Here’s a traditional and comforting recipe for Lebanese Chicken and Rice (رز على دجاج – Riz a Djej) — a beloved Middle Eastern dish made with spiced rice, shredded chicken, and topped with golden nuts. It’s aromatic, hearty, and often served at family gatherings, holidays, or even just a satisfying weeknight meal.
🍗 رز على دجاج — Lebanese Chicken and Rice
(Riz a Djej / Riz bi Djej)
Serves: 4–6
Prep time: 20 mins
Cook time: 45–60 mins
📋 Ingredients
For the Chicken Broth:
- 1 whole chicken (about 1.5 kg / 3–4 lbs) or 4–6 bone-in chicken pieces
- 1 onion, quartered
- 2 bay leaves
- 1 cinnamon stick
- 5–6 whole peppercorns
- Salt to taste
- Water (enough to cover the chicken)
For the Rice:
- 2 cups long grain rice (rinsed and soaked for 20 mins)
- 1/2 lb (250g) minced beef or lamb (optional but traditional)
- 2 tbsp vegetable ghee or oil
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp ground black pepper
- Salt to taste
- 4 cups chicken broth (from the boiled chicken)
For Topping:
- 1/4 cup pine nuts
- 1/4 cup slivered almonds
- Butter or oil for toasting nuts
- Fresh parsley for garnish (optional)
🔧 Instructions
1. Cook the Chicken:
- Place chicken in a large pot with onion, bay leaves, cinnamon stick, peppercorns, and salt.
- Cover with water and bring to a boil. Skim off any foam, reduce to a simmer, and cook until chicken is tender (30–40 mins).
- Remove chicken, strain and reserve 4 cups of broth.
- Shred or break apart the chicken into large chunks. Set aside and keep warm.
2. Prepare the Rice:
- In a large pot, heat 1–2 tbsp ghee or oil. Add the minced meat and cook until browned. Season with salt, cinnamon, allspice, and pepper.
- Drain rice and add it to the meat. Stir for 2–3 mins to coat with fat and spices.
- Add 4 cups of the reserved chicken broth. Bring to a boil, then reduce to low heat, cover, and simmer for 15–20 mins until rice is tender and liquid absorbed.
3. Toast the Nuts:
- In a small pan, heat a little butter or oil and toast the almonds and pine nuts until golden. Watch closely — they burn fast.
4. Assemble the Dish:
- Fluff the rice gently with a fork.
- Transfer rice to a serving platter.
- Arrange chicken pieces on top.
- Sprinkle with toasted nuts.
- Garnish with parsley if desired.
🥣 Serving Suggestions:
- Often served with plain yogurt or a cucumber yogurt salad.
- A side of Middle Eastern pickles (mukhalal) or a fattoush salad balances it beautifully.
💡 Tips:
- Want extra flavor? Add a bit of ground cardamom or nutmeg to the rice.
- You can roast the chicken after boiling for a crispy skin finish — brush with butter and broil for 5–10 minutes.