Description
One Pot Chicken Shawarma Rice is a flavorful Middle Eastern–inspired dinner made with juicy yogurt-marinated chicken, aromatic shawarma spices, and fluffy basmati rice cooked together in one pot. This easy weeknight recipe delivers bold flavors with minimal cleanup and is finished with fresh herbs, lemon wedges, and a creamy yogurt drizzle.
Ingredients
For the Chicken Marinade
1.5 lbs boneless, skinless chicken thighs, cut into strips
2 tablespoons plain yogurt
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground coriander
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
Salt and pepper to taste
Juice of ½ lemon
For the Rice
1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, minced
1½ cups long-grain basmati rice, rinsed and soaked for 20 minutes
2½ cups chicken broth or water
¼ teaspoon ground turmeric
Salt to taste
Optional Garnish
Chopped fresh parsley
Toasted sliced almonds or pine nuts
Yogurt sauce or tahini drizzle
Lemon wedges
Instructions
Marinate the Chicken
In a bowl, mix yogurt, olive oil, garlic, spices, salt, pepper, and lemon juice. Add the chicken strips and coat well. Marinate for at least 30 minutes or overnight for deeper flavor.Brown the Chicken
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the marinated chicken for 2–3 minutes on each side until lightly browned but not fully cooked. Remove and set aside.Sauté the Aromatics
In the same pot, sauté the chopped onion for about 5 minutes until soft. Add the garlic and cook for 1 minute until fragrant.Add the Rice
Drain the soaked basmati rice and add it to the pot. Stir for 1–2 minutes so the grains absorb the aromatic oil. Add turmeric and a pinch of salt.Add Liquid and Chicken
Pour in the chicken broth and bring to a gentle boil. Return the seared chicken to the pot and nestle it into the rice.Cook the Rice
Reduce heat to low, cover the pot tightly, and cook for 18–20 minutes until the rice is tender and the liquid is absorbed.Rest and Fluff
Turn off the heat and let the pot rest, covered, for 5–10 minutes. Fluff the rice with a fork and gently mix in the chicken.Serve
Garnish with parsley, toasted nuts, lemon wedges, and a drizzle of yogurt sauce if desired.
Notes
Chicken thighs stay juicier than chicken breasts for this recipe.
Soaking basmati rice helps create fluffy, separate grains.
Avoid opening the lid while cooking to keep the steam trapped.
Add vegetables like bell peppers, spinach, or peas for extra color and nutrition.
Leftovers store well in the fridge for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One Pot / Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 115 mg