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