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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.

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

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

Find it online: https://recipesbyliza.com/one-pot-chicken-shawarma-rice/