Lebanese Chicken and Rice (Riz a Djej) Recipe
Lebanese Chicken and Rice (Riz a Djej) is a traditional Middle Eastern dish featuring a whole chicken cooked to tender perfection with aromatic spices and herbs. The chicken is boiled with bay leaves and cinnamon sticks to infuse rich flavors, while a spiced mixture of ground meat, onions, and Lebanese 7 spices complements the fragrant long-grain rice. Toasted mixed nuts add a delightful crunch and nuttiness, making this dish a comforting and flavorful family favorite.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Lebanese
Ingredients
Chicken and Broth
- 1 whole chicken (3 to 4 lbs / about 1.5 kg)
- 1 whole onion
- 2 bay leaves
- 2 cinnamon sticks
Meat Mixture
- 0.5 lbs minced ground beef or lamb
- 1 medium onion, chopped
- 1 teaspoon allspice
- 1 teaspoon Lebanese 7 spices
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoons salt
- ½ teaspoon white or black pepper
Rice
- 2 cups long-grain rice, washed and drained
- 2 tablespoons olive oil or butter
Nuts
- 1 tablespoon butter (for toasting nuts)
- 1 cup mixed raw nuts (almonds, pine nuts, cashews)
Instructions
- Prepare the chicken broth: In a large pot, place the whole chicken along with the whole onion, bay leaves, and cinnamon sticks. Cover with water and bring to a boil. Reduce heat and simmer until chicken is fully cooked and tender, about 45-60 minutes. Remove the chicken from the broth and set aside. Strain the broth and keep it for cooking the rice.
- Make the meat mixture: In a skillet, sauté the chopped onion until softened. Add the minced ground beef or lamb and cook until browned. Stir in allspice, Lebanese 7 spices, ground cinnamon, ground nutmeg, salt, and pepper. Cook for a few more minutes to allow the flavors to blend. Set aside.
- Prepare the rice: Rinse and drain the long-grain rice thoroughly. In a large pot or saucepan, heat olive oil or butter. Add the meat mixture and stir for a minute before adding the rice. Pour in 3 to 3.5 cups of the reserved chicken broth. Bring to a gentle boil, cover, and reduce to low heat. Cook until the rice is tender and the liquid is absorbed, approximately 15-20 minutes.
- Toast the nuts: While the rice is cooking, melt butter in a small pan over medium heat. Add the mixed raw nuts and toast until they are golden brown and fragrant, stirring frequently to prevent burning. Remove from heat and set aside.
- Assemble and serve: Shred or chop the cooked chicken and arrange it over the cooked rice. Sprinkle the toasted nuts on top for added texture and flavor. Serve warm as a hearty main dish.
Notes
- Use freshly washed rice to ensure fluffiness and reduce stickiness.
- You can substitute the mixed nuts with walnuts or pistachios according to preference.
- Adjust the seasoning to taste, especially salt and spices.
- Leftover chicken broth can be refrigerated and used for soups or other recipes.
- For a richer flavor, brown the chicken briefly before boiling, if desired.
