Name: One Pot Chicken Shawarma Rice Recipe
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: Middle Eastern
Ingredients: 1.5 lbs (about 4) boneless, skinless chicken thighs, cut into strips; 2 tablespoons plain yogurt; 2 tablespoons olive oil; 2 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon ground paprika; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground cinnamon; Salt and pepper to taste; Juice of half a lemon; 1 tablespoon olive oil; 1 small onion, finely chopped; 1 garlic clove, minced; 1.5 cups long-grain basmati rice, rinsed and soaked for 20 minutes; 2.5 cups chicken broth or water; 1/4 teaspoon ground turmeric; Salt to taste; Chopped fresh parsley; Sliced almonds or pine nuts, toasted; Yogurt sauce or tahini drizzle; Lemon wedges

Jump to Recipe

Introduction

This One Pot Chicken Shawarma Rice is a flavorful and satisfying meal that combines tender, spiced chicken with fragrant basmati rice. Perfect for a weeknight dinner, it’s easy to prepare and requires only a single pot, making cleanup a breeze.

A black skillet filled with a single layer of golden-yellow cooked rice mixed with small red tomato pieces, topped with several chunks of browned, grilled chicken scattered evenly around. Yellow lemon wedges are placed on the rice edges, and a dollop of white creamy sauce with green herbs sits in the center, sprinkled with chopped fresh green parsley all over. The skillet is placed on a white marbled surface with fresh green herbs and lemon halves around it, accompanied by small bowls of red chili flakes and more white sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs (about 4 boneless, skinless chicken thighs), cut into strips
2 tablespoons plain yogurt
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
Salt and pepper to taste
Juice of half a lemon
1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, minced
1.5 cups long-grain basmati rice, rinsed and soaked for 20 minutes
2.5 cups chicken broth or water
1/4 teaspoon ground turmeric
Salt to taste
Optional garnish: chopped fresh parsley
Optional garnish: sliced almonds or pine nuts, toasted
Optional garnish: yogurt sauce or tahini drizzle
Optional garnish: lemon wedges

Instructions

Step 1: In a bowl, combine yogurt, olive oil, minced garlic, ground cumin, paprika, coriander, turmeric, cinnamon, salt, pepper, and lemon juice. Add the chicken strips and coat thoroughly. Let marinate for at least 30 minutes or up to overnight for deeper flavor.
Step 2: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the marinated chicken strips for 2 to 3 minutes on each side until browned but not fully cooked. Remove the chicken and set aside.
Step 3: In the same pot, add a little more olive oil if needed. Sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Step 4: Drain the soaked rice and add it to the pot with the onions. Stir for 1 to 2 minutes to coat the rice grains with the aromatic oil. Add the ground turmeric and a pinch of salt, stirring to combine.
Step 5: Pour in the chicken broth or water and bring the mixture to a gentle boil. Return the seared chicken strips to the pot, nestling them into the rice evenly.
Step 6: Reduce the heat to low, cover the pot tightly, and simmer for 18 to 20 minutes, or until the rice is tender and the liquid has been absorbed. Avoid opening the lid during cooking to maintain steam.
Step 7: Turn off the heat and let the pot rest, covered, for 5 to 10 minutes. Then fluff the rice gently with a fork and mix in the chicken before serving.

Tips & Variations

For extra flavor, marinate the chicken overnight in the refrigerator.
Use chicken breasts if you prefer leaner meat, but be careful not to overcook them to keep them juicy.
Add vegetables like bell peppers or peas into the rice for a colorful twist.
Top with toasted nuts and fresh parsley for a crunchy, fresh garnish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered microwave-safe dish or on the stovetop with a splash of water or broth to keep the rice moist. Avoid overcooking during reheating to maintain texture.

How to Serve

A black round bowl sits on a brown wooden board over a white marbled surface, filled with three main parts: a base layer of yellowish-orange spiced rice covering most of the bowl, topped with a layer of grilled chicken pieces that are golden brown with char marks and sprinkled with chopped green herbs, and on the right side, a fresh salad layer made of sliced red onions, bright red cherry tomato halves, and green leafy herbs mixed together. A lemon wedge is placed at the edge of the bowl, adding a pop of yellow color. The textures range from the fluffy cooked rice, the firm and slightly crispy chicken, to the fresh and juicy vegetables in the salad. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they tend to dry out more easily. Keep an eye on cooking times and consider cutting the breasts into larger pieces to help retain moisture.

Do I need to soak the basmati rice?

Soaking basmati rice for about 20 minutes helps remove excess starch and results in fluffier, less sticky rice. Though optional, it improves the texture of the dish.