Name: One Pot Chicken Shawarma Rice Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 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, easy-to-make meal that combines tender marinated chicken with fragrant, spiced rice. Perfect for busy weeknights, it all cooks together in a single pot for minimal cleanup and maximum taste.

A white plate is filled with a base layer of yellow rice mixed with small green herbs, creating a textured and fluffy look. On top of the rice, there is a thick layer of grilled chicken pieces that are golden brown with some charred spots, showing a juicy and slightly crispy texture. The chicken is topped with a mix of chopped red onions, vibrant red tomatoes, and small green cilantro leaves, adding fresh and colorful contrast. In the back, a stack of white flatbreads with slight brown grill marks is slightly out of focus, resting on a white marbled surface. 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 (plus 1 extra clove for the rice)
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon ground coriander
1/2 teaspoon ground turmeric (plus 1/4 teaspoon for the rice)
1/4 teaspoon ground cinnamon
Salt and pepper to taste
Juice of half a lemon
1 tablespoon olive oil (for cooking the rice)
1 small onion, finely chopped
1.5 cups long-grain basmati rice, rinsed and soaked for 20 minutes
2.5 cups chicken broth or water
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, minced garlic, cumin, paprika, coriander, turmeric, cinnamon, salt, pepper, and lemon juice. Add the chicken strips and coat them thoroughly. Let the chicken 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 extra minced garlic and cook for another 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 rice grains with the aromatic oil. Sprinkle in the 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 let it simmer for 18 to 20 minutes. Cook until the rice is tender and the liquid has been fully absorbed. Avoid lifting the lid while cooking.
Step 7: Turn off the heat and let the pot rest, still covered, for 5 to 10 minutes. Finally, fluff the rice gently with a fork and mix in the chicken strips before serving.

Tips & Variations

For extra smoky flavor, add a small pinch of smoked paprika to the marinade.
Use boneless, skinless chicken breasts if preferred, but thighs tend to stay juicier.
Swap chicken broth with vegetable broth for a lighter or vegetarian twist (just omit the chicken).
Toast the almonds or pine nuts in a dry pan until golden to enhance their crunch and flavor.
Serve with a dollop of plain yogurt or drizzle tahini sauce for added creaminess.

Storage

Store leftover chicken shawarma rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water or broth to keep the rice moist.

How to Serve

A cast iron pan filled with a base layer of yellowish-orange cooked rice mixed with small red tomato pieces and green herbs spread evenly; on top, there are large browned chicken pieces scattered around, some with dark grill marks. Lemon wedges with a bright yellow color sit evenly spaced on the rice’s surface. In the middle of the pan is a dollop of white creamy sauce topped with green chopped herbs and a sprinkle of black pepper. The pan rests on a white marbled surface with some fresh green herbs around, a whole lemon, and a few small bowls including one with more white sauce and another with red chili flakes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this recipe?

While basmati rice works best for its texture and aroma, you can use jasmine or long-grain rice as alternatives. Adjust the cooking time and liquid as needed according to the rice type.

Is it necessary to marinate the chicken overnight?

No, marinating for at least 30 minutes will still infuse good flavor, but letting it sit overnight will deepen the spices and tenderness.