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Lebanese Rice and Chicken
Method
- Heat the olive oil over high heat in a heavy-bottomed pan (preferably cast-iron).
- Saut� the chicken breasts on both sides until they are golden brown.
- Remove the chicken breasts from the pan and set aside.
- Add the onion and ground beef or ground lamb to the same hot pan.
- Cook until the onions and meat is beginning to brown.
- Then add the garlic and cook another minute or two.
- Add the cinnamon, allspice and cayenne pepper, then saut� two minutes while stirring.
- Stir in the rice making sure that it is thoroughly mixed with the oil and spices.
- Then place the chicken breasts in the rice.
- Pour in the stock and cover with a tight-fitting lid or aluminum foil.
- Bake in an oven at a temperature of 375 degrees for 20 minutes.
- Remove the pan from the oven and sprinkle with minced parsley.
Ingredients:
3 tbsp - olive oil
4 - boneless, skinless chicken breasts
4 - ounces diced onion
12 ounces - ground beef or ground lamb
1 tbsp - minced garlic
2 tsp - ground cinnamon
1 tsp - ground allspice
1/4 tsp - ground cayenne pepper
1 1/2 cups long - grain rice
3 - chicken cubes dissolved in 3 cups hot water
2 tbsp - minced parsley
1/4 tsp - salt
3 tbsp - olive oil
4 - boneless, skinless chicken breasts
4 - ounces diced onion
12 ounces - ground beef or ground lamb
1 tbsp - minced garlic
2 tsp - ground cinnamon
1 tsp - ground allspice
1/4 tsp - ground cayenne pepper
1 1/2 cups long - grain rice
3 - chicken cubes dissolved in 3 cups hot water
2 tbsp - minced parsley
1/4 tsp - salt
RECIPES BY REHANA KHAMBATY
