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Easy Lebanese Chicken and Rice Recipe

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
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

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.

Nutrition

Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg