Recipe By KitchenDude
Rating
Published Dec 15th
Prep 10m Cook 40m Additional - Ready In 50m
Servings 4 servings Calories 680.2

This is a simple chicken and rice dish from Lebanon that is eaten regularly in the region.

Recipe Ingredients

  • 3 tablespoons olive oil
  • 4 skinless, boneless chicken breasts
  • 4 ounces diced onion
  • 12 ounces ground beef
  • 1 tablespoon minced garlic
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • ¾ teaspoon salt
  • ¼ teaspoon ground cayenne pepper
  • 1 ½ cups long grain rice
  • 3 cups chicken broth
  • 2 tablespoons chopped fresh parsley

Cooking Directions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Heat olive oil in a heavy, oven-safe skillet over high heat. Cook chicken breasts on both sides until golden brown, about 5 minutes per side. Remove chicken breasts from skillet and set aside. Add onion and ground beef to the skillet; cook until onions are starting to brown, about 5 minutes. Add garlic and cook for 1 to 2 minutes. Season with cinnamon, allspice, salt, and cayenne pepper. Cook and stir for 2 minutes.
  3. 3 Stir rice into the skillet until fully coated with oil and spices. Place chicken breasts on top of the rice and pour in broth. Cover skillet with a tight-fitting lid or aluminum foil.
  4. 4 Bake in the preheated oven until rice has absorbed all liquid, about 20 minutes. Remove from oven and sprinkle with parsley before serving.

Nutrition Facts

  • Calories 680.2
  • Carbohydrate 61.1 g
  • Cholesterol 121.2 mg
  • Fat 27.1 g
  • Fiber 2.2 g
  • Protein 44 g
  • Saturated Fat 7.5 g
  • Sodium 1420.8 mg
  • Sugar 2.3 g

Chef's Notes

A cast-iron skillet works best for this dish. You can also use ground lamb instead of beef.

Reviews

  1. Boring
  2. I made this recipe with ground lamb in a cast-iron skillet. I used half of a small onion instead of dehydrated. Very simple to make. I would have liked a little deeper in flavor. Maybe more garlic? Check the rice mine could have used an additional 5 minutes.

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