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One Pan Shawarma Chicken & Rice Recipe

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★★★★★

4.5 from 75 reviews

This One Pan Shawarma Chicken & Rice recipe delivers a flavorful and aromatic meal with tender marinated chicken thighs cooked alongside fragrant jasmine rice infused with Middle Eastern spices. The dish is seared to a perfect char and then slow-cooked in one pan, making it a simple yet impressive option perfect for weeknight dinners or entertaining guests.

Ingredients

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Chicken Marinade

  • 4–5 chicken thighs (bone off, skin on)
  • ¼ cup Greek yogurt
  • Juice of 1 lemon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon 7 spice (blend of ground cinnamon, turmeric, garlic powder, black pepper)
  • 2 Tablespoons avocado or light olive oil

Rice and Aromatics

  • ½ cup diced onion
  • 4–5 cloves of garlic (minced)
  • 1 cup jasmine or basmati rice (uncooked)
  • 2 cups chicken stock or water

Instructions

  1. Prep: Thoroughly wash the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water to soften while you prepare other ingredients. In a small bowl, mix all the spices together for easy use later.
  2. Marinate: Place the chicken thighs in a medium bowl, add Greek yogurt, lemon juice, and half of the spice mixture. Mix everything well so each piece of chicken is fully coated with the marinade. Let it sit while you prepare the pan.
  3. Sear Chicken: Heat the avocado or olive oil in a large heavy-duty pan over medium-high heat. Add the marinated chicken thighs and cook them for 4-5 minutes on each side, until they develop a nice char and are mostly cooked through. Remove the chicken from the pan and set aside. In the same pan, add the diced onions and cook for 3-4 minutes until softened. Then add the minced garlic and sauté briefly just until fragrant.
  4. Cook Rice: Drain the soaked rice and add it to the pan with the remaining spices. Stir and sauté the rice and spices together for about 2 minutes to toast the rice slightly and enhance the flavor. Pour in the chicken stock or water. Return the seared chicken along with any juices back to the pan. Bring everything to a boil, then reduce the heat to the lowest setting. Cover the pan tightly and cook for 20 minutes, ensuring the lid remains closed so the rice can steam and fully cook.
  5. Smoke: After 20 minutes, turn off the heat but keep the pan covered. Let it rest for an additional 5 minutes to allow the rice to finish cooking with steam. For an optional smoky flavor, heat a piece of charcoal until red hot, place a small piece of foil atop the rice inside the pan, add the hot charcoal on the foil, drizzle a little oil over it, and immediately cover the pan again. Let it sit for 5 minutes to infuse the smoky aroma into the rice.
  6. Serve: Remove the lid, fluff the rice gently with a fork, and garnish with freshly chopped cilantro or parsley. Serve with shawarma sauce and your favorite salads such as Shirazi salad or Mediterranean cucumber salad. Pickled turnips or pickled red onions make a great accompaniment for added tang and crunch.

Notes

  • Soaking the rice helps it cook evenly and yields fluffier grains.
  • Using bone-off, skin-on chicken thighs adds flavor and keeps the meat moist during cooking.
  • Keeping the pan covered while cooking and resting is essential for perfectly steamed rice.
  • The smoky step is optional but highly recommended for authentic shawarma flavor.
  • Leftover shawarma chicken and rice can be refrigerated for up to 3 days and reheated gently.
  • Any mild or medium-hot chili powder can be used depending on your heat preference.

Keywords: shawrama chicken, one pan recipe, middle eastern chicken, basmati rice, easy dinner, chicken thighs, one pot meal, marinated chicken, stovetop cooking

Find it online: https://trendytasterecipes.com/one-pan-shawarma-chicken-and-rice-recipe/