One Pot Chicken Shawarma Rice

Why You’ll Love This Recipe

I love how this recipe delivers big flavor without needing a grill or rotisserie. The chicken gets coated in a warm spice blend that’s perfectly balanced—earthy, smoky, and just a little tangy. Cooking everything in one pot lets the rice soak up all the juices and spices from the chicken, making it super flavorful. It’s quick enough for weeknights but feels special enough to serve guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken marinade:

• Boneless, skinless chicken thighs or breasts (cut into chunks or strips)

• Olive oil

• Garlic (minced)

• Lemon juice

• Ground cumin

• Ground paprika

• Ground coriander

• Ground turmeric

• Ground cinnamon

• Ground allspice

• Salt and pepper

For the rice:

• Basmati or long-grain rice (rinsed and soaked)

• Onion (chopped)

• Garlic (minced)

• Chicken broth or water

• Olive oil or butter

• Bay leaf (optional)

• Ground cumin and paprika (optional extra for rice)

Directions

1. I start by mixing the chicken with olive oil, garlic, lemon juice, and all the spices. I let it marinate for at least 20–30 minutes (or overnight for deeper flavor).

2. In a large pot or deep skillet, I heat oil and sauté the onions until soft, then add garlic and cook for another minute.

3. I add the marinated chicken and cook until browned but not fully cooked through.

4. I stir in the rinsed rice, mix well with the chicken, then pour in the chicken broth. I add a bay leaf for more flavor.

5. I bring everything to a boil, then reduce the heat to low, cover, and let it simmer for 15–20 minutes until the rice is fluffy and liquid is absorbed.

6. I let it sit off the heat for 5 minutes before fluffing the rice with a fork.

7. I garnish with fresh herbs like parsley or cilantro and serve with yogurt or salad on the side.

Servings and timing

This recipe serves about 4–5 people. It takes roughly 10–15 minutes to prep, 30 minutes to cook, and a bit of resting time—so I can have it ready in under an hour.

Variations

I sometimes swap chicken for turkey or even chickpeas for a vegetarian version. To make it spicier, I add cayenne pepper or chili flakes to the marinade. For extra texture, I top it with toasted pine nuts or slivered almonds before serving. A drizzle of garlic sauce or tahini makes it extra special.

storage/reheating

Leftovers store well in the fridge for up to 3–4 days. I reheat it in the microwave or on the stove with a splash of broth or water to keep it from drying out. It also freezes well—just let it cool completely before packing into airtight containers.

FAQs

Can I use chicken breast instead of thighs?

Yes, I can use chicken breast, but I make sure not to overcook it so it stays tender. Thighs are more forgiving and stay juicier.

What rice works best?

I prefer basmati because it’s fragrant and stays fluffy, but any long-grain rice works. I rinse it well to prevent sticking.

Can I cook the rice separately?

I could, but cooking everything in one pot lets the rice absorb the chicken’s flavors, which I think is the best part of this dish.

How do I keep the rice from getting mushy?

I measure the liquid carefully and don’t over-stir once the rice is added. Letting it sit covered after cooking helps, too.

Is this dish spicy?

Not by default, but I can make it spicy by adding chili powder, cayenne, or hot sauce to the marinade.

Conclusion

One Pot Chicken Shawarma Rice is a flavor-packed, satisfying meal that’s perfect when I want something comforting and easy. It brings together juicy chicken, spiced rice, and rich Middle Eastern aromas—all in one pan. Whether I’m meal-prepping or cooking for family, this dish never fails to impress.

One Pot Chicken Shawarma Rice

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One Pot Chicken Shawarma Rice is a flavorful, aromatic one‑pot meal with juicy spiced chicken and fluffy rice cooked together so the grains soak up all the shawarma spices. It’s convenient, bold, and perfect for weeknights or guests.

• Author: Lizaa
• Prep Time: 15 minutes (plus marinating)
• Cook Time: 30–35 minutes
• Total Time: About 1 hour
• Yield: 4–5 servings
• Category: Main Course
• Method: One Pot/Stovetop
• Cuisine: Middle Eastern
• Diet: Halal

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into chunks or strips
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• Salt and black pepper, to taste
• 1 1/2 cups basmati or long‑grain rice, rinsed and soaked
• 1 medium onion, chopped
• 2 cloves garlic, minced (for rice)
• 3 cups chicken broth or water
• 1 tablespoon olive oil or butter (for sautéing)
• 1 bay leaf (optional)
• Optional extra: 1/2 teaspoon cumin and paprika for rice
• Fresh parsley or cilantro, for garnish

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Instructions

1. In a large bowl, mix chicken with olive oil, minced garlic, lemon juice, ground cumin, paprika, coriander, turmeric, cinnamon, allspice, salt, and pepper. Marinate for at least 20–30 minutes (or overnight for deeper flavor).
2. Heat olive oil or butter in a large pot or deep skillet over medium heat. Sauté chopped onion until soft, about 3–4 minutes. Add garlic and cook another minute.
3. Add the marinated chicken to the pot and cook until browned on all sides but not fully cooked through, about 4–5 minutes.
4. Stir in the rinsed and drained rice, mixing it well with the chicken and onion mixture. Optional: sprinkle extra cumin and paprika over the rice.
5. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat.
6. Once boiling, reduce heat to low, cover the pot, and let simmer for 15–20 minutes, or until rice is tender and liquid is absorbed.
7. Turn off heat and let the pot rest, covered, for 5 minutes. Remove the bay leaf and fluff the rice with a fork.
8. Garnish with fresh parsley or cilantro. Serve warm with yogurt, salad, or your favorite sides.

Notes

• Use turkey or chickpeas instead of chicken for a variation.
• Add cayenne pepper or chili flakes to the marinade for more heat.
• Top with toasted pine nuts or slivered almonds for extra texture.
• Drizzle with garlic sauce or tahini when serving for extra flavor.
• Do not over‑stir once rice is added to keep it from becoming mushy.

Nutrition

• Serving Size: 1 plate (about 1/5 recipe)
• Calories: 470
• Sugar: 2g
• Sodium: 710mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 95mg