Description

Whip up One Pot Shawarma Chicken and Rice for a flavorful easy weeknight dinner proteinpacked cozy and ready in minutes Ideal for busy families

Ingredients

Scale

1.5 pounds boneless skinless chicken thighs

1 cup long grain basmati rice

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon shawarma spice blend

2 cups chicken broth or stock

1/2 cup crushed tomatoes or diluted tomato paste

1/3 cup plain Greek yogurt (optional)

1 tablespoon olive oil

Salt and black pepper, to taste

2 teaspoons fresh lemon juice

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Instructions

Gather your ingredients and measure the shawarma spices. Finely dice the onion and mince the garlic. The aroma starts here, so take a moment to notice the way cumin and coriander release their warmth as they meet the oil in your pan. This is the flavor foundation for the dish.
Pat the chicken dry and season generously with salt, pepper, and a portion of the shawarma blend. A quick dusting of spices helps sear the meat with a deep, caramelized crust. This step locks in flavor and gives you a tasty crust when you sear in the pot.
Heat the olive oil in a heavy pot over medium-high heat. Sear the chicken pieces in batches until they are browned on all sides, about 2 to 3 minutes per side. Removing them before they are fully cooked helps prevent overcooking during the simmer, ensuring tender meat later.
Lower the heat to medium and add the onion. Cook until softened and translucent, 4 to 5 minutes. Add garlic and cook for another 30 seconds until fragrant. The kitchen should fill with a warm, inviting scent that hints at the spice route your dish follows.
Stir in the remaining shawarma spice blend and cook for about 30 seconds. This quick toast wakes up the spices, releasing essential oils and boosting aroma. If you have time, you can even sprinkle a few extra pinches for a stronger flavor impact.
Return the chicken to the pot and add the rice, tomato product, and broth. Give everything a gentle stir to evenly distribute the rice and coat it with the flavorful liquid. Bring to a light simmer, then cover and reduce the heat to a gentle simmer.
Let the pot simmer, covered, for about 15 to 18 minutes, until the rice is cooked and the liquid has been absorbed. Avoid lifting the lid too often, as this interrupts the steam needed for even cooking.
If using yogurt, stir in the yogurt off the heat or with a gentle fold at the end for a creamy tang. Squeeze in lemon juice and, if you like, zest a bit of lemon over the top for a crisp finish. This bright acidity balances the warm spices.
If you choose to include spinach, peas, or chickpeas, fold them in at the last minute to just wilt. Finish with chopped herbs, such as parsley or cilantro, and season to taste. Serve hot, with extra lemon wedges on the side.

Notes

One Pot Shawarma Chicken and Rice is a weeknight-friendly, single-pot dinner that delivers bold shawarma-inspired flavors with tender chicken, fluffy basmati rice, crushed tomatoes, and a bright finish of lemon and herbs.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main course
Cuisine: Middle Eastern

Nutrition

Serving Size: 4 servings
Calories: 490 kcal
Sugar: 6 g
Fat: 16 g
Carbohydrates: 48 g
Fiber: 4 g
Protein: 38 g