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    Home » Food Type » Main Dish

    Dec 1, 2021 · Modified: Dec 1, 2021 by Mariam · This post may contain affiliate links.

    Lebanese Chicken and Rice (Riz a Djej)

    Jump to Recipe·Print Recipe
    pinterest pin for riz w 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.

    oriental rice and chicken on a plate

    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

    riz a djej ingredients
    • 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.

    • close up view of dry rice in a coliander
    • washing the rice with water

    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.

    • rice mixed with beef in a stovetop pot
    • add chicken broth to the rice

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

    close up view of ground beef and rice

    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.

    • add shredded chicken in the bottom of the bowl
    • add the spiced meat rice to the shredded chicken

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

    turning the chicken and rice over

    Top the shredded chicken with the toasted nuts and serve!

    • Lebanese shredded chicken and rice
    • oriental chicken and rice with toasted blanched almonds

    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

    Is Lebanese rice and chicken the same as Lebanese ouzi?


    No! Despite the fact that both are rice-based dishes, ouzi is a rice mixture stuffed inside filo dough that is then baked in the oven.

    Can I serve this dish without flipping it over?


    The answer is yes! A lot of people serve this straight from the pot and then top it with chicken and nuts on their own plate. Flipping the dish over is often done when there's an occasion or when you need to place the dish on a dinner table.

    What is oriental rice & chicken served with?

    This dish is always served alongside a cup of yogurt or Lebanese cucumber salad.

    Lebanese Cuisine

    • Lebanese Seven Spices Blend
    • Lebanese Tabouli Salad (Tabbouleh)
    • Cucumber Yogurt Sauce (Khyar Bi Laban)
    • Fried Kibbeh Balls
    • Kibbeh Labanieh (Kibbeh Balls In Yogurt)
    • Potato Kibbeh (Kibbet Batata)
    • Shish Barak Lebanese Dumplings
    • Mujadara Msufaye Lebanese Lentils and Rice

    Phenomenal Chicken Recipes

    • Shish Tawook Lebanese Chicken Kabobs
    • Indian Chicken Biryani Rice
    • Baked Chicken Thighs and Turmeric Basmati Rice
    • Slow Roasted Crispy Chicken Thighs and Potatoes

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    riz w djej on a plate

    Lebanese Chicken and Rice (Riz a Djej)


    ★★★★

    4 from 4 reviews

    • Author: Mariam
    • Total Time: 2 hours
    • Yield: 6 1x
    • Diet: Gluten Free
    Pin Recipe
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    Description

    Lebanese chicken and rice, aka riz a djej, is a delicious dish made with shredded chicken, rice, minced meat, spices, and toasted nuts.


    Ingredients

    Units Scale
    • 1 whole chicken (about 3 to 4 lbs in size)
    • 0.5 lbs (about 250 grams) minced ground beef or lamb
    • 2 medium onions (1 chopped and used in the meat mixture, 1 whole used in boiling the chicken)
    • 2 bay leaves
    • 2 cinnamon sticks
    • 2 cups long-grain rice, washed and drained
    • 2 tablespoons olive oil or butter (for the rice)
    • 1 tablespoon butter (for toasting the nuts)
    • 1 teaspoon allspice
    • 1 teaspoon Lebanese seven spice mix
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • 2 teaspoons salt
    • ½ teaspoon white or black pepper
    • 1 cup mixed raw nuts (almonds, pine nuts, cashews)

    Instructions

    1. Boil the whole chicken in 10 cups of water in a stovetop pot on medium to medium-high heat for about 1.5 hours covered. Add a whole peeled onion, salt, pepper, two cinnamon sticks, and two bay leaves to the boiling chicken.
    2. While the chicken is cooking, on medium heat add 1 tablespoon of butter to the pan and toast the nuts in a skillet until they turn golden brown. 
    3. Once the chicken is cooked, remove it from the heat, wait for it to cool down then shred and set aside (save the stock). 
    4. Wash the rice and make sure you drain it really well. 
    5. Add some oil to a non-stick pan and sauté the chopped onions and minced meat. 
    6. Mix in the allspice, seven spices, ground cinnamon, ground nutmeg, salt, and rice. Cook everything together for a minute. Add 4 cups of the saved chicken stock to the rice mixture. Bring everything to a boil, then reduce the heat to low and cover. Cook until the rice is done (about 8 to 10 minutes). 
    7. Once the rice is done, add a layer of shredded chicken into a bowl and spoon half the rice mixture on top. Repeat this process once.
    8. Push the mixture down into the bowl using a spoon.
    9. Flip over onto a tray and top with the toasted nuts. 

    Equipment

    Image of Glass Mixing Bowls

    Glass Mixing Bowls

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    Cuisinart Stovetop Pot

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    Notes

    1. If using long grain rice, add 2 parts chicken broth to 1 part rice. For this recipe, it will be 4 cups chicken broth to 2 cups rice.
    2. If using medium grain rice, add 1.5 parts chicken broth to 1 part rice. For this recipe, it will be 3 cups chicken broth to 2 cups rice.
    3. Serve hot with a cup of yogurt. 
    • Prep Time: 1 hour
    • Cook Time: 1 hour
    • Category: Main Dish
    • Method: Stovetop
    • Cuisine: Levantine

    Nutrition

    • Serving Size: ⅙ dish
    • Calories: 544 calories
    • Sugar: 3 g
    • Sodium: 855 mg
    • Fat: 22 g
    • Saturated Fat: 4 g
    • Unsaturated Fat: 18 g
    • Trans Fat: 0 g
    • Carbohydrates: 46 g
    • Fiber: 3 g
    • Protein: 43 g
    • Cholesterol: 166 mg

    Keywords: Lebanese chicken and rice, riz a djej, riz w djej, riz a3 djej, oriental chicken and rice

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    About Mariam

    I am Mariam Nabbout, a writer and content creator. I’ve spent years dedicating research, digital, and filmmaking skills to come up with content that's just as meaningful as it is inspiring. A few of my obsessions include good branding, films, photography, design, art, and of course, food.

    Reader Interactions

    Comments

    1. Lina says

      June 09, 2022 at 12:14 pm

      Delicious the first time and making it again. Thanks for the recipe!

      ★★★★★

      Reply
      • Lily says

        June 09, 2022 at 12:15 pm

        Thanks for the comment!

        Reply
    2. Suzy says

      April 24, 2022 at 8:00 am

      Delicious

      ★★★★★

      Reply
    3. Yoyo says

      April 24, 2022 at 1:41 am

      I rather pine nuts how mum used to make it. So yummy!

      ★

      Reply
    4. Zeina says

      December 19, 2021 at 6:09 pm

      We made this a few days ago and the combination of spices and nuts and chicken were delicious. We used ground lamb instead of minced beef, and all around enjoyed this. Also used blanched halved almonds and fried them in ghee a bit to brown.

      ★★★★★

      Reply
      • Lily says

        December 19, 2021 at 6:15 pm

        Wonderful! Thanks for the comment

        Reply

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    I've been cooking things up ever since I was a kid. I'm a Lebanese American from Texas. My kitchen, or "matbakh", is a hodgepodge of delicious cultural recipes from the US and Mediterranean regions.

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