One Pot Chicken Shawarma Rice is a cozy, flavorful dinner that fills the kitchen with warm spices and a savory, roasted aroma. It combines tender chicken, spiced rice, and creamy chickpeas in one pan for an easy cleanup. If you enjoy simple one-dish meals, you might also like this comforting baked potato chicken broccoli casserole that uses a similar easy approach.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 490 kcal
- Protein: 22 g
- Carbohydrates: 52 g
- Fat: 12 g
- Fiber: 3 g
- Sugar: 2 g
- Sodium: 700 mg
Why Make This One Pot Chicken Shawarma Rice
This dish is a weeknight hero. It brings classic shawarma flavor—earthy, warm spices and garlic—into an easy one-pot meal that tastes rich without fuss. The rice soaks up savory chicken broth and spices, giving each bite a tender, slightly sticky texture. Chickpeas add creaminess and a nutty contrast, while lemon and parsley brighten the plate. You get a balanced, satisfying meal with minimal dishes to wash.
How to Make One Pot Chicken Shawarma Rice
This recipe is straightforward: brown the chicken, add spices, stir in rice and chickpeas, pour broth, then simmer until tender. The pot method keeps flavor concentrated and makes the rice fluffy and infused with shawarma aroma. Use a tight-fitting lid and don’t lift it while simmering to ensure even cooking.
Ingredients:
- 2 cups of rice
- 1 lb chicken thighs, cut into pieces
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tablespoons shawarma spice mix
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups chicken broth
- Salt and pepper to taste
- Olive oil
- Fresh parsley for garnish
- Lemon wedges for serving
Directions:
Step 1: Preparation
Warm your pot over medium heat and add a couple of tablespoons of olive oil. Pat the chicken pieces dry and season lightly with salt and pepper. Have the rice measured and rinsed if you prefer less starch. Dice the onion and mince the garlic so everything is ready to go.
Step 2: Mixing
Add the diced onion and minced garlic to the heated oil and sauté until soft and fragrant, about 3–4 minutes. Add the chicken pieces and cook, stirring occasionally, until the outside is browned. Sprinkle the shawarma spice mix over the chicken and stir to coat the pieces evenly so the spices bloom in the hot oil.
Step 3: Cooking
Stir in the rice and drained chickpeas, mixing well so the rice is coated in the spiced oil. Pour in the chicken broth and taste; season with salt and pepper as needed. Bring the pot to a boil, then reduce heat to low and cover with a tight-fitting lid. Simmer gently for 15–20 minutes, or until the rice has absorbed the liquid and is tender.
Step 4: Finishing
Remove the pot from heat and leave it covered for 5 minutes to steam. Fluff the rice gently with a fork to loosen grains and mix any settled ingredients. Sprinkle chopped fresh parsley over the top and serve with lemon wedges to squeeze over each portion for a bright, zesty finish.
How to Serve One Pot Chicken Shawarma Rice
Serve this dish hot with lemon wedges and extra parsley. For a family meal, add a simple cucumber and tomato salad or pickled vegetables to cut the richness. It works well for casual dinners, meal prep, or potlucks—plate it with a dollop of yogurt or tahini sauce for creaminess and cooling contrast.
How to Store One Pot Chicken Shawarma Rice
- Refrigerate: Cool to room temperature, transfer to an airtight container, and refrigerate for up to 3–4 days.
- Freeze: Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stove with a splash of water or broth over low heat, covered, until heated through. You can also microwave covered for 2–3 minutes, stirring halfway.
Expert Tips for Perfect One Pot Chicken Shawarma Rice
- Rinse the rice in cold water until water runs clear to remove excess surface starch for fluffier grains.
- Use a tight-fitting lid to trap steam so rice cooks evenly.
- Browning the chicken first adds flavor — don’t rush this step.
- If your shawarma spice mix is salt-forward, hold back on added salt until the broth is added.
- Want crisper chicken? Brown pieces longer, then remove and set aside; add back before steaming for a bit of texture.
