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Lebanese Chicken Rice

Public
Course: Main course
Preparation time: 0 minutes
Energy: 587 kcal / serving

Instructions

  • 1.   Wash the rice and soak it in water for 30 minutes.
  • 2.   In a deep pan, heat a tablespoon of oil and brown the almonds, pistachios, and pine nuts. Set aside.
  • 3.   In the same pan, over high heat, grill the chicken breasts for 5 minutes on each side until they have a nice golden color. Remove from heat.
  • 4.   Boil 2.5 cups of water and add a peeled and quartered onion, cinnamon stick, bay leaves, and a tablespoon of salt.
  • 5.   Once the water is boiling, add the chicken breasts and simmer over low heat for 20 minutes.
  • 6.   Remove and shred the chicken. Strain the broth into a large bowl.
  • 7.   In the same pan, heat another tablespoon of oil and sauté the second minced onion. Add the ground beef and cook for 5 minutes. Season.
  • 8.   Add the rice and chicken broth. Bring to a boil, then reduce the heat and cook the rice for 15 minutes.
  • 9.   In a shallow bowl, place a generous amount of rice, shredded chicken, and some pre-cooked nuts.

Ingredients for servings

  • 2 cup of rice
  • 400 g of chicken breast
  • 100 g of ground meat
  • 1 tablespoon of almond
  • 1 tablespoon of pistachio
  • 1 tablespoon of pine nut
  • 2 small onion
  • 2 tablespoon of vegetable oil
  • 2 teaspoon of salt
  • 1 cinnamon stick
  • 3 leaf of bay leaf
  • 1 teaspoon of cinnamon
  • 1 teaspoon of pepper

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    587 kcal
    29 %
  • Fat
    15,03 g
    21 %
  • of which saturated
    2,93 g
    15 %
  • Carbohydrates
    75,61 g
    29 %
  • of which sugar
    2,18 g
    2 %
  • Protein
    34,98 g
    70 %
  • Fibers
    2,88 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.