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One Pot Shawarma Chicken and Rice Recipe
Ben Carraoli

One Pot Shawarma Chicken and Rice Recipe

I have to admit, the first time I made the One Pot Shawarma Chicken and Rice, I was instantly hooked. The aroma of Middle Eastern spices filling my kitchen was unforgettable. I loved how everything cooked together in a single pan, saving me so much time. The tender chicken paired perfectly with fluffy, flavorful rice.
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Chicken thighs skinless and boneless – juicier than breasts
  • Paprika smoked and regular – adds warmth and depth
  • Ground cumin – gives that signature shawarma flavor
  • Ground coriander – complements the spices beautifully
  • Chilli flakes – for a gentle kick
  • Ground cardamom – subtle aromatic touch
  • Turmeric – adds color and mild earthiness
  • Fresh lemon juice – brightens all flavors
  • Olive oil – coats chicken and rice enhances taste
  • White onion – finely chopped for sweetness
  • Garlic – minced fresh for best flavor
  • Long grain rice – fluffy and separates well
  • Chicken stock – proper ratio ensures perfect cooking
  • Fresh parsley – chopped for freshness
  • Dried dill – optional adds herbaceous notes
  • Salt and pepper – essential for seasoning

Method
 

  1. Start by seasoning the chicken with paprika, cumin, coriander, cardamom, turmeric, salt, and pepper. I like to let it sit for a few minutes so the flavors really soak in.
  2. Heat olive oil in your pan, then sear the chicken until golden on both sides. This locks in juices and develops a rich flavor.
  3. Add chopped onions and garlic to the pan, sautéing until soft and fragrant. The aroma at this stage always makes me excited!
  4. Stir in the rice, followed by chicken stock and lemon juice. Make sure the rice is fully submerged in the liquid.
  5. Cover with a lid and simmer until rice is fluffy and chicken is cooked through. I usually check halfway to make sure it doesn’t dry out.
  6. Sprinkle chopped parsley and dried dill over the dish before serving. It adds a fresh, colorful touch.

Notes

  • I always use fresh lemon juice—it brightens the flavors wonderfully
  • Don’t overcrowd the pan, it helps chicken brown better
  • Taste and adjust seasoning at the end, I often add a pinch more salt