Chicken Rice-a-Roni® - Inspired by Lebanese "Riz Bi Sha'rieh" - Food Wishes
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- Опубліковано 17 січ 2022
- Rice-a-Roni® is commonly referred to as the “San Francisco Treat,” but it should really be called, the “Lebanese Treat,” since it was actually inspired by a rice pilaf recipe called “Riz Bi Sha'rieh.” This is my chicken-infused version, and it’s one of my favorite comfort foods of all time. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/recipe/833...
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You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
I don’t mean to get in my emotions but you taught me how to cook over the course of the last couple years. By far my favorite cooking channel.
I definitely suggested this channel to an old coworker because her son was wanting to get into cooking... and well, with all the technique videos and excellent recipes, he couldn't go wrong using it as a library of tutorials and ideas.
Get in those emotions! He's offered a wealth of knowledge🤗 I'm grateful for his channel too.
It’s okay to get in your emotions 🥰 I have big love for John too. I’ve been cooking since I was a child and have learned so much from him over the last 5 or so years 🥲
His recipes have been my go to recipes for years. When I'm not doing Mom's or my own cooking, I do his recipes. Or at least his techniques if I'm doing other recipes.
Chef John is my go to when I need info and moral support!
I grew up making this, and would like to offer a suggestion. That if you sauté the rice together with the pasta first, it will toast up better, with a much nuttier flavor. Then, when it is golden, add the onions, and what ever vegetables, and the salt. Stir it around until the veggies soften a tad. Then add the broth and other seasonings.
The moisture from the vegetables hinders the toasting of the pasta and rice.
I love that you posted this recipe! Thank you!
Great advice/technique about the moisture hampering the browning!
That sounds like a great tip, at least for those of us who like to brown the starchy bits. It's a recurring theme for dishes like this. Spanish rice, for example, you toast the rice first before adding the other ingredients too.
yes this is how i make it too
@al3abereen العابرين exactly.
I don't like the peas in this recipe.I don't think lebanese recipe has the peas in it.
I examine every recipe now in terms of, "how does this fit in my work from home schedule?". Here's what I think...
At lunch I put the chicken on the stove.
At afternoon break I pull it out, pull off the meat and put back the carcass.
When I'm done it takes about 30 minutes to put it all together and serve dinner.
Perfect!
Winner winner, chicken dinner .. 😁
THIS!! I'm currently studying at home but will eventually add work from home as well. I'm the designated cook in a household of 5. I also examine recipes and think of how I can fit them into my own schedule. I guess that's one of the perks of working/studying from home. It's very easy to make a lot of things from scratch like bread, stocks, sauces, etc since I can check on them during breaks.
@@kurapikakurta3863 Yeah, Soups, Stews and Rice dishes are mostly a set it and forget it thing that you can put together during on break and check on in the next. Also, Rotisserie chicken are your friend, best time saver if you are busy. I buy 2 almost every time I go to Costco, and I shred them thoroughly, portion them into freezable bags and throw them in the freezer. Then when I am ready, I pull together a quick veg soup or veg stew and throw a bag of the chicken in. Serve over rice. Perfect dinner for anyone who doesn't have time to cook a Long meal.
If I was making this for after work, I would cook the chicken on Sunday and put the broth and chicken into the fridge. Then I'd chop up my vegies and herbs and put them into some containers ready to go. After work you would have 30 minutes of cooking time and your dinner is on the table. And then I'd make a double portion and eat the leftovers the next day. And as he says at the start of the recipe - boiling the chicken is optional. You could easily do this with a quart of broth and a hot chicken from the deli.
I'm Iraqi, and my husband (Eastern European) is a picky eater and loves junk food. I made this rice one day, served it with Greek style green beans... and he ate it !!!
Victory! I know that feeling. I have a couple of quasi-picky eaters in my family and it's elation when you get a convert. LOL
@@r.mcbride2837 OMG yes 🤣🤣🤣🤣
I'm Arab and married to an Eastern European too 🥰
The best way to fix a picky eater is through violence, in case you want to fix the actual problem. Just buy a 16 inch scimitar to "cut meat"... he will get the hint.
