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One Pot Chicken Shawarma Rice

Name: One Pot Chicken Shawarma Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into strips; 2 cups basmati rice; 1 medium onion, diced; 4 cloves garlic, minced; 2 tablespoons shawarma spice blend; 1 teaspoon salt; 1/4 teaspoon black pepper; 1 can (15 oz) diced tomatoes; 3.5 cups chicken broth; 1/4 cup fresh parsley, chopped; 2 tablespoons olive oil; 1 lemon, juiced

Warm, fragrant, and impossibly simple, this One Pot Chicken Shawarma Rice brings the bold flavors of shawarma to a cozy weeknight dinner. Juicy strips of spiced chicken simmer with basmati rice and tomatoes, all finished with bright lemon and parsley for a dish that feels both exotic and familiar. If you love fuss-free one-pot meals, this recipe is a keeper — and if you want more one-pot inspiration, try the creamy Tuscan chicken orzo one-pot comfort dish for a different kind of cozy dinner.

Why make this recipe
If you’re tired of juggling pans and washing a sink full of dishes, this recipe is perfect because it delivers a full, flavorful meal with minimal cleanup and maximum taste. The shawarma spice blend gives the chicken that signature Middle Eastern warmth without requiring marinating, and cooking everything in one pot lets the rice soak up the savory juices so every forkful is perfectly seasoned. Finally, it’s adaptable — use whatever herbs or garnishes you like to change the character of the dish in minutes.

Ingredients

1.5 lbs chicken thighs, boneless and skinless, cut into strips
2 cups basmati rice
1 medium onion, diced
4 cloves garlic, minced
2 tablespoons shawarma spice blend
1 teaspoon salt
1/4 teaspoon black pepper
1 can (15 oz) diced tomatoes
3.5 cups chicken broth
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
1 lemon, juiced

Directions

Heat the 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until the onion is translucent and starting to soften (about 5–7 minutes).
Stir in the minced garlic and 2 tablespoons of shawarma spice blend; cook for 30–45 seconds until fragrant.
Add the chicken strips to the pot and cook until they develop a golden-brown exterior, about 5–7 minutes, stirring occasionally so pieces cook evenly.
Stir in the basmati rice, making sure it gets coated in the oil and spices for 1–2 minutes to toast slightly.
Add the can of diced tomatoes (with juices) and pour in 3.5 cups of chicken broth. Stir once to combine, then bring the mixture to a gentle boil.
Reduce heat to low, cover tightly, and simmer for about 20 minutes or until the rice is tender and has absorbed the liquid.
Remove the pot from heat and let it sit, covered, for 5 minutes to steam and settle. Fluff the rice with a fork, then stir in the lemon juice and chopped parsley. Taste and adjust salt and pepper as needed. Serve warm.

Step-by-Step Guide to Making One Pot Chicken Shawarma Rice

Step 1 — Prep and mise en place:

Slice the chicken thighs into even strips so they cook uniformly. Rinse the basmati rice if you prefer (rinsing removes extra starch and helps grains stay separate). Measure out the broth and open the tomatoes so everything is at hand.

Step 2 — Build flavor with aromatics:

Begin by sautéing diced onion in olive oil until translucent; this builds a sweet, savory base. Add garlic and the shawarma spice blend — heating these briefly in oil unlocks their aromas and ensures the spices bloom rather than taste raw.

Step 3 — Brown the chicken:

Browning the chicken is an important flavor step. You don’t have to cook it through completely at this stage, but achieving some color on the edges adds caramelized flavor that enriches the whole pot.

Step 4 — Toast the rice:

Stir the rice into the chicken and aromatics and let it heat for a minute. Toasting the rice slightly before adding liquid helps reduce stickiness and adds a subtle nutty note.

Step 5 — Add liquids and simmer:

Pour in the diced tomatoes and chicken broth, then bring to a gentle boil. Reduce to low, cover tightly, and simmer 18–22 minutes until the rice is tender. Keep the heat low — too high and the liquid will evaporate before the rice cooks, leaving it underdone.

Step 6 — Rest and finish:

After cooking, let the pot sit off the heat for 5 minutes. This step lets the steam finish the rice and keeps the grains fluffy. Stir in the lemon juice and fresh parsley right before serving to add brightness.

Tips while cooking

If your shawarma spice blend is very salty or contains extra salt, reduce the added salt by half and adjust at the end.
Use a pot with a heavy bottom for even heat distribution and to prevent burning.
If you prefer firmer rice, reduce simmer time by a couple minutes; for softer rice, add a splash more broth.

Best Way to Store One Pot Chicken Shawarma Rice

Refrigerator: Store in an airtight container for up to 3–4 days at 40°F (4°C) or below.
Freezer: Cool completely, then freeze in airtight containers for up to 2 months at 0°F (-18°C).
Reheating: Thaw overnight in the refrigerator if frozen; reheat gently on the stovetop over low heat with a splash of water or broth, or microwave in 1-minute bursts until heated through (stirring in between).

