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Lebanese chicken and rice, also known as “roz a djej,” is a comforting meal the whole family will love. This delicious dinner consists of shredded chicken cooked to perfection with a blend of spices, served over a bed of Lebanese-style hashweh. To top it off, this chicken and rice dish is garnished with a generous helping of toasted almonds, pine nuts, and cashews that add a delightful crunch and burst of flavor.
Table of Contents
- Why you’ll love this Lebanese chicken and rice
- Ingredients to make Roz a djej – chicken and rice
- How to make Lebanese ground beef rice with chicken
- Tips for making spiced chicken and Rice
- Popular substitutions & additions
- What to pair with ground beef rice and shredded chicken
- How to store & reheat Lebanese rice with chicken
- Frequently asked questions
- More Lebanese recipes:
- Lebanese Chicken and Rice Recipe
This chicken and rice is a traditional Middle Eastern dish, “Riz 3a Djaj” in Arabic, which translates to rice over chicken. It is a very popular main dish that you’ll see at many holiday and celebratory events! It combines the comforting flavors of ground beef, rice, and chicken with an aromatic blend of spices that’s sure to please.
Why you’ll love this Lebanese chicken and rice
- Ultimate comfort food. There’s something about the tender, juicy chicken and the perfectly cooked rice that just warms your soul. Plus, adding toasty nuts adds a crunchy texture that takes it to the next level.
- Easy to make. Don’t worry if you’re not a master chef – making Lebanese chicken and rice is a piece of cake! Even with the three different parts, it’s still easy to whip up. Just boil the chicken in one pot and toast the nuts in another. Then, cook the beef and rice in the same pan as the nuts. Easy peasy!
- Versatile and Adaptable: Lebanese Chicken and Rice can easily be customized to suit your preferences. You can adjust the spices, use different types of nuts, or even swap out the ground beef for another protein like lamb or turkey.
- Impressive Presentation: The finished dish looks stunning on a serving platter, with the colorful nut topping and fresh parsley garnish. It’s an excellent option for dinner parties or special occasions when you want to impress your guests.
Ingredients to make Roz a djej – chicken and rice
- Chicken thighs: Chicken thighs provide tender, juicy meat that soaks up the flavors of the spices and aromatics. They also contribute to the rich, savory chicken stock that is used to cook the rice.
- Onion: Onion adds a hint of sweetness and depth of flavor to both the chicken stock and the rice and beef mixture.
- Cinnamon sticks: These aromatic spices infuse the chicken and stock with a warm, sweet flavor that is characteristic of Lebanese cuisine.
- Bay leaves: Bay leaves impart a subtle, earthy aroma to the chicken stock, enhancing the overall flavor profile of the dish.
- Salt and black pepper: These essential seasonings bring out the natural flavors of the ingredients and help balance the dish.
- Butter: Butter is used for toasting the nuts and cooking the rice and beef, adding a rich, indulgent taste and smooth texture.
- Cashews, almonds, and pine nuts: These nuts provide a crunchy, nutty contrast to the soft chicken and rice. They also add visual appeal and a touch of elegance to the dish.
- Lean ground beef: The ground beef adds extra protein and savory flavor to the rice, making the dish even more satisfying and filling.
- 7 Spice: This traditional Lebanese spice blend imparts warmth and depth to the dish, with flavors of cinnamon, allspice, and other aromatic spices.
- Long grain rice: Long grain rice is the perfect choice for this dish, as it absorbs the flavors of the chicken stock while remaining light and fluffy.
How to make Lebanese ground beef rice with chicken
Making hashweh with rice and chicken may have a few different steps, to it, but it’s well worth it!
Cook the chicken and make the stock
- Place the chicken thighs, onion, cinnamon sticks, bay leaves, salt, and pepper in a large stockpot on high heat.
- Add water and bring to a boil. Lower the heat and continue cooking until the chicken is cooked through. Remove the cooked chicken to a cutting board.
- Once the chicken is cool enough to handle, use two forks to shred into bite-sized pieces.
- Strain the chicken stock and discard the aromatics. Reserve a few cups of the stock to use to cook the rice and store the remaining stock for another use.
Cook the nut topping
- Melt the butter and add the cashews, almonds, and pine nuts and toast,
- Stir frequently, until they’re golden-brown and fragrant before transferring to a bowl for the final garnish.
Cook the rice and beef
- In the same pot used to cook the nuts, melt the butter over medium heat. Add the onion and ground beef and season with the 7 Spice and salt.