- Swap low-sodium chicken broth if watching salt; you can always add salt to taste after cooking.
- For extra color and texture, sprinkle toasted pine nuts or sliced almonds on top before serving.
Delicious Variations
- Veggie-forward: Add diced bell peppers, carrots, or spinach for color and nutrition. Stir in spinach at the end to wilt.
- Creamy: Stir in a few tablespoons of plain yogurt or a drizzle of tahini before serving for a silky finish.
- Rice swap: Use brown rice — increase simmer time and liquid (about 1/2 cup more broth) and cook longer until tender.
- Protein swap: Use boneless chicken breast, cut into pieces, but brown carefully to avoid drying out.
- Heat: Add a pinch of cayenne or a sliced jalapeño with the onions for a spicy kick.
Frequently Asked Questions
Q: Can I use long-grain brown rice instead of white rice?
A: Yes. Brown rice needs more liquid and time. Increase broth by about 1/2 cup and simmer 35–45 minutes, checking tenderness.
Q: Is this recipe freezer-friendly?
A: Yes. Cool completely, then store in freezer-safe containers for up to 2 months. Thaw in the fridge overnight and reheat gently with a splash of broth.
Q: How can I make this lower in sodium?
A: Use low-sodium chicken broth and taste before adding extra salt. Reduce or omit added salt; lemon and parsley brighten flavors without salt.
Q: My rice turned mushy. What went wrong?
A: Likely too much liquid or overcooking. Use the correct rice-to-liquid ratio, avoid stirring while simmering, and keep a gentle simmer rather than a rolling boil.
Q: Can I make this in a rice cooker or Instant Pot?
A: Yes. For an Instant Pot, brown chicken using sauté mode, then add remaining ingredients and cook on high pressure for 6–8 minutes with a quick release. For a rice cooker, brown chicken in a separate pan, then add everything to the cooker and follow the appliance’s white rice setting.
Q: What is a good side or sauce for this dish?
A: Plain yogurt, garlic sauce, tahini sauce, or a simple cucumber-tomato salad all pair nicely and add freshness or creaminess.
Conclusion
This One Pot Chicken Shawarma Rice is a simple, aromatic weeknight meal that tastes like more effort than it takes. The rice soaks up the savory broth and shawarma spices, while chickpeas add creamy texture and body — a warming dish that’s easy to scale and store. For another one-pot shawarma-style rice idea with a creamy white sauce, see this version from Hungry Paprikas’ Shawarma Rice with White Sauce. Give it a try — the kitchen will smell amazing, and you’ll have a tasty dinner ready in under an hour.
Print
One Pot Chicken Shawarma Rice
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Balanced
Description
A cozy, flavorful one-pot dinner combining tender chicken, spiced rice, and creamy chickpeas for an easy cleanup.
Ingredients
- 2 cups rice
- 1 lb chicken thighs, cut into pieces
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tablespoons shawarma spice mix
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups chicken broth
- Salt and pepper to taste
- Olive oil
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Warm your pot over medium heat and add a couple of tablespoons of olive oil. Pat the chicken pieces dry and season lightly with salt and pepper. Have the rice measured and rinsed if you prefer less starch. Dice the onion and mince the garlic.
- Add the diced onion and minced garlic to the heated oil and sauté until soft and fragrant, about 3–4 minutes. Add the chicken pieces and cook, stirring occasionally, until browned. Sprinkle the shawarma spice mix over the chicken and stir to coat.
- Stir in the rice and drained chickpeas, mixing well so the rice is coated in the spiced oil. Pour in the chicken broth and season with salt and pepper as needed. Bring to a boil, then reduce heat to low and cover with a tight-fitting lid. Simmer for 15–20 minutes or until the rice is tender.
- Remove the pot from heat and let it sit covered for 5 minutes to steam. Fluff the rice gently with a fork and sprinkle with parsley before serving with lemon wedges.
Notes
For extra flavor, brown the chicken longer if you want a crispier texture. You can also add a pinch of cayenne for heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 2g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
