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- 4 boneless chicken thighs (or breasts), cut into pieces - 2 cups basmati rice, rinsed - 1 large onion, finely chopped - 3 cloves garlic, minced - 4 cups chicken broth - ¼ cup plain yogurt - 2 tablespoons olive oil - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon ground turmeric - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - Fresh cilantro or parsley for garnish - Lemon wedges for serving In this dish, the chicken and rice shine together. The chicken provides a rich flavor. The basmati rice absorbs all the spices and broth, making it fragrant. You can try different chicken cuts if you want. Just keep in mind that cooking times may change. The spices make the meal pop with flavor. Cumin and coriander give warmth. Turmeric adds a nice color, while smoked paprika brings depth. Adjust the cayenne to fit your taste. Garnishing is simple but adds a fresh touch. Chopped cilantro or parsley brightens the dish. A squeeze of lemon gives it a zesty finish that pairs well with the spices. Enjoy this meal with your family or friends! {{ingredient_image_1}} First, gather your chicken and veggies. Cut four boneless chicken thighs into bite-sized pieces. Chop one large onion finely. Mince three cloves of garlic. This step sets the base for rich flavors in your dish. In a large pot, heat two tablespoons of olive oil over medium heat. Add the chopped onion and sauté until it turns soft, about five minutes. Next, add the minced garlic and cook for one more minute. This makes the kitchen smell amazing! Now, it’s time to add your spices. Sprinkle one tablespoon of ground cumin, one tablespoon of ground coriander, one teaspoon of ground turmeric, one teaspoon of smoked paprika, and half a teaspoon of cayenne pepper. Stir everything well and let it cook for one to two minutes. This helps the spices bloom. Add the chicken pieces to the pot. Cook them for about five to seven minutes until they are browned on all sides. This step adds great color and flavor to your chicken. Now, stir in two cups of rinsed basmati rice. Make sure the rice is coated with the spice mixture and chicken. This gives the rice a nice flavor. Pour in four cups of chicken broth. Bring it to a boil. Once boiling, lower the heat to low, cover the pot, and let it simmer for 18 to 20 minutes. This cooks the rice and helps it absorb all the tasty broth. After 20 minutes, turn off the heat and let it sit for five more minutes without lifting the lid. This resting time lets the rice fluff up. Finally, fluff the rice with a fork and mix in a quarter cup of plain yogurt. It adds a creamy touch to your dish. Adjust the seasoning if needed, and enjoy your flavorful meal! To get fluffy rice, rinsing is key. Rinse the basmati rice under cold water. This removes excess starch. Less starch means fluffier grains. Soak the rice for 20-30 minutes before cooking. This helps the grains expand. When you add the rice to the pot, stir gently. Avoid stirring too much while it cooks. This keeps the grains separate. Let the rice rest after cooking for 5 minutes. Fluff it with a fork for the best texture. You can tailor the spices to your liking. Start with the basic spice mix. This includes cumin, coriander, turmeric, paprika, and cayenne. If you like it spicy, add more cayenne pepper. If you prefer milder flavors, reduce it. Taste the dish while cooking. This helps you adjust the seasoning. Also, consider adding a pinch of salt. This enhances all the flavors in the dish. Don't hesitate to experiment with other spices. Cardamom or cinnamon can add a unique twist. For a creamier texture, mix in plain yogurt at the end. Stir it in after cooking the rice. This adds richness and a tangy flavor. You can also use sour cream or cream cheese. If you want a sauce, add more chicken broth. This makes a lovely gravy. A drizzle of olive oil before serving adds smoothness too. For a fresh touch, lemon juice brightens up the dish. Enjoy the creaminess with a squeeze of lemon on top. Pro Tips Marinate the Chicken: For deeper flavor, marinate the chicken in yogurt and spices for a few hours or overnight before cooking. Use Fresh Spices: Ensure your spices are fresh for the best flavor. Consider buying whole spices and grinding them just before use. Adjust Spice Levels: Feel free to adjust the cayenne pepper based on your heat preference. Start with less and add more if desired. Let It Rest: Allow the dish to sit for a few minutes after cooking before fluffing. This helps the flavors meld together. {{image_2}} You can use different cuts of chicken in this dish. Chicken thighs are my favorite. They stay juicy and tender. You can also use chicken breasts if you prefer. Breasts cook faster, so check them often. Adjust cooking time as needed. For a vegetarian or vegan twist, swap chicken for chickpeas or tofu. Both options work well. Use the same spices to keep the flavor strong. Add extra veggies like bell peppers or zucchini. They will give more texture and taste. Basmati rice is great, but you can try other types. Brown rice adds more fiber. It needs more liquid and time to cook, so adjust your broth amount. Quinoa is another option. It cooks faster and adds protein. Just rinse it before cooking to remove bitterness. Store your Shawarma Chicken and Rice in an airtight container. Let it cool first. You can keep it in the fridge for up to three days. Make sure to seal it well to keep flavors fresh. To reheat, you can use the microwave or the stove. If using a microwave, add a splash of water to keep it moist. Heat it in short bursts. Stir after each burst until warm. On the stove, use low heat and a bit of broth. Stir often until it’s hot all the way through. You can freeze this dish for later. Allow the chicken and rice to cool completely first. Then, place it in a freezer-safe container. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned above. This makes for a quick meal on busy days! Yes, you can use brown rice. However, cooking time changes. Brown rice takes longer to cook. You will need about 45-50 minutes. Also, add more broth to keep it moist. Start with 5 cups of broth for best results. If you lack chicken broth, try vegetable broth. Water works too, but add more spices. You can also use a mix of water and a bit of soy sauce for flavor. Adjust salt in the recipe, as soy sauce is salty. To add heat, increase cayenne pepper. You can also add fresh chili peppers when cooking. Another option is to serve with hot sauce on the side. Just remember to taste as you go, so it fits your spice level. This blog post covered a simple recipe for One Pot Shawarma Chicken and Rice. We explored main ingredients, spices, and optional garnishes. I shared step-by-step instructions for preparing everything perfectly. We also discussed tips for fluffy rice and variations to suit your needs. Finally, I included storage info and answers to common questions. Now you have the tools to make a tasty meal your way! Enjoy the cooking process and get creative with your dish.

One Pot Shawarma Chicken and Rice

A flavorful and easy one-pot dish featuring tender chicken and aromatic basmati rice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4

Ingredients
  

  • 4 pieces boneless chicken thighs (or breasts), cut into pieces
  • 2 cups basmati rice, rinsed
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper (adjust to taste)
  • 4 cups chicken broth
  • 0.25 cup plain yogurt
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh cilantro or parsley
  • for serving lemon wedges

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes).
  • Add the minced garlic and cook for another minute until fragrant.
  • Sprinkle in the ground cumin, coriander, turmeric, smoked paprika, cayenne pepper, salt, and pepper. Stir well to combine and cook for 1-2 minutes to allow the spices to release their flavors.
  • Add the chicken pieces to the pot and cook until they are browned on all sides (about 5-7 minutes).
  • Stir in the rinsed basmati rice, ensuring it’s well coated with the spices and chicken.
  • Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is cooked and the liquid is absorbed.
  • Remove from heat and let it sit, covered, for an additional 5 minutes.
  • Fluff the rice with a fork and mix in the plain yogurt for creaminess. Adjust seasoning if necessary.
  • Serve the Shawarma Chicken and Rice warm, garnished with fresh cilantro or parsley and a squeeze of lemon juice for brightness.

Notes

Adjust the cayenne pepper to taste for desired spiciness.
Keyword Chicken, one pot, rice, shawarma