One Pot Shawarma Chicken has become my go-to weeknight meal, and I can’t wait for you to try it! There’s something magical about the way tender, marinated chicken thighs meld with fragrant basmati rice, all cooked together in a single pot, filling your kitchen with the most incredible aroma. I remember the first time I made this easy chicken shawarma one pot; the vibrant colors and the promise of warm, spiced flavors had my whole family gathered around the stove. If you’ve ever wondered how to make one pot shawarma chicken that’s both incredibly flavorful and ridiculously simple, this recipe is your answer. Let’s get cooking!
Why You’ll Love This One Pot Shawarma Chicken
This recipe is a game-changer for busy weeknights! You’ll adore the incredible, authentic shawarma flavor packed into every bite, thanks to the perfectly balanced spices. It’s a truly quick one pot shawarma chicken that simplifies dinner prep, meaning less time in the kitchen and more time enjoying your meal. Plus, it’s a healthier option, focusing on lean protein and wholesome ingredients. It’s also incredibly budget-friendly, making it a fantastic family-friendly meal that everyone will ask for again and again. This quick one pot shawarma chicken is a win for taste, convenience, and healthy eating!
Ingredients for One Pot Shawarma Chicken
Gather these simple ingredients for a fantastic one pot shawarma chicken dinner experience. The heart of this dish lies in the tender chicken thighs, which stay moist and flavorful. We’ll also need aromatic basmati rice, a staple for soaking up all those delicious spices. Don’t forget the onion and garlic, which build a savory base for our one pot shawarma chicken marinade. The star, of course, is the shawarma spice blend, creating that authentic taste. Rinsing the rice is key for fluffy grains!
- 1 ½ lbs chicken thighs, boneless and skinless – these are perfect for the marinade
- 2 cups basmati rice, rinsed – rinsing removes excess starch for fluffier rice
- 1 large onion, thinly sliced – adds sweetness and depth
- 4 cloves garlic, minced – essential for aromatic flavor
- 2 tablespoons shawarma spice blend – the key to authentic shawarma taste
- 1 teaspoon ground cumin – adds earthy warmth
- ½ teaspoon ground paprika – for a touch of color and mild sweetness
- ¼ teaspoon ground cinnamon – a subtle hint of warmth
- 3 cups chicken broth – the liquid base for cooking the rice and infusing flavor
- 1 tablespoon olive oil – for sautéing the aromatics
- Salt and pepper, to taste – to enhance all the flavors
- Fresh parsley, chopped (for garnish) – adds a fresh finish
- Lemon wedges (for serving) – for a bright, zesty contrast
How to Make One Pot Shawarma Chicken
Get ready for the easiest, most flavorful chicken shawarma you’ve ever made! This recipe truly shines because everything cooks together, infusing every grain of rice and every tender piece of chicken with incredible flavor. It’s the kind of meal that makes you feel like a culinary wizard without all the fuss.
- Step 1: Marinate the Chicken – First things first, let’s get those flavors mingling! In a bowl, toss your chicken thighs with the shawarma spice blend, cumin, paprika, cinnamon, salt, and pepper. I like to let mine sit while I prep everything else, about 10 minutes, but if you have time, up to 2 hours in the fridge makes these one pot shawarma chicken thighs even more amazing.
- Step 2: Sauté Onions and Garlic – Grab your favorite large pot or Dutch oven. Heat the olive oil over medium heat until it shimmers. Add your thinly sliced onions and let them soften and turn golden brown, about 5 minutes. This step is crucial for building a deep, savory base. Then, stir in the minced garlic and cook for just one more minute until you can smell its wonderful fragrance – be careful not to let it burn!
- Step 3: Cook the Chicken and Rice – Now, add your marinated chicken to the pot with the onions and garlic. Sear them for about 5-7 minutes, turning them occasionally until they’re nicely browned on all sides. Next, stir in the rinsed basmati rice, making sure every grain gets coated in those delicious spices and chicken juices. Pour in the chicken broth carefully. Bring the whole mixture to a boil, then immediately reduce the heat to low, cover the pot tightly, and let it simmer for 20-25 minutes. This is where the magic happens for your chicken shawarma in one pot!
