One Pot Lebanese Chicken And Rice Food

ONE-POT LEBANESE CHICKEN AND RICE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• 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.
• 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.
• Bake in the preheated oven until rice has absorbed all liquid, about 20 minutes. Remove from oven and sprinkle with parsley before serving.

EASY ONE-POT CHICKEN AND RICE RECIPE

Steps:

• In a small bowl, mix the spices to make the spice mixture. Set aside for now.
• Pat chicken thighs dry and cut them into large pieces (I simply cut each in half). Season well with salt, then season with the spice mixture. Work the chicken with clean hands to make sure all the pieces are well-coated with the spice mixture. Set at room temperature for 20 minutes or so (if you have the time).
• In a large and deep cooking skillet with a lid, heat 3 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Brown the chicken briefly on both sides. Remove from the skillet and set aside for now.
• To the same skillet, now add onions, carrots, and frozen peas. Cook for 4 minutes or so, tossing regularly, until tender. Add the chickpeas and rice. Season with salt, 1/2 tsp allspice and 1/4 tsp ground cardamom. Stir to combine.
• Add the chicken back to the skillet (nestle the pieces in the rice). Add the cinnamon sticks, bay leaf, and chicken broth. Bring to a boil.
• Turn the heat to low. Cover and cook for 20 minutes or until fully cooked.
• Remove from the heat, garnish with parsley.

LEBANESE CHICKEN WITH RICE

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.

MEXICAN CHICKEN AND RICE

Steps:

• Heat olive oil in a large skillet or pan, over medium heat. Add the onions and sauté until they soften slightly, about 5 minutes.
• Increase the heat to medium high, add the cubed chicken. Season with 1 teaspoon salt, pepper garlic powder, chili powder, and cumin. Cook, stirring occasionally, until the chicken is cooked through, about 6-8 minutes.
• Add the rice, remaining salt, and cook with the chicken to lightly toast the rice. Pour the chicken broth, tomato sauce, and green chilies. Stir to combine.
• Bring mixture to a boil then lower the heat to a simmer and cover the pan, and cook the rice untouched until the rice is tender and all the liquid is absorbed, about 18 minutes.
• Top with fresh cilantro, if desired

ONE SKILLET OVEN BAKED CHICKEN SHAWARMA AND RICE PILAF

Steps:

• Preheat oven to 180C/350F.
• Mix the Spice Rub ingredients together in a small bowl. Slather onto the chicken, covering both sides.
• Optional: Marinate for at least 1 hour, up to 24 hours. (Note 3)
• Heat olive oil in a large skillet over medium high heat. Add the chicken, skin side down, and cook for 5 minutes on each side, or until light golden brown.
• Remove chicken from skillet. Scrape off excess black bits stuck to the pan and discard, along with excess oil (but leave some to cook the onion).
• Add garlic and onion. Cook for 2 minutes until translucent.
• Add rice and stir so the grains are coated in oil and become a bit translucent.
• Add remaining ingredients. Place the chicken on top - it should be half submerged with the skin above the surface. Pour in the juices from the plate as well.
• Bring to simmer, then place a lid on (or cover with foil) and transfer to oven.
• Bake for 35 minutes, then remove the lid and bake for a further 10 minutes.
• Remove from the oven. Let it rest for 5 minutes.
• Remove chicken from the rice and mix the rice quickly (to evenly distribute flavour).
• Serve, garnished with cilantro/coriander and parsley if desired. I also like to serve it with a bit of plain yoghurt. (Note 4)

LEBANESE CHICKEN AND POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.
• In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.
• Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.