Name: One Pot Chicken Shawarma Rice
Prep time: 15 min
Cook time: PT-492186H4M4S
Total time: PT-492186H4M4S
Cuisine: Middle Eastern
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into pieces; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 small onion, diced; 1 1/2 cups long-grain basmati rice, rinsed; 2 1/2 cups chicken broth; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; 1/2 teaspoon turmeric; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper; Juice of 1/2 lemon; Fresh parsley or cilantro for garnish; Plain yogurt for serving (optional)

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I make this one pot chicken shawarma rice when I want bold, Middle Eastern-inspired flavors in a simple, comforting meal. The warm spices infuse the chicken and rice as they cook together, creating a fragrant, satisfying dish with minimal cleanup.

Why You’ll Love This Recipe

I love this recipe because everything cooks in one pot, allowing the rice to absorb all the delicious shawarma spices. I enjoy how the chicken becomes tender and flavorful while the rice turns perfectly seasoned and fluffy. It’s ideal for weeknight dinners, meal prep, or serving family-style. I also appreciate how easy it is to customize with toppings like yogurt sauce, fresh herbs, or vegetables.

Ingredients

1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into pieces
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, diced
1 1/2 cups long-grain basmati rice, rinsed
2 1/2 cups chicken broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
Juice of 1/2 lemon
Fresh parsley or cilantro for garnish
Plain yogurt for serving (optional)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

I start by heating olive oil in a large pot or deep skillet over medium heat.
I add the chicken pieces and cook for 4–5 minutes until lightly browned. I remove them from the pot and set aside.
In the same pot, I sauté the diced onion for 3–4 minutes until softened, then stir in the garlic and cook for another 30 seconds.
I add the cumin, coriander, paprika, turmeric, cinnamon, salt, and black pepper, stirring to toast the spices briefly.
I stir in the rinsed basmati rice, coating it in the spices.
I pour in the chicken broth and add the browned chicken back to the pot.
I bring everything to a gentle boil, then reduce the heat to low, cover, and simmer for 18–22 minutes until the rice is tender and the liquid is absorbed.
I remove the pot from heat and let it rest, covered, for 5 minutes before fluffing the rice with a fork.
I finish with a squeeze of lemon juice and garnish with fresh parsley or cilantro. I sometimes serve it with a dollop of plain yogurt.

Servings and Timing

I find this recipe serves about 4–5 people.

Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: About 40–45 minutes

Variations

I sometimes add sliced bell peppers or carrots for extra color and texture. When I want a bit of heat, I sprinkle in cayenne pepper. I also like topping the finished dish with sliced cucumbers, tomatoes, and a drizzle of garlic yogurt sauce. For a lighter option, I use chicken breast instead of thighs.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I add a small splash of broth or water and warm it gently on the stovetop or in the microwave until heated through. I can also freeze it for up to 2 months and thaw overnight before reheating.

FAQs

Can I use brown rice instead of basmati?

I can use brown rice, but I increase the cooking time and add a bit more broth since brown rice takes longer to cook.

How do I keep the rice from sticking?

I rinse the rice thoroughly before cooking and keep the pot covered while it simmers on low heat.

Can I make this ahead of time?

I often prepare it in advance for meal prep because the flavors deepen as it rests.

What can I serve with this dish?

I like serving it with a simple cucumber salad, hummus, or warm pita bread.

Can I make it dairy-free?

The base recipe is already dairy-free. I simply skip the yogurt topping if I want to keep it fully dairy-free.

Conclusion

I turn to this one pot chicken shawarma rice whenever I crave warm spices and comforting flavors without complicated steps. The tender chicken and fragrant rice create a balanced, satisfying meal that feels both vibrant and cozy. It’s a dependable recipe I enjoy making again and again.