Authentic Lebanese Chicken and Rice (Arroz con Pollo): A Step-by-Step Guide

Updated at: 10/05/2025

Rice Ajaj, or Chicken and Rice, is a beloved staple across the Middle East, particularly in Lebanon, where it's cherished for its comforting flavors and simple elegance. This isn't your average chicken and rice dish; authentic Lebanese Rice Ajaj boasts a unique depth of flavor achieved through a careful blend of warming spices, fragrant herbs, and the perfect balance of tender chicken and fluffy rice. Forget bland, boring chicken dinners – this recipe will transport your taste buds to the sun-drenched streets of Lebanon with every bite. The aromatic blend of saffron, lemon, and garlic infuses the dish with a bright, citrusy note, perfectly complementing the savory chicken.

This classic recipe is surprisingly easy to master, even for novice cooks. We'll guide you through each step, from preparing the perfectly seasoned chicken to achieving that ideal fluffy rice texture. Ready to embark on a culinary journey to Lebanon? Let's dive into the step-by-step process of creating your own unforgettable Rice Ajaj.

Tools Needed

  • Medium-sized pot
  • Small frying pan
  • Casserole
  • Strainer
  • Measuring spoon

Ingredients

  • Water: 8 cups
  • Chicken thighs: 1 kg (or 1 kg whole chicken)
  • Large onion: 1
  • Celery
  • Garlic cloves: 2
  • Cinnamon stick: 1
  • Bay leaves
  • Cardamom pods
  • Salt: 2 small spoons
  • Ghee: 1/4 cup
  • Pine nuts: 1/4 cup (40g)
  • Almonds: 1/3 cup (40g)
  • Minced meat: 300g
  • Cumin: 1 teaspoon
  • Cinnamon: 1 teaspoon
  • Seven spices: 1 teaspoon
  • Black pepper: 1/4 teaspoon
  • Nutmeg: 1/2 teaspoon
  • Basmati rice: 2 cups (400g)

Step-by-Step Instructions

Step 1. Prepare the Chicken and Broth

  • In a medium-sized pot, combine 8 cups of water and 1 kg of chicken thighs (or a whole chicken). Cover and bring to a boil over high heat until foam appears.
  • Remove the foam, add chopped onion, celery, garlic, cinnamon stick, bay leaves, cardamom pods, and salt. Reduce heat and simmer until chicken is fully cooked (about 1-1.5 hours).
In a medium-sized pot, combine 8 cups of water and 1 kg of chicken thighs (or a whole chicken). Cover and bring to a boil over high heat until foam appears.Remove the foam, add chopped onion, celery, garlic, cinnamon stick, bay leaves, cardamom pods, and salt. Reduce heat and simmer until chicken is fully cooked (about 1-1.5 hours).
Prepare the Chicken and Broth

Step 2. Roast Nuts and Sauté Meat

  • While the chicken cooks, roast pine nuts in 1/4 cup of ghee in a small frying pan over medium heat until lightly browned. Transfer to a strainer.
  • Roast almonds in the same ghee until browned. Drain them in a strainer.
  • In a pot, heat 3 tablespoons of the used ghee. Add 300g of minced meat, half a teaspoon of salt, and stir until lightly browned.
  • Add cumin, cinnamon, seven spices, black pepper, and nutmeg to the meat. Stir.
While the chicken cooks, roast pine nuts in 1/4 cup of ghee in a small frying pan over medium heat until lightly browned. Transfer to a strainer.Roast almonds in the same ghee until browned. Drain them in a strainer.In a pot, heat 3 tablespoons of the used ghee. Add 300g of minced meat, half a teaspoon of salt, and stir until lightly browned.Add cumin, cinnamon, seven spices, black pepper, and nutmeg to the meat. Stir.
Roast Nuts and Sauté Meat
  • Add 1 cup of chicken broth to the meat. Cover and simmer for 30 minutes.
Add 1 cup of chicken broth to the meat. Cover and simmer for 30 minutes.
Roast Nuts and Sauté Meat

Step 3. Cook the Rice

  • Add 2 cups of washed rice, remaining spices, and 4 cups of filtered chicken broth. Bring to a boil, reduce heat, cover, and simmer until all liquid is absorbed and rice is cooked (about 23 minutes).
  • Turn off the heat and let the rice sit, covered, for 15 minutes.
Add 2 cups of washed rice, remaining spices, and 4 cups of filtered chicken broth. Bring to a boil, reduce heat, cover, and simmer until all liquid is absorbed and rice is cooked (about 23 minutes).Turn off the heat and let the rice sit, covered, for 15 minutes.
Cook the Rice

Step 4. Assemble and Serve

  • Fluff the rice and transfer to a serving dish. Top with cleaned chicken, pine nuts, and roasted almonds.
Fluff the rice and transfer to a serving dish. Top with cleaned chicken, pine nuts, and roasted almonds.
Assemble and Serve

Read more: Lebanese Beef Spinach Stew with Peppered Rice: A Winter Delight

Tips

  • Be careful not to burn the pine nuts, as they burn quickly.
  • It is important to only simmer the meat with broth for half an hour, no more.
  • Use basmati rice, or any preferred rice.
  • Serve with yogurt, salad, or cucumber with yogurt.

Nutrition

  • N/A

FAQs

1. Can I use different types of rice for this recipe?

While long-grain white rice works best for its texture, you can experiment with basmati rice for a slightly more fragrant dish. Avoid short-grain rice as it may become too sticky.

2. How can I make this dish spicier?

Add a pinch of cayenne pepper or a finely chopped chili pepper to the chicken marinade or the rice for an extra kick. You can also increase the amount of black pepper.

3. What can I do with leftover Rice Ajaj?

Leftover Rice Ajaj is delicious reheated! You can also use it as a filling for pita bread or make it into a chicken salad by shredding the chicken and mixing it with mayonnaise and herbs.


With its vibrant flavors and simple preparation, this Authentic Lebanese Chicken and Rice recipe is sure to become a family favorite. The satisfying combination of tender chicken, fluffy rice, and aromatic spices makes it a perfect weeknight meal or a show-stopping dish for a special occasion. Enjoy the taste of Lebanon from the comfort of your own kitchen!