Lebanese Chicken and Rice
User Reviews
5.0
81 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Resting Time
5 mins
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Total Time
1 hr 35 mins
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Servings
8 servings
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Calories
524 kcal
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Course
Main Course, Dinner
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Cuisine
Lebanese
Lebanese Chicken and Rice
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Enjoy the flavors of Lebanese Roz a Djej with this easy-to-make shredded chicken and aromatic beefy rice recipe. The perfect comfort food.
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Ingredients
For the Chicken
- 1 ½ pounds chicken thighs
- 1 small onion roughly chopped
- 2 cinnamon stick
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 cups water
For the Nuts Topping
- 1 tablespoon butter
- ½ cup cashews
- ½ 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 ½ teaspoons salt divided
- ½ teaspoon black pepper
- 2 cups long grain rice rinsed
- fresh parsley for serving
Instructions
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.
Equipments used:
Nutrition Information
Show Details
Calories
524kcal
(26%)
Carbohydrates
45g
(15%)
Protein
35g
(70%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
129mg
(43%)
Sodium
895mg
(37%)
Potassium
621mg
(18%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
307IU
(6%)
Vitamin C
2mg
(2%)
Calcium
75mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 45g | 15% |
| Protein | 35g | 70% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 895mg | 37% |
| Potassium | 621mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 307IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 75mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
81 reviews
Excellent
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