Lebanese Chicken and Rice Pilaf (Riz bi Djaj)

Ingredients

• 1.5 lbs Chicken thighs
• 1.5 cups Basmati rice
• 3 cups Chicken broth
• 1 medium Onion
• 2 tablespoons Olive oil
• 1 Cinnamon stick
• 1/2 teaspoon Allspice
• 3 Cardamom pods
• 1 Bay leaf
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 tablespoons Pine nuts
• 2 tablespoons Fresh parsley

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat, which is about 350°F (175°C). Add the 2 tablespoons of olive oil and let it warm for about 1 minute until it shimmers.
2. 2Add the 1 medium onion, cut into small dice, to the pot. Cook, stirring occasionally, for 5 minutes until the onion pieces are soft and translucent, but not browned.
3. 3Add the 1.5 lbs of chicken thighs to the pot. Cook for 3-4 minutes on each side until the chicken is browned all over. The chicken does not need to be cooked through at this stage.
4. 4Add the 1.5 cups of basmati rice to the pot. Stir well to coat the rice with the oil and drippings. Then, add the 1 cinnamon stick, 1/2 teaspoon of allspice, 3 cardamom pods, 1 bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir everything together for 1 minute until fragrant.
5. 5Pour in the 3 cups of chicken broth. Stir the mixture and bring it to a rolling boil over medium-high heat, which is about 400°F (200°C).
6. 6Once boiling, immediately reduce the heat to low, which is about 200°F (95°C). Cover the pot tightly with a lid. Let it simmer gently for 20-25 minutes. The rice should absorb all the liquid, and the chicken should be cooked through and tender. You can check the chicken by inserting a fork; it should pull apart easily, or use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
7. 7Remove the pot from the heat and keep it covered. Let the pilaf rest for 10 minutes. This resting period allows the rice to finish steaming and become fluffy, and the flavors to meld.
8. 8Uncover the pot. Gently fluff the rice with a fork. Carefully remove and discard the 1 cinnamon stick, 3 cardamom pods, and 1 bay leaf.
9. 9Serve the Lebanese Chicken and Rice Pilaf hot. Garnish with the 2 tablespoons of toasted pine nuts and the 2 tablespoons of fresh parsley, if desired.

Related Guides