Chicken and Rice
Vintage one-pan chicken and rice — a simple, comforting dinner from a small-town community cookbook. Chicken is browned with onion, then finished over fluffy rice cooked in rich bouillon broth.
Chicken and Rice
Ingredients
- 1 chicken, cut up
- Paprika, salt, and pepper (for seasoning the chicken)
- 2 tablespoons chopped onion
- Butter (for browning)
- 1 cup water
- 3 chicken bouillon cubes, dissolved in 3 cups boiling water
- 1½ cups regular rice
- Extra butter
- Parsley, paprika, salt, and pepper (to taste)
Instructions
- Season chicken pieces with paprika, salt, and pepper. In a large pan, brown the chicken and chopped onion in butter.
- Add 1 cup water, cover, and cook until the chicken is done, about 40 minutes. Remove chicken and keep warm.
- In the same pan, add rice with a little more butter and cook briefly until lightly browned.
- Add the dissolved bouillon (3 cups). Season with parsley, paprika, salt, and pepper.
- Place chicken pieces on top of the rice. Cover and cook on low heat until the rice is tender, about 15 minutes. Add a little water if needed.
Serves: 4 to 5
FAQ
Can I use chicken thighs or drumsticks?
Yes. Any cut-up chicken pieces work well. Just ensure the chicken is fully cooked before placing it back over the rice.
Why brown the rice in butter?
Lightly browning the rice adds nutty flavor and helps prevent it from becoming sticky.
Can I add vegetables?
Yes. Peas, carrots, or diced celery can be added while the rice simmers.
How do I prevent the rice from drying out?
Keep the pan covered and add a small amount of water or broth if the rice appears dry before it is tender.