Lebanese-Style Chicken and Rice with Toasted Vermicelli

This one-pot meal is a fusion of two Lebanese classics: riz bi sharieh (rice and vermicelli pilaf) and riz ala’ dajaj(chicken and rice). Toasting the vermicelli is traditional for riz bi sharieh—it brings out nutty, wheaty notes that addcomplexity to the nished dish. If you have both ground coriander and cumin in your pantry, use 1 tablespoon of eachfor heightened avor and aroma. A simple salad with a lemony vinaigrette is the perfect accompaniment.

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Name: Lebanese-Style Chicken and Rice with Toasted Vermicelli
Prep time: 30 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Lebanese
Ingredients: 4 ounces Vermicelli; 2 tablespoon Olive oil; 1 Medium Yellow Onion chopped; 1 pound Boneless Chicken Thighs; 1 tablespoon Ground Coriander; 1 tablespoon Ground cumin; 1 cup Long grain rice; 2 1/2 cups Chicken broth; Salt and pepper To taste

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INGREDIENTS

4 ounces Vermicelli
2 tablespoon Olive oil
1 Medium Yellow Onion ; chopped
1 pound Boneless Chicken Thighs
1 tablespoon Ground Coriander
1 tablespoon Ground cumin
1 cup Long grain rice
2 1/2 cups Chicken broth
Salt and pepper ; To taste

Servings

INSTRUCTIONS

In a large saucepan over medium-high, toast the vermicelli, stirring, until golden, 3 to 4 minutes. Add the oil, onion and chicken. Cook, stirring, until the onion has softened and the pasta is slightly darker. Stir in the coriander, rice, broth, 1 teaspoon salt and ½ teaspoon pepper. Boil, then cover, reduce to low and cook until the liquid has been absorbed, 12 to 14 minutes. Uncover, drape a towel across the top and replace the lid; let stand for 10 minutes. Using a fork, Fluff the mixture, then season with salt and pepper.

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Nutrition

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Serving Size: 1 Serving (943g)
Recipe Makes: 4 Servings

Calories: 2013
Calories from Fat: 1106 (55%)

Amt Per Serving		% DV

	Total Fat 122.9g	164 %
	Saturated Fat 34.6g	173 %
	Monounsaturated Fat 51g
	Polyunsanturated Fat 26.4g
Cholesterol 669.1mg		206 %
Sodium 659.5mg		23 %
Potassium 1828.8mg		48 %
Total Carbohydrate 48.1g		14 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 45.7g
Protein 167.7g		240 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2013

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