One-Pot Chicken Shawarma Rice

One pot shawarma and rice with grilled chicken bowl with rice, tomatoes, cucumbers, red onions, and white sauce on a black plate.

One-Pot Chicken Shawarma Rice

This one-pot chicken shawarma rice recipe is the perfect solution for when you are craving the bold and aromatic flavors of Middle Eastern food truck. Packed with warm spices, tender chicken pieces, and fluffy rice, it’s an all-in-one meal that brings the vibrant flavors of shawarma to your dinner table with minimal cleanup.

5 from 1 vote

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Course: Main Course

Cuisine: Middle Eastern

Keyword: one pot, shawarma

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Calories: 487kcal

Author: Lola Jay

Ingredients

Chicken

1.5 lbs boneless chicken thighs 4-5 chicken thighs
1 tbsp olive oil
¼ cup Greek yogurt
1 tablespoon lemon juice
2 teaspoon smoked paprika
2 teaspoon cumin
1 teaspoon coriander
½ teaspoon cinnamon
1 teaspoon garlic powder
1 teaspoon turmeric
1 teaspoon onion powder
1 teaspoon salt and ½ teaspoon black pepper

Rice

2 cups parboiled basmati rice cooks faster and stays firm
½ teaspoon turmeric powder
½ tsp garlic powder
3 tablespoon olive oil
4 cups chicken broth I used bone broth for extra protein
½ white or yellow onion diced
3 garlic cloves crushed

White Sauce

¾ cup Greek yogurt
½ cup Kewpie mayo I like the taste of this brand
1 tablespoon lemon juice
1 garlic clove grated
½ teaspoon onion powder
¼ teaspoon sumac optional
¼ teaspoon turmeric optional
¼ teaspoon salt
¼ tsp black pepper

Mediterranean Salad

¼ teaspoon salt and pepper
2 large tomatoes diced
3 Persian cucumbers diced
⅓ cup red onion diced
1 tablespoon olive oil
1 tablespoon lemon juice
½ teaspoon dried mint
2 tablespoon chopped parsley
½ teaspoon sumac

US Customary - Metric

Instructions

Marinate and cook the chicken

In a large bowl, combine the chicken thighs with the yogurt, lemon juice, and all the spices. Mix well until every piece is evenly coated. Cook right away or cover and marinate for 30 minutes to overnight.
1.5 lbs boneless chicken thighs, 1 tablespoon lemon juice, 2 teaspoon smoked paprika, 2 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon cinnamon, 1 teaspoon turmeric, 1 teaspoon onion powder, 1 teaspoon salt and ½ teaspoon black pepper, ¼ cup Greek yogurt
Heat olive oil in a large deep pan over medium-high heat. Once the oil is shimmering, add the chicken thighs in a single layer. Do not crowd the pan or the chicken will steam instead of sear. Cook undisturbed for 6 minutes per side until deeply golden brown on both sides. Remove from the pan and set aside on a plate and cover.
3 tablespoon olive oil

Build the rice

In the same pan with all those flavorful drippings, reduce the heat to medium. Add the diced onions and cook for 2 to 3 minutes until softened and translucent. Add the garlic and cook for another 30 seconds until fragrant, stirring constantly so it does not burn.
½ white or yellow onion, 3 garlic cloves
Add in the rice to soak up all that flavor. Pour in the chicken broth and add the spices. Stir to combine and bring to a boil. Reduce the heat to low, cover, and cook for 20 minutes until the rice is tender and has absorbed all the liquid. Do not lift the lid during this time or the steam will escape and the rice will not cook evenly.
1 teaspoon garlic powder, 2 cups parboiled basmati rice, ½ teaspoon turmeric powder, 4 cups chicken broth, ½ teaspoon garlic powder

Make the white sauce

While the rice simmers, whisk together the yogurt, mayonnaise, lemon juice, garlic, sumac, turmeric, and onion powder in a small bowl until completely smooth. Taste and adjust seasoning with salt and pepper. It should be creamy, tangy, and garlicky. If it feels too thick add a small splash of water to loosen it slightly.
¾ cup Greek yogurt, ½ cup Kewpie mayo, 1 tablespoon lemon juice, ½ teaspoon onion powder, ¼ teaspoon sumac, ¼ teaspoon turmeric, ¼ teaspoon salt, 1 garlic clove

Make the Mediterranean salad

In a medium bowl combine the chopped tomatoes, cucumbers, red onion, parsley, olive oil, lemon juice, sumac, dried mint, salt, and pepper. Toss well until everything is evenly coated. Taste and adjust the lemon and salt. The salad should taste bright and fresh.
¼ teaspoon black pepper, ¼ teaspoon salt and pepper, 2 large tomatoes, 3 Persian cucumbers, ⅓ cup red onion, 1 tablespoon olive oil, 1 tablespoon lemon juice, ½ teaspoon dried mint, ½ teaspoon sumac

Assemble and serve

Once the rice is done, fluff it with a fork. Serve topped with your sliced chicken, generous scoop of the fresh salad and a good drizzle of the creamy white sauce. Garnish with extra chopped parsley for color and freshness.
2 tablespoon chopped parsley

Video

Notes

These nutrition facts are to be used as an estimate.

How To Store & Reheat

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition

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