Recipe: Appetizing Chicken with rice and ground meat - riz 3a djej

Chicken with rice and ground meat - riz 3a djej. You can also use another steak blend like. This delicious Lebanese rice with chicken dish known as roz a djej in Arabic, is served at every large family gathering, party, and holiday dinner (Even Thanksgiving!). The warm spices with ground beef and rice make it the perfect rice dish to be served alongside rotisserie chickens, a large turkey, roast.

The Best Ground Chicken Rice Recipes on Yummly The delicately spiced lamb and rice is topped with cinnamon-dusted chicken, golden almonds and pine nuts. ½ tsp ground cinnamon. To make the rice, place a large saucepan over medium heat. You can cook Chicken with rice and ground meat - riz 3a djej using 16 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chicken with rice and ground meat - riz 3a djej

1. 🢂 4 of chicken thighs.
2. 🢂 2 of chicken breasts.
3. 🢂 300 g of finely ground beef.
4. 🢂 2 cups of white rice.
5. 🢂 1 of big onion.
6. 🢂 1 of small onion, finely chopped.
7. 🢂 1/4 cup of pine nuts, roasted.
8. 🢂 1/4 cup of almonds, roasted.
9. 🢂 5 tablespoons of vegetable oil.
10. 🢂 2 liters of water.
11. 🢂 1 of cinnamon stick.
12. 🢂 3 of bay leaves.
13. 🢂 1/4 teaspoon of pepper.
14. 🢂 1 teaspoon of salt.
15. 🢂 3 of cardamom pods.
16. 🢂 1 teaspoon of cinnamon.

Season with allspice, cinnamon, and pepper, and To avoid over drying I cut the cooking for the chicken to about fifteen minutes. What really made this dish however was that I substituted chicken. This chicken and rice dish will warm you up just as any fall soup with the subtle heat of chipotle chiles in adobe. I meant to say I added the chicken with the rice, so as not to over-cook the *chicken*.

instructions Chicken with rice and ground meat - riz 3a djej

1. In a frying pan, lightly fry the chicken pieces on both sides in 3 tablespoons of vegetable oil. Remove and put in a saucepan. The chicken shouldn't be completely cooked..
2. Add 2 liters of water over the chicken pieces and let it boil. As the water boils remove with a spoon any foam that might form on the water surface. Discard. Once the foam removed add 1 onion, cinnamon stick, cardamom pods and bay leaves to the water. Cover the pan with a lid keeping a small opening to prevent the water to overflow while boiling. Keep on medium heat until the chicken is well cooked..
3. Once cooked, remove the chicken from the saucepan and set aside. Strain the chicken broth and keep aside for later use..
4. In a deep pan, fry the chopped onion with 2 tablespoons of vegetable oil until golden, then add the ground meat and keep on cooking until meat turns brown..
5. Add the rice, salt, pepper and cinnamon. Toss for 2 min then add 4 cups of chicken broth. Cover and let it simmer for 25 min or until rice is well cooked..
6. To serve, put the rice in a large plate, place the chicken pieces on top. Sprinkle with the roasted almonds and pine nuts..

This recipe, from Jacques Pépin Poulet & Légumes: My Favorite Chicken & Vegetables, is inspired by the legendary French-born chef's wife, Gloria, who was born in New York to Puerto Rican and Cuban parents. "It's not the flavors I would have grown up with but the flavors I got married to," Pépin notes. This recipe requires a few steps to it but every step is easy with simple ingredients. The combination of ginger and garlics, lots of them, is just amazing when eaten together with the chicken and rice. My husband is nuts about this sauce. Simple, comforting, one-pot chicken and rice dinner with a tasty Middle Eastern twist.