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Nicole’s “Kiss Ya Mama” Lebanese Chicken & Rice

Developed by Nicole Jacobs & Chef Jay Ducote

Watch us cook up this dish and more on Catch and Cook Season 2, presented by Mossy Oak.

Ingredients

  • 8-10 green cardamom pods
  • 4 bay leaves
  • 4 boneless skinless chicken breasts
  • 2 cups white rice
  • 1 stick salted butter
  • 1 lb lean ground beef
  • ¼ cup pine nuts
  • 1 Tbsp ground cinnamon
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Slap Ya Mama garlic salt
  • 1 tsp Kiss Ya Mama cinnamon sugar
  • Salt
  • Black pepper
  • Tabouli
  • 1 cup Italian parsley, chopped
  • 1 cup mint, chopped
  • 2 lemons, juiced
  • 1 small yellow onion, diced
  • 1 cup tomato, diced
  • 2 cups Bulgaria wheat or couscous, soaked

Instructions

  1. Bring a stock pot of water to a boil with cardamom pods, bay leaves, and a little salt. 
  2. Add the chicken and boil until chicken is cooked all the way through and is ready to shred. 
  3. Remove chicken from the broth and shred, reserving the broth. 
  4. Cook the rice in 4 cups of broth, reserving the rest.
  5. In a large Bayou Classic cast iron skillet over medium heat, melt butter and brown the ground beef. 
  6. When no more pink remains, add the pine nuts and stir. 
  7. Add the cinnamon, garlic powder, and onion powder as well as some salt and black pepper, and stir. 
  8. Add the garlic salt and cinnamon sugar and stir. 
  9. Stir in the shredded chicken. Add the cooked rice and stir.
  10.  Ladle in extra broth as needed to bring it all together.
  11. Meanwhile, make the tabouli. 
  12. Add all ingredients to a large bowl and mix together. 
  13. Let it sit until time to serve. 
  14. Serve the chicken and rice with the tabouli and pita bread.
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