Now i want to learn to make greek style green beens that sounds good!
Chef John teaches us not only how to cook but also lots of foreign cultures! Every time I watch his video, I learn new things and he inspires me to have internets to foreign culture! Food connects the world😍🌏✨
It truly does!
I've always said to others that I love to learn about cultures other than my own (American), and the best way to start is through their food. And because I'm a foodie, I'm OK with that. 😀
CHEF JOHN WATCHES EUPHORIA?! I didn’t know I could appreciate you more than I already did but here we are!!!!
Grew up eating this. Passed down from generations in my mother's family. No peas but there would be pine nuts added. Straight from Lebanon to America. By far my favorite chicken and rice dish.
Oooh pine nuts sounds awesome.
Grew up eating the San Francisco treat as a kid since the early 70's with my special birthday dinner of fondue and rice-a-roni. I am happy to say for the next 50 years we have kept up the tradition (yes...I am boring...when I find something I like I stay with it :) ). I am thinking this is a 100% give it a try! Thanks Chef John!
We grew up near Travis AFB and Rice-a-Roni, Chicken and Green Beans was my favorite in the 70s!
I lived on Rice-A -Roni in college like students eat ramen now. This looks 100% better than what I ate many nights.
Don't apologize for loving something from your childhood
❤☺❤☺❤ it's called comfort food for a reason.
Check out an earlier recipe for "Rice-Ah-Roni":
ua-cam.com/video/WNX6ti-8K6o/v-deo.html
Thanks Chef John, this looks delicious! This recipe actually combines a bit of 2 lebanese recipes, the one you mentioned (riz bi shaairiyeh) and riz aa djej (literally rice with/on chicken).
I've got a small pack of gluten free filini that I now know what to do with. Before my daughter was diagnosed with Celiac disease, Rice-A-Roni and Pasta-Roni were two of her favorite meals (besides ramen, which is hit or miss with the g/f ramen noodles that we can find). I've struggled to come up with good recipes for her to replace things that she can't have anymore, but this one looks like a winner! I will definitely be trying this one! Thank you so much! I love your channel and the recipes you come up with! :)
Great take on a super common Lebanese "dish". I put dish in quotes because, traditionally, this is just how we make rice to eat alongside mloukhieh, fassolia or other stew-like dishes. In Lebanon we don't put anything in it except rice and shirieh. We prepare it very similarly to how you did but without the onions, peppers and spices. I'm sure other families do it different, that's just how my family always did it. Love your channel and love your twists on worldwide cuisines
same here, though i know of it as armenian
My grandmother was from Syria...we called it Syrian rice and prepared as you mentioned, but also rinsed the rice first to remove the starch.
Same exactly for us syrians
I learned how to cook beginning at age 10, following the directions of my uncle for chocolate pudding and my mom, who was a great cook for the things she made and baked, for everything else she allowed to cook at that young age. But, as I've learned over the past year of watching Chef John my repertoire was quite limited and my knowledge and use of seasonings, etc was very basic. It's been a great experience expanding my limited knowledge, trying new things, and enjoying dishes I never would have known or tried without the lessons of the venerable Chef John!
Thanks for sharing this succulent recipe that I had eaten in Lebanon when I first visited this lovely country about nine years ago. Discovering the food of that country has been a true revelation, but the best part was to discover homemade Lebanese food when invited over by the hospitable Lebanese. I also discovered at an expo in Genoa Italy ( Città e Mari ) that the Near East ( the Arab world) has left huge influence on Italian, Spanish, Portuguese and Greek cooking . They actually brought pasta, rice, pizza, focaccia, sorbet, citrus, artichokes, spices, pesto and couscous to Italy… Gazpacho is also ( an Arabic word that has been latinized.. it’s incredible how connected we are. My family and friends love your channel. Greetings from an American living in Norway!