- Step 4: Finishing Touches – Once the time is up and the rice is tender and the chicken is cooked through, remove the pot from the heat. Let it sit, covered, for an additional 5 minutes. This brief rest allows the steam to redistribute, ensuring perfectly cooked grains. Then, gently fluff the rice and chicken with a fork. This is the moment you’ve been waiting for to create the best one pot chicken shawarma!
Step 1: Marinate the Chicken
In a bowl, combine the chicken thighs with the shawarma spice blend, cumin, paprika, cinnamon, salt, and pepper. Let it marinate for at least 10 minutes. If you have more time, marinating for up to 2 hours is ideal for these flavorful one pot shawarma chicken thighs.
Step 2: Sauté Onions and Garlic
In a large pot or Dutch oven, heat olive oil over medium heat. Add the sliced onions and sauté until golden brown, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
Step 3: Cook the Chicken and Rice
Add the marinated chicken thighs to the pot and cook for 5-7 minutes, turning occasionally until browned. Stir in the rinsed basmati rice. Pour in the chicken broth, bring to a boil, reduce heat to low, cover, and simmer for 20-25 minutes. This is the core of chicken shawarma in one pot.
Step 4: Finishing Touches
Remove from heat and let it sit covered for 5 minutes. Fluff the rice and chicken with a fork. Garnish with fresh parsley and serve with lemon wedges for the best one pot chicken shawarma.
Pro Tips for the Best One Pot Shawarma Chicken
Want to elevate your one pot shawarma chicken dinner even further? I’ve picked up a few tricks that make all the difference! Don’t skip rinsing your rice; it’s crucial for preventing a gummy texture and achieving that perfect fluffy consistency we’re after. Also, while the chicken broth is great, using homemade chicken stock will add an extra layer of richness. For an even more vibrant color and deeper flavor, consider adding a pinch of turmeric to your spice blend. These little tweaks really help make your simple one pot shawarma chicken shine!
What’s the secret to perfect One Pot Shawarma Chicken?
The real secret to an authentic one pot shawarma chicken flavor is in the marinade and not overcrowding the pot. Letting the chicken thighs soak up those spices for a good hour or two makes a huge difference. Also, browning the chicken properly before adding the rice creates a foundation of flavor that permeates the entire dish. For more tips on achieving authentic flavors, you can explore resources on shawarma seasoning.
Can I make One Pot Shawarma Chicken ahead of time?
Yes, you absolutely can! You can marinate the chicken up to 24 hours in advance and store it in the refrigerator. You can also prep the onions and garlic ahead of time. However, I recommend cooking the rice and chicken together just before you plan to serve it for the freshest taste and best texture.
How do I avoid common mistakes with One Pot Shawarma Chicken?
A couple of common pitfalls to watch out for: don’t overcook the rice, as it can become mushy. Stick to the simmering time and resist the urge to lift the lid too often! Also, ensure your chicken is fully submerged in the liquid when you add the broth to guarantee it cooks evenly. These simple checks prevent common issues for your easy chicken shawarma one pot. Understanding the science behind cooking rice can help prevent these issues; check out this guide on how to cook perfect rice.
Best Ways to Serve One Pot Shawarma Chicken
This flavorful dish is incredibly versatile! For a classic experience, serve it as is, highlighting the delicious one pot chicken shawarma with rice as the star. I love to pair it with a refreshing cucumber and tomato salad or some creamy tzatziki sauce for a cool contrast. You could also spoon it into warm pita bread for a more casual, handheld meal. Don’t forget a sprinkle of fresh parsley and a squeeze of lemon juice right before serving to really make those shawarma flavors pop!
Nutrition Facts for One Pot Shawarma Chicken
Here’s a look at the nutritional breakdown for this delicious one pot shawarma chicken, per serving. It’s a balanced meal that’s satisfying without being too heavy. This recipe is naturally gluten-free, making it a great option for many diets. Remember, these numbers are based on the ingredients listed and typical preparation methods, so they are estimates.
- Calories: 520
- Fat: 18g
- Saturated Fat: 4g
- Protein: 38g
- Carbohydrates: 57g
- Fiber: 2g
- Sugar: 1g
- Sodium: 560mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat One Pot Shawarma Chicken
Got delicious leftovers of this amazing one pot shawarma chicken? Lucky you! Once your meal has cooled down slightly – don’t let it sit out at room temperature for more than two hours – transfer the chicken and rice mixture into airtight containers. These containers are perfect for storing your one pot shawarma chicken dinner in the refrigerator for up to 3 to 4 days. If you want to keep it even longer, you can definitely freeze it! Wrap portions tightly in plastic wrap, then foil, and they should last in the freezer for about 3 months. When you’re ready to enjoy your chicken shawarma in one pot again, the best way to reheat is gently on the stovetop over low heat with a splash of water or broth to keep it moist. You can also reheat it in the microwave.
