Easy Lebanese Chicken & Rice Pilaf: A Family Favorite Recipe

Prepare your ingredients: Chop the onion, mince the garlic, rinse the rice until the water runs clear, and pat the chicken pieces dry. Season the chicken generously with salt and pepper.

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and brown them on all sides until golden. Remove the chicken from the pot and set aside.

In the same pot, add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the rinsed rice, allspice, cinnamon, and black pepper, cooking for 2-3 minutes to toast the rice and spices.

Return the browned chicken pieces to the pot, nestling them into the rice. Pour in the chicken broth and add salt. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until all the liquid is absorbed and the rice is tender.

Once cooked, remove the pot from the heat and let it rest, still covered, for 5-10 minutes. This allows the rice to steam and become fluffy. Fluff the pilaf gently with a fork before serving. Garnish with toasted pine nuts or almonds.