Lebanese chicken and rice is an easy recipe that is the ultimate Middle Eastern comfort food! This Middle Eastern chicken and rice is cooked with toasted pine nuts and Lebanese spices and is a quick weeknight recipe!
Every Sunday as a child, after church we would head over to my Papa and Sittie’s (grandmother’s) house. Usually the afternoon was spent playing at their house with siblings, or helping Sittie in the kitchen. She was always so patient, even when I would stick the spatula into the blender, or make a shapeless and unappetizing meat pies. I’m sure she and my mom instilled the love of cooking into me.
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Nearly every week we would have a homemade Lebanese meal in the evenings. These were some of the greatest memories of my formative years. Read more about what is Lebanese food by clicking the hyperlink.
Lebanese chicken and rice is one of the simplest, easiest (and tastiest) rice dish recipes you don’t have to slave over in the kitchen. Chicken and rice are the given ingredients, and the toasted pine nuts are something you can’t cut out. Here is a simple tutorial for how to toast pine nuts and where to find them.
How to make Middle Eastern Chicken and Rice
Arabic chicken and rice is always simple and has several defining ingredients like ground cinnamon and pine nuts.
Start by boiling the chicken in 5 cups of water for about 30 minutes until it is cooked through. Remove the chicken and shred it. Set it aside for later and make sure to save the water. You can use shredded chicken you have in the freezer or a rotisserie chicken if that makes it easier, just use about 4 cups of liquid instead.
Put the rice, pine nuts and spice into to pot of water and cook on medium heat for 20-25 minutes until rice has soaked up all the water and is tender. I like to add 1 can of chicken stock or chicken broth also, for more depth of flavor. I usually make my own and keep it in the freezer.
5 minutes before serving, add the shredded chicken to heat through. Serve with Lebanese green beans and pita bread.
I love to serve this Lebanese Chicken and rice recipe with Lebanese stewed green beans and homemade pita bread!
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Lebanese Chicken Rice
- 3 Chicken Breasts
- 5 cups Water
- 1 cup Chicken Stock
- 1 ½ cups White Rice long grain
- ¼ cup Toasted Pine Nuts
- 2 teas Salt
- ¼ teas Ground Black Pepper heaping
- ¼ teas Ground Cinnamon heaping
- Boil the chicken in water for approx 30 minutes or until cooked through
- Remove from water and shred, set aside
- In the same water add rice, spices, pine nuts and chicken stock
- Simmer on medium heat until rice soaks up water and is tender
- 5 minutes before serving add the chicken to heat through
- Serve with Lebanese green beans and enjoy