One Pot Chicken Shawarma Rice

One Pot Chicken Shawarma Rice is a warm, cozy meal you can make on a weeknight. This dish smells like toasted spices and garlic, and it fills the house with a homey, comforting aroma. If you want a simple, one-pan dinner that feeds the family and cleans up fast, this is for you. It gives you tender, spiced chicken and fluffy rice in one warm pot.

Try a different one-pot meal for another busy night.

Why Make This Recipe

• Quick & Easy: cooks in one pot with little hands-on time.
• Family Favorite: mild spices your kids will enjoy and adults can tweak.
• Budget-Friendly: uses pantry spices and affordable cuts of chicken.
• Comforting: the scent of warm spices and soft rice feels like a hug on a plate.

This recipe stands out because the rice cooks in the same pan as the seasoned chicken, so every grain picks up flavor. It feels homey and satisfying — the kind of dish you remember from family dinners and want again. It’s simple enough for busy nights but cozy enough for lazy weekends.

Ingredients

For the chicken and spice mix:

• 1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces (you can use breasts if you prefer)
• 2 teaspoons ground cumin
• 2 teaspoons paprika (smoked or sweet)
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne (optional, or to taste)
• 1 teaspoon salt, more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

For the rice base:

• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 1/2 cups long-grain rice, rinsed until water runs clear
• 2 1/4 cups chicken broth (or water + bouillon)
• 1 tablespoon tomato paste (optional, for a touch of color)
• 1 cup frozen peas or diced bell pepper (optional, for color)

For finishing and garnish:

• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley or cilantro
• Plain yogurt or garlic sauce to serve (optional)

Notes: use unsalted broth if you want better salt control. Rinsing rice keeps grains fluffy.

How to Make One Pot Chicken Shawarma Rice:

1. Prep now: measure spices, rinse the rice, and cut the chicken. This keeps the cooking quick and smooth.

• Mini-tip: dry the chicken pieces with paper towel so the spices stick better.

1. Mix the spice blend: in a small bowl, stir cumin, paprika, coriander, turmeric, cinnamon, cayenne, salt, and pepper. Toss the chicken with 1 tablespoon of olive oil and the spice mix until coated.

• Why this matters: coating the chicken first locks flavor into the meat.

1. Heat a wide, heavy pot over medium-high heat and add the remaining 1 tablespoon olive oil. Add the chicken in a single layer and brown for 3–4 minutes per side until golden but not fully cooked. Remove chicken to a plate.

• Mini-tip: browning builds flavor through caramelization.

1. Add the chopped onion to the same pot and cook over medium heat for 4–5 minutes until soft and slightly translucent. Stir in garlic and tomato paste; cook 30 seconds until fragrant.

• Why this matters: cooking the aromatics in the pan scrapings picks up flavor from the browned chicken.

1. Pour in the rinsed rice and stir to coat the grains in oil and spices for about 1 minute. This toasts the rice a touch and helps keep grains separate.
2. Add the chicken broth and bring to a simmer. Scrape the bottom of the pot so nothing sticks. Nestle the browned chicken pieces back into the rice. Reduce heat to low, cover, and cook for 18–20 minutes until the rice is tender and liquid is absorbed.

• Mini-tip: do not lift the lid while it cooks — steam finishes the rice.

1. Turn off the heat and let the pot rest, covered, for 5–10 minutes. Fluff the rice with a fork, stir in lemon juice and peas (if using), and sprinkle chopped parsley on top. Taste and adjust salt and pepper.

• Why this matters: resting lets the steam even out moisture for fluffy rice.

How to Serve One Pot Chicken Shawarma Rice

• Scoop onto a warm platter and garnish with extra parsley, lemon wedges, and a spoonful of garlic yogurt.
• Serve with a simple salad (tomato, cucumber, and red onion) and warm pita or flatbread.
• For a heartier meal, add roasted vegetables on the side and a drizzle of tahini or hot sauce.

