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Chicken And Rice Recipe
This one-pot Chicken And Rice Recipe is an easy, delicious, family-friendly dinner that doubles as the ultimate comfort food.
I’ve been serving this chicken and rice dish to my family for years—often on chilly weeknights or lazy Sundays when we all need a warm hug in a bowl. This recipe marries tender chicken pieces, fluffy rice, and a simple blend of veggies and seasonings, all cooked together so flavors mingle and deepen. You know what? The aroma of garlic and broth simmering with chicken always brings back memories of my grandmother’s kitchen, where laughter echoed as the rice bubbled away. It’s healthy enough for a balanced meal (lean protein, veggies, and low-sodium broth), yet it feels indulgent—pure comfort food.
Why You’ll Love This Recipe
- One-Pot Wonder: Fewer dishes means more time cuddling on the couch.
- Ready in Under an Hour: From chopping board to dinner table in about 50 minutes.
- Budget-Friendly: Chicken thighs and pantry staples keep costs down.
- Family-Friendly: No spicy surprises—just crowd-pleasing flavor.
- Versatile Veggie Mix: Carrots, celery, onions—swap or add what you love.
- Nutritious & Balanced: Lean protein, veggies, and rice for energy and satisfaction.
- Leftover Magic: Transforms into soups, burritos, or rice bowls the next day.
Ingredients
– 1½ pounds boneless, skinless chicken thighs (or breasts), cut into 1½-inch pieces (thighs stay juicier)
– 1 cup long-grain white rice (for nuttier taste, use brown rice—add 10 extra minutes cooking)
– 2 tablespoons olive oil (or avocado oil for a milder flavor)
– 1 small yellow onion, finely diced
– 2 medium carrots, peeled and sliced into half-moons
– 2 stalks celery, chopped (adds crunch and depth)
– 3 garlic cloves, minced (fresh beats jarred every time)
– 2½ cups low-sodium chicken broth (I love Kitchen Basics unsalted)
– ½ teaspoon smoked paprika (optional, for a subtle smoky note)
– ¾ teaspoon kosher salt (adjust to taste)
– ½ teaspoon black pepper, freshly ground
– 2 tablespoons chopped fresh parsley (or green onions), for garnish
Directions
- Heat the Oil: Warm olive oil in a heavy-bottomed pot or Dutch oven over medium heat. You’ll see a light shimmer when it’s ready.
- Brown the Chicken: Add chicken pieces in a single layer. Season lightly with salt and pepper. Cook until golden on each side, about 4 minutes per side—don’t crowd the pan. Transfer to a plate.
- Sauté the Veggies: Reduce heat slightly. Toss in onion, carrot, and celery. Stir until the onion turns translucent, about 5 minutes—this builds flavor base.
- Garlic and Spices: Stir in garlic and smoked paprika. Cook for 30 seconds until fragrant—you’ll catch that warm, toasty scent.
- Toast the Rice: Add rice to the pot. Stir for 1 minute so each grain gets coated in oil and veggie goodness. This prevents mushy results.
- Add Broth and Chicken: Pour in chicken broth, scraping any brown bits from the bottom—that’s pure flavor. Nestle chicken back on top. Bring to a gentle boil.
- Simmer Covered: Lower heat to maintain a steady simmer. Cover and cook for 20 minutes. No peeking—steam needs to trap inside.
- Rest and Fluff: Remove from heat, keep covered, and let rest 5 minutes. Then fluff rice with a fork and stir gently, distributing chicken and veggies evenly.
Servings & Timing
Yield: Serves 6 generously
Prep Time: 15 minutes (chop, measure, and warm up)
Cook Time: 30 minutes (active and simmer)
Rest Time: 5 minutes (locks in moisture)
Total Time: 50 minutes from start to finish
Variations
• Southwestern Twist: Stir in a diced green pepper, 1 teaspoon chili powder, and a handful of corn.
• Creamy Parmesan: Swap ½ cup chicken broth for milk, then stir in ¼ cup grated Parmesan at the end.
• Lemon Herb: Finish with zest of one lemon and a sprinkle of fresh thyme or rosemary.
• Coconut Curry: Replace half the broth with light coconut milk and add 1 tablespoon curry paste.
• Vegetable-Packed: Toss in 1 cup frozen peas and ½ cup chopped bell peppers in the last 5 minutes.
Storage & Reheating
Store leftover chicken and rice in an airtight container in the fridge for up to 3 days. For longer life, freeze in freezer-safe bags for up to 2 months. To reheat, add a splash of broth or water and warm on the stovetop over low heat, stirring occasionally. Microwave-friendly too—cover loosely to trap steam. Make-ahead tip: Chop veggies in advance and keep them in the fridge, then follow the same steps when you’re ready to cook.
Notes
• I learned that using chicken thighs prevents dryness—breasts can be okay if you don’t overcook them.
• If your rice turns out a bit wet, next time reduce broth by 2 tablespoons or cook uncovered for the last 2 minutes.
• For extra golden chicken, pat pieces dry before seasoning.
• Taste the broth before adding the rice—adjust salt, pepper, or paprika to suit your family’s palette.
FAQs
Q: Can I use instant rice instead of regular rice?
A: You can, but timing changes—add instant rice after 10 minutes of simmering and cook just 5 more minutes.
Q: Is this recipe gluten-free?
A: Yes—it’s naturally gluten-free if you choose a certified gluten-free broth.
Q: Can I swap vegetables?
A: Absolutely; mushrooms, bell peppers, or zucchini all work beautifully.
Q: What if I only have chicken breasts?
A: Use breasts but reduce initial browning time by a few minutes per side to avoid drying out.
Q: How can I make it spicier?
A: Add red pepper flakes or a dash of hot sauce when you add garlic.
Q: Can I double the recipe for a crowd?
A: Yes—just use a larger pot, increase rice-to-broth ratio by the same proportion, and check liquid levels as you cook.
Q: What pan works best?
A: A heavy-bottomed Dutch oven or deep skillet with a tight lid traps heat and prevents sticking.
Q: How do I keep rice from sticking to the bottom?
A: Stir once after adding broth, then resist stirring until resting—unnecessary stirring can make rice gummy.
Conclusion
This Chicken And Rice Recipe brings warmth, flavor, and ease to your dinner table—no juggling pans or complicated steps. Give it a try tonight, then leave a comment below to let me know how it turned out, or hop over to my Easy Weeknight Dinners page for more comforting recipes your family will adore. Enjoy!
Chicken And Rice Recipe
Ingredients
- 1½ pounds boneless, skinless chicken thighs cut into 1½-inch pieces
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 1 small yellow onion finely diced
- 2 medium carrots peeled and sliced into half-moons
- 2 stalks celery chopped
- 3 cloves garlic minced
- 2½ cups low-sodium chicken broth
- ½ teaspoon smoked paprika optional
- ¾ teaspoon kosher salt adjust to taste
- ½ teaspoon black pepper freshly ground
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Warm olive oil in a heavy-bottomed pot or Dutch oven over medium heat until shimmering.
- Add chicken pieces and cook until golden on each side, about 4 minutes per side. Transfer to a plate.
- Cook onion, carrot, and celery until onion turns translucent, about 5 minutes.
- Stir in garlic and smoked paprika. Cook for 30 seconds until fragrant.
- Add rice and stir for 1 minute to coat each grain in oil.
- Pour in chicken broth, scraping any brown bits. Nestle chicken on top and bring to a boil.
- Cover and simmer for 20 minutes without peeking.
- Remove from heat, let rest for 5 minutes covered, then fluff with a fork.
