Gluten-Free Lebanese Chicken and Rice Pilaf

Instructions

1. 1In a bowl, season the about 680 g boneless, skinless chicken thighs with salt, pepper, and the 1/2 tsp allspice. Ensure each piece is evenly coated.
2. 2Heat the 2 tbsp olive oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Carefully place the seasoned chicken thighs in the hot oil and brown them on all sides, about 3-4 minutes per side. Remove the browned chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium onion, chopped, to the same pot. Sauté the onion over medium heat (176.7°C / 175°C) until it is softened and translucent, about 5-7 minutes.
4. 4Add the 1.5 cups basmati rice, the 1 cinnamon stick, and the 1 bay leaf to the pot with the onions. Cook for 1 minute, stirring constantly, until the rice is lightly toasted and fragrant.
5. 5Pour in the 3 cups chicken broth. Increase the heat to high and bring the liquid to a rolling boil.
6. 6Return the browned chicken thighs to the pot. Once the broth is boiling again, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 25-30 minutes. The rice should be fully cooked and tender, and the chicken should be cooked through, reaching an internal temperature of 74°C.
7. 7Carefully remove and discard the 1 cinnamon stick and the 1 bay leaf from the pot. Gently fluff the cooked rice with a fork to separate the grains.
8. 8Serve the gluten-free Lebanese chicken and rice pilaf hot. Garnish each serving with the 1/4 cup toasted almonds.

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