If you’re searching for a meal that wraps up warmth, flavor, and simplicity all in one, then you’re going to adore this One Pot Shawarma Chicken and Rice – Quick and Cozy Dinner Recipe. It’s brilliantly easy to make yet bursting with aromatic spices that take you straight to the heart of Middle Eastern comfort food. With tender chicken, fragrant basmati rice, and a vibrant blend of spices all cooked together in one pot, dinner feels effortless and utterly satisfying. Trust me, once you try this recipe, it will quickly become your go-to weeknight favorite for both taste and convenience.

A clean, bright surface featuring a neatly arranged flat lay of all main ingredients for One Pot Shawarma Chicken and Rice: glossy olive oil in a small glass bowl; bite-sized raw chicken thighs, pale pink and tender, on a white ceramic plate; vibrant ground spices—deep golden turmeric, rich red smoked paprika, warm brown cumin, coriander, cinnamon, and bright red cayenne pepper—each in small rustic wooden bowls, with salt and black peppercorns nearby; a large yellow onion, roughly chopped showing crisp layers; two cloves of garlic, peeled and minced, small piles of fine texture; a cup of fluffy white basmati rice in a clear glass cup showcasing individual grains; two cups of golden chicken broth in a measuring jug, slightly steaming; fresh bright green parsley leaves finely chopped in a delicate heap; and bright yellow lemon wedges with glistening juice droplets arranged on a small dish. Textures contrast beautifully—powdery spices, smooth chicken, rough onion skin, and delicate herbs—with natural daylight casting soft shadows and highlighting vibrant colors. The overall composition is balanced and inviting, styled with minimal rustic props on a light wooden or marble surface, evoking warmth and freshness. Overhead shot, top down view, flat lay photography, professional food styling --ar 1:1 --q 2 --s 750 --v 6.1

Ingredients You’ll Need

Getting the right ingredients is key to nailing the bold, comforting flavors of this dish. Each one is simple and purposeful, coming together to make a perfectly balanced, colorful meal that feels cozy on the plate and exciting in every bite.

  • Olive oil: A foundational fat that provides a rich base and helps develop those beautiful golden-brown edges on the chicken.
  • Chicken thighs: Juicy and forgiving, these bone-free pieces soak up all the shawarma spices beautifully and stay tender when cooked.
  • Spices (cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne): This dream team of spices brings warmth, smokiness, and a little kick to the dish without overpowering.
  • Salt and pepper: Simple seasonings that elevate every flavor and balance the spices.
  • Onion and garlic: The aromatic base that builds savory depth and tantalizing fragrance as you cook.
  • Basmati rice: Light and fluffy, perfect for absorbing the tasty broth and spices.
  • Chicken broth: Adds moisture and savory richness crucial for perfectly cooked rice and tender chicken.
  • Fresh parsley: Sprinkle of brightness and color that pops against the golden hues of the dish.
  • Lemon wedges: Serve these to add a fresh, zesty contrast that elevates each mouthful.

How to Make One Pot Shawarma Chicken and Rice – Quick and Cozy Dinner Recipe

Step 1: Heat up the base

Begin by warming the olive oil in a large pot on medium-high heat. This sets the stage for flavorful searing and gives the chicken a delicious crust.

Step 2: Coat the chicken in shawarma spices

Mix together ground cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and pepper in a bowl. Toss your chicken pieces until they’re fully coated in this aromatic spice blend. This is where your kitchen starts to smell incredible!

Step 3: Brown the chicken to perfection

Add the spiced chicken to the hot pot and cook it until it’s beautifully browned on all sides. This step locks in juices and adds layers of flavor. Once browned, remove the chicken and set it aside for the next steps.

Step 4: Sauté onions and garlic

In the same pot, throw in your chopped onions and minced garlic. Sauté them until the onions soften and turn translucent, releasing their sweetness and building that savory foundation you crave.

Step 5: Toast the rice

Stir in the basmati rice with the onions and garlic, letting the grains get coated in the fragrant oil and spices left in the pot. This light toasting enhances the nutty flavor and keeps the rice fluffy after cooking.

Step 6: Reunite chicken and rice

Return the browned chicken pieces into the pot, mixing everything together so the rice and chicken evenly share their delicious flavors.

Step 7: Add chicken broth and bring to boil

Pour in the chicken broth, then crank the heat up until the liquid bubbles with energy. This step ensures all the flavors start melding and the rice begins to cook through.

Step 8: Simmer until tender

Lower the heat to a gentle simmer, cover the pot, and let it cook quietly for about 15 to 20 minutes. Patience here means perfectly tender rice that has soaked in all the savory goodness.

Step 9: Let it rest

Once the rice looks cooked and the broth is absorbed, take the pot off the burner but keep it covered. Let it sit for an extra 10 minutes—this final rest allows flavors to settle and the rice to fluff up wonderfully.

Step 10: Finish with fresh parsley

Give the rice a gentle fluff with a fork, then sprinkle chopped parsley over the top for a fresh pop of green and a hint of herbal brightness that complements the spices.

Step 11: Serve with lemon wedges

Serve your One Pot Shawarma Chicken and Rice – Quick and Cozy Dinner Recipe with lemon wedges on the side. A quick squeeze adds an irresistible burst of freshness for every bite.

