One Pot Chicken Shawarma Rice
Experience the rich, aromatic flavors of the Middle East with this incredibly convenient One Pot Chicken Shawarma Rice. This dish brings together tender, spice-marinated chicken and fragrant basmati rice, all cooked to perfection in a single pot. It's an ideal weeknight meal that delivers complex flavors with minimal cleanup, making it a true kitchen hero.
Prep Time
45 minutes
Cook Time
40 minutes
Total Time
1 hour 25 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Incredible convenience: A complete, flavorful meal cooked in just one pot, minimizing cleanup.
- Explosion of Middle Eastern flavors: Perfectly balanced spices create an authentic Shawarma experience.
- Tender, juicy chicken: Marinated to perfection and seared for ultimate flavor.
- Perfectly fluffy basmati rice: Each grain infused with aromatic spices.
- Highly customizable: Easily adapt with your favorite toppings and sides.
Ingredients
- For the Chicken Marinade:
- 680 grams (1.5 lbs) boneless, skinless chicken thighs, cut into 2.5 cm (1-inch) strips
- 30 grams (2 tablespoons) plain yogurt
- 30 milliliters (2 tablespoons) olive oil
- 2 cloves garlic, minced
- 5 milliliters (1 teaspoon) ground cumin
- 5 milliliters (1 teaspoon) ground paprika
- 5 milliliters (1 teaspoon) ground coriander
- 2.5 milliliters (1/2 teaspoon) ground turmeric
- 1 milliliter (1/4 teaspoon) ground cinnamon
- Salt and freshly ground black pepper to taste
- 15 milliliters (juice of half a lemon)
- For the Rice:
- 15 milliliters (1 tablespoon) olive oil
- 1 small onion, finely chopped (about 150g)
- 1 clove garlic, minced
- 300 grams (1.5 cups) long-grain basmati rice, rinsed thoroughly and soaked for 20 minutes
- 600 milliliters (2.5 cups) chicken broth or water
- 1 milliliter (1/4 teaspoon) ground turmeric
- Salt to taste
- Optional Garnish:
- Fresh parsley, chopped
- Toasted sliced almonds or pine nuts
- Yogurt sauce or tahini drizzle
- Lemon wedges
Instructions
- Prepare the Chicken Marinade. In a medium bowl, combine the plain yogurt, olive oil, minced garlic, ground cumin, ground paprika, ground coriander, ground turmeric, ground cinnamon, salt, black pepper, and fresh lemon juice. Whisk until well combined. Add the chicken strips to the bowl, ensuring each piece is thoroughly coated with the aromatic marinade. For optimal flavor penetration, allow the chicken to marinate for at least 30 minutes at room temperature, or for an even deeper, more tender result, cover and refrigerate for up to overnight.
- Sear the Marinated Chicken. Heat 15 milliliters (1 tablespoon) of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil shimmers, carefully add the marinated chicken strips in a single layer, avoiding overcrowding the pot. Sear the chicken for 2 to 3 minutes per side, just until beautifully browned on the exterior. The goal here is to build flavor and color, not to cook it through entirely. Remove the seared chicken from the pot and set it aside on a plate.
- Sauté the Aromatics for the Rice. If the pot seems dry after searing the chicken, add another 5 milliliters (1 teaspoon) of olive oil. Reduce the heat to medium. Add the finely chopped onion to the pot and sauté, stirring occasionally, until it becomes soft and translucent, which typically takes about 5 minutes. Next, add the minced garlic and cook for an additional minute until it releases its fragrant aroma, being careful not to let it brown or burn.
- Toast and Season the Rice. Thoroughly drain the soaked basmati rice, ensuring all excess water is removed. Add the drained rice to the pot with the sautéed onions and garlic. Stir the rice gently for 1 to 2 minutes, allowing the grains to lightly toast and become coated with the aromatic oil and pan drippings. This step helps to achieve individual, fluffy rice grains. Stir in the 1 milliliter (1/4 teaspoon) of ground turmeric and a pinch of salt.
