Chicken and Rice

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.

🥘 Traditional Skillet Chicken and Rice

A comforting, one-pan classic featuring bone-in seasoned chicken simmered until tender, served over savory, golden pan-browned rice.

⏱️ Cook Time: ~55 mins 🍽️ Yield: 4 to 5 Servings 🍳 Style: One-Pan Skillet Meal

Ingredients

The Poultry & Aromatics:

  • 1 chicken (cut up into pieces)
  • 2 tablespoons chopped onion
  • Butter (for browning)
  • 1 cup water
  • Paprika, salt, and pepper (for initial chicken seasoning)

The Savory Rice Grains:

  • 1½ cups regular long-grain rice
  • 3 chicken bouillon cubes (dissolved in 3 cups boiling water)
  • Extra butter (for toasting rice)
  • Parsley, paprika, salt, and pepper (to taste)

Cooking Instructions

  1. Sear the Chicken: Generously season your cut-up chicken pieces with paprika, salt, and pepper. Melt butter in a large, deep skillet or pan over medium-high heat and brown the chicken alongside the chopped onion.
  2. Simmer to Cook: Pour in 1 cup of water, cover tightly with a lid, and drop the heat to low. Simmer until the chicken is cooked through, approximately 40 minutes. Pull the chicken out of the pan and hold it on a warm plate.
  3. Toast the Rice: Toss the regular rice and a little extra butter directly into the same pan containing the remaining chicken drippings. Sauté briefly on medium heat until the grains are lightly browned.
  4. Build the Broth: Pour in the 3 cups of prepared hot chicken bouillon water. Season the liquid with parsley, paprika, salt, and pepper to taste.
  5. Steam Together: Arrange the cooked chicken pieces right on top of the bed of rice. Cover tightly and cook over low heat for about 15 minutes, or until the grains are completely tender and have absorbed the liquid. (Tip: Splash in a touch more water if the pan gets dry before the rice finishes.)

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.

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