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One Pot Shawarma Chicken and Rice Recipe

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★★★★★

4.6 from 147 reviews

This One Pot Shawarma Chicken and Rice recipe offers a flavorful, aromatic and easy-to-make meal combining tender, spiced chicken thighs with fragrant long grain rice. The dish is cooked entirely in one pan, starting with searing spicy marinated chicken and finishing by steaming the rice in chicken stock, making it an efficient and delicious option for weeknight dinners or casual gatherings.

Ingredients

Scale

Chicken and Marinade

  • 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

Vegetables and Rice

  • 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

Instructions

  1. Prepare the Chicken: Slice the chicken thighs in half horizontally to create thinner pieces. In a bowl, combine the sliced chicken with ground cumin, coriander, paprika, smoked paprika, salt, black pepper, turmeric, ground cardamom, chilli flakes, and lemon juice. Mix thoroughly to evenly coat each piece of chicken with the marinade.
  2. Sear the Chicken: Heat olive oil in a large, deep frying pan over medium-high heat. Add the seasoned chicken pieces to the pan in a single layer. Cook for 3-4 minutes on each side until the chicken develops a rich golden-brown color. When flipping the chicken, scatter the finely sliced onion and crushed garlic evenly around and between the pieces to cook alongside.
  3. Cook Rice: Add the uncooked rice directly to the pan with the chicken and vegetables. Stir and cook for about one minute until the rice grains appear translucent, ensuring the rice absorbs some of the flavors.
  4. Simmer and Steam: Pour in the hot chicken stock and gently stir to combine all ingredients evenly. Increase heat to medium and allow the mixture to bubble uncovered until nearly all the stock is absorbed into the rice. Avoid stirring during this absorption phase. Once the liquid is mostly absorbed, cover the pan with a lid, turn off the heat, and allow the rice and chicken to steam undisturbed for 12 minutes, letting the residual heat finish cooking the rice perfectly.
  5. Season and Garnish: After steaming, carefully remove the lid and check the seasoning. Add extra salt and black pepper if necessary. Stir in freshly chopped parsley and dried dill to add fresh herbal notes and aromatic flavor to the dish.
  6. Serve: Serve the One Pot Shawarma Chicken and Rice hot with your choice of sides such as a cucumber yogurt salad or warm flatbread. Enjoy this fragrant and satisfying meal all in one pan!

Notes

  • For spicier flavor, increase the amount of chilli flakes to taste.
  • Make sure to slice chicken thighs thinly for even cooking.
  • Do not stir the rice while the stock is absorbing to avoid mushy texture.
  • Use fresh hot chicken stock for best flavor and proper cooking of rice.
  • This recipe is ideal for meal prep as leftovers reheat well.
  • If you do not have dried dill, fresh dill can also be used as a garnish.

Keywords: shawarma chicken, one pot meals, chicken and rice, Middle Eastern chicken, easy dinner, one pan recipe, spiced chicken thighs

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