Ingredients for One Pot Shawarma Chicken And Rice

• 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces: The star protein of this One Pot Shawarma Chicken And Rice! Thighs stay incredibly juicy and tender in a one-pot meal. Trim excess fat for best results.
• 2 cups Basmati rice, rinsed thoroughly: The perfect base for soaking up all those incredible shawarma flavors. Rinse thoroughly to ensure fluffy, separate grains.
• 1 medium yellow onion, chopped: Provides an essential aromatic foundation and sweetens as it cooks down. Don’t rush caramelizing it for deeper flavor.
• 4-5 garlic cloves, minced: Adds pungent depth and an irresistible aroma to the entire dish. Freshly minced garlic makes all the difference here.
• 3 cups low-sodium chicken broth: Our crucial liquid for cooking the rice and infusing flavor. Using low-sodium allows you to control the seasoning precisely.
• 2 tablespoons extra virgin olive oil: The base for sautéing and building layers of flavor. Choose a good quality oil for its rich, fruity notes.
• 2 tablespoons tomato paste: Adds a concentrated umami richness and depth of color to the sauce. Sauté it briefly to deepen its flavor.
• 2 tablespoons fresh lemon juice: Brightens and cuts through the richness, providing a vital tangy finish. Freshly squeezed is always superior for flavor.
• 1 large red bell pepper, diced: Contributes sweetness, vibrant color, and a lovely texture to the dish. Dice it finely so it blends beautifully.
• 2 tablespoons Shawarma spice blend: The key to authentic shawarma flavor, a true flavor bomb! Use a good quality blend, or make your own for freshness.
• 1 teaspoon ground cumin: Adds earthy warmth and a signature Middle Eastern aroma. Essential for rounding out the shawarma spice profile.
• 1 teaspoon smoked paprika: Imparts a beautiful smoky depth and rich color to the chicken and rice. A little goes a long way.
• 1 teaspoon kosher salt: Crucial for seasoning and enhancing every single flavor in the pot. Taste and adjust as you go.
• ½ teaspoon freshly ground black pepper: Adds a subtle heat and pungent aroma that complements the spices perfectly. Grind it fresh for maximum impact.
• ½ cup fresh parsley, chopped: A vibrant, fresh garnish adding color and herbaceous brightness. Sprinkle generously just before serving for best results.
• 1 cup plain Greek yogurt, for serving: Offers a cool, creamy counterpoint to the rich, spiced chicken and rice. Serve a dollop on the side.

How to Make One Pot Shawarma Chicken And Rice

Season Chicken:

Toss chicken pieces with Shawarma spice blend, salt, and pepper in a bowl. Ensure each piece is well coated for maximum flavor. This initial seasoning is key for delicious One Pot Shawarma Chicken And Rice.

Sauté Aromatics:

Heat olive oil in a large pot over medium-high heat. Add chopped onion and bell pepper, cooking until softened, about 5-7 minutes. Stir in the minced garlic until fragrant, about 1 minute.

Brown Chicken:

Add the seasoned chicken to the pot, browning it lightly on all sides for 3-5 minutes. Stir in tomato paste, cumin, and smoked paprika, cooking for another minute to toast the spices and deepen their flavor.

Cook Rice:

Stir in rinsed Basmati rice, chicken broth, and lemon juice. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer for 15-18 minutes until the liquid is absorbed and rice is tender.

Rest & Fluff:

Remove the pot from heat and let it rest, covered, for 10 minutes. This allows the rice to steam perfectly. Gently fluff the incredible One Pot Shawarma Chicken And Rice with a fork before serving.

Garnish & Serve:

Garnish your delicious One Pot Shawarma Chicken And Rice generously with fresh chopped parsley. Serve immediately with a dollop of plain Greek yogurt on the side for a refreshing contrast.

How to Store One Pot Shawarma Chicken And Rice

To keep your One Pot Shawarma Chicken And Rice fresh, store leftovers in an airtight container in the refrigerator for 3-4 days. Leaving it out too long can lead to spoilage; don’t do what I did and risk it! Always check for any off smells before reheating to ensure it’s still good.

You can prep the seasoned chicken and chop vegetables a day ahead, storing them separately in the fridge. For the best taste, cook the entire dish fresh just before you plan to serve it.

Reheat gently. A splash of broth helps keep it moist, ensuring delicious leftovers.

What to Serve with One Pot Shawarma Chicken And Rice

Serve this incredible One Pot Shawarma Chicken And Rice warm, directly from the pot or a beautiful platter. For a festive touch, garnish generously with fresh parsley and a few lemon wedges. It’s perfect as a stand-alone meal, but you can also pair it with a crisp green salad or warm pita bread. Enjoy the aromatic flavors that make this dish so special.

I personally love to serve it family-style, allowing everyone to dig in. It’s perfect for a shared, comforting meal. I always pair it with a generous dollop of cool Greek yogurt for a delicious balance. Enjoy!

Frequently Asked Questions

→ Can I use chicken breast instead of thighs for this One Pot Shawarma Chicken And Rice?

Yes, you can use chicken breast, but be careful not to overcook it. Thighs stay juicier, which I learned the hard way with dry chicken. Cook breast for less time to keep it tender.

→ How do I prevent mushy rice in my One Pot Shawarma Chicken And Rice?

Always rinse your Basmati rice thoroughly before cooking, otherwise it gets sticky and mushy, trust me. Also, ensure you don’t lift the lid during the simmer. Resting afterward is critical for perfect fluffy grains.

→ How long can I store leftover One Pot Shawarma Chicken And Rice?

You can store leftovers in an airtight container in the refrigerator for 3-4 days. I’ve risked leaving it out too long, and it’s not worth it! Always check for any off smells before reheating to be safe.

→ Can I make this One Pot Shawarma Chicken And Rice ahead or freeze it?

You can prep the seasoned chicken and chop vegetables a day ahead. For the best quality, I don’t recommend freezing the cooked dish as rice can become mushy upon thawing. It’s best made fresh.

→ Can I double this One Pot Shawarma Chicken And Rice recipe for a crowd?

Yes, you can double the recipe. Use a larger pot to ensure even cooking and sufficient space. You might need a few extra minutes for simmering the rice, but avoid lifting the lid often.