Chicken and Rice Recipe
Chicken and Rice — A vintage one-pan dinner from a small-town community cookbook. Chicken is browned with onion, then finished over buttery rice cooked with bouillon and simple seasonings.
It’s hearty, budget-friendly comfort food—perfect for a weeknight meal and easy to scale for family dinners.
Chicken and Rice
Ingredients
- 1 chicken, cut up (seasoned with paprika, salt, and pepper)
- 2 tablespoons chopped onion
- Butter (for browning)
- 1 cup water
- 3 chicken bouillon cubes, dissolved in 3 cups boiling water
- 1 1/2 cups regular rice
- Extra butter, parsley, paprika, salt, and pepper (to taste)
Instructions
- Brown chicken pieces and chopped onion in butter.
- Add 1 cup water and cook until chicken is done, about 40 minutes. Remove chicken and keep warm.
- In a large frying pan, add rice with a little more butter and cook briefly to lightly brown.
- Add dissolved bouillon (3 cups) to the rice. Season with parsley, paprika, salt, and pepper.
- Place chicken on top of the rice. Cover and cook on low until rice is tender, about 15 minutes. Add a little water if needed.
Total cooking time is about 1 hour. Serves 4–5.
FAQ
Can I use chicken thighs or drumsticks?
Yes. Any cut-up chicken works well—just cook until the pieces are done before adding them back over the rice.
Why brown the rice in butter?
Lightly browning the rice adds flavor and helps it cook up less sticky.
Can I add vegetables?
Yes. Peas, carrots, or diced celery can be stirred in while the rice simmers.
How do I prevent the rice from drying out?
Keep the pan covered and add a small amount of water if the rice looks dry before it’s tender.