Chicken and Rice

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Imagine a dish that combines the savory richness of seasoned chicken with the comforting texture of perfectly cooked rice, all in one pan. This oven-baked Chicken and Rice recipe is a global favorite, and it’s easy to see why. With buttery garlic rice and juicy chicken thighs baked together, this dish requires less than 10 minutes of prep time, making it an ideal choice for busy weeknights.

Why You’ll Love This Recipe

This dish is adored by many because it’s a one-pan wonder – the raw rice and chicken are cooked simultaneously. It’s completely hands-off once it’s in the oven, unlike stove-top rice that demands constant attention. Plus, the preparation is quick and the outcome is irresistibly delicious!

Kitchen Equipment You’ll Need

• Large stock pot
• Large sauce pot
• Knife
• Cutting board
• Measuring cups and spoons

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

Instructions

1. Remove neck and other parts from chicken cavity. Save for later.
2. Rinse chicken under cold running water.
3. Place whole chicken in a large stock pot, add cold water to cover by about one inch.
4. Add the neck and other parts that were removed if available.
5. Remove skin from onion, cut in half, add to stock pot with chicken.
6. Add salt and black pepper.
7. Place pot over Medium heat on stove top, let come to a boil.
8. REDUCE heat to a simmer, cover pot.
9. Let chicken simmer for one hour, or until chicken is fall-off-the-bone done.
10. Turn off heat, let chicken sit in broth for 30 minutes longer.
11. Remove chicken from pot.
12. Remove the onion from pot. Save the onion for later if desired, or discard.
13. Remove chicken meat from bones, discarding bones and skin.
14. Place 8 cups of chicken stock in another large sauce pot.
15. Place over Medium heat on stove top.
16. Add the chicken. Bring to a slight boil.
17. Add 2 cups of long grain rice. Stir lightly.
18. Bring pot back to a boil. REDUCE heat to a low simmer.
19. Stir well, cover and let simmer for about 15 minutes, or until rice is done.
20. When rice is done, add butter, stir well, remove from heat.
21. Taste for proper seasoning, adding more salt and pepper as desired.
22. Serve warm and enjoy.

Tips for Success

• Ensure the chicken is fully submerged in water for even cooking.
• Letting the chicken rest in the broth enhances the flavor.
• Check the rice occasionally to prevent it from sticking to the pot.

Additional Tips and Variations

• For extra flavor, add herbs like thyme or rosemary to the stock.
• Substitute brown rice for a healthier option, adjusting cooking time as needed.
• Add vegetables like peas or carrots for added nutrition and color.

Nutritional Highlights (Per Serving)

• Calories: Approximately 450
• Protein: 35g
• Carbohydrates: 40g
• Fat: 15g

Frequently Asked Questions (FAQ)

Can I use chicken breasts instead of a whole chicken?

Yes, chicken breasts can be used, but adjust the cooking time as they cook faster.

How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can this dish be frozen?

Yes, it freezes well. Just ensure it’s cooled completely before freezing and reheat thoroughly before serving.

Conclusion

This oven-baked Chicken and Rice recipe is a timeless classic that’s sure to become a staple in your home. Its simplicity and rich flavors make it a dish you’ll return to again and again. I encourage you to try it for yourself and share your experiences. Bon appétit!

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