Name: One Pot Shawarma Chicken and Rice Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 6 boneless skinless chicken thighs, raw (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 chilli flakes (red pepper flakes) – can use more if preferred; 1.5 tablespoons lemon juice; 1 tablespoon olive oil; 1 medium onion, halved and finely sliced; 3 cloves garlic, crushed; 180g (1 cup) uncooked long grain rice; 2 cups (480ml) hot chicken stock; Salt and black pepper to taste; 2 tablespoons fresh chopped parsley; ½ teaspoon dried dill

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Introduction

One Pot Shawarma Chicken and Rice is a flavorful and comforting meal that’s easy to prepare in a single pan. Infused with aromatic spices and tender chicken, this dish brings the vibrant taste of shawarma right to your home kitchen.

A white bowl with a yellow rim sits on a white marbled surface covered partially by a green and white checkered cloth. Inside, the bowl holds four main sections: a large portion of reddish-brown seasoned rice with pieces of cooked chicken mixed in, several triangular slices of grilled pita bread stacked on the left side, a fresh vegetable salad with chopped green cucumbers, halved red cherry tomatoes, and thinly sliced red onions next to the pita, thin slices of white and pink radishes arranged neatly in a row beside the salad, and a small serving of creamy white sauce dotted with green herbs sitting near a few dark and green olives. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 boneless skinless chicken thighs, raw (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 chilli flakes (red pepper flakes) – can use more if you prefer
1.5 tablespoons lemon juice
1 tablespoon olive oil
1 medium onion, halved and finely sliced
3 cloves garlic, crushed
180g (1 cup) uncooked long grain rice
2 cups (480ml) chicken stock (hot)
Salt and black pepper, to taste
2 tablespoons fresh chopped parsley
½ teaspoon dried dill

Instructions

Step 1: Slice the chicken thighs in half horizontally. Combine the chicken halves with ground cumin, ground coriander, paprika, smoked paprika, salt, black pepper, turmeric, ground cardamom, chilli flakes, and lemon juice in a bowl. Mix well until the chicken is fully coated with the seasoning.
Step 2: Heat the olive oil in a large, deep frying pan over medium-high heat. Add the seasoned chicken and fry for 3-4 minutes on each side until golden brown. When flipping the chicken, scatter the sliced onion and crushed garlic around the pan between the chicken pieces.
Step 3: Add the uncooked rice to the pan with the chicken and onions. Cook for about a minute, stirring gently, until the rice becomes translucent.
Step 4: Pour the hot chicken stock into the pan and stir gently to distribute the ingredients evenly. Let the mixture bubble on medium heat without stirring until the stock is almost fully absorbed by the rice.
Step 5: Cover the pan with a lid, turn off the heat, and let it steam for 12 minutes without lifting the lid. After 12 minutes, remove the lid carefully and check seasoning. Add salt and black pepper to taste. Stir in the fresh parsley and dried dill.
Step 6: Serve immediately with your choice of sides and enjoy the delicious One Pot Shawarma Chicken and Rice.

Tips & Variations

For a spicier dish, increase the amount of chilli flakes or add a pinch of cayenne pepper.
Use jasmine or basmati rice for a different aroma and texture.
Add diced tomatoes or bell peppers along with the onion for extra color and flavor.
Marinate the chicken in the spices and lemon juice for a few hours or overnight for deeper flavor.
Garnish with a dollop of yogurt or a squeeze of fresh lemon juice before serving to add freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water or stock to keep the rice moist. This dish is best enjoyed fresh but reheats well without losing its flavor.

How to Serve

A green pan filled with a mix of cooked yellow-brown rice and nine pieces of golden brown, glazed chicken arranged on top and throughout the rice, with visible small bits of cooked onion and green herbs mixed in; a wooden spoon rests on the left edge of the pan, partially submerged in the rice. Behind the pan, there is a white bowl containing a fresh salad made up of chopped red tomatoes, green cucumber slices, and thin purple onion strips, all resting on a white marbled surface with a green and white checkered cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but thighs are preferred for their juiciness and flavor. If using breasts, be careful not to overcook them as they dry out faster.

Is it necessary to soak the rice before cooking?

No, soaking the rice is not required for this recipe. Cooking the rice directly with the chicken stock works well and helps it absorb all the flavors.