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One Pan Chicken Shawarma and Rice

One Pan Greek Lemon Chicken Rice 4
One Pan Chick­en Shawar­ma and Rice


  • 5 bone-in, skin on chick­en thighs
  • 1 large yel­low onion
  • 1 cups long grain white rice
  • 2 cups chick­en stock
  • 2 tbsp olive oil, for frying
  • 3 gar­lic cloves, minced
  • 0.75 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 tsp chili pow­der
  • 0.5 tsp all­spice
  • 0.5 tsp cin­na­mon

Time in the Kitchen

  • Prep. Time 10 min.
  • Cooking Time 50 min.
  • Total Time 60 min.

Nutrition Facts

Serving Size: 328 grams
Serves: 5
Amount Per Serving
Calories: 527
% Daily Value*
Total Fat: 38.8g 50%
Saturated Fat: 9.8g 49%
TransFat: 0.2g
Cholesterol: 192mg 64%
Sodium: 593.2mg 26%
Total Carbohydrate: 8.2g 3%
Dietary Fiber: 1g 4%
Sugars: 2.9g 6%
Protein: 34.9g 70%


  1. Pre­heat oven to 375°F. Heat oil in a cast iron pan to fry­ing tem­per­a­ture. Mix pep­per, salt, all­spice, chili pow­der, and cin­na­mon together
  2. Coat chick­en thighs in sea­son­ing mix and olive oil, then add to the hot cast iron pan. Sauté for 1 minute on each side, enough to brown both sides. Remove from pan.
  3. Add onion to the pan and sauté for 1 minute. Sauté uncooked rice for an addi­tion­al minute.
  4. Add stock to pan, and nes­tle chick­en thighs in and around sim­mer­ing rice. Cov­er with alu­minum foil and roast for 35 minutes.
  5. Uncov­er alu­minum foil and cook an addi­tion­al 5 – 10 min­utes, depend­ing on crispi­ness desired for chick­en. Let cool before serving.

Categories, tags, etc.

Cast Iron
Course / Meal Type
Dinner Main Course