Palestinian Chicken & Rice
Palestinian Chicken & Rice
Ingredients
- 500 grams chicken thighs
- 100 ml olive oil, divided
- 2 onions, sliced
- 2 tablespoons sumac
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 cup chicken stock
- 2 cups rice
- 3 cups water
- to taste salt, for rice
- 1/2 cup parsley, chopped
- 1/4 cup pine nuts, toasted
Instructions
- 1
In a large pan or Dutch oven, add the 500 grams chicken thighs. Pour 50 ml of olive oil over the chicken. Cook the chicken over medium-high heat until it is browned on both sides, about 5-7 minutes per side. Once browned, remove the chicken from the pan and set it aside.
⏱️ 15 min
- 2
In the same pan, add the 2 sliced onions. Cook the onions over medium heat, stirring occasionally, until they are softened and translucent, about 8-10 minutes.
⏱️ 10 min
- 3
To the softened onions, add 2 tablespoons sumac, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon cumin, 1 teaspoon cinnamon, and 1 teaspoon allspice. Mix all ingredients well to combine the spices with the onions, cooking for about 1 minute until fragrant.
⏱️ 2 min
- 4
Return the browned chicken thighs to the pan with the seasoned onions. Mix everything gently to coat the chicken. Pour in 1 cup of chicken stock. Bring to a simmer, then cover the pan and let it simmer for 20 minutes, or until the chicken is cooked through.
⏱️ 20 min
- 5
While the chicken is simmering, prepare the rice. In a separate pot, add 2 cups of rice, 3 cups of water, and the remaining 50 ml of olive oil. Add salt to taste (start with 1/2 teaspoon). Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot tightly, and cook until all the water is absorbed and the rice is tender, about 15-18 minutes.
⏱️ 20 min
- 6
Once the rice is cooked, fluff it gently with a fork. To assemble, plate a generous portion of the cooked rice. Place the chicken and onion mixture on top of the rice.
⏱️ 3 min
- 7
Garnish the dish with 1/2 cup of freshly chopped parsley and 1/4 cup of toasted pine nuts. Serve warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Palestinian Chicken & Rice
- 500 grams chicken thighs
- 100 ml olive oil, divided
- 2 onions, sliced
- 2 tablespoons sumac
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 cup chicken stock
- 2 cups rice
- 3 cups water
- to taste salt, for rice
- 1/2 cup parsley, chopped
- 1/4 cup pine nuts, toasted
Instructions
- 1
In a large pan or Dutch oven, add the 500 grams chicken thighs. Pour 50 ml of olive oil over the chicken. Cook the chicken over medium-high heat until it is browned on both sides, about 5-7 minutes per side. Once browned, remove the chicken from the pan and set it aside.
⏱️ 15 min - 2
In the same pan, add the 2 sliced onions. Cook the onions over medium heat, stirring occasionally, until they are softened and translucent, about 8-10 minutes.
⏱️ 10 min - 3
To the softened onions, add 2 tablespoons sumac, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon cumin, 1 teaspoon cinnamon, and 1 teaspoon allspice. Mix all ingredients well to combine the spices with the onions, cooking for about 1 minute until fragrant.
⏱️ 2 min - 4
Return the browned chicken thighs to the pan with the seasoned onions. Mix everything gently to coat the chicken. Pour in 1 cup of chicken stock. Bring to a simmer, then cover the pan and let it simmer for 20 minutes, or until the chicken is cooked through.
⏱️ 20 min - 5
While the chicken is simmering, prepare the rice. In a separate pot, add 2 cups of rice, 3 cups of water, and the remaining 50 ml of olive oil. Add salt to taste (start with 1/2 teaspoon). Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot tightly, and cook until all the water is absorbed and the rice is tender, about 15-18 minutes.
⏱️ 20 min - 6
Once the rice is cooked, fluff it gently with a fork. To assemble, plate a generous portion of the cooked rice. Place the chicken and onion mixture on top of the rice.
⏱️ 3 min - 7
Garnish the dish with 1/2 cup of freshly chopped parsley and 1/4 cup of toasted pine nuts. Serve warm.
⏱️ 2 min