- Cook until the onions are soft and the ground beef is browned, breaking into small pieces while cooking.
- Add the rice, remaining salt, and reserved chicken broth.
- Mix all the ingredients together, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid, and cook until the rice is done. Remove from heat and let the rice rest, covered, for a few more minutes before fluffing with a fork.
Transfer the rice and beef mixture to a large serving platter, add the shredded chicken on top, and scatter the cooked nuts over the top. Sprinkle with fresh chopped parsley and serve immediately.
Tips for making spiced chicken and Rice
- Make sure to rinse the rice. When cooking pilaf, it’s important to rinse the rice beforehand to remove excess starch from the exterior of the grains. If not rinsed, the starch can cause the rice to clump together while cooking, resulting in a less-than-ideal texture. Rinsing the rice will ensure you get the fluffiest and most distinct rice grains possible.
- Don’t overcook the rice. Overcooking the rice can make it mushy and ruin the dish’s texture. Follow the instructions carefully and fluff the rice with a fork before serving.
- Toasting the nuts is a must! You can choose just one or all three choices for the nuts, but I highly suggest not skipping toasting them. It adds a depth of rich and nutty flavor and extra crunch, a fantastic contrast to the soft rice and chicken.
- Brown the beef. Medium to medium-high heat is the key to perfect caramelization on the ground beef, which means more flavor for your dish. Plus, you’ll be using the same pot in which you toasted the nuts, transferring some of that nutty flavor while cooking the meat and onions.
Popular substitutions & additions
- Add vermicelli. For something a little extra, you can make my Lebanese rice that includes vermicelli to pair with the hashweh.
- Add vegetables. Add chopped green onions, diced tomatoes, and sliced bell peppers to the rice to add more texture and nutrition. Cook them with the beef for added flavor.
- Switch up the spices. My homemade 7 spice blend is the perfect combination of spices for a classic Lebanese flavor, but if you don’t have it on hand, don’t worry! A blend of cumin, coriander, and allspice can also work well. And if you’re not a fan of warming spices, start with the basics and use flavors you know and love.
- Use different meat. While this recipe calls for ground beef, you could also use other ground meat such as lamb, chicken, or turkey. It’ll change the overall flavor a bit, as beef is richer than its alternatives, but still be just as tasty.
- Top with a yogurt sauce. Serve the dish with a bright and tangy yogurt made with garlic, and lemon juice for a creamy and tangy contrast to the rice and chicken. My garlic toum sauce or Labnah would work great with this recipe. You can also add a cooler sauce like my cucumber yogurt.
What to pair with ground beef rice and shredded chicken
How to store & reheat Lebanese rice with chicken
Allow to cool completely and store in an airtight container in the fridge.
You can reheat it in the microwave or on the stove with a splash of water to prevent the rice from drying out. Make sure to stir occasionally and check that the chicken is heated through before serving.
How long will Lebanese chicken and rice last in the fridge?
You can store it in the refrigerator for up to 4 days.
Can i freeze chicken and rice?
If freezing, allow the dish to cool completely before transferring it to a freezer-safe container. Lebanese shredded chicken with ground beef rice can be frozen for up to 3 months. To reheat, simply thaw it in the refrigerator overnight and then reheat it in a pan or in the microwave until heated through. Add some water or broth to the dish if it appears dry.
Frequently asked questions
Yes, you can use other types of rice, such as jasmine rice, brown rice, or basmati rice, but keep in mind that the cooking time and liquid ratio may vary. Adjust as needed based on the type of rice you’re using.
Yes, you can substitute chicken breast for the thighs. However, chicken thighs tend to be juicier and more flavorful than breasts. If using chicken breast, be careful not to overcook it, as it can become dry.
Yes, you can definitely make this without ground beef. You can simply omit the ground beef from the recipe and follow the instructions for preparing the chicken and rice. Alternatively, you can add other ingredients, such as chickpeas or diced vegetables, to the rice to add some texture and flavor.
Lebanese chicken and rice is a dish that always brings back fond memories of my childhood and reminds me of my Lebanese roots. So, if you’re looking for a hearty and flavorful meal that will transport you straight to the Middle East, you’ve got to try this recipe. Trust me, your taste buds will thank you.
