Go Back
One-Pot Shawarma Chicken and Rice Recipe

One-Pot Shawarma Chicken and Rice Recipe - Easy, Flavorful, and Weeknight-Friendly

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • Chicken: 1.5–2 lb boneless, skinless chicken thighs (or breasts), cut into large bite-size pieces
  • Rice: 1.5 cups long-grain rice (basmati or jasmine), rinsed well
  • Onion: 1 large yellow onion, thinly sliced
  • Garlic: 3–4 cloves, minced
  • Stock: 2.5–3 cups low-sodium chicken stock (start with 2.5; add more if needed)
  • Olive oil: 2–3 tablespoons
  • Lemon: Juice of 1 lemon, plus extra wedges for serving
  • Fresh herbs (optional but recommended): Chopped parsley or cilantro for garnish
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1.5 teaspoons smoked paprika (or sweet paprika)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2–1 teaspoon ground black pepper
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/4–1/2 teaspoon cayenne pepper (optional, for heat)
  • 1/2 cup frozen peas or chopped bell pepper (add in the last 5 minutes)
  • 1/4 cup golden raisins for a sweet contrast
  • 1/4 cup toasted slivered almonds or pine nuts for crunch
  • Plain yogurt or garlic sauce for serving

Instructions
 

  • Rinse the rice. Place the rice in a fine-mesh sieve and rinse under cold water until it runs mostly clear. This removes excess starch and helps keep the rice fluffy. Set aside to drain.
  • Mix the spice blend. In a small bowl, combine cumin, coriander, paprika, turmeric, cinnamon, garlic powder, onion powder, black pepper, salt, and cayenne (if using). Stir to mix evenly.
  • Season the chicken. Pat the chicken dry with paper towels. Toss with 1.5–2 tablespoons of the spice blend and 1 tablespoon olive oil until coated. Save the remaining spices for the rice.
  • Brown the chicken. Heat 1 tablespoon olive oil in a large heavy pot or deep skillet with a lid over medium-high heat. Add the chicken in a single layer. Sear 3–4 minutes per side until browned. It doesn’t need to be fully cooked. Transfer to a plate.
  • Cook the aromatics. Lower heat to medium. Add another drizzle of oil if the pot looks dry. Add sliced onion and a pinch of salt. Cook 4–5 minutes, stirring, until softened and lightly caramelized. Add garlic and cook 30 seconds until fragrant.
  • Toast the rice and spices. Stir in the drained rice and the remaining spice blend. Cook 1–2 minutes, stirring, to lightly toast the grains and bloom the spices. This step amplifies flavor.
  • Deglaze and add stock. Pour in the chicken stock and scrape up any browned bits from the bottom. Bring to a strong simmer. Taste the liquid and adjust salt if needed—it should be well seasoned, like a good soup.
  • Nestle the chicken back in. Return the browned chicken and any juices to the pot, scattering pieces evenly over the rice. Reduce heat to low, cover with a tight lid, and simmer gently for 15–18 minutes (basmati) or 18–20 minutes (jasmine), until rice is tender and liquid is absorbed.
  • Rest and finish. Turn off the heat. Keep covered and rest for 5–10 minutes to let the steam settle. Squeeze in the lemon juice, fluff gently with a fork, and fold in any add-ins like peas or raisins. Taste and adjust seasoning.
  • Garnish and serve. Sprinkle with chopped parsley or cilantro. Serve hot with lemon wedges, a dollop of plain yogurt, or a drizzle of garlic sauce. Add toasted nuts on top for crunch.