One Pot Lebanese Chicken And Rice Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
• Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
• Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
• Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.

Steps:

• Heat the olive oil over high heat in a pan.
• Sauté the chicken on both sides until golden brown.
• Remove the chicken from the pan and set aside.
• Add the onion and ground beef to the same hot pan.
• Cook until the onions and meat is beginning to brown, then add the garlic and cook another minute or two.
• Add the cinnamon, allspice, cayenne pepper (or chilli flakes) and salt; sauté two minutes while stirring.
• Stir in the rice making sure that it is fully covered with the oil and spices, place the chicken in the rice.
• Add the pine nuts.
• Pour in the stock or water and cover. Cook slowly for about half an hour. Stir occasionally and as you do so allow the chicken to break up. You may need to add extra hot water if the rice gets a little dry.
• Remove the pan from the heat and sprinkle with minced parsley.