One Pot Chicken Shawarma Rice

One Pot Chicken Shawarma Rice is my go-to when I want fragrant, satisfying dinner with minimal fuss. Tender, spice-kissed chicken cooks right into long-grain rice so the grains soak up all the shawarma aromatics. It’s the kind of meal that fills the house with warm, savory smells and feels like a restaurant plate without the cleanup. If you enjoy easy, flavor-forward one-pot meals, you might also like this buffalo chicken dip with cottage cheese for a different kind of weeknight crowd-pleaser.

Why you’ll love this dish

This recipe takes classic shawarma flavors—cumin, coriander, paprika, turmeric and a hint of cinnamon—and makes them accessible in a single pan. Benefits at a glance:

• Fast: active prep is short and the rice cooks with the chicken so you save time.
• Budget-friendly: rice stretches the protein into a hearty meal.
• Family-friendly: familiar spices (not overwhelming heat) make this a hit with kids and adults.
• Minimal cleanup: one skillet or pot does everything.
  It’s perfect for a busy weeknight, casual dinner with friends, or a make-ahead meal for lunches.

The cooking process explained

Overview: marinate the chicken briefly, brown it with aromatics, toast rice in the pan to pick up flavor, add broth and simmer until the rice absorbs the liquid and the chicken finishes cooking. Finish with a bright, cooling yogurt-lemon sauce and fresh herbs.

Why this order matters:

• Marinating concentrates the spices on the chicken so you get depth without long overnight prep.
• Browning creates texture and adds toasted, savory notes.
• Toasting the rice for a minute or two helps keep grains separate and infuses them with spice.
• Simmering covered traps steam, cooking rice evenly while keeping chicken moist.

What you’ll need

• 1 pound chicken thighs, boneless and skinless
• 1 tablespoon olive oil (plus extra if needed)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1 cup long-grain rice (rinsed until water runs clear)
• 2 cups chicken broth (use low-sodium if preferred)
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 cup plain yogurt (for sauce)
• 1 tablespoon lemon juice (for sauce)
• Fresh herbs for garnish (parsley or cilantro)

Notes and swaps:

• Boneless, skinless chicken thighs give more flavor and stay juicier than breast, but you can use chicken breast—cut it into slightly smaller pieces and watch cooking time.
• If you don’t have chicken broth, a well-seasoned vegetable broth plus a pinch more salt works in a pinch.

Step-by-step instructions

1. In a large bowl, whisk 1 tablespoon olive oil with cumin, coriander, paprika, turmeric, cinnamon, salt and pepper. Add the chicken and toss to coat. Let sit for at least 30 minutes.
2. Heat a large skillet or heavy-bottomed pot over medium heat. Add a splash of oil if the pan is dry. Add the diced onion and garlic. Sauté until the onion is soft and translucent, about 4–5 minutes.
3. Push the onion to the side and add the marinated chicken pieces. Cook until the chicken is browned on all sides, about 5–7 minutes. Don’t worry if it’s not fully cooked through.
4. Stir the rice into the pan to coat it in the oil and spices. Let it toast for 1–2 minutes while stirring so it picks up the browned bits.
5. Pour in the 2 cups chicken broth, scrape any browned bits from the bottom, bring to a boil, then reduce heat to low. Cover and simmer gently for about 20 minutes, or until the rice is tender and the liquid is absorbed. Turn off the heat and let rest 5 minutes with the lid on.
6. Meanwhile, whisk the plain yogurt with the lemon juice and a pinch of salt to make the sauce. Fluff the rice with a fork, spoon the yogurt sauce over portions, and scatter chopped parsley or cilantro on top before serving.

Best ways to enjoy it

Serve this dish straight from the pan for casual family-style dinners. Pairing ideas:

• A simple green salad with lemon vinaigrette to cut the richness.
• Warm flatbreads or pita for scooping and wrapping.
• Pickled vegetables (quick cucumber or turnip pickles) to add brightness and contrast.
• A squeeze of extra lemon at the table and a drizzle of your yogurt sauce for every serving.

Storage and reheating tips

Cooling and storing: cool leftovers within two hours and refrigerate in an airtight container for up to 3–4 days.
Reheating: sprinkle a tablespoon or two of water over the rice and reheat gently in a skillet over medium-low heat, covered, until heated through. Microwaving works too—stir halfway and cover to trap steam.
Freezing: transfer cooled rice and chicken to a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Safety note: reheat to an internal temperature of 165°F (74°C) for safe consumption.

