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5.0 from 6 votes

Boiled Rice and Chicken

Traditional boiled rice and chicken is one of the most comforting, reliable dinners you could make: just a few ingredients, yet so much flavor.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Servings: 6
Calories: 628 kcal
Course: Main Course
Cuisine: American

Ingredients

Boiled chicken:
  • 1 chicken medium Note 1
  • 2 celery sticks
  • 2 carrots
  • 1 onion medium
  • 2 garlic cloves
  • 3 bay leaves
  • 1 tablespoon coarse sea salt less if using fine salt
  • 10 black peppercorns
Rice and chicken
  • 2 cups long-grain rice
  • 5 cups chicken stock more if required
  • 1 chicken stock cube optional
  • ¼ - ½ teaspoon fine sea salt or Kosher, Note 2
  • freshly ground black pepper generously
  • 2 tablespoons butter salted or unsalted
  • a squeeze of fresh lemon juice
  • 2 tablespoons chopped parsley

Instructions

Boil chicken:
    Cup of Yum
  1. Prepare: Place the chicken in a large pot. Add the roughly chopped celery sticks, carrots, and halved onion, the whole garlic cloves, bay leaves, salt, and peppercorns. Cover it with plenty of cold water, about 1 inch/ 2 ½ cm above the chicken, and place the lid on top
  2. Boil: Bring to a gentle boil on medium-high heat but don’t let the water come to a rolling boil.
  3. Remove the foam.
  4. Simmer: Turn down the heat and remove the lid. Simmer on low heat until cooked through but not overcooked, it should take about 45 minutes, but make sure to check that the chicken is cooked through. Carefully remove the chicken from the broth.
  5. Strain the poaching liquid and discard the solids.
  6. Remove the skin and the bones of the bird once it’s cool enough to handle. Shred the meat.
Chicken and rice
  1. Wash the rice and place it in a large saucepan.
  2. Add the shredded meat, about 5 cups of the broth, the crumbled chicken stock cube, ¼ - ½ salt (Note 2), and black pepper.
  3. Cook rice: Bring to a boil, turn the heat down and simmer for about 15 minutes until the rice is soft but not mushy (check the rice packet’s instructions regarding the cooking time as well).
  4. Check the liquid stand from time to time and add a little more of the broth if the dish seems dry.
  5. Once the rice is cooked, stir in the butter.
  6. Rest for 10-15 minutes, covered.
  7. Adjust the taste with salt, plenty of freshly ground black pepper, and a squeeze of lemon juice.
  8. Sprinkle with parsley and serve.

Notes

  • About 2.5 lbs/ 1.2 kg. Once deboned, it will yield about 1 – 1 ½ lb/ 450 – 650 g of meat.
  • How much salt you need depends on the type of salt, the stock cube, the saltiness of the chicken’s boiling liquid, and the type of butter (Read Expert tips for details).

Nutrition Information

Serving 1g Calories 628kcal (31%) Carbohydrates 61g (20%) Protein 34g (68%) Fat 26g (40%) Saturated Fat 9g (45%) Polyunsaturated Fat 5g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 112mg (37%) Sodium 1866mg (78%) Potassium 630mg (18%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 3709IU (74%) Vitamin C 5mg (6%) Calcium 55mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 628

% Daily Value*

Serving 1g
Calories 628kcal 31%
Carbohydrates 61g 20%
Protein 34g 68%
Fat 26g 40%
Saturated Fat 9g 45%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 112mg 37%
Sodium 1866mg 78%
Potassium 630mg 13%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 3709IU 74%
Vitamin C 5mg 6%
Calcium 55mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.