{"id":40572,"date":"2023-10-05T19:09:33","date_gmt":"2023-10-06T00:09:33","guid":{"rendered":"https:\/\/www.slimmingeats.com\/blog\/?p=40572"},"modified":"2025-10-08T12:48:58","modified_gmt":"2025-10-08T17:48:58","slug":"one-pot-shawarma-chicken-and-rice","status":"publish","type":"post","link":"https:\/\/www.slimmingeats.com\/blog\/one-pot-shawarma-chicken-and-rice","title":{"rendered":"One Pot Shawarma Chicken and Rice"},"content":{"rendered":"\n
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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.<\/p>\n\n\n\n

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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.<\/p>\n\n\n\n

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.<\/p>\n<\/div><\/div>\n\n\n\n

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Calories in One Pot Chicken Shawarma and Rice<\/strong><\/h2>\n\n\n\n

These delicious Chicken Shawarma and Rice serves four people and has 430 calories per serving (no sides).<\/p>\n\n\n\n

If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of <\/strong>400+ calorie recipes<\/strong>.<\/a><\/p>\n\n\n\n

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.<\/p>\n<\/div><\/div>\n\n\n\n

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What is Chicken Shawarma?<\/strong><\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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Ingredients for Chicken Shawarma and Rice<\/strong><\/h2>\n\n\n\n

To prepare this Chicken Shawarma and Rice, here are some notes on the ingredients used:<\/p>\n\n\n\n

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  1. Chicken:<\/strong>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. <\/li>\n\n\n\n
  2. Seasonings: <\/strong>paprika (smoked and regular), ground cumin, ground coriander, chilli flakes, ground cardamom, turmeric<\/li>\n\n\n\n
  3. Lemon Juice:<\/strong> fresh will yield the best flavour, but bottled can also be used if that's all you have<\/li>\n\n\n\n
  4. Olive oil:<\/strong> 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.<\/li>\n\n\n\n
  5. Onion:<\/strong> just a regular white onion<\/li>\n\n\n\n
  6. Garlic:<\/strong> fresh garlic minced, but lazy or jarred mince garlic is fine also.<\/li>\n\n\n\n
  7. Long Grain Rice:<\/strong> I use just regular long grain rice<\/li>\n\n\n\n
  8. Stock:<\/strong> 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.<\/li>\n\n\n\n
  9. Parsley:<\/strong> 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.<\/li>\n\n\n\n
  10. Dried Dill<\/strong><\/li>\n\n\n\n
  11. Salt and Pepper:<\/strong> 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.<\/li>\n<\/ol>\n\n\n\n

    Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.<\/p>\n\n\n\n

    See the recipe card for specific quantities and instructions.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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    Choosing the Perfect Pan for One-Pot Recipes<\/strong><\/h2>\n\n\n\n

    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. <\/p>\n\n\n\n

    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.<\/p>\n\n\n\n

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    Sides for Chicken Shawarma<\/strong><\/h2>\n\n\n\n

    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:<\/p>\n\n\n\n