Lebanese Chicken and Rice Recipe
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- Type
- Chicken\Meat
- Level
- Easy
- Prep Time
- 20 Minutes
- Total Time
- 50 Minutes
- Yield
- 6 Servings
Tools You Will Need:
1 oven-proof heavy skillet with lid
1 cup
1 tbsp
1 tsp
1 cup
1 tbsp
1 tsp
Ingredients:
6 de-boned chicken breasts without skin
1-1/2 cup long grain rice
¼ cup minced onions
3½ cups chicken stock
3 cloves garlic, pressed
3½ to 4 tbsp extra virgin olive oil
1 tbsp cinnamon
½ tsp allspice, ground
½ tsp salt
1/8 tsp cayenne
1/8 cup parsley, finely cut
12 ounces ground lamb
1-1/2 cup long grain rice
¼ cup minced onions
3½ cups chicken stock
3 cloves garlic, pressed
3½ to 4 tbsp extra virgin olive oil
1 tbsp cinnamon
½ tsp allspice, ground
½ tsp salt
1/8 tsp cayenne
1/8 cup parsley, finely cut
12 ounces ground lamb
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1. Heat oven to 375º F.
2. Wash and dry the chicken thoroughly.
3. Heat olive oil on medium heat in skillet.
4. Sauté chicken until browned on both sides and then remove from pan.
5. Using the same skillet add onions and ground lamb until both begin to turn brown.
6. Add garlic and cook for 2 minutes on medium heat.
7. Mix in allspice, cayenne, cinnamon and salt and continue to cook for two minutes stirring constantly.
8. Thoroughly mix in rice.
9. Add chicken breasts back into skillet.
10. Add chicken broth and cover tightly.
11. Place in pre-heated oven for 20 minutes.
12. Garnish with parsley.
2. Wash and dry the chicken thoroughly.
3. Heat olive oil on medium heat in skillet.
4. Sauté chicken until browned on both sides and then remove from pan.
5. Using the same skillet add onions and ground lamb until both begin to turn brown.
6. Add garlic and cook for 2 minutes on medium heat.
7. Mix in allspice, cayenne, cinnamon and salt and continue to cook for two minutes stirring constantly.
8. Thoroughly mix in rice.
9. Add chicken breasts back into skillet.
10. Add chicken broth and cover tightly.
11. Place in pre-heated oven for 20 minutes.
12. Garnish with parsley.
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