Chicken and Rice
Why Make This Recipe
Chicken and rice is a classic dish loved by many for its comforting flavors and satisfying ingredients. It’s a complete meal that combines protein, veggies, and grains all in one pot. When you prepare this dish, you’ll enjoy a cozy meal that is not only delicious but also easy to make, perfect for any night of the week.
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
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
Ingredients
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
Instructions
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.
