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Lebanese-Style Chicken and Rice with Vermicelli

Lebanese-Style Chicken and Rice with Vermicelli

By Courtney HillOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    30 minutes active
  • Rating

This meal-in-a-skillet of chicken, rice and toasted noodles is a fusion of two Lebanese classics: riz bi sharieh (rice and vermicelli pilaf) and riz ala’ dajaj (chicken and rice). If vermicelli is difficult to find, capellini works well, too. We especially like the buttery, resinous flavor of pine nuts, but sliced almonds also are good. Yogurt, sumac or lemon wedges are tart ingredients that make nice optional garnishes.

Ingredients
  • ¼

    cup pine nuts OR sliced almonds

  • 4

    ounces vermicelli, broken into rough ½-inch pieces (about 1 cup)

  • 3

    tablespoons extra-virgin olive oil

  • 1½

    pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

  • Kosher salt and ground black pepper

  • 1

    medium yellow onion, finely chopped

  • 1

    cup basmati rice, rinsed and drained

  • 4

    scallions, thinly sliced

Step 1

In a 12-inch skillet over medium, toast the nuts until golden, 4 to 5 minutes; transfer to a bowl. Add the vermicelli and toast until golden, 5 to 6 minutes; transfer to another bowl. In the same skillet over medium-high, heat the oil until shimmering. Add the chicken in an even layer, then sprinkle with 1 teaspoon salt and ¾ teaspoon pepper; cook, undisturbed, until browned on the bottom, 4 to 6 minutes. Add the onion and cook, stirring, until the chicken is browned all over, 5 to 7 minutes. Stir in the rice and vermicelli, followed by 2 cups water. Bring to a simmer, then cover, reduce to low and cook until the liquid is absorbed, 13 to 15 minutes. Let stand off heat, covered, for 10 minutes. Fluff with a fork, then taste and season with salt and pepper. Serve sprinkled with the nuts and scallions.

Step 2

Optional garnish: Plain whole-milk yogurt OR ground sumac OR lemon wedges