Old Fashioned Chicken & Rice Recipe
This classic chicken and rice dish is the perfect comfort food for cold weather, or if you’re feeling under the weather. Creamy in texture – but with no cream added – this one-pot casserole recipe is easy on the belly while being perfectly delicious and satisfying. And best of all, it makes four large servings for under fifteen dollars!
Old Fashioned Chicken & Rice Recipe
Course: Dinner, LunchCuisine: American, Comfort FoodDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
40
minutesIngredients
4 Boneless, skinless chicken thighs
1 Yellow onion, chopped
4 ribs Celery, chopped
2 cups White mushrooms, sliced
3 Tablespoons Fresh parsley, chopped
3 cups Chicken broth
1 1/2 cups White rice, dry
4 Tablespoons Butter
Salt
Black pepper
Directions
- Trim any large areas of fat from the chicken thighs. Then cut the chicken into approximately 1 1/2-inch chunks.
- In a Dutch oven or very deep and large skillet, melt the butter over medium-high heat. Then add in the onion, celery, and mushrooms. Sprinkle a heavy pinch of salt over top.
- Let the veggies cook for a few minutes until they begin to soften. Then move them to one side of the pot and add in the chicken. Let the chicken cook for a couple minutes, then stir everything together. Continue cooking a few more minutes until the outsides of the chicken pieces are no longer pink.
- Add in the parsley, rice, broth, and a heavy pinch of black pepper. Stir everything together thoroughly. Let it all cook until it just begins to boil.
- Reduce the heat to very low and put a lid the pot. Cook for 25 minutes. Then remove pot from the heat, and leave it alone with the lid closed for 10 more minutes.
- Remove the lid and gently stir the chicken rice mixture. Serve. Optionally garnish with some more chopped parsley.
Recipe Video
Notes
- You can substitute chicken breasts for the thighs if you prefer. If doing so, go with 2 breasts.
- Once it’s finished cooking, you can stir in a little more broth if the mixture seems too dry for your liking. I don’t find this necessary when I first cook it, but after refrigerating the leftovers and reheating, I find that sometimes it needs a few Tablespoons of broth to moisten everything back up.
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