bell peppers. Sauté for 3–4 minutes, stirring occasionally, until the vegetables soften and release their aromas.
- Toast the rice and spices: Stir the uncooked long-grain rice into the sautéed vegetables along with the remaining shawarma spice mix. Toast this mixture for 1–2 minutes, stirring frequently to evenly coat the rice with spices.
- Add broth and simmer: Pour in the chicken broth and bring the mixture to a gentle simmer over medium heat.
- Cook chicken with rice: Nestle the previously seared chicken thighs on top of the rice. Reduce the heat to low, cover the pot with a lid, and allow to cook for 20–25 minutes, or until the rice is fluffy and the chicken is fully cooked through.
- Rest and serve: Remove the pot from heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork, garnish with fresh parsley or cilantro, and serve alongside lemon wedges for squeezing over the dish to add a fresh, zesty flavor.
Notes
- Using boneless, skinless chicken thighs keeps the dish moist and tender.
- For a spicier dish, increase the cayenne pepper or add chili flakes.
- Can substitute long-grain rice with basmati for a different aroma and texture.
- If desired, add chickpeas or sliced olives for extra texture and flavor.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
