chicken and rice syrian recipe
By: Maryam Mohammed
Recipe date: 28/07/2023
This is a quick and straightforward meal hailing from the efficient homekeepers of Syria. Simply put, it is a bed of rice, topped with chicken, yogurt, and nuts. You can boil or roast your chicken as per preference, but I used the whole chicken boiled for the vichyssoise soup.
The rice is made more interesting by the addition of vermicelli and peas. I saved about a half cup of the chicken broth to stir into the yogurt for a more flavorsome sauce.
I also added a small handful of vermicelli to the nuts while frying to yield a greater visual appeal
chicken and rice syrian ingredients :
1 whole boiled chicken
2 cups rice, rinsed and drained
3/4 cup vermicelli noodles
1 Tbsp ghee
2 tsp salt
1 1/2 cups frozen peas
2 cups plain yogurt
1 cup mixed fried nuts
Method make chicken and rice syrian :
Roughly shred the chicken
discarding the skin and bones
set aside but keep warm.
Cook the rice:
Heat the ghee over medium-high heat
add the vermicelli and keep stirring until the color changes from a blond to a deep gold.
Add the rinsed and drained rice
gently stir with a wooden spoon using a folding action to evenly distribute the ingredients.
Add the salt, then the boiled water.
Once the rice begins to boil, immediately turn down heat to low, cover, and leave without stirring or uncovering for 10 minutes
carefully stir in the frozen or thawed peas
cover again and simmer for 10-15 minutes more until the rice is fluffy and the water is absorbed.
fry it until golden then add a splash of water to soften.
Mix with the nuts
put a bed of the rice in a large serving dish.
Layer the roughly shredded chicken over the rice
topped with the broth-yogurt mix
and finally garnish with fried nuts and vermicelli