Adults, kids alike will go for seconds of Lebanese chicken
Son Shane and his family came over last week to visit and help with chores. I wanted to serve something hearty that could be made ahead in one pot and would sit happily and warm on the stovetop.
Cousin Rita’s Lebanese chicken made the cut. All I did was brown seasoned chicken thighs in a bit of oil, then I stirred in onion, cinnamon, rice, broth and garbanzo beans. After it came to a boil, the heat was lowered to simmer and the lid put on. By the time the rice was done, so was the chicken.
Here’s the twist: this peasant dish won’t win a beauty contest. But isn’t that the case with many ethnic foods that have their roots in generations of family history?
It makes plenty so you’re good to go for lunch the next day.
Cousin Rita’s Lebanese chicken
From my cousin, Rita, who moved to Brazil as a young bride. She would stay with us a few days when visiting state-side family. Rita taught me to make this “so good” chicken recipe. Adults and kids alike go for seconds. Add more seasonings if you like.
6 or so chicken thighs, skinned and boned
Salt and pepper
Olive oil
2-3 cups chopped yellow or white onion, not sweet onion
1 tablespoon cinnamon or more to taste
2 cups rice (I use converted rice – see tip)
4 cups chicken broth plus little more if needed
1-2 cans garbanzo beans/chickpeas, drained but not rinsed (I use 2)
Salt and pepper chicken.
Pour in a bit of olive oil into large pot until hot.
Brown chicken a little on both sides, just enough to give thighs some color. Don’t cook through.
Add onion and cinnamon and stir. Don’t worry about cinnamon not adhering to all pieces of chicken.
Add rice and little more oil if needed. Stir.
Add broth and beans and give it a good stir. Cover and bring to a boil. Lower to a simmer and cook 25 minutes or until rice and chicken are cooked. If it needs more broth, add a little at a time.
Adjust seasonings and serve.
Optional garnishes
Dress it up with fresh parsley, chopped green onions and/or tomatoes
Change it up
No worries if you have thighs with skin on and bone in. Just pull skin off.
Ditto with chicken legs.
Breasts work, too, though I prefer dark meat for moistness.
Tip: converted rice vs. regular white rice
Our family tradition calls for converted/parboiled rice in most recipes.
This variety of rice has been partially cooked and dried which lets it hold on to more nutrients than regular white.
Takes a bit longer to cook with firmer, less fluffy grains.
No worries. Regular rice works – follow cooking directions on label.
Check out my site for primer on rices.
Different monikers for the same bean
Garbanzo, cici, cice and chickpea are the same.
Do sniff test now for pantry herbs and spices
If they don’t have an aroma, they won’t provide flavor for holiday cooking and baking.