One Pot Shawarma Chicken and Rice (Printable)
Aromatic chicken, spiced rice, and vegetables cook together in one pot for a complete meal inspired by Middle Eastern shawarma flavors.
# What You'll Need:
→ Chicken & Marinade
01 - 1.5 lbs boneless skinless chicken thighs, cut into large chunks
02 - 2 tbsp olive oil
03 - 2 tsp ground cumin
04 - 2 tsp ground paprika
05 - 1 tsp ground coriander
06 - 1 tsp ground turmeric
07 - 1 tsp ground cinnamon
08 - 1/2 tsp ground allspice
09 - 1 tsp garlic powder
10 - 1 tsp onion powder
11 - 1/2 tsp cayenne pepper
12 - 1 tsp kosher salt
13 - 1/2 tsp freshly ground black pepper
14 - Juice of 1 lemon
→ Rice & Vegetables
15 - 1 1/2 cups long-grain rice, rinsed
16 - 1 large onion, finely chopped
17 - 3 cloves garlic, minced
18 - 1 large red bell pepper, diced
19 - 1 large carrot, peeled and diced
20 - 1 3/4 cups low-sodium chicken broth
21 - 1/2 cup water
22 - 1/2 cup frozen peas
23 - 2 tbsp chopped fresh parsley
→ Garnish
24 - 1/2 cup plain yogurt
25 - Lemon wedges
# Directions:
01 - Combine chicken chunks with olive oil, all spices, salt, pepper, and lemon juice in a large bowl. Mix thoroughly to coat evenly. Let marinate for 15 minutes at room temperature, or refrigerate up to 2 hours for deeper flavor penetration.
02 - Heat a large deep skillet or Dutch oven over medium-high heat. Add marinated chicken pieces and sear until browned on all sides, about 5-6 minutes. Do not cook through completely. Transfer browned chicken to a plate, leaving rendered fat in the pot.
03 - Add chopped onion, garlic, bell pepper, and carrot to the same pot. Sauté for 3-4 minutes, stirring occasionally, until vegetables begin to soften and release their aromas.
04 - Add rinsed rice to the pot, stirring constantly for 1-2 minutes to coat grains with vegetable mixture and residual spices. This step helps maintain rice texture during cooking.
05 - Pour in chicken broth and water. Stir well, scraping up any browned bits from the bottom of the pot to incorporate flavor into the cooking liquid.
06 - Return browned chicken and accumulated juices to the pot, nestling pieces into the rice mixture. Bring to a boil, then reduce heat to low. Cover tightly and simmer gently for 20 minutes.
07 - Scatter frozen peas evenly over the rice without stirring. Cover again and cook for an additional 5 minutes until rice is tender and liquid is absorbed.
08 - Remove from heat and let stand covered for 5 minutes to allow moisture to redistribute. Fluff rice gently with a fork, being careful not to break the grains. Sprinkle with fresh parsley. Serve warm with yogurt and lemon wedges on the side.
# Expert Tips:
01 -
- Everything cooks in one pot, which means dinner is ready and cleanup is done in the same breath
- The spice blend transforms ordinary chicken and rice into something that feels like it came from a restaurant kitchen
02 -
- Resist the urge to lift the lid while the rice simmers, or you'll lose the steam needed for perfect texture
- The resting period at the end is non-negotiable, it's what lets the rice firm up and the flavors settle
03 -
- Rinse your rice until the water runs clear, this prevents gummy results every time
- Don't skip the browning step, those caramelized bits on the bottom of the pot are pure gold