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Rice Shawarma Chicken
Faiza Shabir

One-Pot Shawarma Chicken and Rice Recipe

This One-Pot Shawarma Chicken and Rice Recipe is bold, aromatic, and packed with Middle Eastern-inspired spices. Juicy chicken cooks with perfectly seasoned rice in one pan for an easy, flavor-loaded dinner. It’s comforting, satisfying, and perfect for busy weeknights. Top with yogurt sauce and fresh herbs for a complete meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: dinner
Cuisine: Middle Eastern-Inspired
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs or breasts cut into chunks
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp garlic powder
  • 1/4 tsp cinnamon
  • 2 tbsp olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 1/2 cups long-grain rice rinsed
  • 3 cups chicken broth
  • 1 tbsp lemon juice
  • 1/4 cup chopped parsley or cilantro
  • Optional Yogurt Sauce:
  • 1 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 clove garlic minced
  • Pinch salt

Method
 

  1. Season chicken with salt, pepper, paprika, cumin, coriander, turmeric, garlic powder, and cinnamon.
  2. Heat olive oil in a large pot and cook chicken 5–6 minutes until browned, then remove.
  3. In the same pot, sauté onion and garlic 2–3 minutes until softened.
  4. Stir in rinsed rice and toast 1–2 minutes.
  5. Pour in chicken broth and lemon juice and bring to a gentle boil.
  6. Return chicken to pot, cover, and reduce heat to low.
  7. Simmer 18–20 minutes until rice is tender and liquid is absorbed.
  8. Fluff rice, garnish with parsley, and serve with yogurt sauce if desired.

Notes

  • Rinse rice well to remove excess starch.
  • Use chicken thighs for extra juiciness.
  • Let the dish rest 5 minutes before fluffing the rice.
  • Store leftovers in the refrigerator for up to 3 days and reheat gently.

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