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Lebanese Rice with Chicken with Rotisserie chicken

Recipe Book: Arabic/North African

Lebanese Arabic

Ingredients

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Cooking for

4 people

Scaled to 4. The saved recipe makes 4 people — nothing here is saved.

Preparation

Step 1

CHICKEN
The recipe recommends to double boil the chicken. For those of you who have not heard of double boiling chicken, it’s a method of removing fat that surfaces when cooking the chicken without standing at the stove & removing it with a spoon.

In a large stock pot, add the chicken cover with water, let it come to a boil then discard all the water. Remove & wash the chicken (this is first boil), put back the chicken into a clean pot, add in one onion, a couple of bay leaves, salt & pepper, a couple of carrots, half bunch of parsley. Cook for 45 minutes to an hour.(second boil).

Remove the chicken, discard the carrots, onion & parsley. The stock will be used to cook the rice.

Step 2

RICE
In a medium size pot add the oil, onions, garlic & sauté until translucent, add the ground beef and cook until meat is browned well. Add the rice with all the spices. Add chicken stock & cook the rice, for each cup of rice use 1 & ½ cup of stock , enough to cover the rice, bring to a boil, then simmer on low heat.

If the rice is a little under cooked you can always add a little more stock. With Uncle Ben’s rice you can do that it’s so forgiving. Fluff with a fork. Melt the butter in a saute’ pan, add the almonds saute’ until golden & almost brown, remove from pan then saute pine nuts if using till golden brown. Plate rice on a serving dish, top with the shredded chicken, then almonds & pine nuts.

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