If you're in search of a hassle-free, one-pan recipe bursting with flavour, you're going to adore this One Pot Shawarma Chicken and Rice, featuring an exquisite blend of Middle Eastern spices.
If there's one recipe I'm absolutely confident my family will adore, it's chicken shawarma. We relish the delightful ritual of piling our favorite ingredients into a bowl and savoring it together as a family meal.
However, in those moments when time is of the essence, and we're craving a speedy yet satisfying meal, this one-pot version comes to the rescue like a culinary lifesaver. I kickstart the recipe, and while it's simmering away, I can efficiently prep all our sides. It's a breeze, and in just a matter of minutes, the whole spread is ready for our family to relish.
Calories in One Pot Chicken Shawarma and Rice
These delicious Chicken Shawarma and Rice serves four people and has 430 calories per serving (no sides).
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 400+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
What is Chicken Shawarma?
Chicken shawarma is a mouthwatering Middle Eastern delight that I can't seem to get enough of. It all begins with tender, marinated chicken, generously seasoned with a captivating blend of spices that infuse it with an irresistible flavor. Traditionally, the marinated chicken takes center stage on a vertical rotisserie, where the juices drip down, ensuring the meat remains wonderfully moist and succulent.
In this version, we take a slightly different approach, opting to brown the chicken in a pan before combining it with rice. This method transforms it into an effortlessly delightful one-pan dish that retains all the amazing shawarma flavors while simplifying the cooking process. Whether served in a pita wrap or elegantly plated alongside an array of accompaniments, chicken shawarma has a special place in my heart as a culinary favourite.
Ingredients for Chicken Shawarma and Rice
To prepare this Chicken Shawarma and Rice, here are some notes on the ingredients used:
- Chicken:This recipe calls for skinless and boneless chicken thighs. While chicken breast is an acceptable alternative, I highly recommend using chicken thighs for the best results and flavour.
- Seasonings: paprika (smoked and regular), ground cumin, ground coriander, chilli flakes, ground cardamom, turmeric
- Lemon Juice: fresh will yield the best flavour, but bottled can also be used if that's all you have
- Olive oil: resist the temptation to swap the olive oil for a low-calorie spray; olive oil produces the best results for this one-pot dish because it imparts flavor while coating the chicken and rice.
- Onion: just a regular white onion
- Garlic: fresh garlic minced, but lazy or jarred mince garlic is fine also.
- Long Grain Rice: I use just regular long grain rice
- Stock: It's crucial to use the right ratio of stock cubes for the required amount of stock. Not all stock cubes are the same, and using the wrong amount can result in either a bland and watery broth or an overly salty stock.
- Parsley: Fresh chopped parsley works best in this recipe, but you can use dried if it's all you have. Just use less, as dried herbs can be more potent and bitter if used excessively.
- Dried Dill
- Salt and Pepper: These essential flavour enhancers play a crucial role in elevating the taste of your dishes. We use them to season the steak bites and recommend using them to season the final dish to taste as well. They ensure your food is never bland when used appropriately.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Choosing the Perfect Pan for One-Pot Recipes
For the best results in one-pot recipes, selecting the right pan is crucial. Opt for a large circumference flat-bottomed deep frying pan with a lid. This choice offers several advantages: it prevents overcrowding of ingredients, allowing for even heat distribution, and helps ensure everything cooks uniformly. The lid is especially beneficial as it traps steam and moisture, aiding in the simmering and braising process while preventing food from drying out.
Additionally, consider pans made of materials like stainless steel, cast iron, or aluminium for their excellent heat conductivity, which minimizes the risk of hot spots and guarantees consistent cooking. A non-stick coating can be advantageous for recipes with sticky ingredients or sauces and helps to prevent food from sticking to the bottom. Heat-resistant handles are also recommended for easy handling, especially when moving the pan in and out of the oven.
