Recipe By Anonymous
Rating
Published Jan 18th
Prep 35m Cook 2h Additional 25m Ready In 3h
Servings 4 servings Calories 1380.8

Made with shredded chicken, tender basmati rice, and smoky-sweet, caramelized onions and peppers, this chicken rice-a-roni was inspired by a Lebanese rice and vermicelli pilaf. Garnish with fresh herbs, lemon juice, chili flakes, hot sauce, or even garlic-infused yogurt!

Recipe Ingredients

  • 1 (3 1/2) pound whole chicken
  • 1 stalk celery, roughly chopped
  • 1 medium carrot, roughly chopped
  • ½ medium yellow onion, roughly chopped
  • 1 large bay leaf
  • 1 tablespoon kosher salt
  • 3 quarts water
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ½ medium yellow onion, diced
  • ⅓ cup diced red bell pepper
  • 2 teaspoons kosher salt
  • 1 cup broken uncooked spaghetti (2-inch pieces)
  • 1 ½ cups basmati rice
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon saffron threads, crushed
  • 1 pinch cayenne pepper
  • ½ cup garbanzo beans, drained and rinsed
  • ⅓ cup frozen green peas, thawed and drained
  • 2 tablespoons chopped fresh parsley, or to taste
  • 2 tablespoons chopped fresh cilantro, or to taste

Cooking Directions

  1. 1 Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
  2. 2 Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
  3. 3 Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
  4. 4 Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
  5. 5 Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
  6. 6 Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
  7. 7 Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
  8. 8 Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.

Nutrition Facts

  • Calories 1380.8
  • Carbohydrate 88.8 g
  • Cholesterol 313.2 mg
  • Fat 74.2 g
  • Fiber 4.6 g
  • Protein 85.6 g
  • Saturated Fat 22.1 g
  • Sodium 2867.7 mg
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