Chicken and rice with aletria cooked in a single pan only.

Components

• 1 cup of rice (measured in a tea cup)
• 500 grams of chicken breast fillet
• Two packs of aletria noodles (animous beau) with eggs
• Half an onion
• 2 garlic cloves
• 2 tablespoons of butter
• 1 tablespoon of olive oil
• 2 1/2 cups of hot water
• 1½ teaspoons of salt
• 1 teaspoon of Aleppo pepper
• Add ground pepper as needed to suit your taste.
• Three sprigs of parsley
• Mint leaves for serving, as desired
• smooth yogurt for serving
• add sumac according to your preference when serving

Setup mode

1. Dice the chicken breast fillets into 2 cm cubes. Place them in a bowl and season with 1 teaspoon of salt and pepper to your preference. Peel and finely slice the onion and garlic. Rinse, dry, and chop the parsley.

1. Heat a large pot over medium heat. Add the olive oil, then place the chicken pieces without crowding, and cook for 4 minutes on each side until browned.
2. In the meantime, bring a kettle with slightly over 2½ cups of water to a boil over high heat. Use your hands to break the noodle nests into small fragments, yielding approximately ½ cup of broken noodles in total.
3. Place the golden chicken in a bowl and maintain the pan on medium heat. Add the butter to melt with the noodles and cook for about 2 minutes until it becomes nicely caramelized. Add the onion, season with a pinch of salt, and sauté for another 2 minutes until the onion softens. Add the garlic and stir for 1 minute to release its aroma.
4. Add the rice and stir thoroughly. Place the golden chicken back into the pan and season with the remaining salt and Syrian pepper. Pour 2 1/2 cups of boiling water over the rice, stir, cover the pan partially, and reduce the heat. Cook until the rice has absorbed all the water, approximately 10 minutes—check by gently lifting some rice grains with a fork; if the bottom of the pan is still moist, continue cooking a bit longer.
5. Switch off the heat and cover the pan for 5 minutes, allowing the rice to finish cooking in the steam. Fluff the grains with a fork, stir in the chopped parsley, and serve alongside mint leaves to taste, creamy yogurt, and sumac.