Lebanese Chicken and Rice

Ingredients

• 1 chicken or 4 chicken breasts or assorted chicken pieceschicken
• 1onion, cut into wedges
• 2bay leaves
• 1cinnamon stick, or a pinch of ground cinnamon
• a big pinchsalt and pepper
• 2 tspolive oil
• 2 smallred onions, finely diced
• 3 clovesgarlic, crushed
• 500 g (1 lb)minced beef or lamb
• 1 tspallspice or seven-spice seasoning
• ½ tspground cinnamon
• ½–1 tspsalt
• ½ tsp, or to tasteblack pepper
• 380 g (2 cups)basmati rice
• 830 ml (3½ cups)water or chicken stock from cooking the chicken
• 200 gfrozen peas
• a pinchsalt, pepper and allspice or seven-spice seasoning
• to tastetoasted pine nuts and flaked almonds
• to tastefresh parsley, chopped

Instructions

1. 1

   Brown the mince

   Heat the olive oil in a large frying pan over a medium-high heat. Add the diced red onions and cook for 3–4 minutes, stirring, until softened. Add the crushed garlic and cook for about 1 minute, then add the minced meat. Cook for 1 minute, breaking up any clumps, then stir in the allspice or seven-spice seasoning, cinnamon, salt and black pepper. Continue cooking for 6–8 minutes, stirring and breaking up the meat, until browned and cooked through with no pink remaining. Drain off excess fat if you like, then taste and adjust the seasoning.

2. 2

   Poach the chicken

   Put the chicken in a large saucepan with the onion wedges, bay leaves, cinnamon stick, salt and pepper. Add enough water to submerge the chicken. Bring to the boil and skim off any foam from the surface, then boil uncovered for about 20 minutes, until the chicken is cooked through. Take the pan off the heat, lift the chicken onto a plate and keep the stock for the rice.

3. 3

   Shred the chicken

   When the chicken is cool enough to handle, pull it into even shreds with your fingers. Set it aside.

4. 4

   Rinse the rice

   Soak the basmati rice for 15–20 minutes. Drain it, then rinse under water until the water runs clear.

5. 5

   Combine the rice

   Put the minced meat in a large saucepan; you do not have to use all of it, and around 300 g is suggested. Add the drained rice, frozen peas and 830 ml water or chicken stock. Season with a big pinch of salt and pepper and a little extra allspice or seven-spice seasoning, then stir to combine.

6. 6

   Simmer the rice

   Bring the pan to the boil uncovered. Cover with a tight-fitting lid, reduce the heat to a low simmer and cook for 20 minutes, or until the liquid has been absorbed. Remove the pan from the heat and leave it covered for a further 10 minutes, then uncover and fluff the rice with a fork.

7. 7

   Finish and serve

   Top the rice with the shredded chicken. Add toasted pine nuts or flaked almonds and chopped parsley, if desired.

What is Lebanese chicken and rice?

This dish draws on hashweh, a Levantine style of spiced rice often made with minced meat and nuts. Here, the rice is cooked with meat and peas, then served with gently poached, shredded chicken.

The method builds flavour in stages: the chicken makes a seasoned stock, while browned mince brings a savoury, spiced note to the rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 474 calories, 0g protein, 0g carbs, 0g fat.

The rice and peas supply most of the carbohydrates, while the chicken and minced meat contribute protein and the meat and olive oil provide much of the fat. Serve with a crisp salad or extra vegetables to add freshness and balance the plate.

Build the flavour in stages

Chicken stock: simmering the chicken with onion, bay and cinnamon gives the cooking liquid extra flavour. Use that stock for the rice if you have enough, or use water as the recipe allows.

Spiced mince: give the onions time to soften before adding the garlic and meat. Breaking up the mince as it cooks helps it mix evenly through the rice.

Get the rice ready

Soaking: the 15–20-minute soak is part of the recipe, so allow for it alongside the cooking time. Rinse the drained rice until the water runs clear.

Liquid: measure the water or stock carefully and stir the rice, peas and mince together before bringing the pan to the boil.

Look for the right finish

Rice: once the liquid has been absorbed and the grains are tender, take the pan off the heat. Resting it covered for 10 minutes gives the rice time to settle before fluffing.

Chicken: cook it through in the poaching liquid, then let it cool enough to handle before shredding. Keep the strands fairly even so they are easy to serve over the rice.

Choose how much mince to use

The ingredient list calls for 500 g minced beef or lamb, while the method notes that around 300 g is often used in the rice. Add the amount you prefer, reserving any extra for another use.

Beef or lamb both work with the warm spices. If the cooked mince has excess fat, the method suggests draining it before seasoning to taste.

Serve with a fresh finish

Pine nuts and flaked almonds add a crisp contrast to the soft rice and shredded chicken. Scatter them over the top with chopped parsley just before serving.

A crisp salad or lightly dressed vegetables make a fresh accompaniment to the rich, warmly spiced main dish.

Recipe notes & tips

• Use the chicken stock for the rice if you have enough after poaching.
• Break up the mince thoroughly as it browns so it distributes more evenly through the rice.
• Rinse the soaked rice until the water runs clear.
• Keep the lid on during the low simmer so the rice cooks in the measured liquid.
• Let the cooked rice rest covered for 10 minutes before fluffing.
• Toast the nuts ahead of serving and add them at the end to keep their crunch.

Variations

• Choose your mince: use beef or lamb according to preference.
• Use chicken pieces: assorted chicken pieces can stand in for a whole chicken or breasts.
• Adjust the spice: choose allspice or seven-spice seasoning as listed.
• Swap the liquid: use chicken stock from poaching instead of water.
• Change the nuts: top with toasted pine nuts, flaked almonds, or both.

Common mistakes to avoid

• Skipping the rice soak: soak for 15–20 minutes, then rinse until the water runs clear.
• Leaving mince in clumps: break it apart as it cooks with a spoon or potato masher.
• Using the wrong heat: once the pan is covered, reduce it to a low simmer.
• Lifting the lid repeatedly: keep the pan covered while the rice simmers and rests.
• Fluffing too soon: leave the rice covered off the heat for 10 minutes first.

How to store

Refrigerate leftover chicken and rice in a covered container and use within 3 days. Reheat until steaming hot throughout, adding a small splash of water if the rice has dried out.

Frequently asked questions