Lebanese chicken and rice, aka riz a djej, is a Middle Eastern chicken dish made with shredded chicken, homemade chicken stock, rice, aromatic spices, minced meat, and toasted nuts.
Add a whole chicken, peeled whole onion, salt, pepper, cinnamon sticks, bay leaves, and about 10 cups of water to a large stovetop pot. Boil the whole chicken for about 1.5 hours.
Strain the whole chicken from the chicken broth. Shred the whole chicken once it's cooled. Set aside.
Rinse the long grain rice.
Add some olive oil to a non-stick pan then sauté the chopped onions and minced meat. Add in the spices, salt, and rinsed rice. Cook everything together for a few minutes.
Next, add the saved chicken stock.
Bring everything to a boil, then reduce the stove to low heat and cover. Continue cooking on low heat until the rice is done (about 8 to 10 minutes).
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 platter.
Top the shredded chicken with the toasted nuts and serve!