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One Pot Chicken Shawarma Rice

A flavorful one-pot dish with tender chicken thighs, aromatic spices, and fluffy basmati rice, perfect for a quick and hearty meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 plates
Course: Dinner, Lunch
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 500 g boneless chicken thighs sliced
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp coriander
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp cinnamon
  • 0.25 tsp black pepper
  • 0.25 tsp chili powder optional
  • to taste salt
Rice Mixture
  • 2 cups basmati rice rinsed
  • 3 cups chicken broth
  • 1 tbsp butter or oil
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 0.5 tsp turmeric for rice
  • 0.5 tsp cumin for rice
  • to taste salt

Equipment

  • Large pot
  • Wooden spoon

Method
 

  1. Mix chicken with olive oil, lemon juice, and all spices. Marinate for 20–60 minutes.
  2. Heat a large pot over medium heat and cook the chicken until browned. Remove and set aside.
  3. In the same pot, add butter or oil and sauté the onion until soft. Add garlic and spices.
  4. Add rinsed rice to the pot and stir to coat with spices and aromatics.
  5. Pour in chicken broth, season with salt, and bring to a light boil.
  6. Return the cooked chicken to the pot, placing it on top of the rice.
  7. Cover, reduce heat to low, and cook for 15–18 minutes until rice is fluffy.
  8. Turn off heat and let rest for 5 minutes. Fluff rice and serve hot.

Notes

Serve with chopped parsley, pickles, or garlic yogurt sauce for extra flavor.