Lebanese Chicken and Rice Pilaf (Riz bi Djej)

Ingredients

• 1.5 lbs Chicken Thighs
• 1.5 cups Basmati Rice
• 3 cups Chicken Broth
• 1 medium Onion
• 1 Cinnamon Stick
• 1/2 teaspoon Allspice
• 2 tablespoons Butter
• 1 tablespoon Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/4 cup Toasted Almonds

Instructions

1. 1Rinse the basmati rice in a fine-mesh sieve until the water runs clear.
2. 2Heat olive oil and butter in a large pot over medium heat. Add diced onion and sauté until softened, about 5 minutes.
3. 3Add chicken thighs to the pot and brown on all sides. Season with salt, pepper, allspice, and cinnamon stick.
4. 4Remove chicken from the pot and set aside. Add the rinsed rice to the pot and toast for 2-3 minutes, stirring constantly.
5. 5Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked and broth is absorbed.
6. 6Return the chicken thighs to the pot, nestling them into the rice. Cover and cook for another 10 minutes, or until chicken is cooked through.
7. 7Remove from heat and let it rest for 5 minutes before fluffing the rice with a fork.
8. 8Serve hot, garnished with toasted almonds.

Related Guides