Print

One Pot Shawarma Chicken and Rice Recipe

One Pot Shawarma Chicken and Rice Recipe
Print Recipe

★★★★★

4.7 from 19 reviews

One Pot Shawarma Chicken and Rice is a vibrant, flavorful dish combining tender, spiced chicken thighs with perfectly cooked long grain rice. Infused with classic Middle Eastern shawarma spices like cumin, coriander, smoked paprika, turmeric, and cardamom, this easy one-pan recipe offers a fragrant and satisfying meal perfect for any weeknight dinner.

Ingredients

Scale

Chicken and Marinade

  • 6 boneless skinless chicken thighs, trimmed of visible fat (approx 600g / 21oz)
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon smoked paprika
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon turmeric
  • ½ teaspoon ground cardamom
  • ¼ teaspoon chili flakes (red pepper flakes)
  • 1.5 tablespoons lemon juice
  • 1 tablespoon olive oil

Vegetables and Aromatics

  • 1 medium onion, halved and finely sliced
  • 3 cloves garlic, crushed

Rice and Cooking Liquids

  • 180g (1 cup) uncooked long grain rice
  • 2 cups (480ml) hot chicken stock
  • Salt and black pepper, to taste

Garnish

  • 2 tablespoons fresh chopped parsley
  • ½ teaspoon dried dill

Instructions

  1. Prepare the Chicken: Slice the chicken thighs in half horizontally to create thinner pieces. In a bowl, combine the chicken with all the ground spices, chili flakes, salt, pepper, and lemon juice. Mix thoroughly until the chicken is coated evenly with the marinade.
  2. Sear the Chicken: Heat the olive oil in a large, deep frying pan over medium-high heat. Add the seasoned chicken halves and fry for 3-4 minutes on each side, allowing them to develop a golden brown crust. When you flip the chicken, scatter the sliced onion and crushed garlic in the gaps around the chicken.
  3. Cook the Rice: Add the uncooked long grain rice to the pan with the chicken and aromatics. Cook for approximately one minute, stirring gently until the rice turns slightly translucent. Pour in the hot chicken stock and gently stir to distribute ingredients evenly.
  4. Simmer and Steam: Allow the mixture to simmer on medium heat with the lid off until the chicken stock is nearly absorbed by the rice — do not stir during this time to prevent the mixture from becoming mushy. Once most of the stock is absorbed, cover the pan with a lid, turn off the heat, and let it steam undisturbed for 12 minutes to finish cooking.
  5. Season and Garnish: Carefully remove the lid after steaming. Taste the dish and add additional salt and black pepper if needed. Stir in the chopped fresh parsley and dried dill for a burst of herbal freshness.
  6. Serve: Serve your one pot shawarma chicken and rice piping hot, alongside your favorite sides such as a fresh salad or yogurt-based sauce for a complete meal.

Notes

  • For extra heat, increase the chili flakes according to your preference.
  • Make sure to not stir the rice while the stock is being absorbed to maintain texture.
  • Use boneless, skinless chicken thighs for the best tenderness and flavor absorption.
  • If you prefer, swap long grain rice with basmati rice for a more aromatic result, adjusting cooking time slightly.
  • Leftovers can be refrigerated and reheated gently; add a splash of water to loosen the rice during reheating.
  • For a gluten-free version, confirm your chicken stock is gluten-free or use homemade stock.

Nutrition

Keywords: Shawarma chicken, one pot rice recipe, Middle Eastern chicken, spiced chicken thighs, easy weeknight dinner

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