Today I'm bringing you a recipe for one pot Shawarma Rice with chicken.
This Middle Eastern inspired one pot chicken and rice dish is made with a shawarma spice mix that the whole family can enjoy.
I have used chicken thighs for this shawarma rice recipe, which means you will get lovely moist and tender chicken that is also packed with flavour.
The gorgeously yellow rice also gets to absorb the taste of that juicy chicken that's sitting on top as it cooks.
Although thighs work best for this chicken shawarma rice recipe, you could substitute chicken breast if you like. The chicken will be drier though.
Table of Contents
Why you will love this shawarma rice
- It's easy.
- Uses ordinary spices you probably have in your pantry already.
- One pot.
- Family friendly spice level.
What you need to make shawarma rice
- chicken thighs
- long grain rice
- olive oil
- brown onion
- fresh garlic cloves
- cumin seeds
- ground tumeric
- chicken stock
- salt
- lemon juice to serve
- shawarma spices for the chicken
- ground coriander
- ground cumin
- garlic powder
- smoked paprika
- ground cardamom
- onion powder
- salt
*Please see the recipe card below for exact quantities and detailed instructions
How to make shawarma rice
- Combine shawarma spices and olive oil, then coat chicken in spice mixture.
- Fry chicken until just browned, then remove to a plate.
- Add onion to pot and cook until soft.
- Add cumin seeds and fresh garlic.
- Add rice and tumeric and stir to coat.
- Add stock and water.
- Bring to a simmer.
- Place chicken on top then cover and cook.
Top tips
- You only want to brown the outside of the chicken when we first fry it off. It will do the remainder of it's cooking when it goes back into the pot on top of the rice.
- I have used plain long grain rice to make this shawarma rice, basmati rice works well too.
- Once your chicken is in with the rice and the lid on, don't lift it up to have a look, even when you turn it off to let it sit for the last 10 minutes! Please just use a timer and trust the process! If you lift the lid this lets out the heat and steam.
What do you eat with shawarma rice?
- Fresh salad vegetables like red onion, tomato, cucumber, lettuce.
- Shawarma sauce.
- Roasted vegetables.
- Flatbread.
Variations
- Substitute chicken breasts for chicken thighs, but the breast meat will give you a drier result.
- This shawarma uses plenty of spices but is not "spicy" - they add taste and flavour not heat. Add some cayenne pepper to the spices in this shawarma rice recipe if you would like a little heat.
Other recipes you may enjoy
Fatteh - a crispy pile of golden brown, toasted pita bread with warm chickpeas then covered with garlicky yogurt and fried pine nuts sprinkled with fresh herbs.
Turkish Onions - Turkish Onions are sliced red onions lightly marinated in lemon juice and olive oil combined with sumac and fresh parsley to make an easy Turkish onion salad.
Haydari - a Turkish yogurt sauce made using feta cheese, garlic and fresh herbs such as dill and mint. Ideal as part of a Middle Eastern meze.
Shawarma Rice (One Pot)
Ingredients
- 1 kg chicken thighs skinless and boneless
- 1 tablespoon olive oil or as needed
- 1 brown onion roughly chopped
- 2 garlic cloves cores removed and crushed
- 1 teaspoon cumin seeds
- ¼ teaspoon ground turmeric
- 1 cup long grain rice rinsed and drained
- 1 cup chicken stock
- ¾ cup water
- ¼ teaspoon salt
- fresh lemon to serve
- Shawarma sauce to serve
Shawarma spice mix for chicken
- 3 teaspoon olive oil
- 1 tablespoon ground coriander
- 3 teaspoon ground cumin
- 2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cardamom
- 1 teaspoon onion powder
- 2 teaspoon salt
Instructions
- Combine shawarma spices and olive oil in a bowl, then add chicken thighs and turn to coat well in spice paste.3 teaspoon olive oil1 tablespoon ground coriander3 teaspoon ground cumin2 teaspoon garlic powder1 teaspoon smoked paprika1 teaspoon ground cardamom1 teaspoon onion powder2 teaspoon salt1 kg chicken thighs
- Heat more olive oil in a high-sided pot, then add chicken thighs and cook on each side until just brown (not cooked through) and remove to a plate.1 tablespoon olive oil
- Add more olive oil (if needed) to the same pot, then add chopped onion and fry until soft.1 brown onion
- Add cumin seeds, crushed garlic and continue to fry for 30 seconds. Add washed rice, tumeric, and salt then stir to coat.2 garlic cloves1 teaspoon cumin seeds1 cup long grain rice¼ teaspoon salt¼ teaspoon ground turmeric
- Then chicken stock and water and ring to a simmer.1 cup chicken stock¾ cup water
- Once simmering, add chicken on top of rice then cover with a tight-fitting lid. Turn heat down to very low and cook undisturbed for 15 minutes.
- At the end of the 15 minutes, switch the heat off altogether (don't lift the lid!) and let sit for another 10 minutes.
- After the last 10 minutes, remove the chicken and slice (if you like or serve whole). Fluff the rice with a fork and serve along side the chicken with fresh lemon on the side.fresh lemonShawarma sauce
Notes
- Great served with this Shawarma Sauce.
- You only want to brown the outside of the chicken when we first fry it off. It will do the remainder of it's cooking when it goes back into the pot on top of the rice.
- I have used plain long grain rice to make this recipe, basmati rice works well too.
- Once your chicken is in with the rice and the lid on, don't lift it up to have a look, even when you turn it off to let it sit for the last 10 minutes! Please just use a timer and trust the process! If you lift the lid this lets out the heat and steam.
This was great. Easy to make and tasted good too. Kids loved it as well.
That's great Heather. Glad the kids approved!