Sides for Chicken Shawarma
While shawarma is traditionally served in a pita bread with a mixture of salad items, but for this complete one pot meal with rice we love to serve this in a bowl with the following:
- Cucumber
- Tomatoes
- Red Onions
- Radish
- Mixed Olives
- Grilled Pita Strips
- Garlic Mayo - see below
Other great options for sides are:
- Chickpeas
- Halloumi
- Pickled Onions/Turnip
- Salad
Homemade Garlic Shawarma Sauce
For this garlic mayo sauce as a great accompaniment to chicken shawarma, I combine the following:
- 4 tablespoons of reduced fat mayonnaise
- 4 tablespoon of fat free yoghurt
- 1 teaspoon of garlic powder
- 2 teaspoons of lemon juice
- 2 teaspoons of dried parsley
Just combine all in a bowl and it's the perfect sauce for the shawarma.
More Chicken Recipes
Are you in search of more low calorie recipes using Chicken Thighs? Look no further! Here are some great choices below:
- Delicious Moroccan Chicken Casserole
- Seasoned Chicken with Rich Gravy
- Chicken Satay with Peanut Sauce
- Jamaican Jerk Chicken with Rice and Peas
- Sweet and Sticky Chicken
- Sriracha Peach Chicken Bake
- Oven Baked Fusion Chicken
or if you would like more recipe ideas or sides to make with this recipe - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
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Recipe Card
One Pot Shawarma Chicken and Rice
If you're in search of a hassle-free, one-pan recipe bursting with flavour, you're going to adore this One Pot Shawarma Chicken and Rice, featuring an exquisite blend of Middle Eastern spices.
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
- 2 tablespoons of fresh chopped parsley
- ½ teaspoon of dried dill
Instructions
- Prepare the Chicken: Slice the chicken thighs in half horizontally. Add the chicken thigh halves to the bowl with the seasonings and lemon juice and mix until they are well coated.
- Sear the Chicken: Heat olive oil in a large, deep frying pan over medium-high heat. Add the seasoned chicken thighs to the pan. Fry the chicken for 3-4 minutes on each side until they turn a lovely golden color. Be patient during this step to achieve the desired colour. Scatter the chopped onion and minced garlic in between the chicken thighs when you flip them over.
- Cook Rice: Add the rice to the pan with the chicken and cook for about a minute until the rice becomes translucent. Pour in the chicken stock and gently stir to evenly distribute the ingredients.
- Simmer and Steam: Let the mixture bubble on medium heat with the lid off until the stock is just absorbed into the rice. Do not stir during this period. Once the stock is absorbed, cover the pan with a lid, turn off the heat, and leave it to steam with the lid on for 12 minutes. Do not lift the lid during this time.
- Season and Garnish: After 12 minutes, carefully remove the lid. Taste the dish and season with salt and black pepper as needed. Stir in the freshly chopped parsley and dill.
- Serve: Serve the Shawarma Chicken and Rice with your choice of sides and enjoy
Notes
Please see below for details about recipe:
- Calories - scroll down to nutritional info box
- Slimming, Diet or Weight Loss programs:: due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values
- Gluten Free Friendly - use gluten free stock and spices
- Dairy Free Friendly
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Nutrition Information
Yield
4Serving Size
1 SERVINGAmount Per Serving Calories 430Total Fat 12gSaturated Fat 3gTrans Fat 0gCholesterol 187mgSodium 992mgCarbohydrates 45gFiber 11gSugar 2gProtein 33g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Tamson Moore says
Just made this with my 12 year old , it really is delicious! It was a massive hit with all the family although slightly too spicy for my 15 year old. Will certainly be making this again x
Annette Angell says
Is there an alternative that can be used for ground cardamom as that is quite hard to come by ....
Siobhan (Slimming Eats) says
You can just break open a cardamom pod and grind the inner seed to make the powder
Sarah says
Hi, could this be made with bone in chicken instead?
