Made with shredded chicken, tender basmati rice, and smoky-sweet caramelized onions and peppers, this chicken Rice-A-Roni was inspired by a Lebanese rice and vermicelli pilaf. Garnish with fresh herbs, lemon juice, chili flakes, hot sauce, or even garlic-infused yogurt!
Homemade Broth and Chicken Meat:
1 (3 ½) pound whole chicken
1 stalk celery, roughly chopped
1 medium carrot, roughly chopped
½ medium yellow onion, roughly chopped
1 large bay leaf
1 tablespoon kosher salt
3 quarts water
Chicken Rice-a-Roni
2 tablespoons olive oil
2 tablespoons butter
½ medium yellow onion, diced
⅓ cup diced red bell pepper
2 teaspoons kosher salt
1 cup broken uncooked spaghetti (2-inch pieces)
1 ½ cups basmati rice
¼ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon saffron threads, crushed (Optional)
1 pinch cayenne pepper
½ cup garbanzo beans, drained and rinsed
⅓ cup frozen green peas, thawed and drained
2 tablespoons chopped fresh parsley, or to taste
2 tablespoons chopped fresh cilantro, or to taste
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