Pro chef tips

• Don’t skip rinsing the rice. Rinsing removes excess starch and keeps the grains from clumping.
• For even cooking, try to cut the chicken into uniform pieces.
• If you prefer a deeper crust on the chicken, brown it in batches so the pan isn’t overcrowded.
• Want a creamier finish? Stir a spoonful of the yogurt sauce into the rice just before serving (reserve some for topping). If you’re experimenting with creamy sauces for other dishes, check this buffalo chicken dip with cottage cheese for inspiration on mixing dairy-based sauces that hold up when chilled.

Creative twists

• Make it smoky: add 1/2 teaspoon smoked paprika and a finely chopped roasted red pepper.
• Add vegetables: stir in frozen peas or diced carrots during the last 5–7 minutes of simmering.
• Heat it up: add 1/4–1/2 teaspoon cayenne or a chopped fresh chili to the marinade.
• Vegetarian version: swap chicken for firm tofu or roasted cauliflower and increase simmer time only enough to heat and meld flavors.

Your questions answered

Q: How long does total prep and cook time take?
A: Active prep is about 15–20 minutes (plus 30 minutes if you let the chicken marinate). Simmering takes ~20 minutes, so plan ~55–70 minutes total with a short rest.

Q: Can I use instant rice or brown rice instead?
A: Instant rice cooks much faster and should be added differently—follow package instructions and reduce liquid. Brown rice needs a longer cooking time and more liquid; use a tested brown rice-to-liquid ratio and increase simmer time until tender.

Q: Is it safe to marinate chicken only 30 minutes?
A: Yes. Thirty minutes allows the surface to absorb spices and improves flavor. Longer marinating (a few hours) intensifies flavor, but don’t exceed 24 hours for best texture.

Q: Can I skip the yogurt sauce?
A: You can, but the yogurt-lemon sauce balances the spices and adds a cooling element. A dollop of plain yogurt or a quick tahini drizzle also works.

Q: How do I keep the rice from getting mushy?
A: Rinse the rice, measure liquid accurately, avoid stirring while it simmers, and maintain a gentle simmer rather than a rolling boil.

Conclusion

If you enjoy one-pot meals that deliver bold, aromatic flavor with minimal cleanup, this approach to shawarma rice is a reliable weeknight winner—tender chicken, fragrant rice and a bright yogurt finish. For a related one-pot take on shawarma-style rice with a creamy white sauce, see this detailed version at Shawarma Rice with White Sauce (in one pot) – Hungry Paprikas.

One Pot Chicken Shawarma Rice

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• Author: amir_hassan
• Total Time: 50 minutes
• Yield: 4 servings
• Diet: Paleo

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Description

A fragrant and satisfying one-pot meal featuring tender chicken and long-grain rice infused with classic shawarma spices.

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Ingredients

• 1 pound chicken thighs, boneless and skinless
• 1 tablespoon olive oil (plus extra if needed)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1 cup long-grain rice (rinsed until water runs clear)
• 2 cups chicken broth (use low-sodium if preferred)
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 cup plain yogurt (for sauce)
• 1 tablespoon lemon juice (for sauce)
• Fresh herbs for garnish (parsley or cilantro)

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Instructions

1. In a large bowl, whisk 1 tablespoon olive oil with cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper. Add the chicken and toss to coat. Let sit for at least 30 minutes.
2. Heat a large skillet or heavy-bottomed pot over medium heat. Add a splash of oil if the pan is dry. Add the diced onion and garlic. Sauté until the onion is soft and translucent, about 4–5 minutes.
3. Push the onion to the side and add the marinated chicken pieces. Cook until the chicken is browned on all sides, about 5–7 minutes.
4. Stir the rice into the pan to coat it in the oil and spices. Let it toast for 1–2 minutes while stirring.
5. Pour in the chicken broth, scrape any browned bits from the bottom, bring to a boil, then reduce heat to low. Cover and simmer gently for about 20 minutes, or until the rice is tender and the liquid is absorbed. Turn off the heat and let rest 5 minutes with the lid on.
6. Meanwhile, whisk the yogurt with lemon juice and a pinch of salt. Fluff the rice with a fork, then spoon the yogurt sauce over portions and garnish with chopped parsley or cilantro before serving.

Notes

Boneless, skinless chicken thighs are recommended for flavor and juiciness. You can substitute with chicken breast, adjusting cooking time accordingly.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Middle Eastern