One Pot Chicken Shawarma Rice: Bold Middle Eastern Flavors in a Simple Dinner Recipe

Introduction

One Pot Chicken Shawarma Rice brings bold Middle Eastern flavors to your dinner table with minimal effort. This aromatic, spiced chicken and fluffy turmeric rice cooked together make for a satisfying and easy meal perfect for busy weeknights.

Ingredients

• For the Chicken Marinade:
• 1.5 lbs (about 4 boneless, skinless chicken thighs), cut into strips
• 2 tablespoons plain yogurt
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste
• Juice of half a lemon
• For the Rice:
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1.5 cups long-grain basmati rice, rinsed and soaked for 20 minutes
• 2.5 cups chicken broth or water
• 1/4 teaspoon ground turmeric
• Salt to taste
• Optional Garnish:
• Chopped fresh parsley
• Sliced almonds or pine nuts, toasted
• Yogurt sauce or tahini drizzle
• Lemon wedges

Instructions

1. Step 1: In a bowl, combine yogurt, olive oil, minced garlic, cumin, paprika, coriander, turmeric, cinnamon, salt, pepper, and lemon juice. Add the chicken strips and toss to coat thoroughly. Let marinate for at least 30 minutes or up to overnight in the refrigerator for deeper flavor.
2. Step 2: Heat 1 tablespoon olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the marinated chicken strips for 2 to 3 minutes on each side until browned but not fully cooked. Remove the chicken and set aside.
3. Step 3: In the same pot, add a little more oil if needed. Sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
4. Step 4: Drain the soaked rice and add it to the pot with the sautéed onions. Stir the rice for 1 to 2 minutes to coat the grains with the aromatic oil. Sprinkle in the turmeric and a pinch of salt, stirring well.
5. Step 5: Pour in the chicken broth or water and bring the mixture to a gentle boil. Return the seared chicken strips to the pot, nestling them evenly into the rice.
6. Step 6: Reduce the heat to low and cover the pot tightly. Simmer for 18 to 20 minutes, or until the rice is tender and the liquid is fully absorbed. Avoid lifting the lid during cooking to maintain steam.
7. Step 7: Turn off the heat and let the pot rest, covered, for 5 to 10 minutes. Then gently fluff the rice with a fork and mix in the chicken before serving.

Tips & Variations

• Soak your rice beforehand to reduce cooking time and achieve fluffier grains.
• Use chicken thighs instead of breasts for juicier, more flavorful meat.
• Don’t skip marinating the chicken—even a short time enhances flavor significantly.
• Customize the dish with toppings like tahini drizzle, garlic sauce, or a refreshing cucumber yogurt salad.
• Serve with warm pita bread and pickled vegetables for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to keep the rice moist. Avoid overheating to prevent dry chicken and rice.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but thighs stay juicier and hold up better during cooking, making them the preferred choice for this recipe.

Do I need to soak the rice before cooking?

Soaking the basmati rice for about 20 minutes helps shorten cooking time and prevents the grains from sticking together, resulting in fluffier rice.

One Pot Chicken Shawarma Rice: Bold Middle Eastern Flavors in a Simple Dinner Recipe

Print Recipe

★★★★★

5 from 97 reviews

This One Pot Chicken Shawarma Rice is a flavorful Middle Eastern-inspired dish featuring tender marinated chicken thighs cooked with fragrant basmati rice and aromatic spices. Marinated in a blend of yogurt, garlic, and traditional shawarma spices, the chicken is seared then simmered together with turmeric-seasoned rice in a single pot, making this recipe both easy and delicious. Garnished with fresh parsley, toasted nuts, and optional yogurt or tahini drizzles, this comforting dish captures bold shawarma flavors perfect for a simple yet impressive dinner.

• Author: Isla
• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 5 minutes
• Yield: Serves 4
• Category: Main Course
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Halal

Ingredients

Scale 1x2x3x

For the Chicken Marinade:

• 1.5 lbs (about 4 boneless, skinless chicken thighs), cut into strips
• 2 tablespoons plain yogurt
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste
• Juice of half a lemon

For the Rice:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1.5 cups long-grain basmati rice, rinsed and soaked for 20 minutes
• 2.5 cups chicken broth or water
• 1/4 teaspoon ground turmeric
• Salt to taste

Optional Garnish:

• Chopped fresh parsley
• Sliced almonds or pine nuts, toasted
• Yogurt sauce or tahini drizzle
• Lemon wedges

Instructions

1. Marinate the Chicken: In a bowl, combine yogurt, olive oil, garlic, ground cumin, paprika, coriander, turmeric, cinnamon, salt, pepper, and lemon juice. Add the chicken strips and toss to coat thoroughly. Let the chicken marinate for at least 30 minutes or up to overnight to deepen the flavors.
2. Brown the Chicken: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the marinated chicken strips and sear them for 2 to 3 minutes on each side until they are nicely browned but not fully cooked through. Remove the chicken and set aside.
3. Sauté the Aromatics: In the same pot, add additional olive oil if needed. Sauté the finely chopped onion over medium heat until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
4. Add the Rice: Drain the soaked rice and stir it into the pot with the sautéed onions for 1 to 2 minutes, allowing the rice to become coated in the flavorful oil and aromatics. Stir in the ground turmeric and a pinch of salt.
5. Add the Liquid and Chicken: Pour in the chicken broth or water and bring the mixture to a gentle boil. Nestle the browned chicken strips back into the pot on top of the rice.
6. Cook: Reduce the heat to low, cover the pot tightly with a lid, and simmer for 18 to 20 minutes. Cook until the rice is tender and the liquid is fully absorbed. Avoid opening the lid during this cooking process to ensure proper steaming.
7. Rest and Fluff: Turn off the heat and let the pot rest covered for 5 to 10 minutes. After resting, fluff the rice gently with a fork and mix in the chicken pieces evenly throughout the dish.

Notes

• Soaking the rice before cooking helps reduce the cooking time and results in fluffier, separated grains.
• Using chicken thighs instead of breasts keeps the meat juicier and more flavorful.
• Marinating the chicken, even briefly, greatly enhances the depth of the shawarma flavor.
• Customize toppings with tahini drizzle, garlic yogurt sauce, chopped parsley, toasted nuts, or lemon wedges to add extra layer of taste and texture.
• Serve warm alongside cucumber and tomato salad, pickled vegetables, and warm pita bread for a complete meal.

Keywords: chicken shawarma, one pot meal, Middle Eastern rice, basmati rice, easy dinner, healthy chicken recipe, marinated chicken, shawarma spices