One-Pot Chicken Shawarma Rice Pilaf

Name: One-Pot Chicken Shawarma Rice Pilaf
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 lbs (900 g) Chicken breast or thighs, cut into 1-inch pieces; 2 cups (400 g) Basmati rice; 4 cups (940 ml) Chicken broth (or stock); 1 large (250 g) Yellow onion, finely diced; 5 cloves (20 g) Garlic cloves, minced; 2 tbsp (30 ml) Extra-virgin olive oil; 1 tbsp (15 g) Tomato paste; 1 cup (180 g) Fresh tomato, finely diced; 2 tbsp (30 ml) Fresh lemon juice; 1½ tsp (4 g) Ground cumin; 1 tsp (2 g) Ground coriander; 1 tsp (3 g) Sweet paprika; ½ tsp (1½ g) Ground turmeric; ½ tsp (1 g) Ground cinnamon; ½ tsp (1 g) Black pepper; ¾ tsp (4 g) Salt; ⅓ cup (50 g) Roasted pine nuts, toasted (optional); ¼ cup (10 g) Fresh cilantro, chopped (optional)

From the MyKitchenBank Kitchen

A fragrant, all-in-one Middle Eastern-inspired rice dish where tender chicken cooks together with basmati rice, aromatic spices, and savory broth. Warm spices like cinnamon, cumin, and coriander fill the pot with irresistible flavor, and everything finishes together for an easy weeknight dinner.

Prep: 15 min
Cook: 40 min
Wait: 5 min
Total: 1 hr
Makes: 4 servings (about 6 cups)

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Ingredients

4 servings

2 lbs (900 g) Chicken breast or thighs, cut into 1-inch pieces
2 cups (400 g) Basmati rice
4 cups (940 ml) Chicken broth (or stock)
1 large (250 g) Yellow onion, finely diced
5 cloves (20 g) Garlic cloves, minced
2 tbsp (30 ml) Extra-virgin olive oil
1 tbsp (15 g) Tomato paste
1 cup (180 g) Fresh tomato, finely diced
2 tbsp (30 ml) Fresh lemon juice
1½ tsp (4 g) Ground cumin
1 tsp (2 g) Ground coriander
1 tsp (3 g) Sweet paprika
½ tsp (1.5 g) Ground turmeric
½ tsp (1 g) Ground cinnamon
½ tsp (1 g) Black pepper
¾ tsp (4 g) Salt
⅓ cup (50 g) Roasted pine nuts, toasted (optional)
¼ cup (10 g) Fresh cilantro, chopped (optional)

Equipment (6)

Large pot with lid (4–5 quart capacity)
Cutting board and sharp knife
Measuring spoons and dry measuring cups
Wooden spoon or heat-resistant spatula
Fork (for fluffing rice)
Meat thermometer (optional but recommended)

Steps

Before you start

Read the entire recipe to understand the timing—simmering is passive but important
Cut chicken into 1-inch pieces, dice the onion, mince the garlic, and measure all spices before you start
Use a large pot with a tight-fitting lid (at least 4-quart capacity) so steam doesn't escape during simmering
Have a meat thermometer on hand to confirm chicken reaches 165°F (74°C) internal temperature

