This one-pot shawarma chicken and rice is the kind of meal that feels like a warm hug after a long day. The spices fill your kitchen with inviting aromas, and every bite brings a satisfying mix of tender chicken and perfectly cooked rice.

I remember the first time I made this recipe — the whole house smelled like a cozy spice market, and it instantly became a family favorite. The ease of cooking everything in one pot means less cleanup and more time enjoying the meal together.

Why You’ll Love It:
– Tender, juicy chicken thighs infused with a vibrant shawarma spice blend
– Fluffy, separate grains of long grain rice soaking up rich, savory flavors
– A rustic, hearty dish that’s both comforting and visually stunning
– Simple, one-pot cooking saves time and mess
– Fresh parsley garnish adds a pop of color and freshness

Made for busy nights when you want a flavorful dinner without fuss.

One Pot Shawarma Chicken And Rice

Print Recipe

Tender chicken thighs and fragrant long grain rice cooked together in one pot with a vibrant shawarma spice blend, garlic, and lemon juice. Garnished with fresh parsley for a rustic, hearty meal.

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4

Ingredients

Scale

1 lb chicken thighs, boneless and skinless, cut into chunks
1 1/2 cups long grain rice
1 medium onion, finely chopped
3 garlic cloves, minced
2 1/2 cups chicken broth
2 tbsp shawarma spice mix (cumin, paprika, turmeric, coriander, cinnamon, cayenne)
2 tbsp lemon juice
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, chopped for garnish

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Instructions

Heat olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add minced garlic and chicken chunks; sauté for 5-7 minutes until chicken is lightly browned.
Sprinkle the shawarma spice mix, salt, and black pepper over the chicken; stir well to coat and cook for 1-2 minutes until fragrant.
Pour in the chicken broth and lemon juice, stirring to combine.
Add the long grain rice, spreading it evenly in the pot without stirring.
Bring the mixture to a gentle simmer, then cover and cook on low heat for 20 minutes until rice is tender and liquid is absorbed.
Remove from heat and let rest, covered, for 5 minutes.
Fluff the rice gently with a fork and arrange chicken pieces on top.
Garnish with chopped fresh parsley before serving.

FAQ:
Q: Can I store leftovers? How long do they keep?
A: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.

Q: Is this recipe beginner-friendly?
A: Absolutely! It involves straightforward sautéing and simmering steps, all done in one pot for easy cooking.

Save this recipe to enjoy a delicious, comforting shawarma chicken and rice dinner any time you crave something hearty and flavorful.