Ok Chef, now we need a compilation of the top 5 dishes you could eat every day...
I've forgotten how much I LOVED Rice-A-Roni! As I grew older I even used to make my own. What treat! I need to get a couple of boxes to keep in my pantry stash.
Don't forget the finely slivered almonds for the crunch! That and the flavor of the soft toasted noodle always made me eat too much. Thanks for a homemade version so I can avoid processed foods.
1:40 people don't talk about this enough, so thank you. We all know when pan-frying to "lay the thing away from you". It's the "mitochondria is (are?) the powerhouse (powerhouses?) of the cell" of cooking. Everybody says it. This thing about managing the hot broth inside a chicken carcass is some good knowledge, better known than learnt.
Seconded
Tom: Some viewers actually don't know kitchen safety rules yet. These videos are for all levels of skill and experience. Chef is making sure they know. Lay the food away from you. Keep a potholder or towel on the handle of hot baking pans, or mark them with a sprinkle of flour Turn the handle of a pan on the stove away from the front edge, to the 9 or 3 feet clock position. Put knives point-down in the dishwasher basket or draining receptacle. Hand sharps to someone by the handles. People need to hear it, and better safe than sorry. If you'd ever worked in an ER, you'd understand. Some people actually make those mistakes.
Correction: omit "feet."
@@MarySanchez-qk3hp I'm aware of this. I'm just saying that a few of the basics seem to be mentioned over and over by everyone, so it's nice when some of the other basic get attention, like in this video.
So many opportunities, finally Chef John hits us with the money line at 7:58.
Bonus points if you broil the carcass before putting it back in the pot
Thank you. Bones really creep me out and the idea of taking just what’s easier and adding the rest to the pot makes so much more sense
Maybe it's time for you to take the subtle hint from the universe, and get rid of meat. Vegetarianism/veganism are mainstream now. Just something for you to "chew over."
@@MarySanchez-qk3hp I can’t do that. I’ve had gastric bypass surgery and the protein I need to get is from meat and fish. However I do not eat fish so that leaves meat. I also happen to really enjoy the taste of a nice juicy rare steak and a plate full of meat balls. I also enjoy fried chicken so I dont plan to give up meat any time soon and per my doctor I can’t. And before you start your not the first person I’ve had to say the following to ; plant protein is the wrong protein for people who have had gastric bypass surgery . It is the make up of the protein itself that will make our bodies deficient in nutrients. We also have to eat our protein. I would have to not only eat plant protein, the highest I can find all day long, not only would that much food make me sick but the way it digests it forms gasses that are extremely painful. 60 grams of protein a day plus sixty oz of water. Our stomachs hold about two to three oz comfortably. Anything more and it’s projectile foam. Yes foam. Not the food I just ate but foam. And it’s an awful feeling. So some beef jerky and some pre maid meatballs as well as lots of cottage cheese make for a great way to get the protein that I need. The protein that my body needs. Now I want cottage cheese.
Made two servings this evening by making broth with two chicken thighs, brown basmati rice and angel hair pasta.
Delicious.
@@MarySanchez-qk3hp hope you find it soon!
"I started with a fork and now I'm committed." It's the small commitments that build character. I love this recipe, thank you.
I love this channel, not only because of the yummy food I make from here but the humour is on point! 🤣🤣🤣
I've made this 3 times and each time, I do something slightly different based on some of the other comments. It's really quite versatile, and frankly easy to prepare.
Love this type of chicken n’ rice dish. I discover fideo pasta when I lived in Arizona so I use Mexican pasta, rice, & dry bullion. This was one of my go to meals for the Pee Wee football boys.
A suggestion? Get rid of that nasty salt cube, and buy some Better Than Buillion. It is vastly superior, keeps forever in your fridge, is widely available. Why go to the trouble of making this from scratch and then toss in that nasty salt cube? Trust me. They sell it everywhere, in regular and sodium-reduced, in vegan, chicken, beef, other flavors.
Definitely going to make this! Thanks, Chef J!
