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Easy One Pan Chicken Shawarma and Rice photo

One Pan Chicken Shawarma and Rice

This One Pan Chicken Shawarma and Rice is a weeknight dinner dream! Juicy chicken thighs marinated in spices, all cooked in one pan for easy cleanup!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 4-5 pieces chicken thighs bone-off and skin-on
  • ½ cup Greek yogurt for marinating
  • 1 whole lemon juiced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon 7 spice blend or similar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon turmeric
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 2 tablespoons avocado or light olive oil for cooking
  • ½ cup diced onion
  • 4-5 cloves garlic minced
For the Rice:
  • 1 cup Jasmine or basmati rice
  • 2 cups chicken stock or water

Equipment

  • Large skillet or pan
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Knife and cutting board

Method
 

Preparation Steps:
  1. In a mixing bowl, combine the Greek yogurt, lemon juice, ground cumin, ground coriander, chili powder, salt, 7 spice blend, ground cinnamon, turmeric, garlic powder, and black pepper. Mix well. Add the chicken thighs and coat them thoroughly in the marinade. Cover and let it sit in the refrigerator for at least 30 minutes, or up to overnight for maximum flavor.
  2. Rinse the Jasmine or basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming gummy. Set aside.
  3. In a large skillet, heat the avocado or light olive oil over medium heat. Add the diced onion and sauté for about 2-3 minutes until it becomes translucent. Then, add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
  4. Push the sautéed onion and garlic to one side of the skillet and add the marinated chicken thighs skin-side down. Sear the chicken for about 5-7 minutes until the skin is golden brown and crispy. Flip the thighs and cook for an additional 3-4 minutes on the other side.
  5. Once the chicken is browned, sprinkle the rinsed rice evenly over the chicken in the skillet. Pour in the chicken stock or water, making sure the rice is submerged. Bring to a gentle simmer.
  6. Cover the skillet with a lid and reduce the heat to low. Let it cook for about 20-25 minutes, or until the rice is fluffy and has absorbed all the liquid. Avoid lifting the lid during cooking to retain steam.
  7. Once cooked, remove the skillet from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork, then serve the chicken over the rice, garnished with fresh herbs or a squeeze of lemon juice if desired.

Notes

  • For extra tender chicken, marinate for longer, up to 24 hours.
  • Don’t skip the step of rinsing the rice; it makes a big difference in texture.
  • If you prefer a spicier dish, add a pinch of cayenne pepper to the marinade.
  • This dish can easily be customized; feel free to add vegetables like bell peppers or carrots during cooking.