Serving Suggestions for One Pot Chicken Shawarma Rice

Yogurt sauce: A simple garlic-yogurt sauce (yogurt, minced garlic, lemon juice, salt) or store-bought tzatziki adds cool creaminess that balances the spices.
Fresh salad: Serve with a crisp cucumber-tomato salad tossed with lemon and olive oil for contrast.
Pickles and peppers: Tangy pickled vegetables or pickled turnips bring a classic Middle Eastern touch.
Flatbreads: Warm pita or flatbreads are great for scooping and making handheld bites.
Garnishes: Sprinkle additional parsley, a drizzle of olive oil, or a handful of toasted pine nuts for texture and visual appeal.

Tips to make One Pot Chicken Shawarma Rice

Q: How do I keep the chicken moist?
A: Cook the chicken strips only until they’re just browned; they finish cooking in the simmering broth with the rice. Over-browning or cooking too long before adding liquid can dry them out.

Q: My rice is mushy—what went wrong?
A: Mushy rice usually means too much liquid or overcooking. Use an accurate measuring cup for the broth and keep the heat low when simmering. Basmati typically needs about 1.75–2 times its volume in liquid depending on whether it’s rinsed.

Q: Can I make this with chicken breast?
A: Yes, but chicken breasts cook faster and can dry out. Cut them into slightly larger pieces and reduce initial browning time, or add them later in the process to avoid overcooking.

Variations

Vegetarian option (bullet): Substitute the chicken with firm tofu or chickpeas, increase olive oil slightly for flavor, and use vegetable broth in place of chicken broth. Add vegetables like bell peppers or zucchini for heartiness.
Mediterranean twist (paragraph): For a Mediterranean-focused version, stir in a half cup of chopped olives and a quarter cup of crumbled feta just before serving. The briny olives and creamy feta add a salty counterpoint to the warm shawarma spices and fresh lemon, giving the dish a slightly different regional profile while keeping the one-pot convenience.

Flavor and ingredient swaps (comparison-style):

Chicken vs. Lamb: Chicken yields a lighter, quicker-cooking meal; lamb (ground or small cubes) gives a richer, more traditional shawarma profile but requires slightly longer simmering and a bit more fat for flavor.
Basmati vs. Jasmine: Basmati stays drier and more separate; jasmine will be softer and more clingy. Use basmati for the classic fluffy outcome the recipe expects.

FAQs

Q: Can I make this in an oven-safe pot and finish it in the oven?
A: Yes. After bringing the pot to a simmer, you can transfer it to a preheated 350°F (175°C) oven, covered, and bake for about 18–22 minutes until the rice is tender. This method can offer more gentle, even cooking.

Q: Is shawarma spice blend the same as garam masala?
A: No. Shawarma spice blends typically include cumin, coriander, paprika, turmeric, cinnamon, and sometimes cardamom or cloves. Garam masala is a distinct Indian blend with its own balance—use shawarma blend for authentic flavor.

Q: How do I reheat leftovers without drying them out?
A: Reheat gently on the stovetop with a splash of broth or water, covered, over low heat. Microwave reheating with a damp paper towel over the container can help retain moisture too.

Q: Can I use brown rice or other whole grains?
A: You can, but brown rice requires a longer cooking time and more liquid (usually 2.5–3 times the rice volume). Adjust cooking time and broth accordingly, and consider par-cooking the chicken separately or increasing simmer time so everything finishes together.

Q: What can I use instead of fresh parsley?
A: Cilantro works well for a different flavor profile, while dried parsley can be used in a pinch (use about one-third the amount of dried as fresh).

Q: How do I make this spicier?
A: Add a pinch of cayenne pepper with the shawarma blend, or serve with harissa or a chili-garlic sauce on the side.

Notes on flavor balance and plating:

Lemon juice at the end brightens the entire dish — don’t skip it. Start with half the lemon and add more to taste.
Serve in shallow bowls so the rice cools just enough and the garnishes stay visible. A dollop of yogurt on top looks and tastes wonderful.

Cooking troubleshooting

If the bottom starts to burn: Immediately reduce heat and lift off the heat to stir; if necessary, transfer to a clean pot to prevent burnt flavor in the finished dish.
If the rice is undercooked and liquid has evaporated: Add a small splash of hot broth or water, cover, and simmer a few more minutes.
If the chicken seems tough: It may be overcooked; reduce initial browning time next time and ensure you use enough liquid during the simmer.

Make-ahead and meal prep ideas

Prepare the spice-onion base and store it refrigerated for 2–3 days; when ready to cook, add chicken and rice and continue the recipe.
Cook a double batch and freeze half in meal-sized portions for quick lunches or dinners. Thaw overnight in the refrigerator before reheating.

Pairing and beverage ideas

Serve with a light, crisp white wine like a sauvignon blanc or a citrusy rosé. For non-alcoholic options, a mint lemonade or sparkling water with lemon works beautifully with the bright, savory flavors.

Safety note

Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving. If you use a meat thermometer, check a few pieces to verify doneness.

Conclusion

For more one-pot shawarma rice variations, take a look at this flavorful and creamy take on the dish: Shawarma Rice with White Sauce (in one pot) – Hungry Paprikas. If you want another perspective on quick, one-pan shawarma dinners, see this recipe for a slightly different approach: One Pan Chicken Shawarma and Rice | Gimme Delicious.