One Pot Shawarma Chicken and Rice for a Flavorful Feast

This easy One Pot Shawarma Chicken and Rice recipe is a vibrant, flavorful meal perfect for dinner.

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Prep Time 30

Cook Time 30

Resting Time 5

Total Time 1 5

Servings: 4 servings

Course: Dinner

Cuisine: Middle Eastern

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Chicken Thighs Swap for chicken breasts for a leaner option.
2 cloves Garlic Fresh minced garlic or garlic powder can be used.

For the Spices

1 tablespoon Ground Cumin Essential for shawarma flavor.
1 tablespoon Ground Coriander Can replace with garam masala.
1 tablespoon Smoked Paprika Regular paprika can be used but loses flavor.
1 teaspoon Turmeric Omit if not available.
1 teaspoon Ground Cinnamon Irreplaceable for taste.
1 teaspoon Black Pepper Skip for a milder dish.

For the Base

1 medium Onion Shallots or leeks can substitute.
1.5 cups Basmati Rice Can replace with jasmine rice, adjust cooking time.
3 cups Chicken Broth Water can substitute if seasoned well.

For Cooking and Serving

2 tablespoons Olive Oil Can use canola or avocado oil.
1 teaspoon Kosher Salt Reduce if using table salt.
1 tablespoon Lemon Juice Vinegar can substitute.
1 cup Yogurt Dairy-free yogurt can be used.
2 tablespoons Fresh Parsley Substitute with cilantro if desired.

Equipment

large skillet or Dutch oven

Method

Cooking Steps

Marinate the Chicken: Combine spices and coat chicken thighs evenly. Marinate for 30 mins to 2 hours.
Sear the Chicken: Heat olive oil and sear chicken thighs for 4 minutes each side, then set aside.
Sauté the Onions: In the same skillet, sauté diced onion for 3-4 minutes until soft.
Toast the Rice: Add basmati rice, toast for 2 minutes, ensuring it’s coated.
Add the Broth: Stir in chicken broth, bring to a boil, reduce heat, and simmer for 10 minutes.
Cook the Chicken with Rice: Nestle chicken on top and cook covered for 10-15 minutes until chicken is cooked through.
Rest and Fluff the Rice: Let the dish rest covered for 5 minutes, fluff rice with a fork.
Prepare the Yogurt Sauce: Mix yogurt with lemon juice and adjust for taste.
Garnish and Serve: Sprinkle with parsley, serve warm with lemon yogurt sauce.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 50gProtein: 35gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Allow chicken to marinate longer for deeper flavor. Toasting the rice enhances taste. Resting period helps flavors meld.

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