One-Pot Shawarma Chicken and Rice
This one-pot shawarma chicken and rice combines juicy, spice-rubbed chicken, fragrant basmati rice, and warm Mediterranean spices, all cooked together in one pan. It’s a complete, balanced meal with minimal cleanup and maximum flavor.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: ~45 minutes
Serves: 4
Ingredients
Shawarma Chicken
500 g chicken thighs or breast, bite-size pieces
2 tbsp olive oil
1 tsp paprika
1 tsp cumin
1 tsp coriander
½ tsp turmeric
½ tsp cinnamon
½ tsp garlic powder
½ tsp black pepper
¾ tsp salt
Juice of ½ lemon
Rice Base
1½ cups basmati rice, rinsed well
1 small onion, finely chopped
3 cloves garlic, minced
3 cups chicken broth (or water)
½ tsp allspice
Optional Add-ins
¼ cup raisins or chopped dates
¼ cup toasted almonds or pine nuts
To Serve
Chopped parsley
Yogurt or garlic sauce
Lemon wedges
Instructions
Step 1: Season Chicken
In a bowl, mix olive oil, shawarma spices, salt, and lemon juice.
Toss chicken until well coated. Marinate 10–30 minutes if time allows.
Step 2: Sear Chicken
Heat a large deep pan or pot over medium-high heat.
Add chicken and sear 3–4 minutes until lightly golden.
Remove chicken and set aside (it will finish cooking later).
Step 3: Build the Rice
In the same pot, add chopped onion. Saute 2–3 minutes until soft.
Add garlic and allspice; cook 30 seconds.
Stir in rinsed rice and toast 1 minute.
Step 4: One-Pot Cooking
Pour in chicken broth.
Return chicken to the pot (plus raisins if using).
Bring to a gentle boil, then cover and reduce heat to low.
Cook 18–20 minutes until rice is fluffy and chicken is cooked.
Step 5: Finish & Serve
Turn off heat and let rest 5 minutes.
Fluff rice gently.
Top with herbs, nuts, yogurt sauce, and lemon wedges.
Tips
Chicken thighs stay juicier than breast.
Rinse rice well for fluffy texture.
For crispier chicken, broil uncovered for 3–5 minutes after cooking.
Add chickpeas for extra protein and fiber.
Frequently Asked Questions
Q: Can I use brown rice?
Yes, but increase liquid to 3½ cups and cook time to ~35 minutes.
Q: Is this spicy?
No—warmly spiced, not hot. Add chili flakes if desired.
Q: Can I meal prep this?
Absolutely—stores well for 3–4 days in the fridge.
Nutritional Information
Calories: ~520 kcal
Protein: 34 g
Carbohydrates: 48 g
Fat: 22 g
Fiber: 3 g