Easiest Way to Cook Yummy Chicken with rice and ground meat - riz 3a djej

Chicken with rice and ground meat - riz 3a djej. 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. This traditional Lebanese chicken and rice dish is one of my favorites.

The Best Ground Chicken Rice Recipes on Yummly Ground Chicken Fried Rice, Ground Orange Chicken, Thai Basil Chicken (easy Gai Pad Krapow). This chicken and rice dish will warm you up just as any fall soup with the subtle heat of chipotle chiles in adobe. You can cook Chicken with rice and ground meat - riz 3a djej using 16 ingredients and 6 steps. Here is how you cook it.

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

You need 4 of chicken thighs.
You need 2 of chicken breasts.
Prepare 300 g of finely ground beef.
You need 2 cups of white rice.
You need 1 of big onion.
Prepare 1 of small onion, finely chopped.
It's 1/4 cup of pine nuts, roasted.
It's 1/4 cup of almonds, roasted.
Prepare 5 tablespoons of vegetable oil.
You need 2 liters of water.
You need 1 of cinnamon stick.
You need 3 of bay leaves.
It's 1/4 teaspoon of pepper.
It's 1 teaspoon of salt.
Prepare 3 of cardamom pods.
You need 1 teaspoon of cinnamon.

Whoops, I wish there was an 'edit' button. I meant to say I added the chicken with the rice, so as not to over-cook the *chicken*. Lean ground chicken is flavored with gochujang, red pepper flakes, garlic, ginger, and I've determined that succeeding in my mission really comes down to having a bigger collection of recipes that use ground meat, and this is a good one to. This recipe requires a few steps to it but every step is easy with simple ingredients.

Chicken with rice and ground meat - riz 3a djej step by step

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..
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..
Once cooked, remove the chicken from the saucepan and set aside. Strain the chicken broth and keep aside for later use..
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..
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..
To serve, put the rice in a large plate, place the chicken pieces on top. Sprinkle with the roasted almonds and pine nuts..

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. This version combines basmati rice and red lentils with ground meat and warming Indian spices. Kheema, for minced or ground meat, may also be spelled keema or qeema. You can find garam masala in many grocery stores or online.