Frequently Asked Questions About One Pot Shawarma Chicken
What makes this a “one pot” recipe?
The beauty of this simple one pot shawarma chicken is that everything—from marinating and sautéing the aromatics to cooking the chicken and rice—happens in a single pot or Dutch oven. This means less cleanup and more flavor infused into every component!
Can I use chicken breast instead of thighs?
While chicken thighs are recommended for their moisture and flavor, you can use chicken breast. Just be sure to cut them into bite-sized pieces and add them later in the cooking process, as they cook faster and can dry out easily. This will help maintain the integrity of your one pot shawarma chicken.
What other vegetables can I add to this one pot shawarma chicken?
You can easily add vegetables like bell peppers (sliced) or spinach. Sauté the bell peppers with the onions, and stir in the spinach during the last 5 minutes of simmering. This makes for a more complete and colorful one pot shawarma chicken and vegetables meal.
How do I get crispy chicken skin if I use thighs with skin on?
If you prefer skin-on thighs for that crispy texture, you can sear them skin-side down first in the pot until golden brown and crisp before proceeding with sautéing the onions. Then, remove the chicken, sauté the aromatics, and add the chicken back in skin-side up before adding the rice and broth. This method ensures a fantastic one pot shawarma chicken.
Variations of One Pot Shawarma Chicken You Can Try
Once you’ve mastered the basic one pot shawarma chicken, there are so many fun ways to switch it up! For a lighter take, try a healthy one pot chicken shawarma by swapping the basmati rice for cauliflower rice or adding more vibrant vegetables like zucchini and bell peppers. You could also adapt this to a sheet pan shawarma chicken by spreading the marinated chicken and vegetables on a baking sheet and roasting until tender. If you’re craving a different flavor profile, experiment with adding a pinch of cayenne for heat or a tablespoon of lemon juice to the marinade for extra tang. These little changes can create entirely new and exciting dishes from the same core recipe! For more inspiration on healthy eating, explore resources on healthy recipes.
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One Pot Shawarma Chicken: Savory 1-Pot Meal
- Total Time: 40 minutes (or up to 2 hours with marinating)
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This One Pot Shawarma Chicken and Rice is a flavorful dish that combines tender marinated chicken thighs with aromatic basmati rice, infused with spices and cooked in one pot for an easy and satisfying meal.
Ingredients
- 1 ½ lbs chicken thighs, boneless and skinless
- 2 cups basmati rice, rinsed
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons shawarma spice blend
- 1 teaspoon ground cumin
- ½ teaspoon ground paprika
- ¼ teaspoon ground cinnamon
- 3 cups chicken broth
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Marinate the Chicken: In a bowl, combine the chicken thighs with the shawarma spice blend, cumin, paprika, cinnamon, salt, and pepper. Let it marinate for at least 10 minutes. If you have more time, marinating for up to 2 hours is ideal.
- Sauté Onions: In a large pot or Dutch oven, heat olive oil over medium heat. Add the sliced onions and sauté until golden brown, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Cook Chicken: Add the marinated chicken thighs to the pot. Cook for 5-7 minutes, turning occasionally until the chicken is browned on all sides.
- Add Rice: Stir in the rinsed basmati rice, ensuring it’s well coated and mixed with the chicken and spices.
- Pour in Broth: Carefully add the chicken broth to the pot. Bring the mixture to a boil, ensuring the rice is evenly distributed.
- Simmer: Once it reaches a boil, reduce heat to low, cover the pot, and let it simmer for 20-25 minutes or until the rice is tender and the chicken is fully cooked.
- Fluff and Serve: Once cooked, remove from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork before serving.
- Garnish: Top with freshly chopped parsley and serve with lemon wedges on the side for a burst of freshness.
- Enjoy: Serve your One Pot Shawarma Chicken And Rice hot, and enjoy the delightful flavors!
Notes
- For a spicier kick, add some chili powder to the marinade.
- This dish pairs well with a side salad or yogurt sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes (up to 2 hours with marinating)
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 1g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg