Spiced Chicken & Rice — Riz Bil Djaj
Fragrant Lebanese rice pilaf with tender chicken, warm spices, and crispy toasted nuts. Serve with warm sesame bread for a complete weeknight dinner.
- Total time
- 28 min
- Servings
- 4
- Calories
- 612
- Protein
- 38g
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- 2 cups long-grain white rice
- 3.5 cups chicken broth
- ½ cup pine nuts or slivered almonds
- 1 medium yellow onion, diced
- 1.5 tsp ground allspice and cinnamon
- 4 pieces sesame bread (pita or flatbread)
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high. Toast pine nuts until golden, 2–3 minutes, then transfer to a plate.
- 2
In the same skillet, sear chicken thighs 4 minutes per side without moving until edges brown. Remove and set aside.
- 3
Add diced onion to the skillet and cook, stirring occasionally, until soft and light golden, about 4 minutes.
- 4
Stir in rice and spices (allspice, cinnamon, salt, pepper) until grains are coated and fragrant, about 1 minute.
- 5
Pour in broth, return chicken to the skillet, and bring to a simmer. Cover and cook until rice is tender and liquid absorbed, 12–14 minutes.
- 6
Fluff rice with a fork, top with toasted nuts, and serve alongside warm sesame bread.
Tools you’ll need
- large skillet with lid (12-inch preferred)
- wooden spoon
- plate
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