How to Serve One Pot Shawarma Chicken and Rice – Quick and Cozy Dinner Recipe

Garnishes

A sprinkle of fresh parsley is classic, but feel free to jazz it up with a handful of toasted pine nuts or a dollop of creamy yogurt to contrast the spices beautifully.

Side Dishes

This dish stands wonderfully on its own, but pairing it with a simple cucumber and tomato salad or a tahini sauce elevates the meal’s freshness and creaminess in delightful ways.

Creative Ways to Present

For a vibrant presentation, serve the shawarma chicken and rice in hollowed-out bell peppers or on a bed of mixed greens. You can also layer it into pita pockets for a fun hand-held twist perfect for casual dinners.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftovers to an airtight container and store them in the fridge for up to 3 days. The flavors develop even more, making for an even tastier next-day meal.

Freezing

This dish freezes surprisingly well. Pack it into freezer-safe containers and keep it for up to 2 months. Just be sure to thaw slowly in the fridge before reheating for the best texture.

Reheating

Reheat gently on the stovetop with a splash of water or chicken broth to keep the rice from drying out, or use a microwave with a damp paper towel covering the dish to maintain moisture.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work, though thighs tend to stay juicier and more tender with this cooking method. Just be careful not to overcook breast meat as it can dry out.

Is it possible to make this recipe vegetarian?

Yes! Swap the chicken for hearty vegetables like mushrooms, cauliflower, or chickpeas, and use vegetable broth instead of chicken broth. The spices will still create a wonderful shawarma flavor.

How spicy is this dish?

The cayenne pepper adds a gentle kick, but you can easily adjust it to suit your preference—reduce it for mild flavor or increase for more heat.

Can I use a different type of rice?

Basmati rice is ideal due to its texture and fragrance, but jasmine rice or long-grain white rice can be good substitutes. Just adjust the cooking time slightly if needed.

Do I need a special pot for this recipe?

A heavy-bottomed pot or Dutch oven works best to ensure even cooking and prevent sticking, but any large pot with a tight-fitting lid will do.

Final Thoughts

There’s nothing quite like the satisfaction of a meal that’s full of vibrant flavor yet simple and cozy enough to become a weekday staple. This One Pot Shawarma Chicken and Rice – Quick and Cozy Dinner Recipe is exactly that kind of dish. It’s a heartwarming feast ready in less than an hour, perfect for sharing with family or friends any day of the week. So grab your ingredients and give it a try—you’re going to love how effortless and delicious dinner can be.

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One Pot Shawarma Chicken and Rice – Quick and Cozy Dinner Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 85 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Middle Eastern

Description

This One Pot Shawarma Chicken and Rice recipe is a quick and cozy dinner option that combines aromatic Middle Eastern spices with tender chicken thighs and fluffy basmati rice. The dish is cooked all in one pot, making it an easy, flavorful meal perfect for weeknights or casual gatherings.


Ingredients

Scale

Chicken and Spices

  • 1 tablespoon olive oil
  • 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste

Vegetables and Rice

  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 cup basmati rice, rinsed and drained
  • 2 cups chicken broth

Garnish and Serving

  • 1/4 cup parsley, chopped, for garnish
  • Lemon wedges, for serving


Instructions

  1. Heat the oil: Heat the olive oil in a large pot over medium-high heat to prepare for browning the chicken.
  2. Mix spices and coat chicken: In a bowl, combine cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and pepper. Toss the chicken pieces thoroughly in the spice mixture until well coated to ensure full flavor.
  3. Brown the chicken: Add the spiced chicken pieces to the hot pot and cook until browned on all sides. Once browned, remove the chicken and set it aside to prevent overcooking.
  4. Sauté onions and garlic: Using the same pot, add chopped onions and minced garlic. Sauté until the onions become translucent and fragrant, about 3-5 minutes.
  5. Add rice and coat: Stir in the rinsed basmati rice, mixing to coat the grains evenly with the oil and spices in the pot, which helps enhance flavor.
  6. Combine chicken and rice: Return the browned chicken to the pot and stir everything together for even distribution.
  7. Add broth and boil: Pour in the chicken broth and bring the contents to a boil over medium-high heat, preparing the rice to cook fully.
  8. Simmer covered: Once boiling, cover the pot, reduce the heat to low, and simmer gently for 15-20 minutes, or until rice is cooked and all liquid is absorbed.
  9. Let it rest: Remove the pot from heat and keep it covered, letting the rice sit for another 10 minutes to steam and fluff up.
  10. Fluff and garnish: Fluff the rice gently with a fork to separate grains, then garnish with chopped fresh parsley for added color and flavor.
  11. Serve with lemon wedges: Serve the dish hot with lemon wedges on the side to add a fresh, zesty touch when squeezed over the dish.

Notes

  • Adjust cayenne pepper based on desired spice level.
  • Use bone-in chicken thighs if preferred, but adjust cooking time accordingly.
  • Rinsing basmati rice before cooking removes excess starch and helps achieve fluffy rice.
  • Letting the dish rest after cooking allows the rice to steam and absorb remaining moisture for better texture.
  • This dish can be made gluten-free by ensuring the chicken broth is gluten-free.

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