One Pot Shawarma Chicken And Rice

Introduction

One Pot Shawarma Chicken and Rice is the ultimate answer to the age-old question: “What can I make for dinner that’s easy, flavorful, and leaves minimal cleanup?” This crowd-pleasing dish is packed with aromatic spices, juicy marinated chicken, and fluffy rice—all infused with those irresistible shawarma flavors. It’s a wholesome meal that cooks in just a single pot, making it perfect for busy weeknights and impressing guests alike.

Why Make This Shawarma Chicken and Rice?

What sets this recipe apart is the depth of flavor achieved by marinating the chicken in bold shawarma spices and then simmering everything together, so each grain of rice soaks up the fragrant juices. Not only is it delicious, but it’s also beautifully convenient: tender chicken, perfectly cooked rice, and savory vegetables come together in one go, making both cooking and cleanup a breeze.

Marinating and Prepping the Chicken

For maximum flavor, let the chicken marinate in a blend of spices, yogurt, garlic, lemon juice, and olive oil. To quickly and easily chop onions, peppers, or garlic, use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper. This handy gadget saves time and ensures consistent, even pieces that cook perfectly with the rice.

Marinade suggestion: combine 2 teaspoons each of ground cumin, coriander, paprika, and turmeric with a teaspoon of cinnamon and allspice, add 3 tablespoons of plain Greek yogurt, 3 minced garlic cloves, the juice of one lemon, and 2 tablespoons of olive oil. Toss chicken thigh pieces thoroughly in the mixture.

Building Flavors in a Single Pot

Start by searing the marinated chicken to lock in juices and caramelize the exterior. Use a non-stick, heavy bottom skillet; the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch does this superbly. Once the chicken is golden, remove and set aside, then use the same pot to sauté onions and aromatics, followed by rice and broth, scraping up every bit of flavorful fond.

Layer the chicken over the rice, cover, and let it all steam together. You’ll be amazed at how this one-pot method melds the elements into a cohesive, taste-bomb meal.

Serving Suggestions and Storage Tips

Garnish your Shawarma Chicken and Rice with a fresh salad and a generous dollop of yogurt sauce. For easy meal prep or lunch the next day, pack portions into a Bentgo Salad Container—perfect for storing grains, proteins, and sauces separately.

This recipe also travels well and reheats beautifully, making it a fantastic option for leftovers. Store in airtight containers like the Rubbermaid Brilliance Food Storage Containers to keep everything fresh.

Nutritional Information and Servings

This hearty meal yields four generous servings. Each portion contains approximately 480–550 calories (depending on added toppings and vegetables), with plenty of protein, fiber, and healthy fats. It’s a balanced dinner solution that truly satisfies.

One Pot Shawarma Chicken And Rice Recipe (Recap)

One Pot Shawarma Chicken and Rice delivers maximum flavor with minimum effort. Aromatic spices, juicy marinated chicken, and fluffy rice all cook together in a single pot, creating a dish that’s as impressive as it is easy. The recipe’s simplicity, big flavors, and low-maintenance cleanup make it a must-try for family meals or entertaining.

Instructions

1. In a large bowl, combine all chicken marinade ingredients. Add chicken pieces and toss well. Marinate for at least 30 minutes (or up to overnight in the fridge).
2. Heat 1 tbsp olive oil in the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch over medium-high heat. Sear chicken pieces for 2–3 minutes per side until golden. Transfer to a plate (they don’t need to be cooked through).
3. Add another tablespoon olive oil to the same skillet. Sauté onions and bell pepper (using chopped veggies from the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper makes this fast) until soft.
4. Stir in rice, scraping up browned bits from the pan. Add broth, turmeric, cumin, and cinnamon. Bring to a gentle simmer.
5. Return chicken pieces to the skillet, nestling them into the rice. Cover tightly and reduce heat to low. Cook for 18–23 minutes or until rice is tender and chicken is cooked through.
6. Remove from heat. Scatter frozen peas over the top (if using), and let sit covered for 5 minutes. Fluff rice with a fork and fold in parsley.
7. Serve hot with yogurt sauce and a fresh salad, or portion out into a Bentgo Salad Container for lunch the next day.

Cook and Prep Times

Prep Time: 20 minutes (plus marinating time, if possible)

Cook Time: 35 minutes

Total Time: 55 minutes (plus marinating)

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Ready for a flavor-packed, fuss-free dinner? This one pot wonder makes shawarma night easy and unforgettable!