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One Pot Shawarma Chicken and Rice

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By Megan Hartley • March 17th, 2026
Golden chicken pieces nestled in spiced rice with colorful vegetables in this one pot shawarma chicken and rice Save
Golden chicken pieces nestled in spiced rice with colorful vegetables in this one pot shawarma chicken and rice | homeysrecipes.com

This comforting one-pot meal brings together tender chicken thighs and fragrant long-grain rice, infused with warm Middle Eastern spices like cumin, coriander, cinnamon, and paprika. The chicken marinates briefly before being browned to develop rich flavor, then simmers alongside onions, bell peppers, carrots, and peas until the rice is perfectly fluffy and has absorbed all the savory spices. Ready in just 55 minutes with minimal cleanup, this dish is ideal for busy weeknights when you want something satisfying but don't want to spend hours at the stove.

The first time I made shawarma-spiced anything at home, my entire apartment smelled like my favorite takeout spot downtown. I'd been ordering from that place for years, never realizing the magic was in the spice blend, not some secret restaurant technique. Now this one-pot version has become my weeknight savior when those cravings hit but I don't want to wait for delivery.

My roommate walked in while this was simmering last Tuesday and immediately asked what restaurant I'd ordered from. When I told her I'd thrown it together in under an hour, she demanded the recipe on the spot. We ended up eating standing up in the kitchen because neither of us could wait for the table to be set.

Ingredients

  • Chicken thighs: The extra fat keeps everything juicy and contributes to the sauce as it cooks
  • Shawarma spices: Cumin, paprika, coriander, and cinnamon create that signature aromatic warmth
  • Long-grain rice: Rinsing first prevents clumping and keeps each grain separate and fluffy
  • Chicken broth: Low-sodium lets you control salt levels while building depth
  • Vegetables: Onion, garlic, bell pepper, and carrot add sweetness and texture throughout
  • Frozen peas: Tossed in at the end for bright color and fresh pops of sweetness
  • Fresh parsley: Adds a bright, herbal finish that cuts through the rich spices

Instructions

Marinate the chicken:
Toss chicken chunks with olive oil, all those gorgeous spices, lemon juice, salt, and pepper until every piece is coated. Let it sit for at least 15 minutes while you prep everything else.
Brown the chicken:
Get your largest skillet ripping hot over medium-high heat and sear the chicken pieces until they're golden on all sides. You're not cooking it through yet, just building that flavorful crust.
Sauté the vegetables:
In the same pot, cook onion, garlic, bell pepper, and carrot until they soften and start to smell amazing. Scrape up those browned bits from the chicken, they're pure gold.
Add the rice:
Stir in the rinsed rice and let it toast for a minute with the vegetables, coating every grain in those spiced drippings.
Simmer everything together:
Pour in broth and water, nestle the chicken back into the rice, and bring it to a bubble. Cover tightly, turn the heat to low, and let it work its magic for 20 minutes undisturbed.
Finish with peas:
Scatter frozen peas across the top without stirring, cover again, and give it 5 more minutes. Let it rest off the heat for another 5 before fluffing with a fork and scattering parsley over everything.
Tender spiced chicken thighs simmered with aromatic rice and fresh veggies for this easy shawarma chicken and rice Save
Tender spiced chicken thighs simmered with aromatic rice and fresh veggies for this easy shawarma chicken and rice | homeysrecipes.com

This recipe saved me during a chaotic month when cooking felt like just another chore. The way my house smells when this is bubbling away makes everything feel more manageable, somehow. It's become my go-to when friends need a comforting meal but I barely have the energy to chop vegetables.

Make It Your Own

I've played around with this base recipe more times than I can count. Sometimes I swap chickpeas for chicken to make it vegetarian, bumping up the spices slightly since beans need more help standing up to bold flavors. The technique stays exactly the same, and honestly, the plant-based version might be even more satisfying.

Perfecting the Rice

Rice can be finicky, but this method is nearly foolproof once you understand liquid ratios. If your rice tends to come out mushy, try reducing the broth by a quarter cup next time. The key is trusting the process and letting that final rest period work its magic.

Serving Ideas

A dollop of cold yogurt on top creates this incredible temperature contrast that I can't recommend enough. I also love setting out extra lemon wedges, pickled onions, and some hot sauce for people to customize their bowls. The leftovers pack perfectly for lunch the next day.

