Lebanese Chicken and Rice with Vermicelli

Ingredients

• 1.5 lbs Chicken thighs
• 1/2 cup Gluten-free vermicelli noodles
• 1.5 cups Basmati rice
• 3 cups Chicken broth
• 1 medium Onion
• 2 tablespoons Olive oil
• 1 Cinnamon stick
• 1 Bay leaf
• 1/2 teaspoon Allspice
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 tablespoons Pine nuts

Instructions

1. 1Season chicken thighs with salt, pepper, and allspice.
2. 2Heat olive oil in a large pot over medium-high heat. Brown chicken thighs on all sides, then remove from the pot and set aside.
3. 3Add chopped onion to the pot and sauté until softened, about 5 minutes.
4. 4Stir in gluten-free vermicelli noodles and cook until lightly golden brown, stirring constantly to prevent burning.
5. 5Add basmati rice, chicken broth, cinnamon stick, and bay leaf to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
6. 6Return chicken thighs to the pot, nestling them into the rice. Cover and cook for another 10-12 minutes, or until chicken is cooked through and rice is tender.
7. 7Remove cinnamon stick and bay leaf. Fluff rice with a fork.
8. 8Toast pine nuts in a dry skillet over medium heat until golden brown. Sprinkle over the chicken and rice before serving.

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