Lebanese Chicken and Rice (Riz a Djej)

Lebanese chicken and rice, aka riz a djej, is one of those Lebanese recipes that takes me right back to my childhood. Made with shredded chicken, homemade chicken stock, rice, spices, minced meat, and toasted nuts, this dish is often at the center of the table at every holiday, occasion, and celebration.

What I Love About This Recipe

I am obsessed with how the flavors and textures blend in this dish. There is something about it that is so full of comfort and warmth. In my family, we make this chicken and rice dish part of a meal planning menu because we can't go too long without having it! Yes, it's that good and I am so excited to share it with you.

Ingredient Notes

• Whole chicken: It's important to use a whole chicken because the homemade chicken stock is used to make the most flavorful rice. Alternatively, you can boil chicken breasts, however the chicken stock won't taste the same as using a whole chicken. I recommend using a chicken between 3 and 4 lbs in size.
• Ground meat: Yes, there are two sources of protein here. Some people prefer to make this with either chicken or meat but this version is my personal favorite. I recommed using ground beeg or ground lamb.
• Long grain rice: You can use any kind of long grain rice. However, make sure you don't mix it up with short grain rice because it tends to clump together.
• Onion: For the meat mince mixture and boiling the chicken.
• Spices: A blend of fragrant Lebanese spices including, allspice, seven spice mix, cinnamon, white pepper & nutmeg.
• Bay leaves: To add to the stock water as you boil the chicken.
• Cinnamon stick: Also for the chicken stock.
• Toasted nuts: Choose from using almond slivers, halved almonds, cashews, or pine nuts to top the dish.
• Salt to taste

See the recipe card at the bottom of the post for quantities.

How To Make Lebanese Chicken and Rice

Boil the whole chicken in about 10 cups of water on the stovetop on medium-high heat for about 1.5 hours or until the meat is tender. Add a peeled whole onion, salt, pepper, cinnamon sticks, and bay leaves to the whole chicken while it's boiling. The cinnamon sticks, bay leaves, and onion add fragrance to the stock. While the chicken is boiling, in a skillet pan on medium heat, melt the butter. Toast the nuts until they turn a golden brown.

Once the chicken is cooked, remove it from the heat, wait for it to cool down. Make sure to save the chicken stock because it will be used for cooking the rice. Separate the whole chicken from the homemade chicken rice by using a strainer and bowl. Shred the chicken meat and set it aside. Wash the rice and make sure you drain it really well.

• 

• 

Add some oil to a non-stick pan then sauté the chopped onions and minced meat. Add in the spices, salt, and rice and cook everything together for a few minutes. Next, top the mixture with the saved chicken stock. Bring everything to a boil, then reduce the heat and let cook until the rice is done.

• 

• 

Once the rice is done, we're going to start working on serving this dish up.

In a bowl that's not too heavy (because we're going to flip it over), add the chicken and spoon the rice mixture on top. Do this twice so that you get two layers of each.

• 

• 

Once you're done layering, flip the bowl onto a large serving tray.

Top the shredded chicken with the toasted nuts and serve!

• 

• 

Tips and Tricks

• The secret is in the stock: I always use homemade stock to make oriental chicken and rice. Focus on adding fragrance to it by cooking the chicken in water infused with Lebanese spices, a whole onion, cinnamon sticks, and bay leaves.
• Push the rice/chicken layers down with a spoon before flipping: The most difficult part of this recipe is when you flip it over onto a tray. What helps to get this right is to push down the rice mixture after spooning it into a bowl.
• If you're short on time: Cook the chicken on a separate day and save its stock. You can freeze both and take them out a day before making. The same can be done with the minced meat, onion and spice mix.

Variations and Substitutions

• Either/or oriental chicken and rice: In this version, you can opt to do without either the chicken or the meat.
• Veggie chicken: I know a lot of people who make chicken rice with vegetables in it. Namely, peas, carrots and chopped sweet peppers.

Equipment

• A large stovetop pot to boil the chicken in
• A deep sauté pan to cook the meat, onion and rice mix
• A ladle to spoon the stock in
• A bowl to layer the chicken/rice in before flipping
• A tray for the mixture to be flipped on

Storage

Lebanese chicken and rice dish freezes well for up to 3 months in an airtight container. Store this dish in the fridge for 3-5 days. Reheat in a microwave-safe dish or plate.

FAQs

Lebanese Cuisine

Phenomenal Chicken Recipes

Join The Tribe

Subscribe to The Matbakh Facebook, Instagram, YouTube, or Pinterest pages. We also have a saucy newsletter.

Print