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One Pot Chicken Shawarma Rice

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A bold and comforting one-pot chicken shawarma rice infused with warm Middle Eastern spices, tender chicken, and fluffy basmati rice, all cooked together for a flavorful and easy weeknight meal.

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)

Instructions

  1. Heat olive oil in a large pot or deep skillet over medium heat.
  2. Add the chicken pieces and cook for 4–5 minutes until lightly browned. Remove from the pot and set aside.
  3. In the same pot, sauté the diced onion for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds.
  4. Add cumin, coriander, paprika, turmeric, cinnamon, salt, and black pepper. Stir to toast the spices briefly.
  5. Stir in the rinsed basmati rice, coating it well in the spices.
  6. Pour in the chicken broth and return the browned chicken to the pot.
  7. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 18–22 minutes until the rice is tender and liquid is absorbed.
  8. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
  9. Finish with lemon juice and garnish with fresh parsley or cilantro. Serve with plain yogurt if desired.

Notes

  • Add sliced bell peppers or carrots for extra color and texture.
  • Sprinkle in cayenne pepper for additional heat.
  • Top with sliced cucumbers, tomatoes, or garlic yogurt sauce for extra freshness.
  • Use chicken breast for a leaner option.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze for up to 2 months and thaw overnight before reheating.
  • Add a splash of broth or water when reheating to prevent drying out.

Nutrition

Find it online: https://cookedbymaya.com/one-pot-chicken-shawarma-rice/