How to Store One Pot Chicken Shawarma Rice

• Fridge: cool to room temperature, then store in an airtight container for up to 3 days.
• Freezer: place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: microwave covered with a damp paper towel or rewarm in a pan with a splash of water or broth over low heat until hot. This adds moisture back to the rice.

Tips to Make One Pot Chicken Shawarma Rice

• Use thighs for juicier chicken; breasts can dry out if overcooked.
• Rinse rice well to avoid sticky clumps.
• Brown the chicken in batches if your pot is crowded — browning matters for depth of flavor.
• Adjust cayenne to control spice for kids.

Variation

• Vegetarian: replace chicken with 2 cans drained chickpeas. Saute chickpeas with the spices and fold into cooked rice.
• Gluten-free: this whole recipe is gluten-free when you use gluten-free broth and check your spices.

FAQs

Can I use chicken breast instead of thighs?

Yes. Chicken breast works fine but check often and remove from heat as soon as it’s cooked through to avoid dryness.

Can I make this ahead for a potluck?

You can cook it a few hours ahead. Keep it in a warm oven (low heat) or reheat gently on the stove with a splash of broth to keep it moist.

My rice turned mushy — what went wrong?

You likely used too much liquid or stirred while it cooked. Measure the liquid carefully and avoid lifting the lid during cooking.

Can I add more vegetables?

Yes — bell peppers, carrots, or frozen peas work well. Chop vegetables small so they cook through with the rice.

Conclusion

This One Pot Chicken Shawarma Rice is the kind of meal that warms you from the inside out. The house will smell like toasted spices, the chicken will be tender, and the rice will be full of savory, lemony flavor. If you like white sauce with shawarma, you can compare ideas from this Shawarma Rice with White Sauce (in one pot) – Hungry Paprikas recipe for a creamy finish. Please leave a comment and a star rating if you tried it — I love hearing how recipes work in your kitchen. Share this on Pinterest or Facebook so others can make a cozy weeknight dinner too. What twist did you try? Let us know below!

One Pot Chicken Shawarma Rice

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: chef-ava
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

Print Recipe

Description

A warm, cozy one-pan meal featuring tender spiced chicken and fluffy rice, perfect for busy weeknights.

---

Ingredients

Scale 1x2x3x

• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 teaspoons ground cumin
• 2 teaspoons paprika (smoked or sweet)
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne (optional, or to taste)
• 1 teaspoon salt, more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 1/2 cups long-grain rice, rinsed until water runs clear
• 2 1/4 cups chicken broth (or water + bouillon)
• 1 tablespoon tomato paste (optional, for a touch of color)
• 1 cup frozen peas or diced bell pepper (optional, for color)
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley or cilantro
• Plain yogurt or garlic sauce to serve (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prep by measuring spices, rinsing the rice, and cutting the chicken.
2. Mix the spice blend: stir together cumin, paprika, coriander, turmeric, cinnamon, cayenne, salt, and pepper. Toss the chicken with 1 tablespoon of olive oil and the spice mix until coated.
3. Heat a wide, heavy pot over medium-high heat and add the remaining 1 tablespoon olive oil. Brown the chicken in a single layer for 3–4 minutes per side until golden but not fully cooked. Remove chicken to a plate.
4. Add the chopped onion to the pot and cook for 4–5 minutes until soft. Stir in garlic and tomato paste; cook for 30 seconds.
5. Pour in the rinsed rice and stir to coat for about 1 minute. Add the chicken broth and bring to a simmer, scraping the bottom of the pot. Nestle the browned chicken back into the rice.
6. Reduce heat to low, cover, and cook for 18–20 minutes until rice is tender and liquid is absorbed.
7. Let rest, covered, for 5–10 minutes. Fluff the rice with a fork, stir in lemon juice and peas, and sprinkle with parsley.
8. Serve with extra parsley, lemon wedges, and yogurt or sauce as desired.

Notes

Use unsalted broth for better salt control. Rinsing rice keeps grains fluffy.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: One-Pot Cooking
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 90mg