Easy Lebanese Chicken and Rice Recipe

This is my comfort bowl, the one I crave when the day steamrolls me: tender, warmly spiced chicken tucked into buttery rice that smells like cinnamon and allspice, with a shower of toasted nuts and bright herbs on top. It’s the Lebanese kind of cozy—homey but quietly stunning—like rice that got dressed up for a party but is still down to watch cartoons on the couch.

My husband goes feral in the best way when I make this. The kids? They pick out the pine nuts and call them “little treasures,” which feels correct. We’ve eaten it on the floor with spoons straight from the pot after soccer, we’ve served it to friends with candles and a quick salad, and I’ve stolen cold bites from the fridge before coffee. It never not hits.

Kitchen Talk

I learned the hard way that nuts go from pale to burnt in like five seconds. Stay close. Also, toasting the rice in a little fat until it smells nutty? Game changer for flavor and non-soggy texture. I’ve swapped Lebanese 7-spice with a DIY mix (cinnamon, allspice, a pinch of nutmeg) when the jar was empty and no one noticed except me. One time I threw in a handful of raisins and my kids acted like I snuck candy into dinner—which, fine, a tiny bit true. And yes, rotisserie chicken totally works when life is doing the most. Shred it, warm it gently with spices, and tuck it in.

Shopping Tips

– Protein: Chicken thighs stay juicy and forgiving. If using breasts, aim for thicker ones so they don’t dry out. Rotisserie is the no-judgment shortcut.
– Grains/Pasta: Grab long-grain basmati for fluff. “Aged” basmati smells extra fragrant and stays separate after cooking.
– Spices: Lebanese 7-spice or baharat is perfect. If you’re building from single spices, make sure cinnamon and allspice are fresh—stale jars smell dusty.
– Nuts & Seeds: Pine nuts are classic; slivered almonds are budget-friendly and toast beautifully. Avoid any that smell even a little rancid.
– Fresh Herbs: Flat-leaf parsley brings brightness; mint is lovely if you want extra pop. Look for crisp stems and perky leaves.
– Canned Goods: Low-sodium chicken broth lets you control salt. If you see “roasted” or “bone broth,” expect a deeper flavor—good here.

Prep Ahead Ideas

– Marinate chicken with lemon, garlic, and the spices the night before. Even a quick 30 minutes in the morning helps.
– Rinse and soak your rice earlier in the day; stash it in the fridge in a lidded container so it cooks more evenly later.
– Toast nuts ahead and keep them in a small jar on the counter so they stay crunchy and ready.
– Chop onions and herbs, refrigerate separately. Makes the evening feel like you have a sous-chef.
– Morning plan: marinate chicken, rinse rice. Evening plan: cook rice, warm the chicken, finish with nuts and herbs.

✔Time-Saving Tricks

– Use rotisserie chicken and just bloom the spices in a little oil before tossing the meat in—huge shortcut.
– Pre-measure your spices into a tiny jar so you’re not hunting the cinnamon mid-sauté.
– Toast nuts in a dry skillet while you prep; stash them aside so the pan is ready to go.
– Frozen chopped onions work in a pinch—straight from the bag into the pan.
– Don’t rush the rice rest. Turn off the heat, lid on, let it steam. That’s when the magic fluffy-ness happens.

✔Common Mistakes

– Skipping the rice rinse equals gummy rice. If you forgot, spread the cooked rice on a sheet pan for a minute to steam off extra moisture.
– Burning the nuts because you “just checked a text.” Ask me how I know. Keep them moving on medium heat and pull early; residual heat finishes them.
– Over-salting by using a salty broth and a heavy hand. Taste your broth first, then season the pot gradually.
– Dry chicken from high heat panic. Medium heat, patience, and a lid make it tender. Rotisserie rescue if it happens—stir in a splash of broth.
– Stirring the rice like risotto. Resist. Stir once to combine, then let it be.

What to Serve It With

– A crisp cucumber-tomato-mint salad with lemon.
– Garlicky yogurt or toum on the side for swoopy bites.
– Warm pita or flatbread to scoop everything up.
– Quick pickled turnips or a simple green salad for crunch.

