Easy One Pot Chicken Shawarma Rice
Easy one pot chicken shawarma rice delivers crispy, golden, and flavorful results. I’ve made this recipe dozens of times and it always works. The trick is cooking on high heat to get a nice crust. Try it with a side of pesto stuffed chicken breast for a complete meal. If you love recipes like this, you’ll also enjoy Pesto Stuffed Chicken Breast Recipe and Easy Sweet Chili Chicken Bowl with Coconut Lime Sauce.
Why This Easy One Pot Chicken Shawarma Rice Is Pure Comfort
- Crispy texture
- Golden color
- Flavorful rice
- Quick meal
What You'll Need for Easy One Pot Chicken Shawarma Rice
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 4 boneless chicken thighs
- 1 cup basmati rice
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1 can diced tomatoes
- 1/2 cup frozen peas
- 1/4 cup olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- Optional: Fresh cilantro
- Optional: Lemon wedges
- Optional: Crushed almonds
- Optional: Pickled vegetables
📝 Ingredient Notes
- Chicken thighs: Use boneless for easier eating.
- Rice: Rinse before cooking to remove excess starch.
- Tomatoes: Use canned for consistency and flavor.
- Peas: Frozen peas add color and nutrition.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Prevents sticking and improves searing. → See on Amazon
- Measuring cups and spoons — Ensures accurate ingredient ratios. → See on Amazon
How to Make Easy One Pot Chicken Shawarma Rice
- Step 1: Heat oil in a large skillet over medium-high heat.
- Step 2: Add chicken and cook until golden brown, 5–7 minutes.
- Step 3: Add onion, garlic, and spices. Cook for 2 minutes.
- Step 4: Stir in rice, tomatoes, broth, and peas. Bring to a boil.
- Step 5: Reduce heat, cover, and simmer for 15–20 minutes.
Cook's Tips for Perfect Easy One Pot Chicken Shawarma Rice
- Crispy texture: Cook chicken on high heat to get a golden crust.
- Common mistake and fix: Undercooked rice is common. Use a thermometer to check temperature.
- Flavor boost: Add a splash of lemon juice for brightness.
- Serving suggestion: Top with fresh herbs for extra flavor.
Storing & Reheating Easy One Pot Chicken Shawarma Rice
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 4 days. Make-ahead tip: Make up to 2 days in advance and reheat before serving.
Freezing Easy One Pot Chicken Shawarma Rice
Freeze in portion-sized containers for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated 350°F oven for 15–20 minutes. Microwave: Microwave on high for 2–3 minutes.
Recipe Notes
- Chef tip: Use fresh garlic for the best flavor.
- Best substitution: Substitute quinoa for rice for a low-carb option.
- Make-ahead: Cook and cool completely before storing.
- Scaling: Double the recipe for a larger group.
- Troubleshooting: If rice is too wet, drain excess liquid before serving.
Want to level up this recipe?
Lid for skillet — Helps retain heat and cook evenly. → Check price on Amazon
Easy One Pot Chicken Shawarma Rice
Ingredients
Main Ingredients
- 4 boneless chicken thighs
- 1 cup basmati rice
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1 can diced tomatoes
- 1/2 cup frozen peas
- 1/4 cup olive oil
Seasonings
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
Optional Toppings
- Fresh cilantro
- Lemon wedges
- Crushed almonds
- Pickled vegetables
Instructions
- Step 1: Heat oil in a large skillet over medium-high heat.
- Step 2: Add chicken and cook until golden brown, 5–7 minutes.
- Step 3: Add onion, garlic, and spices. Cook for 2 minutes.
- Step 4: Stir in rice, tomatoes, broth, and peas. Bring to a boil.
- Step 5: Reduce heat, cover, and simmer for 15–20 minutes.
Notes
- Chef tip: Use fresh garlic for the best flavor.
- Best substitution: Substitute quinoa for rice for a low-carb option.
- Make-ahead: Cook and cool completely before storing.
- Scaling: Double the recipe for a larger group.
- Troubleshooting: If rice is too wet, drain excess liquid before serving.
Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portion-sized containers for up to 3 months.
- Oven reheat: Reheat in a preheated 350°F oven for 15–20 minutes.
- Microwave reheat: Microwave on high for 2–3 minutes.
- Make ahead: Make up to 2 days in advance and reheat before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 25g
- Fat: 18g
- Carbs: 40g
- Fiber: 3g
- Sugar: 3g
- Sodium: 600mg
- Cholesterol: 80mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy One Pot Chicken Shawarma Rice FAQs
Yes, you can make it up to 2 days in advance. Store in an airtight container and reheat before serving.
Rice can dry out if not cooked properly. Use a thermometer to check the temperature and ensure you have enough liquid.
Yes, freeze in portion-sized containers for up to 3 months. Thaw in the fridge before reheating.
You can use ground turkey or tofu for a meat-free version.
Use high-quality ingredients and cook on high heat for a crispy texture. Add fresh herbs for extra flavor.
A Warm Final Note
I can’t wait for you to try Easy One Pot Chicken Shawarma Rice and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
