Syrian chicken and rice is a warm, spiced one-pot meal made with tender chicken, basmati rice, and fragrant Middle Eastern spices. This comforting dish is perfect for weeknight dinners or festive family gatherings—simple, hearty, and full of flavor.
Syrian chicken and rice is more than just a meal—it’s a warm hug in a bowl. This beloved Middle Eastern dish blends tender chicken, perfectly steamed basmati rice, and a rich mix of spices like cinnamon, cumin, and Aleppo pepper that fill your kitchen with irresistible aromas. The beauty of this recipe lies in its simplicity and heartiness—everything comes together in one pot, making it perfect for busy weeknights or slow Sunday dinners.
I first fell in love with this dish at a small Syrian café in Florida. The flavors were bold yet balanced, and the rice was unlike anything I’d ever had at home. I knew I had to recreate it—and after a few delicious experiments in my own kitchen, this version became a family favorite. Ready to experience the rich, comforting flavors of Syrian chicken and rice for yourself? It’s one of many one pot chicken and rice dishes I’ve come to adore.
Table of contents
Main Ingredients for Syrian Chicken and Rice
Let’s take a look at the essential ingredients that give Syrian chicken and rice its signature depth and warmth:
- Chicken Breasts (1 lb) – Lean, tender, and perfect for quick cooking. You can also use thighs for more flavor—just like in my chicken thigh and rice recipes.
- Basmati Rice (1½ cups) – Long grain rice that stays fluffy and doesn’t clump. Rinse it well before cooking!
- Onion (1) – Adds a sweet, mellow base once sautéed.
- Garlic (3 cloves) – Essential for a savory foundation.
- Carrot (1) – A subtle touch of sweetness and color.
- Frozen Green Peas (½ cup) – Light and fresh, they add a nice pop.
- Tomato Paste (1 tbsp) – Adds richness and a little tang.
- Olive Oil (4 tbsp) – For sautéing and flavoring.
- Water or Stock (3 cups) – Choose chicken or vegetable stock for added depth.
- Lemon Juice (1 lemon) – Brings brightness and a hint of acidity to balance the spices.
All these ingredients work together to create a dish that’s balanced, hearty, and brimming with flavor. For a variation with bolder flavors, try my Mexican chicken and rice recipe.
Additional Ingredients
Sometimes you want to put your own twist on things, and Syrian chicken and rice gives you the freedom to do just that. Here are some optional ingredients and smart substitutes:
- Bone-in Chicken Thighs – If you’ve got extra time, these bring even more flavor.
- Pine Nuts or Slivered Almonds – Toasted and sprinkled on top for a crunchy contrast.
- Raisins or Currants – For a hint of sweetness that pairs beautifully with the spices.
- Bell Peppers – Sliced and added with the carrots for more texture and color.
- Fresh Parsley or Cilantro – Garnish to brighten things up at the end.
If you can’t find Aleppo pepper, try mild red chili flakes or sweet paprika. And if sumac is tricky to locate, a squeeze of lemon juice can offer a similar tang.
Looking for a gluten-free option? Pair it with my gluten free chicken and rice bake. The beauty of this dish is its flexibility—it welcomes what you’ve got on hand.
Expert Tips
Cooking Syrian chicken and rice is pretty straightforward, but these expert tips will take your dish from good to unforgettable:
- Rinse the Rice: Don’t skip this step! Rinsing basmati rice removes excess starch, which helps keep it fluffy and separate after cooking.
- Bloom the Spices: Before you toss in the rice and chicken, let your spices toast for a minute with the garlic and onion. This simple step wakes up their aromas and deepens the flavor.
- Use a Heavy-Bottomed Pot: A Dutch oven or deep skillet with a lid works best. It ensures even cooking and prevents the rice from sticking or burning.
- Rest After Cooking: Once the rice is done, let it sit—covered—for at least 5 minutes. This lets the steam settle and makes the rice even more tender.
- Stock Over Water: If you’ve got homemade chicken or vegetable stock, use it. It’s a flavor booster that gives the rice a richer taste.
- Don’t Overcrowd the Chicken: When browning, make sure the chicken has enough room to sear properly. You want that golden crust!
- Add Lemon at the End: Cooking lemon juice can dull its brightness. Add it just before serving for a fresh, zippy finish.
- Make It a Meal Prep Hero: This dish reheats beautifully, making it ideal for lunches throughout the week. Store it in airtight containers and enjoy warm or cold.
If you enjoy meal prepping with chicken and rice, check out my slow cooker chicken and rice recipes for more set-it-and-forget-it options.
When in doubt, taste and tweak. Middle Eastern cooking invites creativity!
Recommended Techniques for Syrian Chicken and Rice
Here are a few tried-and-true techniques to make your Syrian chicken and rice really shine:
- Sauté Aromatics First: Always start with onions and garlic to build a flavorful base.
