Lebanese Chicken with Rice

Time

Prep 5 min · Cook 25 min · 30 min total

Difficulty

medium

1. 1

   In an extra large nonstick frying pan or a dutch oven, put the olive oil and pine nuts. Heat over medium heat, stirring frequently, because pine nuts can easily burn.

2. 2

   When the pine nuts are light brown, add the angel hair pasta. Do not use a pasta that is any thinner, or it may cook too quickly and get mushy.

3. 3

   When the pasta is light brown, add the rice and stir until all of the grains are coated with oil, about one minute.

4. 4

   This will help keep the rice grains separated when cooking. Add the chicken broth, salt, pepper and garlic powder and increase heat to high.

5. 5

   Bring the mixture to a boil. Cover, reduce heat to very low and cook for 20 minutes. Meanwhile, either break or cut the chicken into small chunks or you can also shred it.

   20 min
6. 6

   After 20 minutes, check to make sure that the rice is tender and all of the water has evaporated.

   20 min
7. 7

   Turn off heat. Stir the peas into the rice and check for salt. Top with the chicken and serve.

8. 8

   Variation: Just before adding the liquid, stir in 1/4 teaspoon cinnamon and 1-2 teaspoons Arabic Spice Mixture (aka 7 Spice Mixture) or allspice can be substituted.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.