One-Pot Shawarma Chicken and Rice
This one-pot shawarma chicken and rice is a flavorful, wholesome meal made with tender spiced chicken, fragrant basmati rice, and warm Mediterranean aromatics—all cooked together in a single pot. It delivers classic shawarma flavors without being spicy, making it family-friendly, satisfying, and perfect for a balanced Mediterranean-style dinner.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Chicken & Spices
500 g (1 lb) boneless chicken thighs or breasts, cut into chunks
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika (smoked or sweet)
½ tsp turmeric
½ tsp cinnamon
½ tsp garlic powder
Salt & black pepper, to taste
For the Rice
1½ cups basmati rice, rinsed well
2¾ cups chicken broth (low sodium)
1 small onion, finely chopped
3 cloves garlic, minced
Optional Garnish & Serving
Fresh parsley or cilantro, chopped
Lemon wedges
Greek yogurt or tzatziki sauce
Sliced cucumber or tomato salad
Instructions
Season the Chicken
In a bowl, toss chicken with olive oil, cumin, coriander, paprika, turmeric, cinnamon, garlic powder, salt, and pepper until evenly coated.
Brown the Chicken
Heat a large pot or deep skillet over medium heat.
Add the seasoned chicken and cook for 4–5 minutes until lightly golden (not fully cooked).
Remove chicken and set aside.
Build the Flavor Base
In the same pot, add chopped onion and sauté for 2–3 minutes until soft.
Add garlic and cook for 30 seconds until fragrant.
Add Rice & Liquid
Stir in rinsed rice and toast for 1 minute.
Pour in chicken broth and bring to a gentle boil.
Combine & Cook
Return chicken to the pot, nestling it into the rice.
Reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid absorbed.
Rest & Fluff
Turn off heat and let sit covered for 5 minutes.
Fluff gently with a fork.
Serve
Garnish with fresh herbs and a squeeze of lemon.
Serve with yogurt or tzatziki on the side.
Tips & Notes
Extra Juicy Chicken: Chicken thighs stay especially tender in one-pot cooking.
Vegetable Add-In: Add peas, carrots, or bell peppers in the last 10 minutes.
Meal Prep Friendly: Keeps well in the fridge for up to 3 days.
Oven Option: After step 4, cover and bake at 180°C (350°F) for 30 minutes.
Frequently Asked Questions
Q: Can I make this spicy?
Yes—add ¼ tsp chili flakes or cayenne if desired.
Q: Can I use brown rice?
Yes, but increase broth to 3½ cups and cooking time to 40 minutes.
Q: Can I use leftover cooked chicken?
Yes—add it during the last 8–10 minutes just to warm through.
Q: Is this freezer-friendly?
Yes, freeze in portions for up to 2 months.
Nutritional Information
Calories: ~420 kcal
Protein: 32 g
Carbohydrates: 42 g
Fiber: 3 g
Fat: 14 g
Saturated Fat: 3 g
Sodium: 360 mg