Lebanese-Style Chicken and Rice

Every culture has a version of chicken-and-rice; this is my favorite, and it's one that I grew up with...its flavors and aroma never fail to take me back.

It's easy to make, super-flavorful, and very fragrant...the sweet smell of cinnamon and allspice will permeate your house.

I've posted on a variation of this recipe before...to see a step-by-step recipe (with photos) on how to make this dish, click here. To read an article about Lebanese Cuisine (with recipes) I wrote for Sally's Place more than ten years ago, click here.

Like most ethnic recipes there are many variations. Here's a basic recipe, but it's just a guide...this one calls for baking the dish in the oven, but I also cook it on top of the stove as well. When making it I suggest making a larger batch than you need...leftovers the next day taste even better.

Lebanese Chicken and Rice

Yield: 4 servings

3 tablespoons olive oil
4 boneless, skinless chicken breasts
4 ounces diced onion
12 ounces ground beef or ground lamb
1 tablespoon minced garlic
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cayenne pepper
3/4 teaspoon salt
1-1/2 cups long grain rice
3 cups hot chicken stock, lamb stock or water
2 tablespoons minced parsley

Heat the olive oil over high heat in a heavy bottomed pan (preferably cast-iron). Saute the chicken breasts on both sides until they are golden brown. Remove the chicken breasts from the pan and set aside.

Add the onion and ground beef or ground lamb 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 and salt; saute two minutes while stirring.

Stir in the rice making sure that it is fully incorporated with the oil and spices, place the chicken breasts in the rice. Pour in the stock or water and cover with a tight fitting lid or aluminum foil. Bake in a 375 oven for 20 minutes. Remove the pan from the oven and sprinkle with minced parsley.