Chicken Rice Recipe

Chicken and rice go incredibly well together, so we decided to spice this pairing up with our chicken rice recipe.

Normally, we cook chicken and rice separately, but for this dish, we cook these two ingredients together to get tender chicken and flavorful rice. This recipe is also convenient, as it only requires one pot to cook the entire dish.

Is This Dish Healthy?

Yes, chicken rice is a suitable healthy option.

This dish makes a fulfilling meal, with 509 calories in each serving. According to our nutrition guidelines, the amount of saturated fat and sodium are reasonable, with 6.4 g and 585 mg, respectively.

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Chicken thighs provide you with 26.2 g of protein per serving. The vegetables, namely carrot, celery, garlic, and onion give this dish valuable nutrients like antioxidants and minerals.

Main Ingredients

• Chicken

Skin-on-bone-in chicken thighs are the ideal choice for this recipe because they have tons of flavor to offer. Both the skin and flesh are enhanced by two simple seasonings: paprika and garlic powder.

Since you’re cooking the chicken twice (searing and steaming), we suggest not using chicken breasts as they can turn dry.

• Rice

Alongside the chicken, rice is the other star of this dish. The unique way we cook rice adds more flavor to it.

Since rice is a blank canvas, there’s no particular rule on what you can or cannot add. For seasonings, we use lemon juice, dried oregano, salt, pepper, and thyme.

A liquid is needed to cook rice, and our choice is chicken broth. Same as Hainanese chicken rice, chicken broth gives rice more color and taste.

The reduced chicken broth and the chicken itself infuse the rice with a bold and savory taste, especially the rice at the bottom of the pot.

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• Vegetables

The vegetables in this recipe are selected for their aromas. Garlic, onion, celery, and carrot are tasty in their own right, and their combined taste and fragrance make the base of this dish’s flavor profile.

How to Store and Reheat the Leftovers

You can refrigerate chicken rice for 3 days and freeze it for up to 3 months. Store the leftovers in airtight containers or Ziplock bags.

Reheat in a microwave or oven until warm. Make sure to add a couple of tbsp of water to prevent the rice from drying.

What to Serve With

We suggest serving chicken rice with salads to add some much-needed leafy greens to this stacked meal.

• Spinach Salad
• Spring Salad
• Watermelon Arugula Salad
• Kale Salad
• Mixed Greens Salad

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Wonderful Chicken and Rice Dishes

This chicken teriyaki stir fry can add a whole range of flavors to your week meal. It has chicken breasts, bell peppers, broccoli, and carrot, all mingle-mangled in a savory, sweet sauce that smells of first-class soy sauce. It reheats really well, too.

This one-pot chicken bog recipe makes an easy dinner full of textures and flavors. This is the recipe you want to serve to a large group.

Chicken Rice Recipe

5 from 1 vote

This chicken rice recipe packs a fulfilling meal in one pot with succulent chicken thighs, flavorful rice, and vegetables.

- by Tuyet Pham, Luna Regina, 2022-12-23

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• cook TIME 35 mins
• prep TIME 10 mins
• total TIME 45 mins

• COURSE Main
• CUISINE Global
• SERVINGS
  4

  servings
• CALORIES 509 kcal

INGREDIENTS

1x2x3x

• 28 oz skin-on bone-in chicken thighs
• 1 cup uncooked long-grain rice
• 2 oz carrot (diced)
• 2 oz celery (chopped)
• 2 oz onions (diced)
• 2 cups unsalted chicken broth
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1 tbsp olive oil
• 1 tbsp garlic (minced)
• 1/2 tbsp lemon juice
• 1 tsp dried oregano
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp thyme
• 2 tbsp parsley (finely chopped)

INSTRUCTIONS

Image instructions

Prep:

1

Dice the carrot: Slice off the top part and peel the skin with a vegetable peeler. Cut the carrot crosswise into large segments. Cut the segments lengthwise into 1/4 inch slices, cut the slices lengthwise into fingers, and cut the fingers crosswise into dice.

2

Chop the celery: Chop off the leaves and wash the stalk. Cut the stalk lengthwise into quarters, then cut the quarters into cubes.

3

Mince the garlic: Slice off the root of the cloves, then bash them with a knife to peel off the skin. Mince the cloves with a knife or mincer.

4

Dice the onion: Cut the onion in half and peel the skin. While keeping the root intact, make vertical and horizontal cuts all 1/8-inch apart in a crosshatch pattern. Slice the onion to get small cubes.

5

Chop the parsley: Bunch the parsley together on the cutting board and chop finely with a knife.

Cook:

1

Score the chicken: Score the chicken to help it absorb more flavor and cook more quickly.

2

Season the chicken: Add 1 tsp paprika and 1/2 tsp garlic powder to 28 oz chicken thighs. Rub the seasoning thoroughly on the chicken.

3

Sear the chicken: Prepare a pot and add 1 tbsp olive oil. Sear the chicken on both sides for 5 minutes. Remove the chicken from the pot and set aside.

4

Caramelize the garlic and onion: In the same pot, add 1 tbsp garlic and 2 oz onion. Stir for 1 minute to caramelize.

5

Sauté the carrot and celery: Add 2 oz carrot and 2 oz celery. Stir for 2 minutes.

6

Add and season the rice: Add 1 cup uncooked long-grain rice, 1/2 tbsp lemon juice, 1 tsp dried oregano, 3/4 tsp salt, 1/2 tsp ground black pepper, and 1/2 tsp thyme. Stir for 30 seconds.

7

Add the liquid: Pour in 2 cups of unsalted chicken broth and mix everything.

8

Cook the rice with the chicken: Add the chicken back to the pot. Put the lid on and let it cook for 20 minutes over low heat until the rice absorbs the broth and turns fluffy.

9

Garnish and serve: Sprinkle 2 tbsp parsley on top of the dish. Enjoy.

NUTRITION

Nutrition Facts

Chicken Rice Recipe

Amount Per Serving (1 serving)

Calories 509Calories from Fat 227

% Daily Value*

Fat 25.2g

39%

Saturated Fat 6.4g

40%

Trans Fat 0.1g

Polyunsaturated Fat 4.9g

Monounsaturated Fat 11.4g

Cholesterol 125mg

42%

Sodium 585mg

25%

Potassium 478.1mg

14%

Carbohydrate 42.4g

14%

Fiber 2g

8%

Sugar 1.7g

2%

Protein 26.2g

52%

Vitamin A 2985.6IU

60%

Vitamin C 6.3mg

8%

Calcium 56.6mg

6%

Iron 3.5mg

19%

* Percent Daily Values are based on a 2000 calorie diet.

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