Best Lebanese Chicken With Rice Recipes

ONE-POT LEBANESE CHICKEN AND RICE

One-Pot Lebanese Chicken and Rice image

This is a simple chicken and rice dish from Lebanon that is eaten regularly in the region.

Provided by KitchenDude

Categories World Cuisine Recipes Middle Eastern Lebanese

Time 50m

Yield 4

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
4 skinless, boneless chicken breasts
4 ounces diced onion
12 ounces ground beef
1 tablespoon minced garlic
2 teaspoons ground cinnamon
1 teaspoon ground allspice
¾ teaspoon salt
¼ teaspoon ground cayenne pepper
1 ½ cups long grain rice
3 cups chicken broth
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Heat olive oil in a heavy, oven-safe skillet over high heat. Cook chicken breasts on both sides until golden brown, about 5 minutes per side. Remove chicken breasts from skillet and set aside. Add onion and ground beef to the skillet; cook until onions are starting to brown, about 5 minutes. Add garlic and cook for 1 to 2 minutes. Season with cinnamon, allspice, salt, and cayenne pepper. Cook and stir for 2 minutes.
Stir rice into the skillet until fully coated with oil and spices. Place chicken breasts on top of the rice and pour in broth. Cover skillet with a tight-fitting lid or aluminum foil.
Bake in the preheated oven until rice has absorbed all liquid, about 20 minutes. Remove from oven and sprinkle with parsley before serving.

Nutrition Facts : Calories 680.2 calories, Carbohydrate 61.1 g, Cholesterol 121.2 mg, Fat 27.1 g, Fiber 2.2 g, Protein 44 g, SaturatedFat 7.5 g, Sodium 1420.8 mg, Sugar 2.3 g

LEBANESE CHICKEN AND RICE (DJAJ MAH RUZ)

Lebanese Chicken and Rice (Djaj Mah Ruz) image

Back in my college days, I had (and still have) a Lebanese friend, whose mother would often invite me to dinner with their family. This dish was one of my favorites, and it took me a long time to find this recipe. This is just about as good as I remember.

Provided by Alan in SW Florida

Categories One Dish Meal

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 whole roasting chicken
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cinnamon
2 tablespoons butter
1 garlic clove, crushed
1/4 cup butter
1 cup ground lamb (or ground beef)
1 cup long grain rice
1 teaspoon salt (or to taste)
1/4 teaspoon pepper
1/4 teaspoon cinnamon
1 1/2 cups water
1/4 cup slivered almonds
1/4 cup pine nuts
1/4 cup unsalted butter
1/2 cup seedless raisin (optional)

Steps:

STEP A: Set oven to 450 degrees F. Clean chicken and rub all over with remaining ingredients in Step A. Place in a roasting pan with a 1/2 cup water. Bake for 1 1/4 hours or until chicken is tender.
STEP B: While chicken is cooking, prepare stuffing on top of stove. In a saucepan, saute butter and meat until meat is brown. Add the washed and drained rice, salt, pepper, and cinnamon. Saute for 1 minute; add the water. Bring to a boil over high heat. Lower heat, cover, and simmer for 30 minutes, or until rice is tender.
STEP C: While rice is cooking, saute nuts in butter until golden brown. Add the raisins, if desired, and saute for 1 minute.
TO SERVE: De-bone chicken; set aside. Place rice stuffing on a large platter. Arrange chicken meat pieces over top of rice. Sprinkle nuts and raisins over the chicken.

Nutrition Facts : Calories 680, Fat 49.8, SaturatedFat 22.3, Cholesterol 129.7, Sodium 1371.6, Carbohydrate 40.4, Fiber 2, Sugar 0.7, Protein 18.9

LEBANESE CHICKEN WITH RICE

Lebanese Chicken With Rice image

Make and share this Lebanese Chicken With Rice recipe from Food.com.

Provided by Scott Hannigan

Categories One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
4 boneless skinless chicken thighs
2 diced onions
300 g ground beef or 300 g ground lamb
1 tablespoon minced garlic
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cayenne pepper or 1/4 teaspoon hot chili flakes
3/4 teaspoon salt
1 1/2 cups long grain rice
3 cups hot stock (you can use 3 beef or chicken stock cubes, if so omit the salt)
2 tablespoons pine nuts
2 tablespoons minced parsley

Steps:

Heat the olive oil over high heat in a pan.
Sauté the chicken on both sides until golden brown.
Remove the chicken from the pan and set aside.
Add the onion and ground beef to the same hot pan.
Cook until the onions and meat is beginning to brown, then add the garlic and cook another minute or two.
Add the cinnamon, allspice, cayenne pepper (or chilli flakes) and salt; sauté two minutes while stirring.
Stir in the rice making sure that it is fully covered with the oil and spices, place the chicken in the rice.
Add the pine nuts.
Pour in the stock or water and cover. Cook slowly for about half an hour. Stir occasionally and as you do so allow the chicken to break up. You may need to add extra hot water if the rice gets a little dry.
Remove the pan from the heat and sprinkle with minced parsley.