More Lebanese recipes:
- Lebanese Mujadara
- Lebanese Crushed Lentil Soup
- Lebanese Chicken Fatteh
- Beef Kofta
- Baked Kibbeh
- Middle Eastern Spinach Stew
- Falafel Recipe
- Vegetarian Stuffed Grape Leaves
- Fish Sayadieh Recipe
If you try this feel good Lebanese Chicken and Rice recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Lebanese Chicken and Rice
Ingredients
For the Chicken
- 1 ½ pounds chicken thighs
- 1 small onion roughly chopped
- 2 cinnamon stick
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 cups water
For the Nuts Topping
- 1 tablespoon butter
- ½ cup cashews
- ½ cup slivered almonds
- 2 tablespoon pine nuts
For the Rice and Beef
- 2 tablespoons butter
- 1 onion chopped
- 1 pound lean ground beef
- 2 teaspoons 7 Spice
- 1 ½ teaspoons salt divided
- ½ teaspoon black pepper
- 2 cups long grain rice rinsed
- Fresh parsley for serving
Instructions
Cook the Chicken & Make the Stock
- Place the chicken thighs, onion, cinnamon sticks, bay leaves, salt and pepper in a large stockpot on high heat. Add water and bring to a boil. Lower the heat to medium and continue cooking until the chicken is cooked through, about 25 minutes.
- Remove the cooked chicken and use two forks to shred into bite-sized pieces. Strain the chicken stock and discard the aromatics. Reserve 3 cups of the stock to use to cook the rice and store the remaining stock for another use.
Cook the Nuts Topping
- Melt the butter in a large pot over medium heat. Add the cashews, almonds and pine nuts and toast, stirring frequently, until they’re golden-brown and fragrant, 3 to 5 minutes. Transfer to a bowl and set aside.
Cook the Rice and Beef and Serve
- In the same pot used to cook the nuts, melt the butter over medium heat. Add the onion and ground beef and season with the 7 Spice and ½ teaspoon of salt. Cook until the onions are soft and the ground beef is browned, 8-10 minutes.
- Add the rice, remaining 1 teaspoon of salt and stir to combine. Pour the reserved chicken broth on top. Mix all the ingredients together, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and cook for 15 minutes. Remove from heat and let the rice rest, covered, for 5 more minutes. Uncover and fluff with a fork.
- Transfer the rice and beef mixture to a large serving platter, add the shredded chicken on top and scatter the cooked nuts over the top. Sprinkle with fresh chopped parsley and serve immediately.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
A classic. This is exactly what I was looking for today.
Yay, that makes me so happy to hear! Thank you, Ghada—so glad you enjoyed!!
This was delicious and a hit with my kids.
Yay, I’m so glad to hear that!!
Tasted like my mom’s 😍
Aww, so happy to hear.
I can’t not leave a comment on this perfectly shared recipe! I made it following the exact recipe – and it was amazingly delicious!!! Everyone loved it, as I made it for Iftar.
Thanks Yumna!
Thank you so much!
Excellent recipe , loved it
Thanks so much!
I don’t know how, but you do it every single time! I live abroad and whenever I need some comfort food I come right back to this recipe. It just hits the spot, like I’m back home. Thank you for keeping it real with all of your recipes.
Awe, thank you so much for the kind words!!
This was so good. The 7 spice just gives it so much flavor. My Mom only used cinnamon, allspice, salt and pepper. Skipped the hamburger and made some toum to serve it with. I also stirred the chicken in the rice about 5 minutes before it was done cooking. Will surely make this again and again.
Yay, so glad you liked it!
Amazing.
Better than what we buy at the catering.
Thank you!
Absolutely delish….😋😋
Thank you so much!
What can I use instead of cashews, hubby can’t have them?
You can use pine nuts, or almonds or just omit them. Hope you enjoy!
Made this for my 1/4 Lebanese husband and he absolutely loved everything about it! Nutty, sweet, subtle, rich flavors. The chicken was tender and juicy. What an easy staple dish. My kids loved it too! Thank you for posting this recipe. I have been looking for Lebanese staples to incorporate into our weekly meals. This one definitely made the cut.
Thanks so much!! Happy to hear you and your husband enjoyed it!
Hello, I would love to make this dish but I have a Q. 2 cups of rice with 3 cups of broth, will the rice be undercooked? I usually do 2 cups of water for every cup of rice.
Please let me know and thank you in advance.
I like my rice a little drier, so 3 cups is what I prefer, but if you like a wetter rice you can do 2 cups of liquid for each cup of rice.