Lebanese Chicken and Rice with Vermicelli (Gluten-Free)

Ingredients

• 1.5 lbs Chicken Thighs
• 4 oz Gluten-Free Rice Vermicelli Noodles
• 1.5 cups Basmati Rice
• 3 cups Chicken Broth
• 1 medium Onion
• 2 tbsp Olive Oil
• 1 Cinnamon Stick
• 1/2 tsp Allspice
• 1 tsp Salt
• 1/4 tsp Black Pepper
• 2 tbsp Pine Nuts
• 2 tbsp Fresh Parsley

Instructions

1. 1Cut chicken thighs into 1-inch pieces. Dice the onion.
2. 2Heat olive oil in a large pot over medium heat. Add the chicken and cook until browned on all sides. Remove chicken and set aside.
3. 3Add the diced onion to the pot and sauté until softened, about 5 minutes.
4. 4Add the rice vermicelli noodles to the pot and cook, stirring frequently, until golden brown. Remove noodles and set aside.
5. 5Add the basmati rice to the pot and toast for 1 minute, stirring constantly.
6. 6Return the chicken to the pot. Add the cinnamon stick, allspice, salt, and pepper.
7. 7Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is cooked through and liquid is absorbed.
8. 8Stir in the toasted rice vermicelli noodles. Cover and let stand for 5 minutes.
9. 9Remove the cinnamon stick before serving. Garnish with toasted pine nuts and fresh parsley, if desired.

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