One-Pot Lebanese Chicken and Rice

This is a simple chicken and rice dish from Lebanon that is eaten regularly in the region.

Preparation Details

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 4 skinless, boneless chicken breasts
• 4 ounces diced onion
• 12 ounces ground beef
• 1 tablespoon minced garlic
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• ¾ teaspoon salt
• ¼ teaspoon ground cayenne pepper
• 1 ½ cups long grain rice
• 3 cups chicken broth
• 2 tablespoons chopped fresh parsley

Steps

1. Preheat the oven to 375 degrees F (190 degrees C).
2. 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.
3. 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.
4. Bake in the preheated oven until rice has absorbed all liquid, about 20 minutes. Remove from oven and sprinkle with parsley before serving.