Chicken and Rice

A versatile and comforting one-pot chicken and rice dish that is easy to customize and perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 422

Main Ingredients

1 lb Chicken, cut into pieces (thighs or breasts) Thighs for richer flavor, breasts for a leaner option.
2 tbsp Olive Oil For sautéing.
1 medium Onion, diced For depth of flavor.
3 cloves Garlic, minced Fresh is best for maximum flavor.
2 medium Carrots, diced For texture.
2 stalks Celery, diced For texture.
1.5 cups Long-grain white rice (e.g., jasmine) Avoid instant rice for best texture.
4 cups Chicken broth Low-sodium options are great for controlling salt levels.
to taste Salt and Pepper For seasoning.
1/4 cup Fresh parsley, chopped For a pop of color.
optional Parmesan cheese Can be added for a creamy aroma.

Cooking

Heat olive oil in a Dutch oven over medium-high heat. Add chicken and season with salt and pepper, sautéing for about 5 to 7 minutes until cooked through.
Add the diced onion and sauté for 3 minutes until soft.
Stir in the carrots, celery, and garlic, cooking for an additional minute.
Increase heat to high and pour in the broth along with the rinsed rice. Bring to a boil.
Reduce the heat to low, stir, cover, and let simmer for 15 to 20 minutes, or until the rice absorbs the broth and is tender. Stir occasionally to prevent sticking.
Once done, stir in the parmesan and parsley. Taste and adjust seasonings as necessary.

Serving: 1Calories: 422kcalCarbohydrates: 42gProtein: 29gFat: 14gSaturated Fat: 4gSodium: 545mgFiber: 2g

For best results, avoid overcrowding the pot, maintain the rice-to-liquid ratio, and let the dish rest off the heat to enhance fluffiness.

Let us know how it was!