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

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Introduction

This One Pot Chicken Shawarma Rice is a flavorful and comforting meal that combines tender, spiced chicken with fragrant basmati rice. Perfect for a busy weeknight, it requires minimal cleanup while delivering big on taste.

A cast iron pan filled with a layered dish where the bottom layer is golden brown rice mixed with small red tomato pieces, topped with evenly spread grilled golden-brown chicken cubes with charred marks. Around the pan are several bright yellow lemon wedges. In the center, there is a dollop of thick white yogurt sauce sprinkled with green herb flakes and red chili flakes. Fresh chopped green herbs are scattered over the entire dish, adding color contrast. The pan sits on a white marbled surface with some fresh green herbs and whole lemons around it. 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 (for the rice)
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, sliced almonds or pine nuts (toasted), yogurt sauce or tahini drizzle, lemon wedges

Instructions

Step 1: In a bowl, combine yogurt, olive oil, garlic, 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 for 2 to 3 minutes on each side until browned but not fully cooked. Remove and set aside.
Step 3: In the same pot, add more olive oil if needed. Sauté the onion until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
Step 4: Drain the soaked rice and add it to the pot with the sautéed onions. Stir for 1 to 2 minutes to coat the grains with the aromatic oil. Add turmeric and a pinch of salt.
Step 5: Pour in the chicken broth or water. Bring to a gentle boil, then return the seared chicken strips to the pot, nestling them into the rice.
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 is absorbed. Avoid opening the lid during cooking.
Step 7: Turn off the heat and let the pot rest, covered, for 5 to 10 minutes. Fluff the rice gently with a fork and mix in the chicken before serving.

Tips & Variations

Use boneless, skinless chicken thighs for juicier results, or substitute with chicken breasts if preferred.
For extra flavor, marinate the chicken overnight in the refrigerator.
Add chopped tomatoes or bell peppers during the sauté step for a vegetable boost.
Garnish with toasted nuts and fresh parsley to add texture and freshness.
Serve with a drizzle of yogurt sauce or tahini for creaminess and tang.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat or in the microwave, adding a splash of water or broth to keep the rice moist.

How to Serve

A black skillet filled with yellow-orange spiced rice as the base layer, mixed with small pieces of cooked onions and herbs scattered throughout, topped with four large pieces of dark brown and black grilled chicken with a slightly charred texture, garnished with chopped fresh green herbs sprinkled on top. A gold spoon is partially buried in the rice on the right side of the skillet. Surrounding the skillet are white bowls, one filled with bright red-pink pickled onions and another with a colorful mix of chopped green herbs and red tomatoes, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of basmati?

You can use other long-grain rice varieties, but cooking times and liquid amounts may vary. Adjust accordingly and keep an eye on the texture.

Is it necessary to soak the rice before cooking?

Soaking basmati rice helps achieve a fluffier texture and reduces cooking time, but you can skip this step if short on time. Just rinse the rice well before cooking.