Lebanese Chicken and Rice, known as “Rez a Jej” in Arabic, is a comforting and flavorful dish that’s both easy to make and incredibly satisfying. It pairs perfectly with a side of yogurt and cucumber sauce, a crisp salad, or simply plain yogurt, making it a versatile meal for any occasion.
For the richest flavor, cooking a whole chicken creates a deep, homemade broth that enhances the dish. However, if you’re short on time, store-bought rotisserie or leftover chicken with chicken bouillon works just as well, delivering a delicious result with minimal effort.
Table of Contents
Recipe Summary
- Prep Time: 1 hour (including soaking time)
- Cook Time: 45 minutes (15 minutes for chicken + 30 minutes for rice)
- Cooling Time: 5-10 minutes (optional)
- Cuisine: Middle Eastern or Mediterranean
- Flavor Profile: Warm, spiced, and savory
- Texture: Soft, fluffy rice with tender chicken; can be molded into a cake-like shape if desired
What is Lebanese Chicken and Rice (Rez a Jej)?
Lebanese Chicken and Rice (Rez a Jej) is a traditional Lebanese dish made with spiced rice, shredded chicken, and fragrant seasonings. It is a comforting and hearty meal often served at family gatherings, special occasions, and holidays.
Ingredients
Ingredient Descriptions
Chicken:
- Whole chicken, cut into pieces – Provides deep, rich flavor and tender meat for the dish.
- Onion – Adds sweetness and depth to the broth.
- Garlic cloves – Enhances the broth with an earthy, slightly pungent aroma.
- Cinnamon stick – Brings warmth and a distinct aromatic sweetness.
- Bay leaf – Adds subtle floral and herbal notes to the broth.
- Water – Used to cook the chicken and create a flavorful broth.
Rice:
- Parboiled rice or a mix of parboiled and basmati rice –
- Parboiled rice remains firm and separate.
- Basmati rice is fragrant and soft, giving the dish a balanced texture.
- Broth from the chicken – Infuses the rice with deep, savory flavors.
- Salt – Enhances the natural flavors of the ingredients.
- Black pepper – Adds mild heat and earthiness.
- Cinnamon powder – Imparts a warm, slightly sweet spice to the rice.
- 7 spice blend – A Lebanese seasoning mix that gives the dish its signature Middle Eastern flavor.
- Oil or ghee –
- The oil keeps the rice moist and evenly cooked.
- Ghee adds richness and a buttery, nutty flavor.
- Parsley – Fresh and vibrant, used for garnish.
How to Make Lebanese Chicken and Rice (Rez a Jej)?
1: Wash and soak rice for 1 hour
2; Cut the whole chicken into pieces, then wash.
3; Add the chicken to a pot, then cover it with hot water.
4; Remove the white foam from the top.
5; Add garlic, onion, cinnamon stick, and bay leaf. Lower the heat to medium and cook for 15 minutes.
6; Take out the chicken, remove it from the bone, set it aside, and strain the broth.
7: In a pot, add olive or vegetable oil. Then, add the chicken.
8: Add the rice and spices on top of the chicken, then mix.
9: Add the broth. When it starts bubbling and the rice and liquid are at the same level, lower the heat to the lowest setting, cover, and cook for 30 minutes.
10: Flip, then top with chopped parsley for garnish.
Tips and Tricks
For the Best Rice Texture:
- For a fluffy, separated texture: Use only parboiled rice, as it does not stick together.
- For a molded, cake-like shape: Use a mix of basmati and parboiled rice for a slightly sticky texture that holds together when flipped.
- Soak the rice for at least 1 hour before cooking to help it cook evenly and absorb flavors better.
For Extra Flavor:
- Use homemade chicken broth for the richest taste. If using store-bought broth, choose low-sodium and add a bouillon cube for depth.
- Toast the spices in the oil or ghee before adding the rice to enhance their aroma.
