why make this recipe
Chicken and rice is a classic dish that is loved by many. It’s simple to prepare and delivers comfort in every bite. This recipe is perfect for weeknight dinners, family gatherings, or even meal prep for the week. The combination of tender chicken, flavorful vegetables, and aromatic rice makes it a satisfying meal that is sure to please everyone at the table.
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
- ⅓ 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 for garnish
Directions :
- Heat olive oil and melt 1 tablespoon of butter in a large deep skillet or Dutch Oven over medium heat. Meanwhile, sprinkle the chicken with paprika, kosher salt, and fresh ground black pepper. Add the chicken and brown on both sides. Remove the chicken to a plate and cover it to keep it warm.
- Melt the remaining butter in the pot over medium heat. Add the onion, celery, and carrots and cook until the onions and celery are soft.
- Reduce the heat to low and add the garlic, dried thyme, crushed rosemary, marjoram, and jasmine rice. Cook for 1-2 minutes while stirring to toast the rice.
- Stir in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer, add the browned chicken, cover, and simmer for 20 minutes without lifting the lid.
- Remove from the heat and let it sit for 5 minutes without removing the lid. Then fluff the dish using a fork. Garnish with chopped fresh thyme or rosemary.
how to serve Chicken and Rice
Serve the Chicken and Rice warm, garnished with chopped fresh thyme or rosemary. It makes a great main dish and pairs well with a simple salad or some steamed vegetables.
how to store Chicken and Rice
To store leftovers, place the Chicken and Rice in an airtight container and refrigerate. It will keep well for up to 3-4 days. When reheating, add a splash of chicken broth to keep it moist.
tips to make Chicken and Rice
- Feel free to adjust the vegetables based on what you have on hand. Peas, bell peppers, or corn can be great additions.
- If you want a bit of heat, add a pinch of red pepper flakes when sautéing the vegetables.
- Don’t skip letting the dish sit after cooking. This helps the rice absorb any extra liquid and enhances the flavor.
variation
You can make a one-pot chicken and rice dish with different spices for a hint of exotic flavor. Try adding curry powder or saffron for a unique twist.
FAQs
Can I use brown rice instead of white rice?
Yes, but you will need to adjust the cooking time and use more broth, as brown rice takes longer to cook.
Can I add other proteins?
Absolutely! Feel free to include shrimp or beef for a different protein option.
Is this dish freezer-friendly?
Yes, you can freeze the Chicken and Rice. Just make sure it cools completely before placing it in a freezer-safe container. It can last for up to 2 months in the freezer.
Chicken and Rice
Ingredients
For the Chicken
- 1.5 lb. boneless skinless chicken breast cut into bite-size pieces
- ⅓ teaspoon paprika
- ¼ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
For the Vegetables
- 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
For Cooking
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cups jasmine or basmati rice (uncooked)
- 4.5 cups chicken broth
- to taste kosher salt and fresh ground black pepper
- 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.
- Sprinkle the chicken with paprika, kosher salt, and fresh ground black pepper. Add the chicken and brown on both sides.
- Remove the chicken to a plate and cover it to keep it warm.
Cooking
- Melt the remaining butter in the pot over medium heat. Add the onion, celery, and carrots and cook until the onions and celery are soft.
- Reduce the heat to low and add the garlic, dried thyme, crushed rosemary, marjoram, and jasmine rice. Cook for 1-2 minutes while stirring to toast the rice.
- Stir in the chicken broth and bring the mixture to a boil.
- Reduce the heat to a simmer, add the browned chicken, cover, and simmer for 20 minutes without lifting the lid.
- Remove from the heat and let it sit for 5 minutes without removing the lid. Then fluff the dish using a fork.
- Garnish with chopped fresh thyme or rosemary.