Spiced Chicken & Rice (Riz Bil Djaj)
Tender chicken thighs cooked with fragrant spices, then layered with fluffy rice in one skillet. A Lebanese classic that tastes like it simmered for hours but comes together in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 medium onion, diced
- ½ tsp allspice berries
- 1 whole cinnamon stick
- ¼ cup pine nuts or sliced almonds
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high. Season chicken with salt and pepper, then sear 2 minutes per side until edges brown.
- 2
Push chicken to the side. Add diced onion to the empty space and cook until softened, about 3 minutes, stirring occasionally.
- 3
Add rice to the pan and stir for 1 minute until the rice is coated and smells toasty.
- 4
Pour in broth, add allspice and cinnamon stick, then bring to a simmer. Cover and cook 15 minutes until rice is tender.
- 5
Toast nuts in a dry skillet over medium heat, stirring often, until fragrant and lightly golden, about 3 minutes.
- 6
Scatter toasted nuts over the rice and chicken. Fluff with a fork and serve warm.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
- fork
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