Lebanese Stuffed Rice with Chicken

Lebanese Stuffed Rice with Chicken

Serves: 8

Prep time: 1½ hours for chicken, 30 minutes for the rice


  • 8 cups water
  • 2 sticks of cinnamon
  • 1 tablespoon whole allspice
  • 1 teaspoon cardamom
  • 1 teaspoon salt
  • 2 bay leaves


  1. Put water, spices, salt, onion and chicken into a large cooking pot and allow to cook , uncovered, at medium heat for 1 ½ hours, until chicken meat falls away from the bone.Lebanese Stuffed Rice and Chicken on Americas-Table.com

    Skim away any foam that rises to the surface of the water while chickens are cooking. Remove chickens from the broth (retaining broth), and take chicken off the bones in healthy chunks.

    Reserve chicken to serve on top of the stuffed rice.

Stuffed Rice


  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 3 cups cooked ground beef
  • 3 cups water, reserved from cooking chickens
  • 3 cups rice, washed but uncooked
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon pepper
  • 2 teaspoons salt


  1. In a large pot, pour oil and cook onion until soft. Add cooked ground beef. Add water reserved from cooking chickens, and rice, to mixture. Stir in spices, salt and pepper. (Hint from Nicole: you will know if you have the correct ratio of water to rice in the pot if your cooking spoon stands up straight in the middle of the pot.)Lebanese Stuffed Rice and Chicken on Americas-Table.com

    Allow mixture to get to a low boil, cover, and cook until water is absorbed into rice.

For the nuts:


  • 2 tablespoons vegetable oil
  • 1 cup whole almonds
  • 1 cup pine nuts


  1. While the rice is cooking, pour 1 tablespoon oil into a frying pan and toast almonds until golden brown.
  2. Remove from pan and allow to drain on a paper towel.
  3. Repeat process with pine nuts: put 1 tablespoon oil into frying pan and toast pine nuts until golden.
  4. Drain on a paper towel and set both almonds and pine nuts aside until serving.Lebanese Stuffed Rice and Chicken draining the nuts on Americas-Table.com
  5. When rice is cooked through, mound on a platter, and place chunks of chicken on top.

    Lebanese Stuffed Rice and Chicken arranging the dish on Americas-Table.com

  6. Garnish with toasted almonds and pine nuts, and serve.

    Lebanese Stuffed Rice and Chicken on Americas-Table.com

To make a gravy for the chicken:


  1. Add to the remaining water from the chicken: 1 teaspoon cornstarch (to thicken), 1 chicken bouillon cube and 1 teaspoon of lemon juice.
  2. Stir in ¼ teaspoons of cinnamon, allspice and pepper, and heat, whisking until sauce is smooth.
  3. Serve on the side with the chicken and rice.Lebanese Stuffed Rice and Chicken on Americas-Table.com

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