938. Syrian Chicken and Rice


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.



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





Roughly shred the chicken, discarding the skin and bones; set aside but keep warm.

Reserve a half cup of warm chicken broth to stir into the yogurt.

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.

To serve, 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 (to make the vermicelli garnish, fry it until golden then add a splash of water to soften. Mix with the nuts).


صحة و عافية

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7 thoughts on “938. Syrian Chicken and Rice”

  1. Yummy! I have tasted something like this, a Syrian rice and chicken dish and the family absolutely loved it, especially the kids. But only that mine had fried pita bread pieces on the bottom of the casserole.

    1. Oh yes! That’s chicken fetteh and it’s a favorite of ours as well! Check out the recipe from the Index page, I’m sure you’ll love it.

  2. I’m currently cooking this for dinner! I threw a bunch of spices in with the chicken and the house smells amazing! Can’t wait to let you know how it tastes! Ramadan Kareem!

  3. dear maryam, I couldnt reach your page for such a long time! i was so sad and i thought that it would be closed forever.. and now i thought lets try it one last time and you cant believe how happy i am!! i dont know was there something wrong with the page? sorry for my long story but really love your page! im such a big fan of yours! greetings chayma

    1. Dear Chayma, welcome back to MCW! No there was nothing wrong with the page, I just switched platforms from Blogspot to WordPress which took a while to adjust to. I’m so glad to hear from you and that you found us again!

  4. Hi Maryam!
    Emma here again, I’ve cooked this dish a few times now, and am about to cook it again, but I thought I’d just let you know what I added to the water while boiling the chicken.
    Maggi Stock Cube
    2 Small Bay Leaves
    Black Pepper
    Cinnamon Stick
    Coriander Seeds
    Cardamon Pods
    Saudi or Bahraini Kabsa Spice Mix

    It really give the chicken that extra yummy flavour.

    Please try it, and let me know if you’d add/subtract anything to make it even better.

    Also, I wanted to ask about the yoghurt; is it quite thick, or more thinner like a soup?


    1. Welcome back Emma! That sounds pretty much fantastic already. If you do feel like adding anything for a richer broth and more flavorsome chicken, I would suggest an onion studded with cloves. The French bouquet garni is also great. (Bouquet garni is a bunch of herbs wrapped together in muslin cloth to make a small parcel and is thrown in the boiling water to lend flavor to the broth and its contents. Once done boiling, it is easily fished out as one parcel and discarded, saving you from the trouble of fishing out individual herb twigs and leaves.)
      As for the yogurt, it is pouring consistency. So if you’re using thick greek yogurt, you can thin it out a bit to a pouring consistency using some reserved broth.
      Enjoy your meal!

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