Recipe by KELLYJEANNE
"An everyday dish of Middle Eastern origin, simple to make, with a slightly exotic flavor. It isn't fancy, but my family loves it. My husband's father used to make it."
Watch video tips and tricks
ground black pepper
2 3/4 cups
1 1/2 teaspoons
skinless, boneless chicken breast halves
uncooked basmati rice
To avoid over drying I cut the cooking for the chicken to about fifteen minutes. What really made this dish however was that I substituted chicken broth for the water. The rice absorbed the broth and it had a wonderful flavor. I didn't have any pine nuts so I roasted up some pecans. It was an excellant dish which we'll have again.
A nice blend of flavors, but it can be a bit dry. I like this recipe more if I add a handful of raisens.
This casserole reminded me of Lebanese Kibbee (a kind of meatloaf) in flavors. I also thought it was dry so I accompanied the recipe with yogurt sauce 2 lg cucumbers, seeded and diced 4 cloves garlic, crushed, 4 cups yogurt Plain, and 2 T dried mint. Combine and serve as a side.
I give this recipe 5 stars... everyone loves it.. I have been making this recipe for years.. The only changes I would make are to cube the chciken breasts after poaching... add two chicken bouillion packets.. and I usually bake it in the oven in a small roasting pan at 350.. for about 30 min.... or until liquid is absorbed...also.. I have found, that peanuts, believe it or not, make a great subsitution in a pinch for the pine nuts... If it seems dry, also add a few tbsp butter.. and or vegetable oil... Enjoy!
My husband and I found this recipe very easy to prepare and very delicious. The cinnamon in the recipe gave the meal a very unusual combinations of flavors.
This was horrible. I had to throw it in the trash and was not able to use it at all.
I was looking for something to do with chicken breast that would be different and I love allspice, so I tried this. My kids and husband did not like it very much. They said it didn't taste bad it just didn't taste good. Maybe marinating the chicken ahead of time would make it better; it was a little boring. I have never combined chicken and ground beef before, it is a good way to use up small amounts of both. Maybe adding some red peppers could zip it up a little. Thank you for sharing the recipe, it's different.
I liked this recipe alot. I took it to a potluck and doubled the recipe- there was nothing to take home.
I tweaked a few things in the recipe. I added boullion cubes to the water and I cubed the chicken.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Rice with Meat
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 178
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a super-simple, comforting winter casserole.
See how Chef John makes rich, deeply flavorful arroz con pollo.
This chicken and rice casserole is simple and tasty.