Bold spices, zero cleanup
This one pot chicken shawarma rice is a flavor-packed dinner made for busy nights when you want something comforting, hearty, and exciting—all without a sink full of dishes. Juicy shawarma-spiced chicken cooks right alongside fragrant rice, soaking up warm Middle Eastern spices, garlic, and aromatics in one pan. It’s perfect for weeknight dinners, meal prep, or feeding the whole family with minimal effort. Everything comes together in under an hour, making this an easy one-pot chicken and rice recipe that delivers restaurant-style flavor with pantry staples and simple steps.
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4–5
📝 Ingredients List
Chicken Shawarma
- 1½ lbs boneless, skinless chicken thighs, cut into bite-size pieces
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp cinnamon
- ¾ tsp salt
- ½ tsp black pepper
- ½ tsp chili flakes (optional)
Rice Base
- 1 small onion, finely diced
- 1½ cups long-grain rice (basmati or jasmine)
- 2¾ cups chicken broth
- 1 tbsp tomato paste
- 1 bay leaf
For Serving (Optional)
- Fresh parsley or cilantro, chopped
- Lemon wedges
- Yogurt sauce or garlic sauce
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large deep skillet or Dutch oven with lid
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Wooden spoon or spatula
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Season the chicken: In a bowl, toss chicken with olive oil, garlic, spices, salt, and pepper until evenly coated.
- Sear the chicken: Heat a large skillet over medium-high heat. Add chicken and cook for 4–5 minutes, stirring occasionally, until lightly browned and fragrant 🔥
- Add aromatics: Stir in diced onion and cook for 2 minutes until softened and glossy.
- Toast the rice: Add rice and tomato paste. Stir for 1 minute so the grains absorb the spices and oil.
- Simmer: Pour in chicken broth and add the bay leaf. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 18–20 minutes until rice is tender and liquid is absorbed 🍚
- Rest & fluff: Remove from heat and let sit covered for 5 minutes. Fluff gently with a fork.
- Finish & serve: Sprinkle with herbs and serve with lemon wedges and yogurt sauce 😋✨
💡 Pro Tips
- Extra flavor: Toast spices briefly with the chicken to deepen their aroma.
- Rice swap: Brown rice works, but add ½ cup extra broth and 10 more minutes cook time.
- Meal prep win: Keeps well in the fridge for up to 4 days.
- Crispy finish: Uncover and broil for 2–3 minutes if you love golden edges.