Name: One Pot Shawarma Chicken and Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 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

One Pot Shawarma Chicken and Rice

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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.

Author: Sarah
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner
Method: One Pot / Stovetop
Cuisine: Middle Eastern

Ingredients

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

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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.

Find it online: https://allrecipesmade.com/one-pot-shawarma-chicken-and-rice/