Chicken and Rice
This oven-baked Chicken and Rice recipe has captured the hearts of people all around the world! Imagine buttery garlic rice combined with juicy, seasoned baked chicken thighs, all baked together in the same pan with less than 10 minutes of prep.
As the dish cooks, the rice absorbs the flavorful chicken juices, making it taste like it was cooked in a homemade stock. It’s no wonder this recipe has become a favorite!
Why You’ll Love This Recipe
Readers rave about this Chicken and Rice because:
- It’s a one-pan dinner – the raw rice and chicken are cooked together at the same time.
- It’s completely hands-off – unlike cooking rice on the stove, which requires more attention, you just pop the pan in the oven, set the timer, and walk away.
- It’s quick to prepare – active prep time is under 10 minutes.
- And most importantly, it’s incredibly delicious!
Kitchen Equipment You’ll Need
- Large stock pot
- Large sauce pot
- Knife
- Cutting board
Ingredients
- 1 whole Chicken (3–4 lb)
- 1 medium Onion
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 6 Tablespoons Butter
- 2 cups long grain white Rice
- Water
Step-by-Step Instructions
- Remove neck and other parts from the chicken cavity and save for later.
- Rinse the chicken under cold running water.
- Place the whole chicken in a large stock pot and cover with cold water by about one inch.
- Add the neck and other parts that were removed, if available.
- Remove skin from the onion, cut in half, and add to the stock pot with the chicken.
- Add salt and black pepper.
- Place the pot over medium heat on the stovetop and bring to a boil.
- Reduce heat to a simmer and cover the pot.
- Let the chicken simmer for one hour, or until it is fall-off-the-bone done.
- Turn off the heat and let the chicken sit in the broth for 30 minutes longer.
- Remove the chicken from the pot.
- Remove the onion from the pot. Save the onion for later if desired, or discard.
- Remove the chicken meat from the bones, discarding the bones and skin.
- Place 8 cups of chicken stock in another large sauce pot over medium heat.
- Add the chicken and bring to a slight boil.
- Add 2 cups of long grain rice and stir lightly.
- Bring the pot back to a boil, then reduce heat to a low simmer.
- Stir well, cover, and let simmer for about 15 minutes, or until rice is done.
- When the rice is done, add the butter, stir well, and remove from heat.
- Taste for proper seasoning, adding more salt and pepper as desired.
- Serve warm and enjoy.
Tips for Success
- Make sure to rinse the chicken thoroughly to remove any impurities.
- Letting the chicken sit in the broth after cooking enhances the flavor.
- Taste and adjust the seasoning before serving for the best results.
Additional Tips or Variations
For a different flavor profile, try adding herbs like thyme or rosemary to the broth. You can also experiment with adding vegetables such as carrots or celery for added texture and nutrition.
Nutritional Highlights (Per Serving)
- Calories: 450
- Protein: 40g
- Carbohydrates: 45g
- Fat: 15g
Frequently Asked Questions (FAQ)
Can I use chicken breasts instead of a whole chicken?
Yes, you can use chicken breasts, but keep in mind they may cook faster than a whole chicken, so adjust the cooking time accordingly.
Can I make this recipe ahead of time?
Absolutely! This dish reheats well, making it perfect for meal prep or leftovers.
Conclusion
This Chicken and Rice recipe is a delightful, comforting meal that’s easy to prepare and sure to satisfy. We invite you to give it a try and share your experiences with us. Enjoy every delicious bite!