- Combine Liquid and Chicken. Pour the 600 milliliters (2.5 cups) of chicken broth or water into the pot with the rice and aromatics. Stir everything gently to combine. Increase the heat to bring the liquid to a gentle boil. Once boiling, carefully nestle the previously seared chicken strips back into the pot, distributing them evenly among the rice. Do not stir too much after this point to avoid disturbing the rice layer.
- Cook the Dish to Perfection. Once the liquid is gently boiling, reduce the heat to its lowest setting. Cover the pot tightly with a lid, creating a seal to trap the steam. Allow the dish to simmer undisturbed for 18 to 20 minutes, or until the rice is tender and all the liquid has been fully absorbed. It is crucial to resist the urge to lift the lid during this cooking period, as steam is essential for evenly cooked rice.
- Rest and Fluff. Once the cooking time is complete, turn off the heat but keep the pot covered. Allow the One Pot Chicken Shawarma Rice to rest for an additional 5 to 10 minutes. This resting period allows the steam to redistribute and the rice grains to firm up. Finally, remove the lid and gently fluff the rice with a fork, incorporating the tender chicken throughout the dish. Garnish as desired and serve immediately.
Tools You’ll Need
- Large, heavy-bottomed pot or Dutch oven with a tight-fitting lid
- Mixing bowls
- Measuring cups and spoons
- Cutting board and sharp knife
- Spatula or wooden spoon
- Fork for fluffing rice
Essential Success Tips
- Do not overcrowd the pot when searing the chicken. Cook in batches if necessary to ensure a good sear rather than steaming.
- Resist the urge to lift the lid while the rice is simmering. The trapped steam is crucial for even cooking.
- Soaking the basmati rice is key for perfectly separate, fluffy grains. Rinse until the water runs clear before soaking.
- Allow the dish to rest after cooking, off the heat and covered. This allows the steam to redistribute and finishes the cooking process gently.
- Adjust the seasoning of the broth before adding to the rice, especially if using unsalted broth, to ensure the final dish is perfectly seasoned.
Professional Cooking Secrets
- For an extra layer of complexity, toast the whole spices (cumin seeds, coriander seeds) lightly in a dry pan before grinding them. This awakens their essential oils and deepens their aroma.
- Infuse your olive oil: Gently warm a little olive oil with a bay leaf or a couple of cardamom pods before adding onions for an even more fragrant base.
- A touch of saffron: For a luxurious touch and vibrant color, steep a few strands of saffron in a tablespoon of warm chicken broth for 10 minutes, then stir into the pot with the main liquid.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of water or broth, or in the microwave.
- Variations: For a vegetarian option, replace chicken with chickpeas and add more vegetables like bell peppers or zucchini. For a spicier kick, add a pinch of cayenne pepper to the marinade.
- Serving Suggestion: Serve with a side of fresh cucumber and tomato salad, or a simple dollop of plain yogurt or a drizzle of homemade tahini sauce.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, you can use boneless, skinless chicken breast, but be mindful that breast meat cooks faster and can dry out easily. Cut it into slightly larger chunks and adjust searing time accordingly. Thighs are generally preferred for their juiciness and flavor in this dish.
Do I have to soak the rice?
While not strictly mandatory, soaking basmati rice for 20 minutes significantly improves its texture, making it less sticky and ensuring each grain cooks up perfectly fluffy and separate. It's a highly recommended step for the best results.
What if my rice isn't fully cooked or is too watery after 20 minutes?
If the rice isn't tender, it may need a bit more time. Add a small splash (about 50ml or 1/4 cup) of hot broth or water, re-cover, and cook for another 5-7 minutes. If it's too watery, it likely wasn't on the lowest heat or the lid wasn't tight enough. Let it rest longer, covered, to absorb more moisture, or remove the lid and cook on low for a few more minutes, stirring minimally.
Nutrition Facts (Per Serving)
Per serving (estimated): Calories: 550, Protein: 45g, Fat: 25g, Carbs: 40g, Fiber: 3g.
Allergy Information
Contains dairy (yogurt). For a dairy-free version, substitute plain plant-based yogurt or omit, increasing lemon juice slightly. Naturally gluten-free if using plain chicken broth, but always check broth labels.
No comment