Siobhan (Slimming Eats) says
Yes, that should be fine. Just make sure to brown the chicken thoroughly before adding the rice, so it’s fully cooked by the time the rice is done.
Fiona says
Just made this for dinner tonight. Everyone loved it, even my 12 year old who can be a little fussy at times. Love that it’s a one pot meal. Made some broccoli to go with it for greens since not had many over Christmas!
Danielle says
Oh my this was SO delicious!! Any tips on how to double this recipe!? Could you cook chicken as directed in batches and then add to a 9x11 baking dish with the rest of doubled ingredients and cook in oven, cover with foil to steam?? It was so good but I don’t see any other way to double this recipe. Thank you so much for sharing!
Siobhan (Slimming Eats) says
just double all ingredients and use a really large circumference flat bottomed frying pan and it should be fine. Without testing it for an oven method I couldn't say how well it would turn out, as there are many variables from cooking stove top to cooking in the oven.
Audrey Hartmann says
Hi can you use basmati rice ?
Siobhan (Slimming Eats) says
yes, that should be fine to use. Enjoy!
Liz Edmiston says
Just made this in the ninja, halved the recipe for 2 meals for me. Heavy handed with the spices as love flavour and heat. It was absolutely delicious 😋
Cher says
Oh wow. Just made this for the family and it will be entering our regular rotation. This is amazing! I’m even sharing it with my brother who just started his SW journey🙂.
Eva says
Sorry, I’m not understanding the rice recipe.
What needs to be added to make it that color?
Siobhan (Slimming Eats) says
Everything is all cooked in one pan as per the recipe instructions, so the rice gets its colour from all the ingredients used.
Sarah says
Hi, can I make this in my slow cooker? If so how would it take please ♥️
Siobhan (Slimming Eats) says
I wouldn’t do this recipe in a slow cooker, as many adjustments would need to be made. It’s best cooked as per the one pot recipe method in the recipe card.
Kelly says
do I heat the stock before adding to the pan? It’s says “hot” next to it and wasn’t exactly sure why that meant
Siobhan (Slimming Eats) says
yes stock should be made as directed on packaging with boiling hot water
Julie says
This was delicious! The whole family loved it. Really loved the spice. The only thing I did differently was to use boneless skinless chicken breast and I held back some of the spices and added that when I added the rice to the pan. Will be making this again & again!
Angie Chambers says
One of my all time favourites, love the garlic shawarma sauce with it too. Yummy!
YumYum says
Utterly delicious the whole family loved it, don't even think about it just cook it, forgot the dill but did everything else inc the cardamon, had it with the garlic sauce and pitta strips, yum yum in our tums 🙂
Connie says
Made this tonight and it was very good. My husband loved it also.
Lisa says
Thank you for this recipe it is a favourite in my house and I've made it many times. I've never had the need before, but would it freeze ok?
Siobhan (Slimming Eats) says
Yes it should be fine to freeze. Enjoy!!
Kay says
My family loves this recipe!! (And every other recipe we’ve tried from your blog!) I’m making this tonight for company and I just know it will be a hit!
I sub an equal amount of garam masala for the cardamom because it’s the #1 ingredient and it’s a little more accessible/affordable where I live. Works great!!
We top with tzatziki and chopped tomatoes & serve over lettuce. Absolutely outstanding. Thank you for sharing!!
Ali says
Can you marinate the meat overnight or will the lemon juice start cooking it.
Siobhan (Slimming Eats) says
yes it will be fine to marinate overnight - enjoy!!
Alexandra says
Can I make this with brown rice? If so, how long would I have to cook it with the rice?
Siobhan (Slimming Eats) says
Brown rice has a much longer cooking time compared to white rice, so it isn’t suitable for this one pot recipe. To use brown rice, you would need to add significantly more liquid and extend the cooking time, which would cause the chicken to overcook. The seasoning levels would also need to be adjusted to account for the additional liquid, so the overall recipe balance would be affected