One-Pot Lebanese Chicken and Rice recipe

All Recipes World Cuisine Recipes Middle Eastern Lebanese

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

Nutrition Info

680.2 calories
carbohydrate: 61.1 g
cholesterol: 121.2 mg
fat: 27.1 g
fiber: 2.2 g
protein: 44 g
saturatedFat: 7.5 g
servingSize: -
sodium: 1420.8 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  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. 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. Bake in the preheated oven until rice has absorbed all liquid, about 20 minutes. Remove from oven and sprinkle with parsley before serving.

Recipe Yield

4 servings

Recipe Note

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

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