Lebanese Rice with Chicken
-
Prep Time15 mins
-
Cook Time90 mins
-
Serving4
-
Ready In95 mins
Lebanese Rice with Chicken (Roz a Djej) is a classic Middle Eastern rice dish made with fragrant basmati rice, warm spices, and savory ground beef, traditionally served alongside tender boiled chicken.
This comforting rice and chicken dish is a staple at Lebanese holidays, Ramadan iftar tables, family gatherings, and even Thanksgiving dinners.
In Arabic, this rice is often called Hashweh, which means “stuffing,” because it’s commonly used to stuff whole chickens or turkeys. Whether served as a side dish or topped with shredded chicken, Roz a Djej is one of the most beloved rice dishes in Lebanese cuisine.
If you’re looking for an authentic Lebanese rice recipe that’s fluffy, perfectly spiced, and crowd-pleasing, this is the one.
Can I Make Lebanese Rice Without Chicken?
Yes! Lebanese rice with chicken can easily be made as a side dish without the chicken. Simply skip the chicken steps and prepare the rice using good-quality chicken broth like homemade, packaged, or even water with bouillon cubes all work well. The seasoned rice and ground beef mixture (known as hashweh) is flavorful enough to stand on its own.
If you still want to serve chicken, you have a few options. You can shred boiled chicken into large chunks and spoon it over the rice before serving, or plate the chicken separately alongside the rice. This makes it perfect for holiday spreads, Ramadan iftar tables, or large family gatherings where guests may prefer serving themselves.
Frequently Asked Questions
What does Roz a Djej mean?
“Roz a Djej” translates to “rice with chicken” in Arabic. It’s a staple Lebanese dish commonly served at holidays, Ramadan iftar, and family gatherings.
What is hashweh?
Hashweh means “stuffing” in Arabic. It refers to the spiced rice and ground beef mixture that can be served as a side dish or used to stuff chicken or turkey.
What rice is best for Lebanese rice?
Basmati rice works best because it cooks up fluffy and separate. Long-grain or parboiled rice are also great options.
Can I make this recipe ahead of time?
Yes! Lebanese rice with chicken reheats beautifully. Store it in an airtight container and gently reheat with a splash of broth to keep it moist.
Serve this rice dish as a main dish with a side salad such as fattoush, or laban wa khyar. Both are the perfect compliment to the rice.
STEP 1
STEP 2
When the chicken comes to a boil, skim any fat that rises to the top.
Peel and cut the small onion in half and place in the pot along with the bay leaves and cloves.
Cover halfway and let simmer on medium-high heat until the chicken is cooked through, about 1 hour.
STEP 3
Remove the cooked chicken and set aside to cool. Once it has cooled enough to handle, shred the breasts into course chunks.
STEP 4
Place the cooked chicken legs and wings on a baking pan and broil until golden brown and crispy on top. (This step is optional, you can shred these parts of the chicken with the breast if you prefer.)
STEP 5
Add the vegetable oil to a pan and heat for 1-2 minutes on medium-high. Add the almonds and cook for 2-3 minutes, constantly mixing until golden brown. Repeat with remaining nuts and set aside.
STEP 6
Rinse the rice 3 times or until the water runs clear. Drain the water and set aside.
STEP 7
In a medium pot, add the ground beef and cook on medium heat until fully browned.
Add the butter, salt, pepper, 7 spices and ground cinnamon and sauté for a few minutes.
STEP 8
Add the washed rice in with the ground beef mixture and mix well. Measure 2 ¼ cups of the fresh chicken stock you made earlier, and pour into the pot of rice.Cook on medium-high heat until the rice comes to a boil then, lower the heat to medium-low and cover with a lid.
Cook for 15 minutes until all the stock is absorbed.
STEP 9
Empty the rice into a large serving platter. Sprinkle the nuts on top and shredded chicken. Serve with a side salad like fattoush or plain yogurt.
Lebanese Rice with Chicken
Ingredients
- 1 lb. Ground Beef
- 1½ cup White Rice
- 3 tb. Butter
- 2 tsp. Seven Spices
- ½ tsp. Ground Cinnamon
- 1 tsp. Salt
- ½ tsp. Black Pepper
- ¼ cup Slivered Almonds or almond halves
- ¼ cup Halved Cashews
- 3 tb. Pine Nuts
- 2 tb. Vegetable Oil
Boiled Chicken
- 1 Whole Chicken or chicken breasts/thighs
- 2 Bay Leaves
- ½ Small Onion
- 2 tsp. Salt
- 1 tsp. Whole Cloves
Instructions
- Begin by preparing your chicken. Remove the neck and giblets and pat the chicken dry with paper towels. In a large stockpot, place the whole chicken and pour enough water to cover it completely. Season with salt and pepper.
- When the chicken comes to a boil, skim any fat that rises to the top. Peel and cut the small onion in half and place in the pot along with the bay leaves and cloves. Cover halfway and let simmer on medium-high heat until the chicken is cooked through, about 1 hour.
- Remove the cooked chicken and set aside to cool. Once it has cooled enough to handle, shred the breasts into course chunks.
- Place the cooked chicken legs and wings on a baking pan and broil until golden brown and crispy on top. (This step is optional, you can shred these parts of the chicken with the breast if you prefer.)
- Add the vegetable oil to a pan and heat for 1-2 minutes on medium-high. Add the almonds and cook for 2-3 minutes, constantly mixing until golden brown. Repeat with remaining nuts and set aside.
- Rinse the rice 3 times or until the water runs clear. Drain the water and set aside.
- In a medium pot, add the ground beef and cook on medium heat until fully browned. Add the butter, salt, pepper, 7 spices and ground cinnamon and sauté for a few minutes.
- Add the washed rice in with the ground beef mixture and mix well. Measure 2 ¼ cups of the fresh chicken stock you made earlier, and pour into the pot of rice. Cook on medium-high heat until the rice comes to a boil then, lower the heat to medium-low and cover with a lid. Cook for 15 minutes until all the stock is absorbed.
- Empty the rice into a large serving platter. Sprinkle the nuts on top and shredded chicken. Serve with a side salad like fattoush or plain yogurt.
Nutrition
Recipe Reviews