Palestinian Chicken with Rice and Vermicelli
A fragrant and comforting rice dish where tender chicken is cooked with toasted vermicelli noodles and aromatic spices. This is a staple in Palestinian homes, often served as a weeknight dinner or for family gatherings.
🧂 Ingredients
- 1 lb Chicken thighs(boneless, skinless, cut into 1-inch pieces)
- 4 oz Vermicelli noodles(broken into 1-inch pieces)
- 2 tbsp Olive oil
- 1 medium Onion(chopped)
- 1 cup Long-grain rice(rinsed)
- 2 cups Chicken broth
- 1 tbsp Ground coriander
- 1 tbsp Cumin
- 0.5 tsp Turmeric
- 0.25 tsp Allspice
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 2 tbsp Fresh parsley(chopped, for garnish)
- 2 tbsp Toasted slivered almonds(for garnish (optional))
👨🍳 Instructions
- 1
Rinse the rice under cold water until the water runs clear. Set aside.
💡 Tip: Rinsing removes excess starch, preventing the rice from becoming gummy. - 2
In a large saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the broken vermicelli noodles and toast, stirring constantly, until golden brown. This should take about 3-4 minutes.
💡 Tip: Watch carefully as vermicelli can burn quickly. - 3
Add the chopped onion to the pan and sauté until softened, about 3-4 minutes.
- 4
Add the chicken pieces to the pan and cook, stirring occasionally, until lightly browned on all sides.
💡 Tip: This step is for searing, not fully cooking the chicken. - 5
Stir in the rinsed rice, ground coriander, cumin, turmeric, allspice, salt, and pepper. Cook for 1 minute, stirring to coat the rice and chicken with the spices.
- 6
Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover the pan tightly, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
💡 Tip: Avoid lifting the lid while the rice is cooking to maintain steam. - 7
Once cooked, remove the pan from the heat. Let it stand, covered, for 5-10 minutes to allow the steam to distribute evenly.
- 8
Fluff the rice and chicken mixture with a fork. Garnish with fresh chopped parsley and toasted slivered almonds, if desired. Serve hot.
💡 Tip: This dish pairs well with a simple cucumber and tomato salad or a side of yogurt.
💡 Pro Tips
- ✓For a deeper flavor, you can use bone-in chicken pieces and remove them after cooking, shredding the meat before returning it to the rice.
- ✓If you don't have chicken broth, vegetable broth or water can be used, but adjust seasoning accordingly.
- ✓To toast slivered almonds, spread them in a dry skillet over medium heat and stir until fragrant and lightly browned.
🔄 Variations
- Add a pinch of cinnamon for a warm, sweet aroma.
- Include a handful of cooked chickpeas for added texture and protein.
- For a vegetarian version, omit the chicken and use vegetable broth, adding chickpeas and extra vegetables like peas or carrots.