Shawarma Chicken and Rice

This shawarma chicken and rice is a satisfying and flavorful one-pot meal that makes weeknight dinners easy and delicious. It marries aromatic spices with tender chicken and fluffy basmati rice, creating a dish that feels special without requiring complicated prep.

I first made this after picking up shawarma spice mix on a whim and quickly discovered how easy it is to get a restaurant-quality meal at home. It has since become a reliable go-to when I want something comforting and fragrant.

Ingredients

• Chicken thighs: boneless and skinless provide juicy, tender meat that soaks up the spices beautifully
• Basmati rice: gives a light, fluffy texture ideal for soaking up the chicken broth and seasoning
• Shawarma spice blend: is the heart of the dish delivering a complex, warm flavor profile
• Ground cumin: adds earthy notes that complement the shawarma spices
• Ground paprika: balances with a mild sweetness and vibrant color
• Ground cinnamon: adds subtle warmth that rounds the spice blend elegantly
• Chicken broth: enhances the overall savory depth and cooks the rice perfectly
• Olive oil: is used to sauté onions creating a caramelized base which brings richness
• Onion: sliced thin lets it cook evenly until golden and soft
• Garlic: minced releases fragrant aromatics to the cooking base
• Fresh parsley: chopped for garnish adds a fresh, herbaceous finish
• Lemon wedges: give a bright, tangy contrast when served

Instructions

Build The Marinade:

In a bowl, mix the chicken thighs with the shawarma spice blend, cumin, paprika, cinnamon, salt, and pepper. Coat each piece well. Let this sit for at least 10 minutes to enhance the flavors but if you have time, two hours is even better for deeper flavor penetration.

Sauté Onions And Garlic:

Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced onions and cook for about five minutes until they turn a golden brown color. This slow browning step is the flavor foundation so be patient. Add the minced garlic, stirring for about one minute until it becomes fragrant but make sure it doesn't burn.

Brown The Chicken:

Add the marinated chicken thighs to the pot and cook for five to seven minutes. Turn them occasionally to get a nice brown crust on all sides which locks in juiciness.

Incorporate The Rice:

Add the rinsed basmati rice into the pot stirring carefully to coat it with the spices, chicken, and oil. This step makes sure every grain is infused with flavor.

Add Broth And Simmer:

Pour in the chicken broth gently so you don't disturb the rice too much. Bring the mixture to a boil. Once boiling, lower the heat, cover the pot tightly, and let it simmer without stirring for 20 to 25 minutes. The rice will absorb the broth and cook alongside the chicken making the dish tender and cohesive.

Rest And Garnish:

Remove the pot from heat but keep it covered for five minutes to allow the steam to finish cooking the rice evenly. Fluff the rice gently with a fork to separate the grains. Top with freshly chopped parsley and serve with lemon wedges on the side for squeezing over.

One of my favorite moments with this dish is squeezing fresh lemon right before eating. The brightness cuts through the richness and elevates every bite. It reminds me of sharing meals with family where simple additions make a big difference.

Storage Tips

Cool leftovers quickly and store in airtight containers in the refrigerator for up to three days. Reheat gently on the stove with a splash of water to revive moisture in the rice.

Ingredient Swaps

Chicken thighs can be replaced with boneless chicken breasts but expect slightly less juicy results. If you don't have shawarma spice blend try combining turmeric, coriander, garlic powder and a bit of chili powder for a similar effect. Long grain rice can be used but adjust broth levels slightly as basmati tends to absorb liquid more efficiently.

Serving Ideas

Serve alongside a crisp cucumber and tomato salad for contrast in textures. Warm pita bread is perfect for wrapping up the chicken and rice. Add a dollop of plain yogurt or tzatziki for creamy coolness.

This shawarma chicken and rice is a hearty meal that brings exotic flavors with simple ingredients. Perfect for cozy nights or impressing family and friends without stress.

Frequently Asked Recipe Questions

→ What cut of chicken works best?

Boneless, skinless chicken thighs are ideal for their tenderness and ability to absorb spices well.

→ Can I use a different type of rice?

Basmati rice is preferred due to its fragrance and separate grains, but jasmine or long-grain rice can substitute with slight texture differences.

→ How long should the chicken marinate?

Marinating for at least 10 minutes allows flavors to develop, but 1-2 hours will deepen the taste considerably.

→ What is the purpose of simmering after boiling?

Simmering gently cooks the rice through while infusing it with the spice aroma and chicken juices without burning.

→ How can I add more freshness to the dish?

Chopping fresh parsley over the top and serving with lemon wedges brightens the flavors and adds a lively contrast.