Dairy-Free Lebanese Chicken and Rice

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of olive oil and let it heat up until it shimmers, about 1 minute.
2. 2While the oil heats, pat the about 680 g of chicken thighs dry with paper towels. Season them evenly on all sides with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
3. 3Carefully place the seasoned chicken thighs into the hot oil. Sear them for 3-4 minutes per side, until they are golden brown. Once browned, remove the chicken from the pot and set it aside on a plate.
4. 4Add the 1 medium chopped onion to the pot. Cook, stirring occasionally, for about 5 minutes, until the onion pieces are soft and translucent. Add the 4 cloves of minced garlic and cook for 1 more minute until fragrant, stirring constantly.
5. 5Add the 1.5 cups of basmati rice, 1 teaspoon of cinnamon, and 0.5 teaspoon of allspice to the pot. Stir everything together and cook for 1 minute, stirring constantly, to toast the rice and spices.
6. 6Pour in the 3 cups of dairy-free chicken broth. Stir to combine everything in the pot and scrape up any browned bits from the bottom. Increase the heat to medium-high and bring the liquid to a rolling boil.
7. 7Gently return the seared about 680 g of chicken thighs to the pot, nestling them into the rice and broth. Once the liquid returns to a simmer, reduce the heat to low (93.33°C / 95°C). Cover the pot tightly with a lid and let it simmer for 25-30 minutes, or until the rice has absorbed all the liquid and the chicken is cooked through and tender. The chicken's internal temperature should reach 74°C.
8. 8Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish steaming and become fluffy. Stir in the 0.25 cup of fresh chopped parsley.
9. 9Serve the dairy-free Lebanese chicken and rice hot.

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