- Deglaze the Pan: After browning the chicken and veggies, use a splash of water or stock to scrape up all that tasty goodness stuck to the bottom.
- Layer Your Ingredients: Add rice after the vegetables and before the liquid. This order helps everything cook evenly.
- Cover and Simmer Gently: Once the liquid is in, keep the heat low. Slow, gentle simmering ensures the rice cooks without burning.
- Fluff, Don’t Stir: Use a fork to fluff the rice after it rests—stirring can make it mushy.
Want another cozy option? My chicken and wild rice recipe is perfect for cold nights and slow weekends.
Stick with these techniques, and you’ll be amazed at how easy it is to master this dish.
Step-by-Step Instructions
- Prepare the Spice Mix: In a small bowl, combine ½ tsp turmeric, 1 tsp cumin, 1 tsp Aleppo pepper, ½ tsp cinnamon, ½ tsp cardamom, 1 tsp sumac, and 1 tsp kosher salt. Set aside.
- Sear the Chicken: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add chicken pieces and cook until golden brown on all sides. Remove and set aside.
- Sauté Veggies: Add remaining olive oil, diced onion, and garlic. Cook until soft and translucent.
- Add Tomato Paste and Spices: Stir in tomato paste and the prepared spice mix. Cook for 1–2 minutes to let the flavors bloom.
- Mix in Rice and Veggies: Add rinsed rice, carrots, and peas. Stir to coat.
- Combine Chicken and Liquid: Return chicken to the pot and add 3 cups of water or stock. Stir well.
- Simmer: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 18–20 minutes.
- Rest and Finish: Turn off the heat, keep covered, and let rest for 5–10 minutes. Fluff with a fork and drizzle with lemon juice before serving.
For a fuss-free version of this Syrian chicken and rice, try my chicken and rice crockpot recipe.
Additional Guide
Want to get a little adventurous? Here are some extra touches and variations to explore:
- Spicy Version: Add a pinch of cayenne or extra Aleppo pepper if you like heat.
- One-Pot Oven Method: After step 6, cover the pot and bake in the oven at 350°F for 25 minutes. This gives the rice a slightly crispy edge.
- Yogurt Sauce: Mix Greek yogurt with a dash of garlic and lemon juice. It’s the perfect cool topping for this warm, spiced dish.
- Vegetarian Swap: Replace chicken with chickpeas or lentils for a plant-based version. It’s just as hearty!
- Serve with Pickled Veggies: Traditional Middle Eastern pickles cut through the richness beautifully.
Another warm and comforting dish you might love is my creamy chicken and rice soup—it’s perfect for cooler days.
Experimenting with these little twists helps you personalize your dish without losing its authentic heart.
FAQs About Syrian Chicken and Rice
It’s often called makloubeh or kabsa, depending on the region. Dishes like Syrian chicken and rice share a similar style—meat, rice, and spices layered together.
Syrian style chicken usually refers to chicken marinated or cooked with Middle Eastern spices like cumin, cinnamon, and Aleppo pepper, often served with rice or bread.
In Lebanon, it’s often called riz a djej, a seasoned rice and chicken dish usually topped with toasted nuts and sometimes served with a side of yogurt.
No problem! Use a little extra lemon juice for that same tangy kick.
Conclusion
There’s a reason Syrian chicken and rice has become a favorite in my kitchen—it’s easy, flavorful, and brings everyone running to the table. The warmth of the spices, the tenderness of the chicken, and the fluffiness of the rice all come together in perfect harmony.
Whether you’re new to Middle Eastern cooking or already a fan, this dish is a great place to start. It’s simple enough for a weeknight, but special enough to share with guests. And with a few little tweaks, you can make it truly your own.
Thanks for joining me in the kitchen today. I hope you enjoy making this recipe as much as I do. Got questions, tips, or your own spin on it? I’d love to hear from you in the comments below!
And if you enjoyed this, you’ll also love my chicken pulao recipe—another spiced rice classic.
Syrian Chicken and Rice
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 lb Chicken Breasts
- 1½ cups Basmati Rice
- 1 Onion chopped
- 3 cloves Garlic minced
- 1 Carrot diced
- ½ cup Frozen Green Peas
- 1 tbsp Tomato Paste
- 4 tbsp Olive Oil
- 3 cups Water or Stock
- 1 Lemon juiced
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the chopped onion and minced garlic until fragrant.
- Add the chicken breasts and cook until lightly browned on both sides.
- Stir in the tomato paste, carrots, and peas. Cook for a couple of minutes.
- Add the rice and stir to coat with the spices and oil.
- Pour in the water or stock. Bring to a boil, then reduce heat to low and cover.
- Simmer for 20–25 minutes or until the rice is fully cooked and the liquid is absorbed.
- Fluff the rice with a fork, drizzle with lemon juice, and serve hot.
Notes
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