- Sauté the shredded chicken with a little oil or ghee before adding the rice for extra flavor and a golden color.
Time-Saving Hacks:
- Use leftover or rotisserie chicken instead of boiling a whole chicken. Simply shred and season it before mixing it with the rice.
- Prepare the broth in advance and store it in the fridge or freezer for a quicker cooking process.
For the Best Presentation:
- Flip the rice onto a serving platter for a beautiful molded shape. Press it down firmly in the pot before flipping to ensure it holds together.
- Garnish with toasted nuts (like almonds or pine nuts) and fresh parsley for extra crunch and color.
- Serve with yogurt or a side salad to balance the warm spices with a refreshing contrast.
- If you want the rice to hold together like a cake, use a mix of basmati rice and parboiled rice. If you use parboiled rice alone, it won’t hold together. However, if you prefer the rice separated, use parboiled rice alone because basmati rice sticks to each other, while parboiled rice doesn’t stick.
- This dish works great with leftover chicken, so if you have any, you can use it. For the broth, you can use store-bought broth or water with one chicken bouillon.
- You can use store-bought rotisserie chicken, which tastes delicious. For the broth, use chicken bouillon and water.
Variations
Protein Variations:
- Beef or Lamb: Replace chicken with ground beef or shredded lamb for a richer, heartier version. Cook the meat with spices before adding the rice.
- Vegetarian Option: Skip the chicken and use mushrooms, chickpeas, or lentils for a plant-based alternative. Use vegetable broth instead of chicken broth.
- Shredded Rotisserie Chicken: A quick shortcut for added flavor without the need to cook the chicken from scratch.
Rice Variations:
- All Basmati Rice: Creates a softer, more fragrant dish with a slightly sticky texture.
- Brown Rice: A healthier alternative, but requires a longer cooking time and more broth.
- Freekeh or Bulgur: Swap rice for these grains for a nuttier, high-fiber variation.
Spice & Flavor Variations:
- Add Cardamom & Cloves: Enhance the aromatic depth by adding a few whole cardamom pods or cloves to the broth.
- Extra Heat: Sprinkle in some cayenne pepper or chili flakes for a spicy kick.
- Sumac or Lemon Zest: Add a bit of tangy brightness by garnishing with sumac or lemon zest.
Topping Variations:
- Toasted Nuts: Use pine nuts, slivered almonds, or cashews for extra crunch and richness.
- Caramelized Onions: Fry onions until golden brown and scatter them over the rice for a deeper, slightly sweet contrast.
- Dried Fruits: Add golden raisins or chopped dates for a subtle sweet contrast.
Serving Variations:
- Stuffed Vegetables: Use the spiced rice and chicken mixture to stuff bell peppers, eggplants, or zucchini before baking.
- Rice Pilaf Style: Instead of layering, mix the rice and chicken together for a one-pot meal.
- With Yogurt Sauce: Serve with a side of garlic yogurt or tzatziki for extra creaminess.
How To Store Lebanese Chicken and Rice (Rez a Jej)
Refrigeration:
- Cool completely before storing to prevent excess moisture.
- Store in an airtight container to keep it fresh and prevent absorbing other odors.
- Lasts: Up to 4 days in the refrigerator.
Freezing:
- Portion into freezer-safe containers or resealable bags for easy reheating.
- Label with the date for tracking freshness.
- Lasts: Up to 3 months in the freezer.
Reheating:
- Stovetop: Add a splash of broth or water, cover, and heat on low until warmed through.
- Microwave: Cover with a damp paper towel and heat in 30-second intervals, stirring occasionally.
- Oven: Place in a covered baking dish with a little broth, and bake at 300°F (150°C) for about 15 minutes.
Frequently Asked Questions
How do I make the dish more flavorful?
Toast the spices in oil before adding the rice.
Use homemade chicken broth instead of water.
Add toasted nuts and caramelized onions for extra richness.
