One Pot Shawarma Chicken Rice (Printable Copy)

Tender spiced chicken thighs cooked with fragrant basmati rice and a zesty yogurt drizzle.

# What You Need:

→ Chicken & Marinade

01 - 1.5 pounds boneless, skinless chicken thighs
02 - 1 tablespoon ground cumin
03 - 1 tablespoon ground coriander
04 - 1 tablespoon smoked paprika
05 - 1 teaspoon ground turmeric
06 - 1 teaspoon ground cinnamon
07 - 2 teaspoons kosher salt
08 - 1 teaspoon black pepper
09 - 4 cloves garlic, minced

→ For Cooking

10 - 2 tablespoons olive oil
11 - 1 large onion, diced
12 - 2 cups basmati rice, rinsed
13 - 3.5 cups chicken broth

→ Yogurt Sauce & Garnish

14 - 1 cup plain yogurt
15 - 2 tablespoons lemon juice
16 - Fresh parsley, finely chopped for garnish

# How to Make:

01 - In a large mixing bowl, combine cumin, coriander, paprika, turmeric, cinnamon, salt, black pepper, and minced garlic. Add chicken thighs and coat thoroughly with spice mixture. Cover and marinate for at least 30 minutes or up to 4 hours in the refrigerator for enhanced flavor.
02 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add marinated chicken thighs and sear for approximately 4 minutes on each side until lightly browned. Remove chicken and set aside.
03 - In the same skillet, add diced onion and sauté for 3 to 4 minutes until softened and translucent.
04 - Add rinsed basmati rice to the skillet, stirring to coat grains in oil and spices for approximately 2 minutes.
05 - Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
06 - Return chicken thighs to the skillet, placing them on top of the rice. Cover and cook for an additional 10 to 15 minutes until rice is tender and chicken is cooked through.
07 - Remove from heat and let rest, covered, for 5 minutes. Fluff the rice with a fork and gently mix with the chicken.
08 - In a small bowl, whisk together plain yogurt and lemon juice until smooth.
09 - Serve shawarma chicken and rice with a generous drizzle of yogurt sauce and a sprinkle of fresh parsley.

# Expert Advice:

01 -
  • Everything finishes in about an hour, meaning you can go from craving to eating without the usual weeknight scramble.
  • That tender chicken swimming in spiced rice is so forgiving you'll wonder why you ever stressed about dinner.
  • The yogurt drizzle at the end tastes like a restaurant secret but costs you nothing but a squeeze of lemon.
02 -
  • Rinsing the rice really does matter because it removes excess starch that would otherwise turn everything into a clumpy mess no matter how careful you are with the liquid ratio.
  • Marinating for at least thirty minutes is the minimum, but if you have four hours or overnight, the chicken becomes so deeply flavored it tastes like you've been cooking all day.
  • The yogurt sauce is not optional, it's the finishing touch that balances the warm spices and makes people ask for seconds.
03 -
  • Use a pot with a heavy bottom and a tight-fitting lid, because this ensures even heat distribution and prevents the bottom from burning while the top still cooks.
  • Don't skip the five-minute rest after cooking, it allows the steam to redistribute and the grains to settle into their final texture.
  • If your broth is particularly salty, use less salt in the spice mixture to avoid over-seasoning the final dish.
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