Lebanese Chicken and Rice
This is a simple chicken and rice dish from Lebanon that is eaten regularly in the region.
Ingredients
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3 tablespoons olive oil
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4 skinless, boneless chicken breasts
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4 ounces diced onion
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12 ounces ground beef
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1 tablespoon minced garlic
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2 teaspoons ground cinnamon
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1 teaspoon ground allspice
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¾ teaspoon salt
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¼ teaspoon ground cayenne pepper
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1 ½ cups long grain rice
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3 cups chicken broth
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2 tablespoons chopped fresh parsley
Description
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Preheat the oven to 375 degrees F (190 degrees C).
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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.
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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.
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Bake in the preheated oven until rice has absorbed all liquid, about 20 minutes. Remove from oven and sprinkle with parsley before serving.
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