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Easy One Pot Shawarma Chicken and Rice

A bold and flavorful one pot shawarma chicken and rice recipe made with warm Middle Eastern spices, tender chicken, and fluffy basmati rice. Perfect for weeknight dinners and meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb Boneless skinless chicken thighs
  • 1.5 cups Long grain rice (basmati or jasmine)
  • 2 cups Chicken broth
  • 2 tbsp Olive oil
  • 1 medium Onion, finely chopped
Shawarma Spice Blend
  • 2 tsp Paprika
  • 1 tsp Ground cumin
  • 1 tsp Ground turmeric
  • 0.5 tsp Ground cinnamon
  • 1 tsp Garlic powder or 3 cloves fresh garlic minced
  • 1 tsp Onion powder
  • 1 tsp Salt adjust to taste
  • 0.5 tsp Black pepper

Equipment

  • Large Deep Skillet or Dutch Oven
  • Wooden spoon

Method
 

Instructions
  1. In a small bowl, mix all shawarma spices. Coat the chicken evenly with the spice blend.
  2. Heat olive oil in a large skillet over medium heat. Sear the chicken for 4-5 minutes per side until browned. Remove and set aside.
  3. In the same pot, sauté the chopped onion for 3-4 minutes until softened. Add rice and stir for 1-2 minutes to lightly toast.
  4. Pour in chicken broth and stir. Return chicken to the pot, placing it on top of the rice.
  5. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 18-22 minutes until rice is tender and chicken is fully cooked.
  6. Remove from heat and let rest for 5 minutes. Fluff rice, slice chicken, and serve warm with fresh toppings if desired.

Notes

For extra freshness, serve with chopped parsley, diced cucumber, tomatoes, and a squeeze of lemon juice. Store leftovers in airtight containers for up to 4 days.