Riz Ala’ Dajaj (Chicken And Rice) Recipe

Posted on
 is a delicious Lebanese rice dish traditionally cooked for special occasions RIZ ALA' DAJAJ (CHICKEN AND RICE) RECIPE

Riz ala’ dajaj (pronounced da-jej) is a delicious Lebanese rice dish traditionally cooked for special occasions. It is typically served as a side dish but can definitely be eaten as a main dish (it has chicken and beef in it!).


1 cup of rice (brown or white)
1 chicken breast (or your choice of chicken)
1/4 pound of ground beef
3 tablespoons of olive oil
2 tablespoons of butter
Salt and pepper
1 cinnamon stick


1. In a pot add chicken, a cinnamon stick, a peeled onion and cover with water. Cover pot and bring to a boil

2. Uncover pot and let simmer for 30 to 40 minutes to allow the chicken to cook

3. Move the chicken to a plate. Remove the cinnamon stick and onion. Save broth and put it aside.

4. Cut up chicken in small cubes

5. In a separate pot, add olive oil and butter. Once the butter is melted, add beef, a teaspoon of salt, a dash of pepper, a teaspoon of allspice, and a dash of cinnamon. Sauté until the meat is no longer red (keep the mixture juicy)

6. Add in chicken cubes and toss. Add rice (Eva usually rinses her rice first) and toss a few times

7. Add your broth from earlier and cover the rice a half of an inch over. If there is not enough broth, add water. Bring it to a boil

8. Simmer and cover for 30-45 minutes or until the water is gone (taste the juice while cooking to see if more spices are needed)

*Optional* Toast some nuts of your choice and put on top of your cooked rice (shaved almonds, walnuts, pine nuts, etc.)

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *