On busy nights I reach for Chicken Thigh Recipes that make the house smell like I fussed all day even when I did not. This one pot shawarma chicken and rice checks that box and then some. If you scroll through recipes for chicken thigh or search for a comforting recipe with chicken thighs and a simple recipe for chicken thighs that the whole table eats without argument, this pan is ready to help. It sits right beside my other easy chicken thigh recipes and long list of recipes with chicken thighs and honestly might be my favorite of all my Chicken Thighs Recipes right now. I am Lila from Lila Cooks and this dish lives on repeat in my own kitchen. Warm shawarma spices hug tender chicken, the rice soaks up every drop, and the whole thing happens in a single pan on the stove. No juggling towers of dishes in the sink, just real life comfort food that feels relaxed and homey. I like to cook it when friends drop by or when I want a low effort dinner that still feels a little special. A squeeze of lemon at the table wakes everything up, fresh parsley adds color, and leftovers reheat like a dream for lunch the next day. If you cook it once I am pretty sure it joins your regular dinner rotation too.
Table of Contents
- 1) Key Takeaways
- 2) Easy One Pot Shawarma Chicken And Rice Recipe
- 3) Ingredients for One Pot Shawarma Chicken And Rice
- 4) How to Make One Pot Shawarma Chicken And Rice
- 5) Tips for Making One Pot Shawarma Chicken And Rice
- 6) Making One Pot Shawarma Chicken And Rice Ahead of Time
- 7) Storing Leftover One Pot Shawarma Chicken And Rice
- 8) Try these Dinner Recipes next
- 9) One Pot Shawarma Chicken And Rice
- 10) Nutrition
1) Key Takeaways
Big flavor meets little cleanup, which makes weeknights calmer and plates happier. Warm spices coat tender meat and fluffy rice in one pan. Steam rises and the kitchen smells like a cozy cafe. I cook, I cover, I rest the pan, and dinner stands ready without drama.
Short list, strong payoff. The method stays simple so the result shines. A quick spice mix, a brief sear, rice tucked in, broth poured over, lid on, and gentle heat does the rest. On the table, lemon wakes the dish and herbs freshen each bite.
Make it your own. I change broth strength, squeeze more citrus, or add a spoon of yogurt. The base stays steady and the tweaks fit my mood. Leftovers travel well for lunch and warm up soft without losing spirit.
2) Easy One Pot Shawarma Chicken And Rice Recipe
On busy nights I lean on Chicken Thigh Recipes and I say it twice because Chicken Thigh Recipes never fail me. This skillet lives on my stove and keeps peace at the table. The meat stays juicy, the rice turns light, and the spices feel friendly, not loud.
I write as Lila from Lila Cooks. I cook this when friends text that they are close and hungry. The pan sits center stage and everyone helps themselves. A squeeze of lemon gives lift, parsley adds color, and the whole scene feels easy.
If you scroll for recipes for chicken thigh or hunt a recipe with chicken thighs that works every time, this one fits. Think of it as your quiet recipe for chicken thighs that does the heavy lifting. It belongs with your easy chicken thigh recipes and all your trusted recipes with chicken thighs, right by the stack marked Chicken Thighs Recipes.
3) Ingredients for One Pot Shawarma Chicken And Rice
Boneless skinless chicken thighs tender cuts that stay juicy in gentle heat and welcome spice with a soft bite.
Basmati rice long grains that rinse clean and cook light so each spoonful feels airy and fragrant.
Onion thin slices that turn sweet in the pan and build a soft base under the spices.
Garlic minced cloves that bloom fast and smell bold which signals the next step.
Shawarma spice blend a warm mix that may include cumin coriander paprika and a hint of cinnamon for round depth.
Ground cumin extra earth to back the blend and tie rice and chicken together.
Paprika gentle color and a mellow edge that reads cozy not hot.
Cinnamon a quiet pinch that lifts the aroma and softens the savory notes.
Chicken broth steady moisture for the rice with flavor that seeps into every grain.
Olive oil a slick surface for soft onions and even browning on the meat.
Salt and black pepper simple balance that lets spice speak without shouting.
Fresh parsley chopped leaves that bring a green pop over the hot pan.
Lemon wedges bright squeeze at the table that sharpens each forkful.
Plain yogurt cool spoon on top for creamy contrast if that sounds good to you.
4) How to Make One Pot Shawarma Chicken And Rice
Step one Mix the spices with salt and pepper in a bowl then coat the chicken. Rest ten to twenty minutes so the flavor clings.
Step two Warm oil in a deep pan over medium heat. Add onion and cook until soft and gold at the edges. Stir in garlic for one minute.
Step three Lay the seasoned chicken in the pan. Sear until the outside gains color. Turn pieces now and then for even browning.
Step four Rinse rice until the water runs clear. Add rice to the pan and stir so grains touch the spiced oil and settle between the meat.
Step five Pour in broth. Nudge rice into an even layer under the liquid. Bring to a soft boil then lower the heat and cover tight.
Step six Let the pan cook twenty to twenty five minutes until rice turns tender and chicken cooks through. Turn off the heat and rest five minutes.
Step seven Fluff rice with a fork around the chicken. Finish with parsley and serve with lemon and yogurt at the table.
5) Tips for Making One Pot Shawarma Chicken And Rice
Rinse the rice well so grains stay separate and light. A clear rinse gives a cleaner bite and keeps the texture soft. This small step pays off every single time.
Mind the heat. Medium keeps onions sweet and garlic gentle. Low gives rice time to drink the broth without sticking. A snug lid makes steam work for you.
Finish smart. Lemon cuts through the warm spice and brightens the dish. Fresh herbs add lift. A spoon of yogurt cools each bite in a nice way.
6) Making One Pot Shawarma Chicken And Rice Ahead of Time
Marinate the chicken in the spice mix and chill for a day if you like a deeper note. The rest comes together fast when dinner time rolls in. The pan does the heavy work once heat hits.
Cook the dish earlier in the day and let it cool. Cover and keep in the fridge. When ready to serve, warm on low with a splash of broth and fluff before you plate.
For gatherings I hold it in a low oven covered so rice stays moist. Set out lemon wedges and herbs so each person can finish a bowl their way.
7) Storing Leftover One Pot Shawarma Chicken And Rice
Pack leftovers in a tight container and refrigerate for three days. The flavor deepens and the rice stays kind when warmed with a little broth.
Reheat on the stove over low heat. Stir now and then so the bottom does not grab. A lid helps steam bring the rice back to life.
For lunch boxes I add a lemon wedge and a small cup of yogurt. The bright squeeze and cool spoon keep the second day bowl lively.
8) Try these Dinner Recipes next
9) One Pot Shawarma Chicken And Rice
Chicken Thigh Recipes One Pot Shawarma Chicken And Rice Skillet
Ingredients
For the Chicken And Rice
- 1½ pounds boneless skinless chicken thighs
- 2 cups basmati rice rinsed
- 1 large onion thinly sliced
- 3 cloves garlic minced
- 2 tablespoons shawarma spice blend
- 1 teaspoon ground cumin
- ½ teaspoon ground paprika
- ¼ teaspoon ground cinnamon
- 3 cups chicken broth
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
For Garnish
- Fresh parsley chopped
- Lemon wedges for serving
- Plain yogurt for spooning on top optional
Instructions
For the Chicken And Rice
- Stir shawarma spice blend cumin paprika cinnamon salt and pepper together in a bowl then add the chicken thighs and turn them until every piece is coated. Let the chicken rest at room temperature for ten to twenty minutes.
- Set a large deep pan on medium heat and pour in the olive oil. Add the sliced onion and cook five to seven minutes until soft and golden around the edges.
- Stir in the minced garlic and cook one minute. The smell will tell you when it is ready.
- Lay the marinated chicken pieces in the pan. Cook five to seven minutes, turning them now and then so the outside takes on color.
- Tip the rinsed rice into the pan. Stir gently so the grains sit in the spiced oil and tuck between the chicken pieces.
- Pour in the chicken broth. Give everything a slow stir so the rice lies in an even layer with most of it under the liquid.
- Bring the pan up to a soft boil then drop the heat low and cover with a tight lid. Cook twenty to twenty five minutes until the rice is tender and the chicken cooks through.
- Turn off the heat and leave the lid on for five minutes. This pause lets the rice relax and turn light and fluffy.
- Remove the lid and use a fork to fluff the rice around the chicken thighs so the steam escapes.
For Garnish
- Scatter chopped parsley over the top of the hot pan.
- Carry the pan to the table with lemon wedges on the side for squeezing at the last moment.
- Add a spoonful of plain yogurt on each serving if you like a cool creamy contrast.
10) Nutrition
Serving size one plate with both rice and chicken. Calories about five hundred twenty. Protein near thirty two. Carbohydrates near fifty five. Fat about twenty with a soft four from saturated fat.
Sodium sits around six hundred twenty. Sugar stays low near two. Fiber holds near two. These numbers guide planning for the day.
I cook for joy and for balance. This dish fits both. If you track numbers, write them down in your plan and keep your plate full of herbs and fresh lemon.
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