I grew up with Rice-A-Roni and it was always a staple when camping too. Now I make my own similar to this, toasting the rice first then add fideo noodles because they brown quickly. I'm 90% sure I love it 100%.
I love chicken & rice...can't wait to try this...looks yummy!😋
I adore rice a roni. I make it homemade with whole wheat spaghetti broken small, white or jasmin rice, turmeric celery seed powder, white/black pepper, garlic, Italian herbs, cumin, nutmeg. It’s truly a savory yum yum dish that hits a lot of spots.
I think I did not tell you recently how much I love you Chef! Thank you for all the lovely recipes and your sense of humour and honesty. You are trully lovely! ❤
On the top of my list of things to learn to cook from scratch, Chef John! Thank you!
This looks really good...And simple enough for my kitchen... Thank you Chef John. 😀👍
WoW! Looks great! ..... Will try soon. Thanks for posting.
Lebanese food is so 🔥. I had a coworker who would cook food for me. I had never had Lebanese food and was instantly addicted lol
Your teaching is calming Thanks!
Hands down the best culinary channel on youtube! Long live our one and only master chef John!
Another incredible recipe Chef. Thanks for sharing all these years.
Since we don’t have a lot of chicken here in the Netherlands for some unknown reason, I made this with chicken sausage which I took our of casings and fried until cooked. Had to use chicken bullion instead of stock also. At any rate, it came out very tasty!
That's an interesting factoid, that it's hard to find poultry there! But I'd like to add that you don't need to use meat at all, you can add veggies instead. ;)
Chef John: Rice-a-Roni is the San Francisco Treat!
Kenji: (muttering in Garlic Noodles)
Hey now Kenji went to great lengths to point out that garlic noodles are merely a San Francisco treat, not THE San Francisco treat which is Rice-a-Roni
This dish is like, three of my favorite comfort foods in one. Definitely saving it.
I love chicken and rice dishes, every since I was a kid. This looks great.
I don't have time to watch the video right now (will do that later - so far it looks like I might try a simplified version of it next week), I just wanted to say thank you Chef John! Some of your recepies like Moqueca are still in my mind after soo many years and I can say that your cooking inspired me to try out so much more, even beyond cooking. It's not even only about the best dish these days.. it is about trying and exploring new stuff!
Thank you and all the best to you and your family!
Love you Chef John
Thanks Chef John, that looks great!
That looks absolutely delicious!
Totally making this!
Wow!
Just made this and it was brilliant.
Oh man, now that you mentioned it, you really need to make a playlist of just the recopies that you could eat every day.
Definitely going to try this one
Yum! Made this today and turned out wonderful. My partner likes green olives so I put a few of those in as well. A spritz of lemon at the end really does brighten it up! Thank you Chef John!
Awesome! Thank you!
Love this
Love this!! Long time fan from Syria ❤️🇱🇧🇸🇾
I watched this twice in a row just so I could make sure I didn't miss anything, looks great and I cannot wait to try it
Ive been watching chef john for 5 years ...he was the one who started my cooking passion...before chef john i was a kraft mac and cheese gal lol...
Thank you chef john
That looks beautiful.
Yummy I love rice a roni and chicken!!! This looks delicious 😋!!!
You are the Jabroni of your Rice a roni
Used this recipe last night. Everyone loved it
Looks Great definitely going to be trying my hand at this
Just made this for dinner (except with pre made chicken broth to save time on a busy weeknight) and it was EXCELLENT! Husband and I could not stop getting more servings. We had to cut ourselves off. Definitely a win for this recipe.
I can't wait to make this...awesome
Awesome video! Like seriously ! Amazing dish. Gonna try it for sure.
Omg this is really amazing. I'm going to try this on my next day off. Love your channel!!
Chef your Amazing
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This looks awesome! When you mentioned Finishing Touches at the end my brain went immediately for some roughly chop cashews. Some kind of nut to Addie's light crunch. I am definitely going to have to try this.
