I appreciate how everything cooks in one pan, which makes both preparation and cleanup simple. The chicken turns beautifully golden and tender, while the rice soaks up the cumin, coriander, paprika, and turmeric. I enjoy how the lemon juice brightens the dish and balances the warm spices. It feels like a restaurant-quality meal, yet I can easily prepare it on a busy weeknight.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 boneless skinless chicken thighs, trimmed (about 600g / 21oz) 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons paprika 1 teaspoon smoked paprika 3/4 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon turmeric 1/2 teaspoon ground cardamom 1/4 teaspoon chilli flakes (add more if preferred) 1.5 tablespoons lemon juice 1 tablespoon olive oil 1 medium onion, halved and finely sliced 3 cloves garlic, crushed 180g (1 cup) uncooked long grain rice 2 cups (480ml) hot chicken stock Salt and black pepper to taste 2 tablespoons fresh chopped parsley 1/2 teaspoon dried dill
Directions
Prepare the chicken: I slice the chicken thighs in half horizontally and place them in a bowl. I add all the spices, salt, pepper, and lemon juice, then mix thoroughly until the chicken is evenly coated.
Sear the chicken: I heat the olive oil in a large, deep frying pan over medium-high heat. I place the seasoned chicken in the pan and cook for 3–4 minutes per side until golden. When I flip the chicken, I scatter the sliced onion and crushed garlic around it so they begin to soften and release their aroma.
Cook the rice: I add the uncooked rice directly into the pan and stir gently for about a minute until it starts to look slightly translucent.
Simmer and steam: I pour in the hot chicken stock and gently stir once to distribute everything evenly. I let the mixture bubble over medium heat without a lid until most of the stock is absorbed. I avoid stirring during this stage. Once the liquid is absorbed, I cover the pan, turn off the heat, and let it steam for 12 minutes without lifting the lid.
Season and garnish: After steaming, I remove the lid and taste the rice. I adjust with extra salt and black pepper if needed, then stir in the fresh parsley and dried dill.
Serve: I fluff the rice gently and serve the shawarma chicken and rice hot with my favorite sides.
I sometimes use chicken breast instead of thighs if I want a leaner option. For extra vegetables, I add chopped bell peppers or spinach during the last few minutes of cooking. If I want a spicier version, I increase the chilli flakes or add a spoon of harissa. For a richer flavor, I stir in a spoonful of Greek yogurt when serving. I also enjoy topping it with toasted pine nuts for added texture.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I sprinkle a tablespoon or two of water over the rice to prevent it from drying out, then warm it in the microwave or in a covered pan over low heat. I can also freeze portions for up to 2 months and thaw overnight in the refrigerator before reheating.
FAQs
Can I use basmati rice instead of long grain rice?
Yes, I can substitute basmati rice. I rinse it well before adding it to the pan, and I monitor the liquid as basmati may cook slightly faster.
Why should I avoid stirring while the rice cooks?
I avoid stirring because it helps the rice cook evenly and prevents it from becoming sticky or mushy.
Can I make this dish ahead of time?
Yes, I often prepare it in advance and reheat it gently before serving. The flavors deepen as it sits.
How do I know when the chicken is fully cooked?
I ensure the chicken reaches an internal temperature of 165°F and is no longer pink in the center.
What can I serve with shawarma chicken and rice?
I like serving it with a simple cucumber and tomato salad, warm flatbread, garlic sauce, or a spoon of yogurt for extra creaminess.
Conclusion
I find this one pot shawarma chicken and rice to be the perfect balance of warmth, spice, and comfort. The tender chicken, fragrant rice, and fresh herbs create a complete meal in one pan. It is easy enough for weeknights yet flavorful enough to impress guests, which makes it a recipe I return to again and again.
One pot shawarma chicken and rice made with juicy spiced chicken thighs, fluffy long grain rice, and warm Middle Eastern spices. An easy weeknight dinner packed with bold flavor and ready in under an hour.
1/4 teaspoon chilli flakes (add more if preferred)
1.5 tablespoons lemon juice
1 tablespoon olive oil
1 medium onion, halved and finely sliced
3 cloves garlic, crushed
180g (1 cup) uncooked long grain rice
2 cups (480ml) hot chicken stock
Salt and black pepper to taste
2 tablespoons fresh chopped parsley
1/2 teaspoon dried dill
Instructions
1. Prepare the Chicken
Slice the chicken thighs in half horizontally and place them in a bowl. Add cumin, coriander, paprika, smoked paprika, salt, pepper, turmeric, cardamom, chilli flakes, and lemon juice. Mix thoroughly until evenly coated.
2. Sear the Chicken
Heat olive oil in a large deep frying pan over medium-high heat. Add the seasoned chicken and cook for 3–4 minutes per side until golden brown. When flipping, scatter the sliced onion and crushed garlic around the chicken to soften and release aroma.
3. Cook the Rice
Add the uncooked rice directly into the pan. Stir gently for about 1 minute until the rice begins to look slightly translucent.
4. Simmer and Steam
Pour in the hot chicken stock and gently stir once to distribute evenly. Let it bubble uncovered over medium heat until most of the liquid is absorbed. Do not stir during this stage.
Once absorbed, cover the pan, turn off the heat, and allow it to steam for 12 minutes without lifting the lid.
5. Season and Garnish
Remove the lid and taste the rice. Adjust seasoning with salt and black pepper if needed. Stir in fresh parsley and dried dill.
6. Serve
Fluff the rice gently and serve hot with your favorite sides.
Notes
Avoid stirring while the rice cooks to prevent it from becoming sticky.
Basmati rice can be substituted; rinse well and monitor liquid levels.
Ensure chicken reaches an internal temperature of 165°F (75°C).
For extra richness, serve with a spoon of Greek yogurt.
Add toasted pine nuts for additional texture and flavor.
