Name: Calories – scroll down to nutritional info box Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 6 boneless skinless chicken thighs, raw (trimmed of visible fat) – approx 600g (21oz); 2 teaspoons of ground cumin; 2 teaspoons of ground coriander; 2 teaspoons of paprika; 1 teaspoon of smoked paprika; ¾ teaspoon of salt; ½ teaspoon of black pepper; ½ teaspoon of turmeric; ½ teaspoon of ground cardamom; ¼ teaspoon of chilli flakes (red pepper flakes) – can use more if you prefer; 1.5 tablespoons of lemon juice; 1 tablespoon of olive oil; 1 medium onion, halved and finely sliced; 3 cloves of garlic, crushed; 180g (1 cup) of uncooked long grain rice; 2 cups (480ml) of chicken stock (hot); Salt and black pepper to taste; 2 tablespoons of fresh chopped parsley; 1/2 teaspoon of dried dill

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Get ready for the ultimate comfort meal: One Pot Shawarma Chicken and Rice! This aromatic dish brings juicy, spiced chicken, fluffy rice, and bold Middle Eastern flavors together in a single pan, making cleanup a breeze and the eating an absolute joy. From the first bite of cumin-kissed chicken to that final forkful of herby rice, you’ll discover why this recipe earns a starring role in my weekly dinner lineup. Need to know about the Calories – scroll down to nutritional info box for all the details on making this an easy fit for your needs!

Ingredients You’ll Need

Calories - scroll down to nutritional info box Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this dish is how simple yet essential every ingredient is for developing that distinct shawarma flavor. Each brings its own bit of magic, whether it’s savoriness, zing, warmth, or color. Here’s what you’ll need and why you’ll love using them:

Boneless Skinless Chicken Thighs: Juicy, flavorful, and quick-cooking, they soak up the shawarma spices beautifully.
Ground Cumin: Lends the signature earthy undertone that shawarma simply isn’t complete without.
Ground Coriander: Adds zesty citrus notes, rounding out the spice blend.
Paprika: Standard and smoked paprika combine to give warmth and a gentle smokiness.
Salt & Black Pepper: Essential for bringing out all the vibrant flavors.
Turmeric: Offers a pop of golden color and subtle bitterness.
Ground Cardamom: Injects a whisper of sweetness and exotic aroma!
Chilli Flakes (Red Pepper Flakes): Brings just enough heat—use more or less to suit your own preference.
Lemon Juice: Brings out the brightness and balances the spices with acidity.
Olive Oil: Helps sear the chicken to a gorgeous golden hue and unites all the ingredients.
Onion and Garlic: These aromatics get caramelized for rich, sweet depth.
Long Grain Rice: Stays fluffy in the pan, ready to soak up all those spiced juices.
Chicken Stock: Infuses the rice and chicken with deep flavor—use a good-quality stock for best results.
Fresh Parsley & Dried Dill: A sprinkle of fresh herbs at the end lifts everything up and adds color.

How to Make Calories – scroll down to nutritional info box

Step 1: Marinate the Chicken

Slice the chicken thighs in half horizontally so they’ll cook through quickly while staying tender. Toss them into a large bowl, then add all your ground spices, salt, pepper, and lemon juice. Mix everything until every piece is coated—marinating for just a few minutes here already makes a massive flavor difference, which is why this meal is so weeknight-friendly.

Step 2: Sear for Color and Flavor

Heat olive oil in a wide, deep pan over medium-high heat, then place your chicken pieces in. Give each side about 3–4 minutes without moving them so they develop a beautiful golden crust. Once you flip the chicken, scatter in your sliced onion and crushed garlic—these caramelize in the oil and drippings, becoming sweet and packed with flavor.

Step 3: Toast the Rice

Next, stir in the uncooked rice right beside the chicken. Toasting the rice for one minute lets it absorb the spiced oil and mingles all those flavors. You’ll notice the rice turning a bit translucent—this means it’s ready for the next step.

