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–+ servings
Shawarma Chicken And Rice

Savory Shawarma Chicken and Rice in One Pot Bliss

This Shawarma Chicken and Rice recipe combines juicy chicken thighs and aromatic spices in one pot for an easy, flavorful dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cooking Base
  • 2 tablespoons Olive Oil Base fat for sautéing; can substitute with avocado oil.
  • 1 large Onion, chopped Forms the flavor base when sautéed, adding sweetness.
  • 2 cloves Garlic, minced Provides aromatic depth and savory flavor.
For the Chicken
  • 1 lb Chicken Thighs Juicy protein that holds up well to spices; can substitute with breasts.
For the Spice Mix
  • 1 tsp Ground Cumin Adds warmth and earthy flavor.
  • 1 tsp Ground Coriander Provides floral notes.
  • 1 tsp Smoked Paprika Contributes a mild smokiness.
  • 1 tsp Ground Turmeric Adds vibrant color and mild pepperiness.
  • 0.5 tsp Ground Cinnamon Introduces warmth and sweetness.
  • 0.5 tsp Cayenne Pepper Offers heat; adjust to taste.
  • Salt and Pepper Essential for seasoning.
For the Rice
  • 1 cup Basmati Rice, rinsed Light and fluffy, absorbs flavors beautifully.
  • 2 cups Chicken Broth Cooking liquid that infuses flavors.
For Garnish
  • 0.25 cup Parsley, chopped Brightens the dish.
  • Lemon Wedges Adds brightness and acidity.

Equipment

  • large pot

Method
 

Cooking Instructions
  1. Heat the oil in a large pot over medium-high heat.
  2. Prepare the spice mixture by whisking together the spices and coat the chicken thighs in it.
  3. Brown the spiced chicken thighs in the pot for about 5–7 minutes.
  4. Sauté the onions and garlic until translucent.
  5. Incorporate the rinsed basmati rice and toast for about 2 minutes.
  6. Combine the chicken and rice, ensuring everything is distributed evenly.
  7. Pour in the chicken broth and bring to a boil.
  8. Reduce heat, cover, and let simmer for 15–20 minutes.
  9. Rest the pot covered for 10 minutes after simmering.
  10. Fluff the rice and garnish with parsley and lemon wedges before serving.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

Customize the spice levels and substitutions as per your preference.

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