Recipe: Perfect Chicken with rice and ground meat - riz 3a djej

Chicken with rice and ground meat - riz 3a djej. I'm Anthony Rahayel, passionate Lebanese, dental surgeon by profession, professional photographer, advocate of great food, blogger. This traditional Lebanese chicken and rice dish is one of my favorites. Flavorful, seasoned rice, topped with juicy chicken and studded with nuts—it is, for me, the purest definition of comfort food.

The delicately spiced lamb and rice is topped with cinnamon-dusted chicken, golden almonds and pine nuts. ½ tsp ground cinnamon. To make the rice, place a large saucepan over medium heat. Melt the butter in a large skillet over medium heat, and cook the ground beef until evenly brown. You can cook Chicken with rice and ground meat - riz 3a djej using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chicken with rice and ground meat - riz 3a djej

1. You need 4 of chicken thighs.
2. You need 2 of chicken breasts.
3. You need 300 g of finely ground beef.
4. Prepare 2 cups of white rice.
5. It's 1 of big onion.
6. Prepare 1 of small onion, finely chopped.
7. Prepare 1/4 cup of pine nuts, roasted.
8. It's 1/4 cup of almonds, roasted.
9. Prepare 5 tablespoons of vegetable oil.
10. Prepare 2 liters of water.
11. You need 1 of cinnamon stick.
12. You need 3 of bay leaves.
13. Prepare 1/4 teaspoon of pepper.
14. You need 1 teaspoon of salt.
15. Prepare 3 of cardamom pods.
16. Prepare 1 teaspoon of cinnamon.

Season with allspice, cinnamon, and pepper, and To avoid over drying I cut the cooking for the chicken to about fifteen minutes. What really made this dish however was that I substituted chicken. Before Lebanese folks were introduced to rice and adopted it wholeheartedly, roasted green wheat orfreekeh was the main staple. It is basically wheat harvested while still green and smoked in the fields.

Chicken with rice and ground meat - riz 3a djej step by step

1. In a frying pan, lightly fry the chicken pieces on both sides in 3 tablespoons of vegetable oil. Remove and put in a saucepan. The chicken shouldn't be completely cooked..
2. Add 2 liters of water over the chicken pieces and let it boil. As the water boils remove with a spoon any foam that might form on the water surface. Discard. Once the foam removed add 1 onion, cinnamon stick, cardamom pods and bay leaves to the water. Cover the pan with a lid keeping a small opening to prevent the water to overflow while boiling. Keep on medium heat until the chicken is well cooked..
3. Once cooked, remove the chicken from the saucepan and set aside. Strain the chicken broth and keep aside for later use..
4. In a deep pan, fry the chopped onion with 2 tablespoons of vegetable oil until golden, then add the ground meat and keep on cooking until meat turns brown..
5. Add the rice, salt, pepper and cinnamon. Toss for 2 min then add 4 cups of chicken broth. Cover and let it simmer for 25 min or until rice is well cooked..
6. To serve, put the rice in a large plate, place the chicken pieces on top. Sprinkle with the roasted almonds and pine nuts..

The farmers would then crack it (or keep it whole) and store it to eat throughout the year. A one-pot chicken casserole for sharing, flavoured with Spanish sausage and slow-cooked with rice - an alternative paella, from BBC Good Food. Return the chicken pieces to the dish along with the thyme, white wine and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower. This recipe requires a few steps to it but every step is easy with simple ingredients.