Old Fashioned Chicken and Rice
Dive into the warm embrace of our Old Fashioned Chicken and Rice, a classic Southern dish that'll remind you of home-cooked goodness! Tender chicken, aromatic onions, and crisp celery come together in a one-pot wonder, simmered to juicy perfection with fluffy rice. Get ready for a comforting meal that's as easy to make as it is delicious!
Prep
5
min
Cook
20
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥬Fresh Produce(4)
- 2 stalks celery, diced
- 1 onion, diced
- Parsley for garnishoptional
- Ground black pepper
🥩Meat & Seafood(2)
- 1 pound boneless, skinless chicken (454 g)
- 4 cups chicken stock (960 ml)low-sodium chicken broth can be used
🥛Dairy & Eggs(1)
- 4 tablespoons butter (56 g)
🫙Pantry Staples(1)
- 2 cups rice (480 ml)brown rice or quinoa can be used
🧂Spices & Seasonings(1)
- Salt and pepper to taste
Nutrition (per serving)
Calories
409
Protein
23g
Carbs
54g
Fat
10g
👨🍳 Instructions
- 1
Melt half a stick of butter (4 tablespoons) over medium heat in a deep-sided skillet.
- 2
Add the diced celery and onion, cooking slowly until softened but not browned.
- 3
Add the chicken and cook, stirring frequently, until it has stiffened and started to brown slightly.
- 4
Add the stock and stir in the uncooked rice.
- 5
Add salt, pepper, remaining butter, and parsley.
- 6
Bring the mixture to a boil, then reduce the heat to low.
- 7
Cover the pan and cook for 20 minutes or until the rice is tender.
- 8
Fluff the rice with a fork before serving and sprinkle with additional chopped parsley.
💡 Pro Tips
- ✓Toast the uncooked rice in the butter for 2-3 minutes before adding stock to gelatinize the outer starch layer, which prevents grains from absorbing excess liquid and becoming mushy; this creates a firmer, more defined texture.technique2-3 minutes at medium heat
- ✓Cut chicken into 1.5-inch cubes rather than cooking it whole, then remove it after browning and add it back in the final 5 minutes of cooking to prevent overcooking and drying out (proteins denature at 165°F and continue cooking via carryover heat).ingredient1.5-inch cubes, add back at final 5 minutes
- ✓Use a 1:2 ratio of rice to stock (2 cups rice to 4 cups stock) but account for evaporation by using stock at 205-210°F when adding it to the hot roux, as cooler liquid requires 2-3 additional minutes of cooking time.timing1:2 ratio, stock at 205-210°F
- ✓Add the remaining butter and salt in the final minute of cooking rather than at the beginning; salt added early can toughen chicken proteins by 15-20%, while late addition seasons without damaging texture.timingFinal 1 minute of cooking
- ✓Let the covered pot rest for 3 minutes off heat after cooking to allow residual steam (at ~212°F) to complete gelatinization of remaining starch granules without overcooking the rice or chicken.timing3 minutes rest, covered
Share this recipe
Prep
5
min
Cook
20
min
Serves
6
people
Level
beginner
Share this recipe
Old Fashioned Chicken and Rice
Dive into the warm embrace of our Old Fashioned Chicken and Rice, a classic Southern dish that'll remind you of home-cooked goodness! Tender chicken, aromatic onions, and crisp celery come together in a one-pot wonder, simmered to juicy perfection with fluffy rice. Get ready for a comforting meal that's as easy to make as it is delicious!
📝 Ingredients
Serves 6🥬Fresh Produce(4)
- 2 stalks celery, diced
- 1 onion, diced
- Parsley for garnishoptional
- Ground black pepper
🥩Meat & Seafood(2)
- 1 pound boneless, skinless chicken (454 g)
- 4 cups chicken stock (960 ml)low-sodium chicken broth can be used
🥛Dairy & Eggs(1)
- 4 tablespoons butter (56 g)
🫙Pantry Staples(1)
- 2 cups rice (480 ml)brown rice or quinoa can be used
🧂Spices & Seasonings(1)
- Salt and pepper to taste
Nutrition (per serving)
Calories
409
Protein
23g
Carbs
54g
Fat
10g
👨🍳 Instructions
- 1
Melt half a stick of butter (4 tablespoons) over medium heat in a deep-sided skillet.
- 2
Add the diced celery and onion, cooking slowly until softened but not browned.
- 3
Add the chicken and cook, stirring frequently, until it has stiffened and started to brown slightly.
- 4
Add the stock and stir in the uncooked rice.
- 5
Add salt, pepper, remaining butter, and parsley.
- 6
Bring the mixture to a boil, then reduce the heat to low.
- 7
Cover the pan and cook for 20 minutes or until the rice is tender.
- 8
Fluff the rice with a fork before serving and sprinkle with additional chopped parsley.
💡 Pro Tips
- ✓Toast the uncooked rice in the butter for 2-3 minutes before adding stock to gelatinize the outer starch layer, which prevents grains from absorbing excess liquid and becoming mushy; this creates a firmer, more defined texture.technique2-3 minutes at medium heat
- ✓Cut chicken into 1.5-inch cubes rather than cooking it whole, then remove it after browning and add it back in the final 5 minutes of cooking to prevent overcooking and drying out (proteins denature at 165°F and continue cooking via carryover heat).ingredient1.5-inch cubes, add back at final 5 minutes
- ✓Use a 1:2 ratio of rice to stock (2 cups rice to 4 cups stock) but account for evaporation by using stock at 205-210°F when adding it to the hot roux, as cooler liquid requires 2-3 additional minutes of cooking time.timing1:2 ratio, stock at 205-210°F
- ✓Add the remaining butter and salt in the final minute of cooking rather than at the beginning; salt added early can toughen chicken proteins by 15-20%, while late addition seasons without damaging texture.timingFinal 1 minute of cooking
- ✓Let the covered pot rest for 3 minutes off heat after cooking to allow residual steam (at ~212°F) to complete gelatinization of remaining starch granules without overcooking the rice or chicken.timing3 minutes rest, covered