Best 3 One Pot Lebanese Chicken And Rice Recipes
Embark on a culinary journey to the heart of the Middle East with this delectable One-Pot Lebanese Chicken and Rice dish. This flavorful and aromatic meal combines tender chicken, fluffy rice, and an array of fragrant spices, all cooked together in one pot for a hassle-free feast. The chicken is seasoned with a tantalizing blend of garlic, cumin, paprika, and coriander, creating a symphony of flavors that permeate every bite. As the chicken simmers, it releases its savory juices, infusing the rice with a rich and flavorful broth. The addition of aromatic basmati rice adds a delightful texture and nutty flavor to the dish, complemented by the vibrant colors of diced carrots, green beans, and plump raisins.
In addition to the main recipe, this article offers a delightful collection of complementary dishes to elevate your Lebanese culinary experience. Indulge in the tangy flavors of the Lebanese Cucumber Salad, featuring crisp cucumbers, fresh mint, and a zesty lemon-tahini dressing. For a creamy and refreshing side, try the Lebanese Yogurt Sauce, a versatile condiment that pairs perfectly with grilled meats, vegetables, and flatbreads. Satisfy your sweet cravings with the delectable Lebanese Orange Cake, a moist and flavorful treat infused with the citrusy goodness of oranges. And to complete your Lebanese feast, learn the art of making traditional Lebanese Pita Bread, the perfect accompaniment for dipping, wrapping, and savoring all the delicious flavors of this aromatic cuisine.
EASY ONE-POT CHICKEN AND RICE RECIPE
Simple, comforting, one-pot chicken and rice recipe with chopped veggies, chickpeas, and warm Middle Eastern spices. Ready in just over 30 minutes.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 15
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.
Nutrition Facts : Calories 401.2 kcal, Sodium 306.8 mg, SaturatedFat 1.8 g, Carbohydrate 45 g, Fiber 6.1 g, Protein 24.9 g, Cholesterol 71.8 mg, ServingSize 1 serving
ONE-POT CRISPY CHICKEN AND RICE
This meal is so comforting and family friendly. My kids eat every morsel on their plates. This is also a super economical way to feed a family or a large crowd. Great served with green beans, broccoli, or a salad.
Provided by NicoleMcmom
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.6 g, Cholesterol 76.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 891.4 mg, Sugar 1.1 g
ONE-POT LEBANESE CHICKEN AND RICE
This is a simple chicken and rice dish from Lebanon that is eaten regularly in the region.
Provided by KitchenDude
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 50m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 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, Sodium 1420.8 mg, Sugar 2.3 g
Tips:
- To save time, use pre-cooked or leftover chicken.
- If you don't have basmati rice, you can use another long-grain rice, such as jasmine or brown rice.
- To make the chicken more flavorful, marinate it in the yogurt and spices for at least 30 minutes before cooking.
- If you like your rice a little more al dente, reduce the cooking time by 2-3 minutes.
- Garnish the finished dish with fresh herbs, such as parsley, cilantro, or mint.
Conclusion:
This one-pot Lebanese chicken and rice is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is tender and flavorful, and the rice is fluffy and aromatic. Plus, the whole dish can be made in just one pot, which makes for easy cleanup. So next time you're looking for a quick and easy meal that the whole family will love, give this Lebanese chicken and rice recipe a try.
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