This dish is the ultimate comfort food, combining protein, carbs, and warm spices in a beautifully balanced way. It’s hearty yet elegant, great for both weeknight dinners and special occasions. The textures of soft rice, juicy chicken, and crunchy nuts create a satisfying bite every time. Plus, it’s naturally gluten-free and packed with flavor from simple, wholesome ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Whole chicken or chicken thighs
Long-grain rice (such as basmati)
Ground beef or lamb (optional, for added richness)
Onion, finely chopped
Garlic, minced
Ground cinnamon
Allspice
Salt and pepper
Bay leaves
Cardamom pods or ground cardamom
Chicken broth or water
Toasted almonds and pine nuts
Ghee or butter (optional, for richness)
Directions
In a large pot, place the chicken, add enough water to cover, and bring to a boil. Skim any foam, then add bay leaves, cardamom, and salt. Simmer for 45–60 minutes until fully cooked.
Remove the chicken, shred the meat, and reserve the broth.
In another large pot, sauté onions in oil or ghee until soft. Add ground beef or lamb (if using) and cook until browned.
Add the rice to the pot with the meat and stir to coat. Season with cinnamon, allspice, salt, and pepper.
Pour in the reserved chicken broth (about 2 cups for every cup of rice). Bring to a boil, then reduce to a simmer, cover, and cook for about 20 minutes or until rice is tender.
Once cooked, fluff the rice and gently mix in the shredded chicken.
In a small skillet, toast the almonds and pine nuts in butter or ghee until golden.
Top the chicken and rice with the toasted nuts before serving.
No ground meat: Omit the beef/lamb for a lighter version with just chicken.
Vegetarian twist: Replace chicken with mushrooms or chickpeas and use vegetable broth.
Spice it up: Add a pinch of nutmeg or cloves for deeper spice.
Herbal freshness: Top with chopped parsley or mint before serving.
Serve with sides: Pair with yogurt, cucumber salad, or a simple Lebanese fattoush.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, let the dish cool completely, then store in a freezer-safe container for up to 2 months. Reheat in the microwave or stovetop with a splash of broth or water to keep the rice moist.
FAQs
Can I make Lebanese chicken and rice ahead of time?
Yes, it’s perfect for meal prep and reheats well for up to several days.
What kind of rice works best for this recipe?
Long-grain rice like basmati is ideal because it stays fluffy and absorbs flavor well.
Is ground meat necessary?
No, it’s optional. The dish is delicious with or without the added ground meat.
Can I use boneless chicken breasts?
Yes, though bone-in chicken adds more flavor to the broth.
How do I toast the nuts without burning them?
Use low to medium heat and stir constantly until golden brown—watch them closely as they can burn quickly.
Can I cook the rice in the chicken broth?
Absolutely, and it enhances the flavor significantly.
Is this dish gluten-free?
Yes, all ingredients are naturally gluten-free. Just ensure any broth used is certified gluten-free.
What can I serve with this dish?
Yogurt, salad, pickled vegetables, or hummus make great accompaniments.
Can I use store-bought rotisserie chicken?
Yes, it saves time. Just shred it and skip the boiling step, though you’ll miss out on homemade broth.
How do I prevent the rice from becoming mushy?
Use the correct rice-to-liquid ratio, avoid over-stirring, and let the rice steam covered without peeking.
Conclusion
Lebanese Chicken and Rice is a deeply satisfying and fragrant dish that brings people together around the table. With layers of flavor, tender chicken, perfectly seasoned rice, and crunchy toasted nuts, it’s both comforting and celebratory. Whether you’re cooking for family or guests, this classic Middle Eastern recipe is sure to impress with its warmth and tradition.
Lebanese Chicken and Rice (Riz a Djej) is a classic Middle Eastern dish made with fragrant rice, shredded chicken, warm spices, and toasted nuts. This comforting, gluten-free one-pot meal is perfect for family dinners or festive gatherings.
Author:Catherine
Prep Time:20 minutes
Cook Time:1 hour 10 minutes
Total Time:1 hour 30 minutes
Yield:6–8 servings
Category:Main Course
Method:Stovetop
Cuisine:Lebanese
Diet:Gluten Free
Ingredients
1 whole chicken or 4–6 chicken thighs
2 cups long-grain rice (such as basmati)
1/2 lb ground beef or lamb (optional)
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cinnamon
1 teaspoon allspice
Salt and pepper, to taste
2–3 bay leaves
4–5 cardamom pods or 1/2 teaspoon ground cardamom
4 cups chicken broth or water (from boiling the chicken)
1/4 cup toasted almonds
1/4 cup toasted pine nuts
2 tablespoons ghee or butter (optional, for richness)
2 tablespoons vegetable oil (for sautéing)
Instructions
Place the whole chicken in a large pot and cover with water. Bring to a boil, skim foam, then add bay leaves, cardamom, and salt. Simmer for 45–60 minutes until fully cooked.
Remove the chicken, shred the meat, and set aside. Strain and reserve the broth.
In another large pot, heat oil or ghee and sauté the onions until soft.
Add the ground beef or lamb (if using) and cook until browned. Season with salt and pepper.
Stir in the rice and cook for 1–2 minutes to coat in the oil and spices.
Add the cinnamon, allspice, and more salt to taste.
Pour in 4 cups of the reserved chicken broth. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes or until rice is cooked.
Fluff the rice and gently mix in the shredded chicken.
In a small skillet, toast the almonds and pine nuts in ghee or butter until golden brown.
Top the chicken and rice with the toasted nuts and serve warm.
Notes
Use bone-in chicken for a more flavorful broth.To keep rice fluffy, avoid stirring after it starts cooking.Top with fresh parsley or mint for added color and freshness.To save time, use rotisserie chicken and ready-made broth.Pairs well with yogurt, cucumber salad, or fattoush.
