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One Pot Chicken Shawarma Rice Recipe

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★★★★★

4.6 from 76 reviews

A flavorful and aromatic one-pot chicken shawarma rice dish featuring tender marinated chicken thighs cooked with fragrant basmati rice and traditional Middle Eastern spices. This easy recipe brings all the vibrant flavors of shawarma in a convenient, comforting meal perfect for any weeknight dinner.

Ingredients

Scale

For the Chicken Marinade:

  • 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

For the Rice:

  • 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
  • Sliced almonds or pine nuts, toasted
  • Yogurt sauce or tahini drizzle
  • Lemon wedges

Instructions

  1. Marinate the Chicken: In a bowl, combine the yogurt, olive oil, minced garlic, ground cumin, paprika, coriander, turmeric, cinnamon, salt, pepper, and lemon juice. Add the chicken strips and coat thoroughly with the marinade. Cover and refrigerate for at least 30 minutes or up to overnight for deeper flavor.
  2. Brown the Chicken: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the marinated chicken strips and sear for 2 to 3 minutes on each side until browned but not fully cooked. Remove the chicken and set aside.
  3. Sauté the Aromatics: In the same pot, add a bit more olive oil if needed. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  4. Add the Rice: Drain the soaked basmati rice and add it to the pot with the onion and garlic. Stir for 1 to 2 minutes to coat the rice grains with the aromatic oil mixture. Add the ground turmeric and a pinch of salt and mix well.
  5. Add the Liquid and Chicken: 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.
  6. Cook: Reduce the heat to low, cover the pot tightly with a lid, and simmer for 18 to 20 minutes until the rice is tender and the liquid has been fully absorbed. Be sure not to open the lid during cooking to retain steam.
  7. Rest and Fluff: Turn off the heat and let the pot rest, still covered, for 5 to 10 minutes. Then remove the lid and gently fluff the rice with a fork, mixing the chicken evenly throughout the dish. Serve warm with optional garnishes like parsley, nuts, yogurt sauce, or lemon wedges.

Notes

  • Marinate the chicken overnight for the most intense shawarma flavor.
  • If you prefer a spicier dish, add a pinch of cayenne pepper to the marinade.
  • Use chicken broth for richer flavor, or water for a lighter version.
  • Be careful to not open the lid while cooking the rice to maintain steam and proper texture.
  • To make this dish gluten-free, confirm all spice blends and broth are gluten-free.

Keywords: Chicken shawarma, one pot meal, basmati rice, Middle Eastern, easy dinner, marinated chicken, fragrant rice

Find it online: https://platedbyemma.com/one-pot-chicken-shawarma-rice-recipe/