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comforting chicken and rice

Chicken and Rice

This hearty one-pan chicken and rice dish combines tender chicken with flavorful rice and vegetables for the ultimate comfort food experience. The chicken develops a beautiful golden crust while the rice absorbs all the savory cooking juices, creating a meal that truly warms you from the inside out.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken cut into pieces
  • 1 1/2 cups long grain rice uncooked
  • 1/2 cup butter divided
  • 4 cups water divided (1 cup and 3 cups)
  • 1 teaspoon chicken bouillon
  • 1 celery rib chopped
  • 1/4 cup green bell pepper diced
  • 1/4 cup onion diced
  • 2 green onions with tops, diced
  • Salt to taste
  • Pepper to taste
  • Garlic powder to taste

Equipment

  • Large oven-proof skillet
  • Tongs
  • Pot

Method
 

  1. Generously season the chicken pieces with salt, pepper, and garlic powder on all sides.
  2. In a large oven-proof skillet, melt 1/4 cup of butter over medium heat until it begins to bubble slightly.
  3. Add the seasoned chicken and sauté until golden brown on all sides, turning frequently with tongs to ensure even browning.
  4. Pour in 1 cup of water with the teaspoon of chicken bouillon dissolved in it. Cover the skillet, reduce heat to low, and simmer for about 15 minutes.
  5. Meanwhile, in a separate pot, melt the remaining 1/4 cup of butter and sauté the diced onion, chopped celery, diced green onions, and diced green bell pepper until slightly softened.
  6. Add the uncooked rice to the vegetable mixture and continue sautéing until the rice begins to take on a slight brown tint.
  7. Add 3 cups of water to the rice mixture, bring to a boil, then reduce to very low heat, cover, and cook for 15 minutes.
  8. Preheat oven to 350°F (175°C).
  9. Transfer the chicken pieces to a plate, keeping all the juices in the skillet.
  10. Pour the partially cooked rice mixture into the skillet with the chicken juices, stirring to incorporate all the flavorful drippings.
  11. Arrange the chicken pieces back on top of the rice, cover, and bake for 30 minutes.
  12. Remove the lid and bake for an additional 15 minutes to allow the top to brown and become slightly crispy.

Notes

For the best results, use a heavy skillet that can go from stovetop to oven. This allows all the flavors to meld together beautifully.
Leftovers taste even better the next day and will keep refrigerated for up to 3 days. Simply reheat in the microwave or oven until warmed through.
For a variation, try adding mushrooms, peas, or a splash of white wine to the broth for extra flavor.