Traditionally, this is served with toasted Pine nuts on top or Toasted slivered Almonds. You can toast them in a little butter in the pan until they are nicely browned.
I wonder if a scoop of greek yoghurt would good, too.
@@josephgaviota YES! it is usually served along side Yogurt that has been spiked with some garlic and dried mint. So Yes, Greek Yogurt would be great with this, so long as it is unflavored/plain.
I used to refer to this as ‘cheese rice’ because of its yellow-y color. It’s one of my favorite dishes. Thank you for uploading a recipe for it!
We await for the day that Chef John introduces Chef Mike and Chef Mike assists with preparing the recipe.
Betcha Chef Mike handled those previously frozen peas just fine. ;)
never seen or heard of this before. it looks absolutely yummy! Definitely going to make this.
I made this today and it was Amazing!!!
What an Epic dish!
Thankyou Chef John for Always delivering to the public these Amazing, heart warming dishes.
God Bless
Cathy 😊
Looks delicious.
Looks so delicious. Definitely i will try🤝😋
A fancier version of something I grew up eating and eventually making myself.
This looks delightful. I will do this soon.
You sir are an amazing cook. I have tried many of your recipes and they have all turned out amazing
HI Chef, I just wanted to express my gratitude for your infinite wisdom and kind ways of sharing the knowledge. Every recipe makes me a better cook and I thank you for that
Oh yes Chef J this will be on my dinner table. 🔥🔥🔥🔥🔥
ME ENCANTO !!!!
This looks delicious!
This looks good. Saving!!!
I am excited to make this... this week.
This was my comfort food growing up and still is today. Though from the box I’m gonna give this one a try at home soon.
I've been waiting for this!!
I made this for dinner this evening but subbed in chicken sausage instead of homemade shredded chicken. Even my picky kids liked it. I will be adding this dish to my rotation, thank you!
Oh my God.. eating riz b shaa'riye right now with sweet potato stew . Wouldnt have my rice any other way. Thank you for sharing many Lebanese cuisine. We do have a pretty delicious menu 😋
this looks so good. i'm definitely going to make this! ☺
I decided I was going to do what I despise the most, and change everything in the recipe and then complain about it... but it turned out amazing!
For some reason, I decided to see what would happen if I used all my left overs. I used (2 cans) canned chicken, canned chick-peas, store-bought broth, dried parsley and cilantro, decade-old oregano, freezer-burned peas-and-carrots. I used pickled banana peppers instead of bell peppers. Took 20 minutes total. Everyone loved it. My son ate it for 3 meals straight.
I made it again, this time still using canned chicken and broth, but the rest was fresh ingredients, still amazing. Chicken was on sale, so I will try one more time making my own broth.
I have severe sleeping issues and my new method is your videos. You should do an episode on "calm". You would cure insomnia.
Love chicken,rice,pea. So I'm pretty sure I'll make this!👍
Fantastic!!!
Chef John, I am from Lebanon, living in Lebanon, and I love your channel, have been watching it for few years, and now i can start working around recipes to my taste and it is working, thanks to you. These small comments you use to describe your dishes and how different ingredients work together, is really helpful. Keep up the great content, and yes we call it "Riz Bi Sha'rieh" and we add to it "ma'a Djej", which means with Chicken.
I love rice o roni! I can’t wait to try this because it speaks to my childhood 😇💛
I had a version of this years ago in Turkey, in a tiny village along the border of Syria, that used barley and vermicelli instead of rice. I still think about it occasionally -- will have to try this!
I think I eat this on the regular at home! "Cracked bulgur wheat" is what i think it is in english, we call it burghol (i think thats how to type it idk). See if that helps you find what it is you had
This looks very easy and within my cooking skills. Will definitely make this very soon, after I am done eating other of your dishes I made today. Thank you
That looks great. Going to give it a go.
I would love to share my persian pomegranate chicken stew with you (different from the one you made on this channel a few years ago) but super delicious
this looks delicious.
chicken and rice for life
Amazing and yummy recipe