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Lebanese Chicken and Rice
Category: Main Dish - (447)
Origin: Lebanon, Syria
Source: Yumna Jawad
Lebanese chicken and rice, also known as “roz a djej,” is a comforting meal the whole family will love. This delicious dinner consists of shredded chicken cooked to perfection with a blend of spices, served over a bed of Lebanese-style hashweh. To top it off, this chicken and rice dish is garnished with a generous helping of toasted almonds, pine nuts, and cashews that add a delightful crunch and burst of flavor.
Ingredients:
- 1 1/2 pounds chicken thighs
- 1 small onion roughly chopped
- 2 cinnamon sticks
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 cups water
For the Nuts Topping
- 1 tablespoon butter
- 1/2 cup cashews
- 1/2 cup slivered almonds
- 2 tablespoon pine nuts
For the Rice and Beef
- 2 tablespoons butter
- 1 onion chopped
- 1 pound lean ground beef
- 2 teaspoons 7 Spice
- 1 1/2 teaspoons salt divided
- 1/2 teaspoon black pepper
- 2 cups long grain rice rinsed
- Fresh parsley for serving
- 1 small onion roughly chopped
- 2 cinnamon sticks
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 cups water
For the Nuts Topping
- 1 tablespoon butter
- 1/2 cup cashews
- 1/2 cup slivered almonds
- 2 tablespoon pine nuts
For the Rice and Beef
- 2 tablespoons butter
- 1 onion chopped
- 1 pound lean ground beef
- 2 teaspoons 7 Spice
- 1 1/2 teaspoons salt divided
- 1/2 teaspoon black pepper
- 2 cups long grain rice rinsed
- Fresh parsley for serving
Preparation:
- Cook the Chicken & Make the Stock
- Place the chicken thighs, onion, cinnamon sticks, bay leaves, salt and pepper in a large stockpot on high heat. Add water and bring to a boil. Lower the heat to medium and continue cooking until the chicken is cooked through, about 25 minutes.
- Remove the cooked chicken and use two forks to shred into bite-sized pieces. Strain the chicken stock and discard the aromatics. Reserve 3 cups of the stock to use to cook the rice and store the remaining stock for another use.
Cook the Nuts Topping
- Melt the butter in a large pot over medium heat.
- Add the cashews, almonds and pine nuts and toast, stirring frequently, until they’re golden-brown and fragrant, 3 to 5 minutes. Transfer to a bowl and set aside.
- Cook the Rice and Beef and Serve
- In the same pot used to cook the nuts, melt the butter over medium heat. Add the onion and ground beef and season with the 7 Spice and ½ teaspoon of salt. Cook until the onions are soft and the ground beef is browned, 8-10 minutes.
- Add the rice, remaining 1 teaspoon of salt and stir to combine. Pour the reserved chicken broth on top. - Mix all the ingredients together, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and cook for 15 minutes. Remove from heat and let the rice rest, covered, for 5 more minutes.
- Uncover and fluff with a fork.
- Transfer the rice and beef mixture to a large serving platter, add the shredded chicken on top and scatter the cooked nuts over the top. Sprinkle with fresh chopped parsley and serve immediately.
- Place the chicken thighs, onion, cinnamon sticks, bay leaves, salt and pepper in a large stockpot on high heat. Add water and bring to a boil. Lower the heat to medium and continue cooking until the chicken is cooked through, about 25 minutes.
- Remove the cooked chicken and use two forks to shred into bite-sized pieces. Strain the chicken stock and discard the aromatics. Reserve 3 cups of the stock to use to cook the rice and store the remaining stock for another use.
Cook the Nuts Topping
- Melt the butter in a large pot over medium heat.
- Add the cashews, almonds and pine nuts and toast, stirring frequently, until they’re golden-brown and fragrant, 3 to 5 minutes. Transfer to a bowl and set aside.
- Cook the Rice and Beef and Serve
- In the same pot used to cook the nuts, melt the butter over medium heat. Add the onion and ground beef and season with the 7 Spice and ½ teaspoon of salt. Cook until the onions are soft and the ground beef is browned, 8-10 minutes.
- Add the rice, remaining 1 teaspoon of salt and stir to combine. Pour the reserved chicken broth on top. - Mix all the ingredients together, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and cook for 15 minutes. Remove from heat and let the rice rest, covered, for 5 more minutes.
- Uncover and fluff with a fork.
- Transfer the rice and beef mixture to a large serving platter, add the shredded chicken on top and scatter the cooked nuts over the top. Sprinkle with fresh chopped parsley and serve immediately.
Nutrition Values:
Calories: 524kcal, Carbohydrates: 45g, Protein: 35g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 129mg, Sodium: 895mg, Potassium: 621mg, Fiber: 3g, Sugar: 2g, Vitamin A: 307IU, Vitamin C: 2mg, Calcium: 75mg, Iron: 4mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
PREP TIME
30 minutes mins
COOK TIME
1 hour hr
TOTAL TIME
1 hour hr 35 minutes mins
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
PREP TIME
30 minutes mins
COOK TIME
1 hour hr
TOTAL TIME
1 hour hr 35 minutes mins