  • Warm some flatbread and serve alongside for soaking up all the flavorful juices
  • A simple cucumber and tomato salad with olive oil balances the richness beautifully
  • If you've got fresh mint, add it to the parsley for an extra layer of freshness
Fragrant Middle Eastern one pot shawarma chicken and rice featuring juicy chicken, fluffy spiced rice, and diced vegetables Save
Fragrant Middle Eastern one pot shawarma chicken and rice featuring juicy chicken, fluffy spiced rice, and diced vegetables | homeysrecipes.com

There's something deeply satisfying about a meal that comes together in one pot but tastes like it required way more effort. This shawarma rice has earned its permanent rotation in my kitchen, and I bet it'll find its way into yours too.

Recipe FAQs

Yes, boneless chicken breast works well. Reduce cooking time slightly and check for doneness around 15-18 minutes to prevent drying out.

Long-grain rice like basmati is ideal because it stays fluffy and separate. Short-grain rice may become too sticky.

The flavors actually improve overnight. Store in the refrigerator and reheat gently with a splash of water or broth to refresh the rice.

The cayenne pepper is optional, so you can control the heat level. Without it, the dish is mildly seasoned with warm spices rather than hot.

Yes, freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetetop or microwave.

A simple cucumber salad, warm pita bread, or roasted cauliflower complement the flavors nicely. The yogurt garnish adds cool contrast.

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Golden chicken pieces nestled in spiced rice with colorful vegetables in this one pot shawarma chicken and rice
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One Pot Shawarma Chicken and Rice

Aromatic spiced chicken and rice cooked together with vegetables for a simple, hearty meal.

Prep 15m
Cook 40m
Total 55m
Servings 4
Difficulty Easy

Ingredients

Chicken & Marinade

  • 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • 2 tsp ground paprika
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • Juice of 1 lemon

Rice & Vegetables

  • 1 1/2 cups long-grain rice, rinsed
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 large red bell pepper, diced
  • 1 large carrot, peeled and diced
  • 1 3/4 cups low-sodium chicken broth
  • 1/2 cup water
  • 1/2 cup frozen peas
  • 2 tbsp chopped fresh parsley

Garnish

  • 1/2 cup plain yogurt
  • Lemon wedges

Instructions

1
Marinate the Chicken: In a large bowl, combine chicken chunks with olive oil, cumin, paprika, coriander, turmeric, cinnamon, allspice, garlic powder, onion powder, cayenne, salt, pepper, and lemon juice. Toss thoroughly to coat. Let marinate for at least 15 minutes, up to 2 hours for maximum flavor penetration.
2
Brown the Chicken: Heat a large, deep skillet or Dutch oven over medium-high heat. Add marinated chicken in a single layer and sear for 5 to 6 minutes, turning to brown on all sides. The chicken should be golden but not cooked through. Transfer to a plate, leaving rendered fat in the pot.
3
Sauté Aromatics and Vegetables: In the same pot over medium heat, add chopped onion, garlic, red bell pepper, and carrot. Sauté for 3 to 4 minutes, stirring occasionally, until vegetables begin to soften and onion becomes translucent.
4
Toast the Rice: Add rinsed rice to the pot, stirring constantly for 1 to 2 minutes to coat grains with vegetable mixture and residual spices. This toasting step enhances the rice's nutty flavor.
5
Add Liquid and Deglaze: Pour in chicken broth and water. Stir well, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These caramelized juices add depth to the dish.
6
Combine and Simmer: Return browned chicken and accumulated juices to the pot, nestling pieces into the rice mixture. Bring to a boil, then immediately reduce heat to low. Cover tightly and simmer gently for 20 minutes.
7
Add Peas and Finish Cooking: After 20 minutes, scatter frozen peas over the surface without stirring. Cover and continue cooking for an additional 5 minutes until rice is tender and liquid is absorbed.
8
Rest and Serve: Remove from heat and let stand, covered, for 5 minutes to allow flavors to meld and rice to firm slightly. Fluff gently with a fork, being careful not to mash the grains. Sprinkle with fresh parsley and serve with yogurt and lemon wedges.
Additional Information

Equipment Needed

  • Large skillet or Dutch oven with tight-fitting lid
  • Chef's knife
  • Cutting board
  • Large mixing bowl
  • Measuring cups and spoons

Nutrition (Per Serving)

Calories 495
Protein 32g
Carbs 57g
Fat 15g

Allergy Information

  • Yogurt garnish contains dairy. Commercial chicken broth may contain gluten or other allergens—verify labels if serving guests with allergies.
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Megan Hartley

Sharing simple, nourishing recipes and approachable kitchen wisdom for home cooks.