Description
This comforting Chicken and Rice recipe features tender shredded chicken, fluffy long-grain rice, and a flavorful medley of vegetables and spices. Just like grandma used to make, it’s hearty, easy to prepare, and perfect for a family dinner.
Ingredients
- 2 tablespoons olive oil (or 1 tablespoon oil + 1 tablespoon butter)
- 3 1/2 – 4 pounds bone-in chicken pieces (whole cut-up chicken or mix of thighs and boneless breasts)
- Salt and pepper, to taste
- 1 large sweet onion, peeled and chopped
- 1 1/2 cups chopped celery
- 1 1/2 cups chopped carrots
- 4–5 cloves garlic, minced
- 3 cups long-grain rice
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
- 2 teaspoons ground cumin (or substitute with paprika)
- 1/4 cup chopped parsley
- 6 cups water
Instructions
- Set a large 7-8 quart Dutch oven on the stovetop over medium heat. Add olive oil.
- Season chicken pieces generously with salt and pepper. Place them skin-side-down in the pot and brown on both sides for 8–10 minutes until crisp. Remove and set aside. If using both bone-in and boneless chicken, brown the bone-in pieces first for 5-6 minutes, then add boneless for another 2 minutes.
- Add chopped onions to the drippings and sauté for 3 minutes.
- Add celery, carrots, and garlic. Cook for another 3–5 minutes to soften.
- Stir in rice, thyme, cumin, 2 teaspoons salt, 1 teaspoon black pepper, and 6 cups water. Scrape the bottom of the pan to deglaze.
- Place browned chicken pieces on top of the rice mixture. Cover with a heavy lid and bring to a boil.
- Once boiling, reduce heat to low and simmer for 15–20 minutes, until the rice is cooked and the liquid is absorbed (pores should appear at the top).
- Remove chicken from the pot. Discard skin and bones, then shred or chop meat into bite-sized pieces.
- Stir shredded chicken and chopped parsley back into the rice. Serve warm.
Notes
- To make it spicy, add cayenne pepper, hot sauce, or substitute cumin with paprika.
- For Instant Pot: Halve the recipe, use 3 cups water, and pressure cook on high for 4 minutes. Natural release.
- For Slow Cooker: Brown chicken and sauté veggies first, then cook on LOW for 4–5 hours or HIGH for 2–3 hours.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
- Reheat on stovetop with a splash of broth or water if needed.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
