Best Chicken and Rice Recipe
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
35 mins
-
Total Time
55 mins
-
Servings
12
-
Calories
377 kcal
-
Course
Main Course
-
Cuisine
American
Best Chicken and Rice Recipe
Description
This recipe begins by seasoning chicken pieces and browning them skin-side down in oil to develop crisp, flavorful skin. Bone-in and boneless pieces require slightly different browning times. After removing chicken, onions, celery, carrots, and garlic are sautéed in the pan drippings until softened. Then rice and spices—thyme and cumin—are stirred into the vegetables, along with salt, pepper, and water. The mixture is deglazed by scraping the pan's bottom, capturing browned bits for flavor.
The chicken pieces are arranged atop the rice mixture, and the pot is covered and simmered on low heat. This method allows the rice to cook through while absorbing savory flavors released from the chicken and vegetables. The finished dish presents tender chicken with a crisp skin alongside perfectly cooked rice that is fragrant from the herbs and spices.
This one-pot meal combines protein and starch conveniently and works well for family dinners. Adjusting spices or cooking methods for pressure cooker or slow cooker is possible with modifications.
Options include swapping paprika for cumin for a milder flavor or adding cayenne or hot sauce to increase heat. Leftover rice and chicken reheat best gently to preserve texture.
Ingredients
- 2 tablespoon olive oil (or 1 tb oil + 1 tb butter)
- 3 1/2 - 4 pounds chicken whole cut-up chicken, or mix of thighs and boneless breasts, bone-in pieces
- 1 large onion peeled and chopped, sweet
- 1 1/2 cups celery chopped
- 1 1/2 cups carrot chopped
- 4-5 cloves garlic minced
- 3 cups long-grain rice
- 2 tablespoons thyme 2 tsp dried, fresh leaves
- 2 teaspoons cumin ground
- 1/4 cup parsley chopped
- salt
- black pepper
Instructions
- Set a large 7-8 quart dutch oven on the stovetop, over medium heat. Add the oil. Salt and pepper the chicken pieces liberally. Then place them skin-side-down in the pot. Brown the chicken on both sides, until the skin is crisp, 8-10 minutes. Then remove the chicken from the pot and set aside. *If using a combination of bone-in and boneless chicken, brown the bone-in pieces for 5-6 minutes before adding the boneless chicken. Cook another 2 minutes.
- Add the onions to the pan drippings. Sauté for 3 minutes. Then stir in the celery, carrots, and garlic. Sauté another 3-5 minutes to soften.
- Stir in the rice, thyme, cumin, 2 teaspoons salt, 1 teaspoon black pepper, and 6 cups water. (Reserve the parsley for the end.) Stir well, scraping the bottom of the pan to deglaze. Then set the chicken pieces on top of the rice.
- Cover the pot with a heavy lid and bring to a boil. Once the water is boiling, turn the heat down to low and simmer for 15-20 minutes, until the rice is fully cooked. There should be pores at the top of the rice and no liquid is present.
- Remove the chicken pieces. Discard the chicken bones and skins. Shred (or chop) the chicken meat into bite-size pieces. Stir the parsley and shredded chicken back into the rice. Serve warm.
Notes
- This recipe is mild but allows spice adjustments, including swapping cumin for paprika or adding cayenne pepper for heat.
- For an Instant Pot, halve ingredients and cook under high pressure for 4 minutes followed by natural release.
- Slow cooker versions should brown chicken and sauté vegetables first; cook on low for 4-5 hours or high for 2-3 hours, noting rice texture may vary by device.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 377kcal | 19% |
| Carbohydrates | 42g | 14% |
| Protein | 18g | 36% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 58mg | 19% |
| Sodium | 81mg | 3% |
| Potassium | 340mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3003IU | 60% |
| Vitamin C | 8mg | 9% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
