Lebanese Chicken and Rice with Vermicelli and Pine Nuts

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Riz bi Djej is a beloved Lebanese one-pot dish where bone-in chicken is gently simmered with warm spices like cinnamon, allspice, and cardamom to build a fragrant broth. Long-grain rice and toasted vermicelli cook in that same seasoned stock, producing tender, golden grains that soak up every savory note. Topped with toasted pine nuts and fresh herbs, it is the kind of humble, hearty meal that anchors a Lebanese family table.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 65 gCarbs
• 3 gFiber
• 2 gSugar
• 38 gProtein
• 580 mgSodium
• 520 mgPotassium
• 60 mgCalcium
• 3.5 mgIron
• 4 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the chicken and broth

• 3 lb bone-in chicken thighs and drumsticks, skin on
• 1 large yellow onion, quartered
• 6 garlic cloves, smashed
• 2 bay leaves
• 1 cinnamon stick
• 4 green cardamom pods, lightly crushed
• 1 tsp ground allspice
• 7 cups cold water

For the rice and vermicelli

• 2 1/2 cups long-grain basmati rice, rinsed and drained
• 1 1/2 cups broken vermicelli noodles (or angel hair, broken into 1-inch pieces)
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 3 1/2 cups strained chicken broth from above
• 1 1/2 tsp kosher salt

For the garnish

• 1/3 cup pine nuts, toasted
• 1/4 cup fresh flat-leaf parsley, finely chopped
• Lemon wedges, for serving

Directions

1. Pat the chicken dry and season with 1 1/2 tsp salt and 1/2 tsp black pepper. In a heavy pot, heat 1 tbsp olive oil over medium-high and brown the chicken in batches, about 3 minutes per side; transfer to a plate.
2. Return all chicken to the pot with the onion, garlic, bay leaves, cinnamon stick, cardamom, and allspice. Pour in the cold water, bring to a boil, then reduce to a gentle simmer. Skim any foam, cover partially, and cook 35 minutes until the chicken is tender and the broth is deeply flavored.
3. Remove the chicken to a plate and cover to keep warm. Strain the broth through a fine-mesh sieve into a large measuring cup; you should have at least 4 cups. Discard the solids.
4. Melt the butter with the olive oil in a wide, heavy pot over medium heat. Add the vermicelli and stir constantly until deeply golden, about 3 to 4 minutes; lower the heat if it darkens too quickly.
5. Stir in the rinsed rice, ground cinnamon, and ground allspice, toasting for 1 minute until the grains look glossy. Pour in 3 1/2 cups of the hot strained broth and add the salt; bring to a vigorous boil.
6. Reduce the heat to the lowest setting, cover tightly with a lid (wrap the lid in a clean kitchen towel to absorb steam), and cook undisturbed for 18 minutes. Do not lift the lid during this time.
7. While the rice finishes, crisp the reserved chicken under the broiler for 3 to 4 minutes until the skin re-crisps and turns mahogany. Rest the chicken for 5 minutes before serving.
8. Remove the pot from the heat and let the rice rest, still covered, for 10 minutes. Fluff gently with a fork, lifting from the bottom to keep the golden crust intact.
9. Spoon the rice onto a warm platter, scatter the toasted pine nuts and parsley over the top, and arrange the chicken pieces alongside. Serve with lemon wedges for squeezing over everything.

Cook’s Notes

• Use bone-in, skin-on chicken for the richest broth; boneless breast pieces will dry out during the long simmer.
• Watch the vermicelli closely while toasting, it goes from golden to burnt in under 30 seconds.
• For a beautiful crispy rice layer (the prized crust called tikkeh), increase the heat to medium for the final 2 minutes of cooking.
• Substitute slivered blanched almonds for the pine nuts if preferred, or stir in 1 cup of frozen peas with the broth for a pop of color and sweetness.
• The chicken broth can be made a day ahead and refrigerated; skim the solidified fat off the top before measuring for the rice.

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