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Yakne — Chicken & Peas

Chicken & peas in a tomato-broth with Lebanese rice — a beloved weeknight staple

Section
Syrian-Lebanese
Cook Time
~1 hour
Serves
4–6

Ingredients

Yakne

  • 2 T margarine
  • 4 small onions, chopped
  • 4 cups chicken broth
  • 1 (12 oz) can tomato paste
  • 4 cans water
  • 1 lb chicken breast, cubed or whole
  • 1 cup frozen peas

Lebanese Rice (Riz)

  • 1 stick margarine
  • 1 cup thin vermicelli noodles, broken
  • 2 cups Uncle Ben's long grain white rice, washed
  • ½ tsp salt
  • 5 cups water

Directions

  1. In a large pot, melt margarine over medium-high heat. Sauté onions until limp.
  2. Add chicken broth, tomato paste, and water. Stir and let simmer.
  3. Add chicken. Simmer until chicken is fully cooked, about 45 minutes.
  4. Add peas. Let simmer for another 10 minutes.
  5. For the rice: melt 1 stick margarine in a pot. Add vermicelli and sauté until golden brown.
  6. Add washed rice and salt. Stir to coat with butter.
  7. Add 5 cups water. Bring to a boil, cover, lower heat, and cook for approx. 20 minutes.
  8. Serve Yakne spooned over the rice.
Note: Don't skip the vermicelli — browning the noodles in butter before adding the rice is what gives Lebanese rice its signature toasty flavor.