1
Sear the chicken
- Pat the chicken pieces dry with paper towels.
- Heat 2 tbsp olive oil in a large pot (4–5 quart capacity) over medium-high heat until the oil is shimmering, about 1 minute.
- Working in batches if needed to avoid crowding, add chicken to the pot in a single layer.
- Sear for 5–6 minutes, stirring occasionally, until the outside is golden-brown and starting to caramelize (the chicken doesn't need to be cooked through at this point).
- Season lightly with a pinch of salt and pepper.
- Transfer the seared chicken to a clean plate and set aside.
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Ready when: Chicken is browned on the outside and starting to caramelize
Tip: Patting chicken dry before searing helps it brown properly instead of steaming. Don't crowd the pan—sear in batches if needed for better color and flavor development.
2
Build the spice base
- In the same pot, add the diced onion and sauté over medium heat for 3–4 minutes, stirring often, until it softens and just begins to turn golden at the edges.
- Add the minced garlic and cook for 30 seconds until very fragrant.
- Add the ground cumin, ground coriander, sweet paprika, turmeric, cinnamon, and black pepper.
- Stir constantly for 30–45 seconds until the spices are fragrant and coat the onion and garlic evenly.
- This brief toasting is crucial for developing the warm, complex shawarma flavor.
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Ready when: Spices are fragrant and evenly coat the onion mixture
Tip: Never skip the spice toasting step—it transforms raw spice flavor into something deeply aromatic. If spices start to stick excessively to the pot, add a small splash of the broth.
3
Add rice and tomato base
- Stir in the tomato paste and coat the onion mixture well, cooking for 1 minute to remove the raw, bitter taste.
- Add the basmati rice and diced fresh tomato.
- Stir constantly for 1–2 minutes so the rice is well coated with oil and spices, lightly toasting it in the pot.
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Ready when: Rice is coated with oil and spices; tomato paste is no longer raw-tasting
Tip: Toasting the uncooked rice in oil helps keep grains separate and prevents mushiness later. Stir constantly to prevent sticking to the bottom of the pot.
4
Add liquid and combine
- Pour in 4 cups chicken broth and 2 tbsp fresh lemon juice.
- Return the seared chicken to the pot along with any accumulated juices on the plate.
- Add 0.75 tsp salt and stir well to combine, scraping up any browned bits from the bottom.
- Bring the mixture to a boil over medium-high heat, which should take 2–3 minutes.
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Ready when: Liquid is at a rolling boil
Tip: Stir well to ensure no rice grains are stuck to the bottom. This prevents uneven cooking and any scorching.
5
Simmer until rice is tender
- Once the mixture reaches a boil, immediately reduce the heat to low (about 2–3 on most burners).
- Cover the pot with its lid and simmer for 18–20 minutes without lifting the lid.
- The rice will absorb the liquid and cook together with the chicken.
- Resist the urge to peek—each time you lift the lid, you lose steam and extend the cooking time.
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Ready when: Rice is tender and grains are separate; all liquid is absorbed; chicken reaches 165°F (74°C) internal temperature when checked with a thermometer
Tip: If you hear aggressive sizzling during simmering, reduce the heat slightly. The simmer should be very gentle, barely bubbling—not a rolling boil.
6
Rest and finish
- Remove the pot from the heat and let it sit, covered, for 5 minutes.
- This allows any remaining moisture to redistribute and the flavors to settle and deepen.
- Uncover the pot and gently fluff the rice with a fork, stirring in the chicken pieces so they're evenly distributed throughout.
- Taste the pilaf and adjust the seasoning with additional salt, black pepper, or a squeeze of lemon juice as needed.
- Transfer to a serving platter and top with toasted pine nuts and fresh chopped cilantro if desired.
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Ready when: Rice is fluffy and individual grains separate easily with the fork; all flavors are well balanced
Tip: Don't stir the rice until after it has rested—this helps keep the grains separate and fluffy. Fluff gently to avoid breaking the rice grains apart.

Good to know

Tips

For extra richness and cooling contrast, stir 2–3 tbsp of plain yogurt or sour cream into the finished pilaf, or dollop a spoonful on top. The cool creaminess balances the warm spices beautifully.
Make it vegetarian: Replace the chicken with diced eggplant, zucchini, or 1.5 cups of canned chickpeas (drained and rinsed). Reduce the chicken broth to 3.5 cups to account for the moisture released by vegetables. Sauté vegetables first for 3–4 minutes before adding spices.
Toast pine nuts in a dry skillet over medium heat for 2–3 minutes, shaking the pan often, until they're golden and fragrant. This brings out their natural sweetness and prevents them from tasting raw or overpowering.
Serve alongside cucumber-yogurt sauce, fresh lemon wedges, hot sauce, pickled vegetables, or a simple green salad. Middle Eastern pickled turnips (torshi), fresh hummus, or tabbouleh are particularly good accompaniments.

Make ahead

You can marinate the chicken in the spices 2–4 hours ahead: place cut chicken pieces in a bowl, toss with 1 tbsp olive oil and all the dry spices (cumin, coriander, paprika, turmeric, cinnamon, and black pepper), cover, and refrigerate. When ready to cook, sear the chicken as directed. The finished pilaf is best served fresh but can be covered and held in a warm oven (200°F / 93°C) for up to 30 minutes without drying out.

Storage & reheating

Room temperature: Keep covered for up to 2 hours. Refrigerator: Store in an airtight container for up to 3 days; reheat gently in a pot on the stovetop with a splash of broth over medium heat, stirring occasionally, until heated through (about 5 minutes), or microwave in 1-minute intervals, stirring between each, until warm. Freezer: Cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating as described above.

Substitutions

Chicken breast or thighs → Turkey breast or thighs. Use the same weight. Thighs will be more forgiving and stay moist; breast may dry out slightly, so check doneness carefully with a thermometer.
Basmati rice → Jasmine rice or long-grain white rice. Both work well. Jasmine rice may need slightly less liquid (reduce broth to 3.75 cups). Brown rice will require 35–40 minutes of simmering instead of 18–20 minutes.
Chicken broth (or stock) → Vegetable broth, beef broth, or water. Vegetable broth works perfectly. Water will be less flavorful; add 1 extra teaspoon of salt and 1 extra tbsp of tomato paste to compensate for the missing savory depth.
Ground cumin → Store-bought shawarma spice blend or caraway seeds. If using a prepared shawarma spice blend, use 2–3 tsp instead of measuring all individual spices; omit the other ground spices. For caraway, use 1.5 tsp of toasted, crushed seeds and reduce cumin to 0.5 tsp.