A Lebanese rice and vermicelli pilaf served with shredded chicken was the inspiration for this chicken Rice-A-Roni, which is made with delicate basmati rice, smoky-sweet, caramelized onions, and peppers. Add some fresh herbs, lemon juice, chili flakes, hot sauce, or even yogurt flavored with garlic as a garnish!
| Prep Time: | 35 mins |
| Cook Time: | 2 hrs |
| Additional Time: | 25 mins |
| Total Time: | 3 hrs |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (3 1/2) pound whole chicken
- 1 stalk celery, roughly chopped
- 1 medium carrot, roughly chopped
- ½ medium yellow onion, roughly chopped
- 1 large bay leaf
- 1 tablespoon kosher salt
- 3 quarts water
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ medium yellow onion, diced
- ⅓ cup diced red bell pepper
- 2 teaspoons kosher salt
- 1 cup broken uncooked spaghetti (2-inch pieces)
- 1 ½ cups basmati rice
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon saffron threads, crushed (Optional)
- 1 pinch cayenne pepper
- ½ cup garbanzo beans, drained and rinsed
- ⅓ cup frozen green peas, thawed and drained
- 2 tablespoons chopped fresh parsley, or to taste
- 2 tablespoons chopped fresh cilantro, or to taste
Instructions
- Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
- Let meat sit until it’s cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
- Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
- Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it’s okay if the onions and peppers start to caramelize.
- Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
- Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
- Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
- Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.
- You can use leftover chicken and store-bought broth if you’d like, instead of making your own.
- Any long-grain white rice can be used instead of basmati.
- Nutrition data for this recipe includes the full amount of chicken and broth. The actual amount of chicken and broth consumed will vary.
Reviews
I’ve never had great luck with pilaf-type dishes, but this came out perfectly. I used store bought broth and some shredded chicken breast leftover from another dish. It was delicious, and the texture of the rice was perfect. My wife ate two bowls as soon as it was done. Good stuff!
It was slightly spicy but compatible with rice. I loved the noodles and vegetables.
This is one of my daughters’ favorite meals. I had to make it two nights in a row because they wanted more leftovers. Definitely a home run. I usually just buy a rotisserie chicken from Costco and boil the carcass down to make the stock. And leave out the garbanzos and bell peppers since the kids aren’t fans lol. A+++ in our house!
If you’re going to use boxed broth and rotisserie chicken; two things. One, pick a low sodium broth and a lightly seasoned chicken. Two, toss the picked chicken bones in a pot with the box stock and bring it to a boil then simmer for at least 20 minutes. You’re welcome.
This is great – way better than the boxed version!