Step 4: Add Stock and Simmer

Pour in hot chicken stock and gently stir to mix. Let the pan bubble away on medium, uncovered, until you notice most of the stock is absorbed by the rice. Avoid stirring at this point—it helps the rice cook evenly without getting mushy.

Step 5: Steam, Then Fluff and Finish

Once the stock is absorbed, cover with a tight-fitting lid, turn off the heat, and let it steam for 12 minutes. Don’t peek! This gentle steam finishes cooking the rice and keeps everything pillowy and perfect. After 12 minutes, remove the lid, taste and season if needed, then add in your freshly chopped parsley and dried dill for that fresh herby finish. That’s it—your meal is ready! When you serve this up, and want to check exactly how it fits your meal plan, just think Calories – scroll down to nutritional info box.

How to Serve Calories – scroll down to nutritional info box

Garnishes

A final sprinkle of fresh parsley and perhaps a few slices of lemon on the side takes this shawarma chicken and rice from tasty to truly eye-catching. A dollop of cooling yogurt or garlic sauce on the side can elevate every bite—not to mention a handful of pomegranate seeds if you want a burst of color and tang. And don’t forget to consider how this plays into your calories – scroll down to nutritional info box needs!

Side Dishes

I love to round out this meal with a crisp cucumber and tomato salad, a simple pile of pickled red onions, or warm pita flatbread. These sides provide crunch and freshness, creating a balanced plate. Whatever you choose, keep in mind how it works with your Calories – scroll down to nutritional info box so you get the perfect meal for you.

Creative Ways to Present

Serve your shawarma chicken and rice family-style in the pan for a rustic, inviting display, or try plating individual portions with grilled veggies fanned around the edge. For lunchboxes, layer this dish in glass containers for an instant grain bowl that reheats beautifully. Any way you serve it, quick reference about Calories – scroll down to nutritional info box is right below if you need it!

Make Ahead and Storage

Storing Leftovers

Leftover shawarma chicken and rice keeps beautifully for up to three days in the refrigerator. Let it cool to room temperature before transferring into airtight containers, and be sure to scoop up some chicken, rice, and herbs in every portion for maximum flavor in every bite. Don’t forget to label your container with the date, just in case!

Freezing

To freeze, divide cooled portions into freezer-safe containers or reusable bags, squeezing out as much air as possible. This dish freezes well for up to two months and is perfect for batch-cooking enthusiasts. When you’re ready to eat, either thaw in the fridge overnight, or go straight from freezer to microwave if you’re in a hurry.

Reheating

Reheat single servings in the microwave, sprinkling a splash of water on the rice to bring back its fluffy texture. For larger portions, a quick reheat in a covered pan over low heat does the trick. Either way, stir gently so the rice stays tender and the chicken keeps its juiciness. Before enjoying again, check the Calories – scroll down to nutritional info box to make sure you’re staying aligned with your meal plans!

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast will work, but keep in mind that it can dry out faster than thighs, so watch your cooking time closely. Thighs are a bit more forgiving, especially for one-pot dishes like this.

Is this recipe gluten free?

It sure can be—just use a gluten free chicken stock and double check that your spices are certified gluten free. That way, everyone can enjoy with complete confidence.

How spicy is this dish?

With just a pinch of chili flakes, it’s mild enough for most palates, but you can easily adjust the level up or down. If you love a fiery shawarma, feel free to double the chili flakes!

Can I make this with brown rice?

You can, but brown rice will require more liquid and a longer cooking time (about 45 minutes, plus extra stock). If you go this route, watch the pan and add more stock as needed to keep things moist.

Where do I find the nutritional information for Calories – scroll down to nutritional info box?

Great question! You’ll find all the nutritional details—including calories, macros, and more—just look for the Calories – scroll down to nutritional info box below the recipe card. That’s your one-stop shop for planning and tracking!

Final Thoughts

If you’re ready to transform dinnertime but keep things easy and wildly delicious, you have to try this One Pot Shawarma Chicken and Rice recipe. It’s so satisfying and flexible, and with all the info you need about Calories – scroll down to nutritional info box below, you can fit it into any plan with confidence. Happy cooking!