✔Tips & Mistakes

– Use a heavy pot with a tight lid for even heat and fluffy rice.
– Bloom spices in fat first; it wakes them up.
– Season in layers: onions, then rice, then final taste at the end.
– If the bottom starts to catch, add a small splash of broth and lower the heat.
– Nuts looking too dark? Dump them onto a cool plate immediately to stop the cooking.

✔Storage Tips

Fridge it in a lidded container for a few days—still great. Reheat with a splash of water or broth to bring the rice back to life; a covered skillet works best for steamy-soft, while an uncovered skillet gives you crispy bits. Freezer? Yes—portion it out, squeeze out air, label it. Cold straight from the container is dangerously good, and a fried egg on top for breakfast is not only allowed, it’s encouraged.

✔Variations and Substitutions

– Chicken swap: thighs for juicy, breasts for lean, rotisserie for fast.
– Spice route: 7-spice, baharat, or DIY with cinnamon, allspice, and a lil’ nutmeg.
– Nut options: pine nuts are luxe; almonds or cashews are budget-friendlier. Seed mix (pumpkin/sunflower) if nut-free.
– Herb moment: parsley is classic; mint adds sparkle; dill is surprising but works.
– Add-ins: peas or finely diced carrots for color; a handful of raisins if you like sweet-savory.
– Dairy-free: use olive oil instead of ghee. Gluten-free: it already is—just check your broth and spice blends.

Frequently Asked Questions

Easy Lebanese Chicken and Rice Recipe

This comforting Lebanese chicken and rice (riz a djej) layers golden seared chicken over aromatic rice toasted with vermicelli and warm spices. Finished with toasted pine nuts, fresh parsley, and lemon, it’s an easy, one-pot family dinner with classic Middle Eastern flavors.

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 lb chicken thighs bone-in, skin-on
• ▢ 1.5 cup long-grain rice (such as basmati) rinsed until clear and soaked 10 to 15 minutes, then drained
• ▢ 0.5 cup vermicelli pasta broken into small pieces
• ▢ 1 cup yellow onion, finely chopped
• ▢ 4 clove garlic, minced
• ▢ 2 tbsp ghee or unsalted butter
• ▢ 1 tbsp olive oil
• ▢ 3 cup low-sodium chicken broth
• ▢ 1 stick cinnamon stick
• ▢ 3 pods cardamom pods, lightly crushed
• ▢ 1 leaf bay leaf
• ▢ 1 tsp ground allspice
• ▢ 0.5 tsp ground cinnamon
• ▢ 0.5 tsp ground cumin
• ▢ 0.5 tsp ground turmeric
• ▢ 1.25 tsp kosher salt divided, plus more to taste
• ▢ 0.75 tsp black pepper
• ▢ 0.33 cup pine nuts, toasted
• ▢ 0.25 cup fresh parsley, chopped
• ▢ 1 lemon lemon wedges for serving

Instructions

Preparation Steps

• Rinse the rice under cold water until it runs clear. Soak for 10 to 15 minutes, then drain well.
• Pat chicken dry and season on both sides with 0.75 tsp salt, black pepper, allspice, cinnamon, cumin, and turmeric.
• Heat olive oil and 1 tbsp ghee in a large heavy pot over medium-high. Sear chicken skin-side down until deeply golden, 6 to 8 minutes; flip and sear 3 minutes. Transfer to a plate.
• Reduce heat to medium. Add remaining 1 tbsp ghee and the onion; cook until soft and translucent, 4 to 5 minutes. Stir in garlic and vermicelli; cook, stirring, until vermicelli is deep golden and nutty, 2 to 3 minutes.
• Stir in the drained rice to coat with the fat for 1 minute. Add chicken broth, cinnamon stick, cardamom pods, bay leaf, and remaining 0.5 tsp salt. Bring to a lively simmer.
• Nestle chicken on top, skin-side up. Cover tightly, reduce heat to low, and cook until rice is tender and chicken is cooked through, about 20 minutes. Remove from heat and rest, covered, 10 minutes.
• Discard cinnamon stick, cardamom, and bay leaf. Fluff rice, top with toasted pine nuts and parsley, and serve with lemon wedges.

Notes

For the fluffiest rice, avoid lifting the lid during cooking and let the pot rest before serving. To make it dairy-free, use all olive oil instead of ghee. You can also add a handful of peas or diced carrots with the rice for extra color and veggies.