One Pot Shawarma Chicken Rice

My kitchen smelled like a spice bazaar the first time I decided to throw together everything I loved about shawarma into a single pot. I'd just gotten back from a market where I'd impulse-bought a bundle of fresh parsley and three types of paprika, and something about that haul made me want to skip the usual fussy plating and just cook something warm and honest. There's something wonderfully freeing about a one-pot meal that doesn't apologize for being both comforting and unexpectedly elegant. That evening, my partner walked in mid-simmer and just stood there breathing in, and I knew I'd created something worth repeating.

I made this for my sister's book club once, halving the recipe because I wasn't confident it would stretch, and somehow it became the dish everyone kept asking about for months. She told me later that people were genuinely surprised it came from my kitchen and not from some restaurant down the street. That moment taught me that simple, honest food made with real spices and a little intention can feel like the most special thing you've ever cooked.

Ingredients

• Boneless, skinless chicken thighs: Thighs are your friend here because they won't dry out like breasts can, and they have enough fat to stay succulent through the entire cooking process.
• Ground cumin: The backbone of the whole dish, toasty and warm, it's what makes people stop and ask what that incredible smell is.
• Ground coriander: Often overlooked, but it adds a subtle citrus note that keeps the spice profile bright instead of heavy.
• Smoked paprika: Don't skip this or use regular paprika as a substitute, the smokiness is what gives you that restaurant-quality depth.
• Ground turmeric: A pinch that adds earthiness and, if you're feeling wellness-minded, it's got some nice anti-inflammatory properties too.
• Ground cinnamon: Just enough to hint at warmth without making the dish taste like dessert, this is the secret that makes people pause mid-bite.
• Kosher salt: Use this instead of table salt because it distributes more evenly and won't make any bite unexpectedly salty.
• Garlic, minced: Fresh garlic is non-negotiable, it blooms with the spices and becomes almost sweet by the end.
• Basmati rice, rinsed: Rinsing removes excess starch so your rice stays fluffy and individual instead of becoming a paste.
• Chicken broth: Use a good quality broth or homemade if you have it, this is where the subtle flavor of your final dish comes from.
• Plain yogurt: The cool, tangy counterpoint to all those warm spices, it's what ties everything together on the plate.
• Fresh parsley: The bright finish that makes the dish feel less like comfort food and more like something you'd serve guests.

Instructions

Mount paper towels nearby for quick cleanup of spills, grease, and messes while cooking and prepping meals.

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Create the spice coat:

Mix all your warm spices together in a bowl with the minced garlic, then rub this fragrant paste all over the chicken thighs until every surface is covered. If you can let it sit for 30 minutes or even a few hours in the fridge, the flavors will deepen and become more complex, but honestly even 15 minutes makes a difference.

Sear the chicken:

Get your oil hot in your largest pot or Dutch oven, then lay the spiced chicken down carefully and let it sit undisturbed for about 4 minutes so it develops a golden crust. Flip and repeat on the other side, then set the chicken aside on a plate.

Build the flavor base:

In the same pot with all those good browned bits stuck to the bottom, add your diced onion and let it soften and turn translucent, about 3 to 4 minutes. You're not looking for caramelization here, just tender and fragrant.

Toast the rice:

Stir in your rinsed basmati rice and let it coat itself in all that spiced oil for about 2 minutes, you'll hear it click gently against the pot as it toasts. This step keeps the grains from sticking together and adds an almost nutty undertone.

Add the liquid:

Pour in your chicken broth and bring everything to a boil, then immediately turn the heat down to low and cover the pot tightly. Let it simmer for 10 minutes without peeking, this is when the rice starts to absorb all that savory, spiced broth.

Nestle in the chicken:

Arrange the seared chicken thighs on top of the rice, cover again, and let everything cook together for another 10 to 15 minutes until the rice is tender and the chicken is cooked through. The chicken will warm back up and finish cooking in the steam.

Rest and fluff:

Remove from heat, keep the lid on, and let everything sit for 5 minutes so the rice finishes absorbing any remaining liquid. Then fluff everything gently with a fork.

Make the yogurt sauce:

While everything rests, whisk together your plain yogurt and lemon juice in a small bowl until smooth and pourable. Taste it and adjust the lemon to your preference, it should be tangy enough to cut through the richness.

Finish and serve:

Transfer to a serving dish or plate directly from the pot, then drizzle generously with that cooling yogurt sauce and scatter fresh parsley over the top. The heat will slightly warm the yogurt and create this incredible contrast.

Save

There was an evening when I realized this dish had quietly become the meal I make when I want to feel like I'm taking care of the people around me. Not fancy, not performative, just genuinely nourishing and warm and tasting like someone paid attention.

Timing and Prep Strategy

The beauty of this dish is that most of the work happens before you even turn on the stove. I like to marinate the chicken the night before, or at least that morning, so when I get home I'm really just doing quick chopping and then the actual cooking only takes about 30 minutes total. If you're short on time, even a 15-minute marinate makes a noticeable difference, but if you can give it longer, do it.

Variations and Add-Ins

This recipe is flexible in the way that good one-pot meals are. I've stirred in handfuls of spinach or frozen peas during that final simmer and it's been wonderful every time. You can adjust the heat level up or down depending on your tolerance, or your guests, and nobody will think you've done something wrong.

Storage and Reheating

Leftovers actually taste even better the next day because all those spices continue to meld together in the fridge. It reheats beautifully either on the stovetop with a splash of broth stirred in, or even in the microwave if you're short on time.

• Store in an airtight container and it'll keep for up to 3 days, the rice won't dry out if you keep it sealed.
• If you want to make it ahead, you can prep everything and marinate the chicken up to 24 hours in advance, then cook it fresh when you need it.
• Freeze leftovers for up to a month if you want even more flexibility, though I rarely have any left over long enough to test this.

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

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Save

This is the kind of dish that quietly becomes part of your rotation because it works, it's genuinely delicious, and it makes you feel good about what you've made. That's really all any recipe needs to be.

Kitchen Q&A

→ How do I marinate the chicken for best flavor?

Combine ground cumin, coriander, smoked paprika, turmeric, cinnamon, salt, pepper, and minced garlic, then coat the chicken thighs evenly. Let marinate at least 30 minutes or up to 4 hours refrigerated for deeper taste.

→ Can I use a different cut of chicken?

Yes, boneless chicken breasts can be used but reduce cooking time to prevent dryness and maintain tenderness.

→ What type of rice works best for this dish?

Basmati rice is ideal for its fluffy and separate grains, absorbing the spices while cooking alongside the chicken.

→ How can I adjust the heat level?

Modify the amounts of smoked paprika and ground cumin to your preferred spice tolerance; add a pinch of chili flakes for extra heat.

→ Is there a way to make the dish dairy free?

Use a dairy-free yogurt alternative for the sauce or omit it entirely without losing the core flavors of the dish.