Name: One-Pot Lebanese Chicken and Rice recipe
Ingredients: 3 tablespoons olive oil;4 skinless, boneless chicken breasts;4 ounces diced onion;12 ounces ground beef;1 tablespoon minced garlic;2 teaspoons ground cinnamon;1 teaspoon ground allspice;¾ teaspoon salt;¼ teaspoon ground cayenne pepper;1 ½ cups long grain rice;3 cups chicken broth;2 tablespoons chopped fresh parsley

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Ingredients

3 tablespoons olive oil 4 skinless, boneless chicken breasts 4 ounces diced onion 12 ounces ground beef 1 tablespoon minced garlic 2 teaspoons ground cinnamon 1 teaspoon ground allspice ¾ teaspoon salt ¼ teaspoon ground cayenne pepper 1 ½ cups long grain rice 3 cups chicken broth 2 tablespoons chopped fresh parsley

Nutrition Info

680.2 calories carbohydrate: 61.1 g cholesterol: 121.2 mg fat: 27.1 g fiber: 2.2 g protein: 44 g saturatedFat: 7.5 g servingSize: - sodium: 1420.8 mg sugar: 2.3 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 375 degrees F (190 degrees C).
Heat olive oil in a heavy, oven-safe skillet over high heat. Cook chicken breasts on both sides until golden brown, about 5 minutes per side. Remove chicken breasts from skillet and set aside. Add onion and ground beef to the skillet, cook until onions are starting to brown, about 5 minutes. Add garlic and cook for 1 to 2 minutes. Season with cinnamon, allspice, salt, and cayenne pepper. Cook and stir for 2 minutes.
Stir rice into the skillet until fully coated with oil and spices. Place chicken breasts on top of the rice and pour in broth. Cover skillet with a tight-fitting lid or aluminum foil.
Bake in the preheated oven until rice has absorbed all liquid, about 20 minutes. Remove from oven and sprinkle with parsley before serving.

Recipe Yield

4 servings

Recipe Note

This is a simple chicken and rice dish from Lebanon that is eaten regularly in the region.

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