Lebanese Chicken and Rice (Riz A Djej)

Lebanese Chicken and Rice (Riz A Djej)

Fragrant basmati rice simmers in spiced chicken broth, topped with tender shredded chicken and toasted nuts.

Total 1 hr 55 min Makes 6 servings Calories 560/serving

Dietary

Wheat free, Halal

Allergens

Dairy, Tree nuts

This Lebanese comfort dish layers warmly spiced rice with tender poached chicken, finished with a buttery topping of toasted almonds and pine nuts. Cinnamon, allspice, and nutmeg perfume the broth that cooks the rice, making it a fragrant centerpiece for family dinners or gatherings. Serve with a simple yogurt or salad on the side.

Ingredients

  • 3 pounds whole chicken, cut into pieces
  • 8 cups water
  • 1 yellow onion, peeled and halved
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 2 teaspoons salt, plus more to taste
  • 2 cups basmati rice, rinsed and drained
  • 3 tablespoons butter
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons butter, for topping
  • 1/2 cup slivered almonds
  • 1/3 cup pine nuts
  • 2 tablespoons chopped fresh parsley, for garnish

Method

  1. Place chicken pieces in a 12-quart stock pot with the water, onion halves, bay leaves, peppercorns, and 2 teaspoons salt.

  2. Bring to a boil over high heat, then reduce heat to low, cover partially, and simmer until chicken is cooked through and tender.

  3. Remove chicken from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a large bowl, discarding onion, bay leaves, and peppercorns. Reserve 4 cups of broth for the rice.

  4. Once cool enough to handle, remove and discard chicken skin and bones, and shred the meat into bite-sized pieces. Set aside, covered, to keep warm.

  5. In the same stock pot, melt 3 tablespoons butter over medium heat. Add cinnamon, allspice, nutmeg, and black pepper, and stir until fragrant, about 30 seconds.

  6. Add the rinsed rice to the pot and stir to coat in the spiced butter, toasting for 1 to 2 minutes.

  7. Pour in the reserved 4 cups of chicken broth and bring to a boil. Season with salt to taste.

  8. Reduce heat to low, cover tightly, and simmer undisturbed until rice is tender and liquid is absorbed.

  9. Remove from heat and let the rice rest, covered, for 10 minutes, then fluff with a fork.

  10. While the rice rests, melt remaining 3 tablespoons butter in a 9-inch skillet over medium heat. Add slivered almonds and pine nuts, and toast, stirring frequently, until golden brown.

  11. Spread the fluffed rice on a large serving platter. Arrange the shredded chicken over the rice.

  12. Scatter the toasted almonds and pine nuts over the chicken and rice, then garnish with chopped parsley before serving.

Rate this recipe

★ 3.9 (1)

Lebanese Chicken and Rice (Riz A Djej)

This Lebanese comfort dish layers warmly spiced rice with tender poached chicken, finished with a buttery topping of toasted almonds and pine nuts. Cinnamon, allspice, and nutmeg perfume the broth that cooks the rice, making it a fragrant centerpiece for family dinners or gatherings. Serve with a simple yogurt or salad on the side.

1 hr 55 min 6 servings 560 cal

Ingredients

  • 3 pounds whole chicken, cut into pieces
  • 8 cups water
  • 1 yellow onion, peeled and halved
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 2 teaspoons salt, plus more to taste
  • 2 cups basmati rice, rinsed and drained
  • 3 tablespoons butter
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons butter, for topping
  • 1/2 cup slivered almonds
  • 1/3 cup pine nuts
  • 2 tablespoons chopped fresh parsley, for garnish

Method

  1. 1

    Place chicken pieces in a 12-quart stock pot with the water, onion halves, bay leaves, peppercorns, and 2 teaspoons salt.

  2. 2

    Bring to a boil over high heat, then reduce heat to low, cover partially, and simmer until chicken is cooked through and tender.

  3. 3

    Remove chicken from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a large bowl, discarding onion, bay leaves, and peppercorns. Reserve 4 cups of broth for the rice.

  4. 4

    Once cool enough to handle, remove and discard chicken skin and bones, and shred the meat into bite-sized pieces. Set aside, covered, to keep warm.

  5. 5

    In the same stock pot, melt 3 tablespoons butter over medium heat. Add cinnamon, allspice, nutmeg, and black pepper, and stir until fragrant, about 30 seconds.

  6. 6

    Add the rinsed rice to the pot and stir to coat in the spiced butter, toasting for 1 to 2 minutes.

  7. 7

    Pour in the reserved 4 cups of chicken broth and bring to a boil. Season with salt to taste.

  8. 8

    Reduce heat to low, cover tightly, and simmer undisturbed until rice is tender and liquid is absorbed.

  9. 9

    Remove from heat and let the rice rest, covered, for 10 minutes, then fluff with a fork.

  10. 10

    While the rice rests, melt remaining 3 tablespoons butter in a 9-inch skillet over medium heat. Add slivered almonds and pine nuts, and toast, stirring frequently, until golden brown.

  11. 11

    Spread the fluffed rice on a large serving platter. Arrange the shredded chicken over the rice.

  12. 12

    Scatter the toasted almonds and pine nuts over the chicken and rice, then garnish with chopped parsley before serving.