Go Back
A hearty and flavorful Lebanese dish featuring tender chicken pieces, spiced rice cooked in aromatic chicken broth, and garnished with fresh parsley. The rice is seasoned with cinnamon, 7 spice, and black pepper, creating a warm and savory flavor profile, perfect for a comforting main course.
Print

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.
Course Main Course
Cuisine Lebanese, Middle Eastern
Keyword Lebanese Chicken and rice (Rez a Jej)
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes

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.