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Riz a Djej

LEBANON

A flavorful and fragrant dish steeped in tradition

SUBMITTED BY

Gretta

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This recipe is a beloved family tradition in Gretta’s house, and I can see why! Riz a Djej, or Lebanese Rice with Chicken, is a beloved dish in Lebanese cuisine that beautifully showcases the country’s rich culinary heritage. This comforting meal features tender chicken served over a bed of spiced rice, often accompanied by toasted nuts and aromatic spices. It’s a dish that embodies the warmth of Lebanese hospitality, making it a staple at family gatherings and festive occasions.

What is Riz a Djej?

Riz a Djej translates to “rice with chicken” in Arabic. This dish typically consists of marinated chicken pieces, often braised to perfection, served atop fluffy, seasoned rice. The flavors are enhanced with spices like cinnamon, allspice, and nutmeg, which give the dish its distinctive taste and aroma. It’s often garnished with fried almonds or pine nuts, adding both texture and richness.

Key Ingredients

  1. Chicken: Bone-in chicken pieces, such as thighs and drumsticks, are commonly used. They provide flavor and moisture, making the dish hearty and satisfying.

  2. Rice: Long-grain rice, such as basmati or jasmine, is preferred for its fluffy texture. The rice absorbs the flavors from the chicken and spices during cooking.

  3. Spices: A blend of spices like cinnamon, allspice, and black pepper is essential for seasoning the chicken and rice, infusing the dish with warm, aromatic flavors.

  4. Onions: Sautéed onions add sweetness and depth to the dish, forming a flavorful base.

  5. Garlic: Minced garlic enhances the overall taste, adding a savory note.

  6. Nuts: Toasted almonds or pine nuts are often used as a garnish, adding crunch and richness.

  7. Broth: Chicken broth is used to cook the rice, further enhancing its flavor.

Preparation Method

Making Riz a Djej involves several steps, but the process is straightforward:

  1. Marinate the Chicken: In a bowl, combine chicken pieces with garlic, salt, pepper, and spices. Allow the chicken to marinate for at least 30 minutes, or overnight for deeper flavor.

  2. Cook the Chicken: In a large pot, heat oil over medium heat and add the marinated chicken. Brown the chicken on all sides, then remove it from the pot and set it aside. In the same pot, add sliced onions and sauté until they are golden and translucent.

  3. Prepare the Rice: Add the rice to the pot with the onions and stir to coat it in the oil. Return the chicken to the pot, adding enough chicken broth to cover the rice and chicken. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is cooked and the chicken is tender, about 20-25 minutes.

  4. Toast the Nuts: In a separate pan, toast the almonds or pine nuts over low heat until golden brown. Keep an eye on them to prevent burning.

  5. Serve: Once the rice and chicken are cooked, fluff the rice with a fork and serve it on a large platter, placing the chicken pieces on top. Garnish with the toasted nuts and fresh herbs, if desired.

Nutritional Benefits

Riz a Djej is a well-balanced meal, providing protein from the chicken, carbohydrates from the rice, and healthy fats from the nuts. The dish can also be easily customized with vegetables for added nutrition.

Riz a Djej is a comforting and flavorful dish that captures the essence of Lebanese cooking. Its combination of aromatic spices, tender chicken, and fluffy rice makes it a favorite among many. Perfect for family gatherings or special occasions, this dish not only delights the palate but also brings people together. Experience the flavors of Lebanon by trying your hand at this delicious recipe, and enjoy a taste of Middle Eastern hospitality at your table!

Riz a Djej

Rice with Chicken
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Ingredients
  

Rice

  • 1 lb ground beef
  • 1½ cups white rice
  • 3 Tbsp butter
  • 2 tsp 7 spices
  • ½ tsp ground cinnamon
  • ¼ tsp black pepper
  • ¼ tsp white pepper
  • ¼ cup slivered almonds or almond halves
  • ¼ cup halved cashews
  • 3 Tbsp pinenuts
  • 2 Tbsp vegetable oil

Boiled Chicken

  • 1 whole chicken or chicken breasts/thighs
  • 2 bay leaves
  • ½ small onion
  • 2 tsp salt
  • 1 tsp whole cloves
  • 1-2 cinnamon sticks

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, cloves, and cinnamon stick(s). 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 coarse 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 and/or plain yogurt.

Notes

Recipe inspired by Simply Lebanese
Course: Dinner
Region: Asia

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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