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One Pot Shawarma Chicken and Rice

One Pot Shawarma Chicken and Rice - featured image
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This easy, one-pot dinner brings the bold, comforting flavors of Middle Eastern shawarma to your kitchen with juicy chicken, fluffy rice, and plenty of veggies—all cooked together for minimal cleanup. Perfect for busy weeknights or cozy family gatherings, it’s a hearty, crowd-pleasing meal that comes together in under an hour.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs (or chicken breast)
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice (from 1 large lemon)
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 2 teaspoons ground paprika (smoked or sweet)
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt (or to taste)
  • 2 cups basmati rice, rinsed
  • 3 cups chicken broth (low sodium preferred, or vegetable broth)
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 large carrot, peeled and grated or finely diced
  • 1 cup frozen peas (thawed or frozen)
  • 1/2 cup fresh parsley or cilantro, chopped (for garnish)
  • Greek yogurt or tzatziki (optional, for serving)
  • Lemon wedges (optional, for serving)
  • Pita bread or flatbread (optional, for serving)

Instructions

  1. In a large bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, black pepper, and salt. Add chicken thighs and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes (or up to 8 hours).
  2. Rinse basmati rice under cold water until the water runs clear. Drain well.
  3. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a splash of olive oil. Remove chicken from marinade, pat dry with paper towels, and brown in the pot for 3-4 minutes per side until golden. Set chicken aside.
  4. In the same pot, add diced onion, bell pepper, and carrot. Sauté for 3-4 minutes until softened and fragrant, scraping up any browned bits.
  5. Stir in rinsed rice and cook for 1 minute with the veggies. Pour in chicken broth and stir, ensuring nothing is stuck to the bottom.
  6. Nestle browned chicken pieces on top of the rice. Cover with a tight-fitting lid, reduce heat to low, and simmer for 20-25 minutes until rice is tender and liquid is absorbed.
  7. Scatter peas over the top, cover, and let the pot sit off the heat for 5 minutes.
  8. Fluff rice gently with a fork, mixing in peas and veggies. Sprinkle with chopped parsley or cilantro. Serve hot with lemon wedges and a dollop of Greek yogurt or tzatziki, if desired.

Notes

Marinate the chicken for maximum flavor—up to 8 hours if possible. Pat chicken dry before searing for the best golden crust. If rice is underdone, add a splash of broth and cook a few minutes longer; if too wet, steam uncovered briefly. Recipe is easily adaptable: swap veggies, use chickpeas or tofu for vegetarian, or add a pinch of cayenne for heat. Leftovers keep well and can be frozen.

Nutrition

Keywords: shawarma, chicken and rice, one pot, easy dinner, Middle Eastern, family meal, weeknight, gluten-free, dairy-free, meal prep

Find it online: https://magnetmeal.com/one-pot-shawarma-chicken-and-rice-recipe-easy-family-dinner/