Can I use basmati rice instead of long-grain rice in One Pot Shawarma Chicken and Rice?

Absolutely! Basmati rice brings a wonderfully aromatic quality to One Pot Shawarma Chicken and Rice . It cooks slightly faster than traditional long-grain rice, so you may want to reduce the liquid just a touch—about 1¾ cups of hot chicken stock instead of 2 cups. Monitor it closely during the simmering phase to avoid overcooking. Basmati’s fluffiness and length also pair beautifully with the bold shawarma spices.

What vegetables go well with shawarma chicken and rice?

One Pot Shawarma Chicken and Rice is versatile enough to pair with many veggies. Some of the best options include: Roasted carrots or sweet potatoes for a touch of sweetness Grilled zucchini or eggplant for a smoky flavor Pickled red onions or radishes for acidity and crunch A fresh chopped cucumber-tomato salad with lemon and olive oil for balance These add-ons complement the deep spices and texture without overpowering the main dish.

Is One Pot Shawarma Chicken and Rice freezer-friendly?

Yes, and it freezes like a pro. Just be sure to cool your One Pot Shawarma Chicken and Rice completely before portioning it into freezer-safe containers. It’ll stay fresh for up to 2 months. When you’re ready to eat, thaw in the fridge overnight and reheat with a splash of broth or water for best texture.

Can I make this recipe in an Instant Pot?

Definitely! The One Pot Shawarma Chicken and Rice adapts well to an Instant Pot. Here’s how: Use the sauté setting to sear the seasoned chicken and cook onions/garlic. Add the rice and hot stock. Seal the lid and cook on high pressure for 6 minutes , then let it naturally release for 10 minutes before opening. Fluff, garnish, and serve. This method reduces cooking time without sacrificing depth of flavor.

How spicy is the original version of this recipe?

The original One Pot Shawarma Chicken and Rice has a warm, aromatic flavor with a mild kick from red chili flakes. It’s not overly spicy, making it suitable for most palates. You can easily dial it up or down depending on your heat tolerance. For more spice, add extra chili flakes or a dollop of harissa. For less, reduce the chili or swap in sweet paprika.

What’s the best way to reheat leftovers of this dish?

To keep the rice fluffy and chicken juicy when reheating One Pot Shawarma Chicken and Rice , add 1–2 tbsp of chicken broth and reheat in the microwave covered with a damp paper towel. For stovetop reheating, use a non-stick pan with a splash of water and cover to steam for 5–7 minutes. Always reheat in portions to avoid overcooking.

One Pot Shawarma Chicken and Rice Your New Favorite Dinner

Description

A flavour‑packed, one‑pot meal where spiced chicken thighs are seared, then cooked with long‑grain rice, onion, garlic, and chicken broth into a fragrant shawarma‑inspired dish—easy cleanup, minimal effort.

Ingredients

Units Scale

6 boneless skinless chicken thighs (~600 g)
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
1 tsp smoked paprika
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp turmeric
1/2 tsp ground cardamom
1/4 tsp chili flakes
1 1/2 Tbsp lemon juice
1 Tbsp olive oil
1 medium onion, finely sliced
3 cloves garlic, crushed
1 cup (180 g) uncooked long‑grain rice
2 cups (480 ml) hot chicken stock
2 Tbsp chopped fresh parsley
1/2 tsp dried dill

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Instructions

In a bowl, combine cumin, coriander, paprika, smoked paprika, salt, pepper, turmeric, cardamom, chili flakes and lemon juice. Add chicken thighs and coat; marinate 30 min if possible.
Heat oil in a large deep pan over medium‑high heat. Sear chicken 3–4 min per side until golden; remove and set aside.
Add onion and garlic to the same pan; sauté until soft.
Stir in rice, coating it in the spices and scraping up any browned bits.
Return chicken to pan; pour in hot chicken stock. Season with extra salt and pepper.
Bring to a boil, cover tightly, reduce heat to low; simmer for 20–25 min until rice is tender and liquid absorbed.
Remove from heat; let rest covered 5–10 min.
Fluff rice around chicken; sprinkle with fresh parsley and dill before serving.

Notes

Marinating the chicken (even 30 min) boosts depth of flavour.
Use thighs for juicier meat; optional substitution: chicken breast.
Let dish rest off heat so rice finishes steaming and stays fluffy.
Store leftovers in fridge up to 3 days; reheat with a splash of stock to revive moisture.
Freezes well for up to 3 months—thaw overnight and reheat gently.

Nutrition

Serving Size: 1 serving
Calories: ≈430 kcal
Sugar: ≈2 g
Sodium: ≈800 mg
Fat: ≈18 g
Saturated Fat: ≈3 g
Unsaturated Fat: ≈10 g
Trans Fat: 0 g
Carbohydrates: ≈45 g
Fiber: ≈2 g
Protein: ≈28 g
Cholesterol: ≈85 mg