How to Make Chicken and Rice

 

How to Make Chicken and Rice

Ingredients:

1 tablespoon olive oil

2 tablespoons unsalted butter

1 ½ lb. boneless skinless chicken breast cut into bite-size pieces

⅕ teaspoon paprika

¼ teaspoon kosher salt

½ teaspoon fresh ground black pepper

1 medium yellow onion chopped

2 ribs celery chopped

3 large carrots peeled and chopped

2 cloves garlic minced

½ teaspoon dried thyme

½ teaspoon crushed rosemary

½ teaspoon marjoram

2 cups jasmine or basmati rice (uncooked)

4 ½ cups chicken broth

Kosher salt and fresh ground black pepper to taste

Chopped fresh thyme or rosemary

Directions:

Heat olive oil and melt 1 tablespoon of butter in a large deep skillet or Dutch Oven over medium heat.

While the oil heats, sprinkle the chicken pieces with paprika, kosher salt, and fresh ground black pepper.

Add the chicken to the skillet and brown it on both sides. Once browned, remove the chicken to a plate and cover it to keep warm.

In the same pot, melt the remaining butter over medium heat.

Add the chopped onion, celery, and carrots. Cook until the onions and celery are soft.

Reduce the heat to low, then add minced garlic, dried thyme, crushed rosemary, marjoram, and jasmine rice. Cook for 1-2 minutes, stirring to toast the rice lightly.

Stir in the chicken broth and bring the mixture to a boil.

Reduce the heat to a simmer, add the browned chicken back into the pot, cover, and let it cook for 20 minutes without lifting the lid.

Once done, remove the pot from heat and let it sit covered for another 5 minutes. This helps the flavors meld together.

Fluff the dish with a fork and garnish with fresh chopped thyme or rosemary before serving.

How to Serve Chicken and Rice

Serve the chicken and rice warm right from the pot. You can add a simple side salad or steamed vegetables for extra nutrition. This dish is also great on its own, showcasing the rich flavors of the chicken and rice.

How to Store Chicken and Rice

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A flavorful plate of chicken and rice garnished with vegetables

If you have leftovers, let the chicken and rice cool completely before transferring it to an airtight container. Store in the refrigerator for up to three days. You can also freeze it for up to three months. Just make sure to thaw it in the refrigerator before reheating.

Tips to Make Chicken and Rice

Make sure not to lift the lid while it simmers. This helps to keep the steam inside and cooks the rice evenly.

Adjust the seasoning as per your taste. You can add more herbs or spices if you prefer.

For added flavor, you can marinate the chicken pieces in the spices for a couple of hours before cooking.

Variation

You can customize this dish by adding other vegetables like bell peppers, peas, or corn. You could also swap chicken for turkey or even tofu for a vegetarian option.

FAQs

Can I use brown rice instead of jasmine or basmati rice?

Yes, but you will need to adjust the cooking time and the amount of liquid since brown rice takes longer to cook.

What can I do if the rice is still hard after cooking?

If the rice is not cooked through, add a bit more chicken broth, cover, and let it simmer for a few more minutes.

Can I make this dish in advance?

Absolutely! Chicken and rice can be made ahead of time and stored for later. Simply reheat it gently before serving.

Chicken and Rice

Chicken and Rice

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A comforting dish that combines tender chicken, vegetables, and rice in one pot, making it a satisfying meal for any night of the week.

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Prep Time

15minutes mins

Cook Time

30minutes mins

Total Time

45minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients

Method

Nutrition

Notes

Ingredients

  

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Main ingredients

1 tablespoon olive oil

2 tablespoons unsalted butter

1.5 lb. boneless skinless chicken breast cut into bite-size pieces

⅕ teaspoon paprika

¼ teaspoon kosher salt

½ teaspoon fresh ground black pepper

1 medium yellow onion, chopped

2 ribs celery, chopped

3 large carrots, peeled and chopped

2 cloves garlic, minced

½ teaspoon dried thyme

½ teaspoon crushed rosemary

½ teaspoon marjoram

2 cups jasmine or basmati rice (uncooked)

4.5 cups chicken broth

Kosher salt and fresh ground black pepper to taste

Chopped fresh thyme or rosemary for garnish

Method

 

Preparation

Heat olive oil and melt 1 tablespoon of butter in a large deep skillet or Dutch Oven over medium heat.

While the oil heats, sprinkle the chicken pieces with paprika, kosher salt, and fresh ground black pepper.

Add the chicken to the skillet and brown it on both sides. Once browned, remove the chicken to a plate and cover it to keep warm.

In the same pot, melt the remaining butter over medium heat.

Add the chopped onion, celery, and carrots. Cook until the onions and celery are soft.

Cooking

Reduce the heat to low, then add minced garlic, dried thyme, crushed rosemary, marjoram, and jasmine rice. Cook for 1-2 minutes, stirring to toast the rice lightly.

Stir in the chicken broth and bring the mixture to a boil.

Reduce the heat to a simmer, add the browned chicken back into the pot, cover, and let it cook for 20 minutes without lifting the lid.

Once done, remove the pot from heat and let it sit covered for another 5 minutes. This helps the flavors meld together.

Fluff the dish with a fork and garnish with fresh chopped thyme or rosemary before serving.

Nutrition

Serving: 1g

Calories: 450kcal

Carbohydrates: 50g

Protein: 35g

Fat: 15g

Saturated Fat: 6g

Sodium: 600mg

Fiber: 3g

Sugar: 4g

Notes

Serve the chicken and rice warm right from the pot. You can add a simple side salad or steamed vegetables for extra nutrition. If you have leftovers, let the chicken and rice cool completely before transferring it to an airtight container. Store in the refrigerator for up to three days. You can also freeze it for up to three months. Just make sure to thaw it in the refrigerator before reheating.