Name: One Pot Shawarma Chicken and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 6 boneless skinless chicken thighs; 1 tablespoon olive oil; 1 large onion, sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1½ cups uncooked long-grain white rice; 3 cups chicken broth (or stock); 2 teaspoons smoked paprika; 1½ teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon turmeric; ½ teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon cayenne pepper (optional); Salt and black pepper to taste; Fresh parsley or cilantro for garnish; Lemon wedges to serve

A deeply flavorful, Middle Eastern-inspired dish, this One Pot Shawarma Chicken and Rice is my go-to when I want a quick and hearty dinner without sacrificing bold flavor. Juicy chicken thighs, fluffy spiced rice, and sautéed vegetables come together in one pan, making cleanup easy and the flavor unmatched.

Why You’ll Love This Recipe

I love how this dish brings the warm, comforting spices of shawarma into an easy, one-pot format. There’s no need for fancy equipment or complicated steps—just a single skillet or pot and a few staple spices. It’s filling, colorful, and the kind of meal that gets better with every bite. Plus, it’s gluten-free, naturally low in fat, and works beautifully for meal prep or family dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 boneless skinless chicken thighs

1 tablespoon olive oil

1 large onion, sliced

1½ cups uncooked long-grain white rice

1 red bell pepper, sliced

1 yellow bell pepper, sliced

3 cups chicken broth (or stock)

2 teaspoons smoked paprika

1½ teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

½ teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon cayenne pepper (optional)

Salt and black pepper to taste

Fresh parsley or cilantro for garnish

Lemon wedges to serve

Directions

I start by mixing all the spices in a small bowl—paprika, cumin, coriander, turmeric, cinnamon, ginger, cayenne (if using), salt, and pepper.

I rub half of this fragrant mix onto the chicken thighs and set the rest aside.

Then, I heat olive oil in a large, deep skillet or pot over medium-high heat.

I sear the chicken thighs for about 2–3 minutes on each side, just until they’re lightly browned, then set them aside.

In the same pot, I toss in the sliced onion and bell peppers, cooking them until they’re soft, about 3–4 minutes.

I stir in the rice along with the remaining spice mix, letting it toast for a minute or two to deepen the flavor.

I pour in the chicken broth and bring it to a gentle simmer.

The seared chicken thighs go back on top of the rice, nestled in nicely.

I reduce the heat, cover the pot, and let everything cook for 20–25 minutes, until the rice is fluffy and the chicken is cooked through.

After letting it rest, still covered, for 5 minutes, I fluff the rice and garnish with fresh parsley or cilantro. A squeeze of lemon at the end makes all the flavors pop.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 415 kcal per serving

Variations

I sometimes swap the chicken thighs for chicken breasts if I want a leaner option, or I throw in chickpeas for extra protein and texture. If I’m low on bell peppers, zucchini or cherry tomatoes also work well. To make it vegetarian, I leave out the chicken and add roasted cauliflower and chickpeas instead—it still packs tons of flavor. For an extra kick, I double the cayenne or serve it with a drizzle of harissa yogurt.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I like to add a splash of broth or water before microwaving to keep the rice moist. This dish also freezes well—just cool it completely before sealing in freezer-safe containers. I defrost overnight in the fridge and reheat on the stove or in the microwave.

Related Recipes:

Chicken Shawarma Grilled Wraps

FAQs

How can I make this dish spicier?

I add more cayenne pepper or a chopped chili to the vegetable sauté step. A spicy sauce like harissa or hot sauce on the side also works.

Can I use brown rice instead of white rice?

Yes, but I adjust the cooking time and add a bit more broth—brown rice takes longer and needs more liquid. I usually simmer for around 40–45 minutes.

What’s the best pot to use for this recipe?

I prefer a heavy-bottomed skillet or Dutch oven with a tight-fitting lid. It holds heat evenly and prevents the rice from burning at the bottom.

Can I meal prep this?

Definitely. I portion it into containers and store it in the fridge or freezer. It reheats beautifully, making it ideal for quick weekday lunches or dinners.

What if my rice is undercooked?

If the rice isn’t fully cooked after 25 minutes, I add a few tablespoons of water, cover it again, and cook on low for another 5–10 minutes. Letting it rest after cooking helps finish the steaming process too.

Conclusion

This One Pot Shawarma Chicken and Rice recipe gives me bold, comforting flavor with minimal fuss. I love how everything comes together in one pan—richly spiced chicken, fluffy rice, and tender vegetables that feel both nourishing and indulgent. Whether I’m feeding a family, prepping for the week, or just need something fast and satisfying, this dish always delivers.

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