Lebanese Chicken with Rice (Riz a Djej)
رز على دجاج Riz a DjejSay it: reez ah JAYJ
Riz a Djej is a classic Lebanese comfort dish of fragrant long-grain rice cooked with minced meat and warm spices, then topped with tender spiced chicken and a generous sprinkle of toasted nuts. It is a favorite for family lunches, holidays, and gatherings throughout Lebanon. The rice absorbs the savory flavors of cinnamon, allspice, and cumin while the chicken stays juicy, and the crunchy nuts add wonderful texture. This one-pan wonder delivers layers of aroma and satisfying contrast in every bite.
Lebanese Chicken with Rice (Riz a Djej)
رز على دجاج, Riz a Djej
Pronounced reez ah JAYJ
- Serves
- 6
- Prep
- 25 min
- Cook
- 50 min
- Total
- 1 hr 15 min
- Level
- Medium
Also egg-free.
Allergens: contains nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Pat the chicken pieces dry. Season with 1 teaspoon salt, half the cinnamon, half the allspice, and half the black pepper. Heat 2 tablespoons of the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Brown the chicken skin-side down for 6–7 minutes until deep golden, then flip and cook 4 more minutes. Transfer to a plate and set aside.
Add the remaining 1 tablespoon olive oil to the same pan. Sauté the chopped onion until soft and translucent, about 5 minutes. Add the ground meat, breaking it up with a spoon, and cook until browned and no longer pink, about 6–7 minutes.
Stir in the remaining cinnamon, allspice, cumin, black pepper, and 1 teaspoon salt. Add the rinsed rice and stir for 1–2 minutes so the grains are evenly coated with the spices and meat juices.
Pour in the chicken stock or water and bring to a boil. Nestle the browned chicken pieces into the rice mixture, cover tightly, reduce heat to low, and simmer for 25–30 minutes until the rice is tender, the liquid is absorbed, and the chicken reaches 165°F (74°C) internally.
While the rice simmers, place the pine nuts and slivered almonds in a small dry skillet over medium heat. Toast, stirring frequently, until golden and fragrant, 3–4 minutes. Watch closely to avoid burning, then transfer to a plate.
Remove the pan from the heat and let the dish rest, covered, for 5–10 minutes. Fluff the rice gently with a fork, taste, and adjust seasoning if needed.
To serve, mound the spiced rice and meat on a large platter, arrange the chicken pieces on top, and scatter the toasted nuts generously over everything.
Regional variants
Some Lebanese cooks stir a handful of golden raisins into the rice for subtle sweetness that balances the warm spices. In certain regions a modern version swaps part of the white rice for freekeh, giving the dish a smokier, nuttier taste.
Cook's notes
- Rinsing the rice thoroughly removes excess starch so the grains stay separate and fluffy after cooking.
- For deeper flavor, you can briefly brown the chicken in the same pan before starting the onions and meat.
- Toast the nuts just before serving so they stay crisp and do not soften in storage.
Serve with
Cucumber and yogurt salad (laban bi khiyar), pickled turnips and cucumbers, and fresh pita bread.
Make ahead and storage
Prepare up to 4 hours ahead and keep warm in a low oven. Reheat gently with a splash of stock or water; scatter the toasted nuts right before serving.
