Lebanese Rice with Roasted Chicken | Lebanese Rice With Vermicelli Recipe By Continental Food

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped walnuts

Sunflower seeds are lower in cost and provide a similar crunch.

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Chicken thighs are often more affordable and flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing good cooking properties.

long-grain rice

🥗Healthier: quinoa

💰Cheaper: short-grain rice

Short-grain rice is usually cheaper and cooks similarly.

Preheat the oven to 375°F (190°C).

Season the whole chicken with salt, pepper, and lemon juice.

In a bowl, mix garlic paste, yogurt, red chili powder, coriander powder, turmeric powder, and yellow food color. Rub this mixture all over the chicken.

Place the chicken in a roasting pan and roast in the oven for 1 hour, or until golden and cooked through.

In a large pot, heat 1/2 cup cooking oil over medium heat until shimmering.

Add 2 tbsp vermicelli noodles and sauté until golden brown.

Add the long-grain rice to the pot, stirring to coat with oil and noodles.

Pour in 4 cups of water and bring to a boil.

Cover and reduce heat to low, cooking until rice is tender, about 15-20 minutes.

Remove the chicken from the oven and let it rest for 10 minutes before carving.

Fluff the rice with a fork and serve the carved chicken over the rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens