Old Fashioned Chicken and Rice
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
389 kcal
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Course
Main Course
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Cuisine
American
Old Fashioned Chicken and Rice
Description
This recipe uses boneless chicken thighs or breasts cooked with diced onion and celery until softened, then combined with chicken stock, rice, and seasonings. The mixture is brought to a boil and simmered covered to allow the rice to cook fully and absorb the flavors from the chicken and aromatics.
The final dish features tender chicken and vegetables with fully cooked rice that is moist but not mushy. Butter added during cooking enhances richness, and chopped parsley can be sprinkled at the end for freshness and color.
This dish serves as a complete meal and pairs well with a simple side salad or steamed vegetables. It is suitable for family dinners and makes convenient leftovers.
For fluffier rice, let the pot sit covered and off heat for about 10 minutes after cooking. Brown rice or other types may require adjusting cooking time. Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three months, thawing before reheating.
Ingredients
- 6 tablespoons butter divided
- 1 onion large, diced
- 3 celery ribs, diced
- 3 boneless skinless chicken thighs cut into 1” pieces, or 2 breasts
- 3 cups chicken stock
- 1 ½ cups rice long grain white, basmati, or brown
- 2 teaspoons salt
- 1 teaspoon black pepper ground
- 2 tablespoons parsley optional, chopped, fresh
Instructions
- In a large deep skillet over medium heat, melt 4 tablespoons of the butter.4 tablespoons butter
- Add the onion and celery and cook until softened but not browned.
- Add the chicken and cook, stirring frequently, until the chicken has stiffened and starts to brown very slightly.
- Add the stock, rice, salt, pepper, remaining butter, and parsley. Bring to a boil.2 tablespoons butter
- Reduce the heat to low, cover and cook 20 minutes or until rice is tender.
Notes
- Cut chicken into uniform pieces to ensure even cooking.
- Adjust cooking time for rice type used; brown rice may need more time.
- After cooking, let the dish rest covered off heat for 10 minutes to improve rice texture.
- Store leftover chicken and rice refrigerated up to 5 days or frozen up to 3 months; thaw before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 389kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 1102mg | 46% |
| Potassium | 365mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 491IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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