How do I prevent my rice from getting mushy?
Make sure to wash and soak the rice for at least 1 hour before cooking.
Use the correct rice-to-broth ratio (typically 1 cup rice: 2 cups broth).
Don’t stir the rice too much once it starts cooking to avoid breaking the grains.
Can I make this dish ahead of time?
Yes! You can cook the chicken and broth a day in advance, store them in the fridge, and then cook the rice when ready to serve.
Other Recipes to Try
- One pot steak and rice recipe
- Chicken Casserole
- Butterflied Roast Chicken (Spatchcock)
- Stuffed Cabbage Cake
Lebanese Chicken and rice (Rez a Jej)
Rez a Jej is a traditional Lebanese dish made with spiced rice, shredded chicken, and aromatic seasonings, often served at gatherings with yogurt and toasted nuts.
Ingredients
Chicken
- 1 kilogram whole chicken cut into pieces
- 1 onion
- 2 cloves garlic
- 1 cinnamon stick
- 1 bay leaf
- Water to cover
Rice
- 2 cups parboiled rice or a mix of 1 cup parboiled rice and 1 cup of basmati rice
- 4 cups broth from the chicken
- 2 tablespoons salt
- ½ teaspoon black pepper
- 1 teaspoon cinnamon powder
- 2 teaspoons 7 spice
- 2 tablespoons oil of your choice or ghee
- parsley to garnish
Instructions
- Wash and soak rice for 1 hour.
- Cut the whole chicken into pieces, then wash.
- Add the chicken to a pot, then cover it with hot water.
- Remove the white foam from the top.
- Add garlic, onion, cinnamon stick, and bay leaf. Lower the heat to medium and cook for 15 minutes.
- Take out the chicken, remove it from the bone, set it aside, and strain the broth.
- In a pot, add olive or vegetable oil. Then, add the chicken.
- Add the rice and spices on top of the chicken, then mix.
- Add the broth. When it starts bubbling and the rice and liquid are at the same level, lower the heat to the lowest setting, cover, and cook for 30minutes.
- Flip, then top with chopped parsley for garnish.
Notes
For the Best Rice Texture:
-
- For a fluffy, separated texture: Use only parboiled rice, as it does not stick together.
-
- For a molded, cake-like shape: Use a mix of basmati and parboiled rice for a slightly sticky texture that holds together when flipped.
-
- Soak the rice for at least 1 hour before cooking to help it cook evenly and absorb flavors better.
For Extra Flavor:
-
- Use homemade chicken broth for the richest taste. If using store-bought broth, choose low-sodium and add a bouillon cube for depth.
-
- Toast the spices in the oil or ghee before adding the rice to enhance their aroma.
-
- Sauté the shredded chicken with a little oil or ghee before adding the rice for extra flavor and a golden color.
Time-Saving Hacks:
-
- Use leftover or rotisserie chicken instead of boiling a whole chicken. Simply shred and season it before mixing it with the rice.
-
- Prepare the broth in advance and store it in the fridge or freezer for a quicker cooking process.
For the Best Presentation:
-
- Flip the rice onto a serving platter for a beautiful molded shape. Press it down firmly in the pot before flipping to ensure it holds together.
-
- Garnish with toasted nuts (like almonds or pine nuts) and fresh parsley for extra crunch and color.
-
- Serve with yogurt or a side salad to balance the warm spices with a refreshing contrast.
- If you want the rice to hold together like a cake, use a mix of basmati rice and parboiled rice. If you use parboiled rice alone, it won’t hold together. However, if you prefer the rice separated, use parboiled rice alone because basmati rice sticks to each other, while parboiled rice doesn’t stick.
- This dish works great with leftover chicken, so if you have any, you can use it. For the broth, you can use store-bought broth or water with one chicken bouillon.
- You can use store-bought rotisserie chicken, which tastes delicious. For the broth, use chicken bouillon and water.