Last week, after a long day chasing deadlines and testing air fryer batches till my kitchen smelled like a spice market, I craved something hearty but dead simple. That’s when One Pot Chicken Shawarma Rice saved the evening. This dish hits that sweet spot: bold Middle Eastern flavors without a sink full of pots. Juicy chicken thighs marinated in cumin, paprika, and a whisper of cinnamon soak into fluffy basmati rice, all cooked together in one spot. The house fills with that toasty, garlicky aroma that pulls everyone to the table. I’ve tweaked it over months for my weeknight recipes rotation, making it foolproof for busy nights like yours.
Picture this: tender chicken bites that pull apart with a spice crust, rice grains separate and fragrant, maybe a lemon squeeze for brightness. It’s Arabic dinner recipes at their laziest best, perfect for easy midweek meals when you want One Pan Chicken Shawarma vibes without the grill. No more sad desk lunches the next day either; leftovers taste even better. Around 6 PM here in Tetouan, with the call to prayer echoing, this feels like home-cooked comfort with a street-food twist.
One Pot Chicken Shawarma Rice Ingredients
Grab these pantry staples and fresh bits for four generous servings. Focus on quality chicken thighs; they stay moist unlike breasts.
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons plain yogurt
- 2 tablespoons olive oil, divided
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- Salt and black pepper to taste
- Juice of 1 lemon, divided
- 1 medium onion, finely chopped
- 1.5 cups basmati rice, rinsed and soaked 20 minutes
- 2.5 cups chicken broth
- 1/4 cup toasted pine nuts or almonds (optional garnish)
- Fresh parsley, chopped for serving
Step-by-Step One Pot Chicken Shawarma Rice Instructions
First, mix the marinade. In a bowl, whisk yogurt, 1 tablespoon olive oil, garlic, all spices, salt, pepper, and half the lemon juice. Toss in chicken pieces, coat well, and let sit 30 minutes. Longer is better, even overnight in the fridge for deeper flavor.
Heat remaining oil in a large Dutch oven over medium-high. Brown marinated chicken 3-4 minutes per side until golden. Scoop out and set aside; it’ll finish cooking later. Drop heat to medium, add onion, saute 5 minutes till soft and golden. Stir in any leftover marinade bits for extra oomph.
Drain rice, add to pot, stir 2 minutes to toast grains and absorb flavors. This step makes One Pot Rice Recipes shine. Pour in broth, remaining lemon juice, bring to simmer. Nestle chicken back in, pushing into rice. Cover tight, lower heat, cook 18-20 minutes till liquid gone and rice tender.
Off heat, rest covered 10 minutes. Fluff with fork, mixing chicken through. The steam finishes everything perfectly.
Pro Tips for Perfect One Pot Chicken Shawarma Rice
- Soak rice always; fluffy grains no gluey mess.
- Brown chicken high heat for crust that seals juices.
- Use thighs over breasts; they forgive overcooking.
- Taste broth before adding chicken; adjust salt since rice drinks it up.
- Resting is non-negotiable; steams rice to perfection.
Variations for Weeknight Recipes
Swap chicken for lamb chunks or chickpeas for veggie One Pot Moroccan Chicken twist. Add bell peppers or carrots with onions for Middle Eastern Cuisine Recipes pop. Spice it up with cayenne for heat. Oven method: after adding chicken, bake covered 375F 25 minutes. Brown rice works too, just add extra liquid and time.
Troubleshooting Common Issues
- Rice soggy? Too much liquid or lid peeked; measure precise, hands off.
- Chicken dry? Thighs best, don’t over-marinate breasts.
- Bland? Double spices next time; taste marinade raw.
- Burnt bottom? Low simmer, quality pot helps.
Ingredient Substitutions
- No yogurt? Lemon juice plus oil.
- Basmati out? Jasmine, long-grain white.
- Chicken broth? Veggie stock or water + bouillon.
- No thighs? Breasts pounded thin, shorter cook.
- Gluten-free? All good already.
Storage and Serving Suggestions
Fridge airtight 3-4 days. Reheat stovetop splash water, low heat stir till hot. Freezer 2 months, thaw fridge first. Serve family-style pot to table, lemon wedges, yogurt drizzle, cucumber tomato salad, warm pita. Pairs great Easy Midweek Meals sides like fattoush.
Frequently Asked Questions
Can I make One Pot Chicken Shawarma Rice ahead?
Yes, marinate chicken overnight, assemble morning, bake evening. Flavors deepen.
Is this spicy?
Mild warm; add chili flakes for heat lovers.
Vegetarian version?
Chickpeas or cauliflower florets swap chicken perfectly.
Best rice type?
Basmati for fragrance; soak drains starch.
How to fix undercooked rice?
Add hot water splash, cover simmer 5 more minutes.
Freezer safe?
Yes, portioned bags, up to 2 months.
One Pot Chicken Shawarma Rice
Equipment
- Large Dutch oven or pot with lid
Ingredients
- 1.5 lbs boneless skinless chicken thighs cut into bite-sized pieces
- 2 tablespoons plain yogurt
- 2 tablespoons olive oil divided
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon ground cinnamon
- 0.5 teaspoon ground cardamom
- Salt and black pepper to taste
- 1 lemon, juice divided
- 1 medium onion finely chopped
- 1.5 cups basmati rice rinsed and soaked 20 minutes
- 2.5 cups chicken broth
Instructions
- Mix yogurt, 1 tbsp olive oil, garlic, spices, salt, pepper, half lemon juice. Coat chicken, marinate 30 minutes.
- Heat remaining oil in pot, brown chicken 3-4 min/side. Remove.
- Saute onion 5 min. Add drained rice, toast 2 min.
- Add broth, remaining lemon juice, simmer. Nestle chicken in, cover, cook low 18-20 min.
- Rest covered 10 min. Fluff and serve.
Notes
- Soak rice for fluffier grains.
- Use chicken thighs for juiciness.
- Garnish with parsley and nuts.
