Here’s a classic Chicken and Rice recipe—comforting, simple, and versatile. This is the kind of dish that’s hearty enough for dinner but gentle enough to feel like a warm hug.
Ingredients (serves 4)
- 4 bone-in, skin-on chicken thighs (or boneless if preferred)
- Salt and pepper, to taste
- 1–2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup long-grain rice (white or brown)
- 2 1/2 cups chicken broth
- 1 cup mixed vegetables (peas, carrots, or your choice)
- 1 tsp dried thyme or oregano
- Optional: 1 bay leaf
- Fresh parsley for garnish
Instructions
- Season and brown the chicken:
- Season chicken thighs with salt and pepper.
- Heat olive oil or butter in a large skillet or Dutch oven over medium-high heat.
- Brown chicken 3–4 minutes per side until golden (it doesn’t need to be fully cooked yet). Remove and set aside.
- Sauté the aromatics:
- In the same pan, add onion and cook 3–4 minutes until soft.
- Add garlic and cook 1 minute until fragrant.
- Add rice and broth:
- Stir in rice, coating it in the oil and aromatics for 1–2 minutes.
- Pour in chicken broth, add thyme (and bay leaf if using). Stir to combine.
- Cook the chicken and rice:
- Nestle the chicken back on top of the rice.
- Bring to a simmer, then cover with a lid.
- Reduce heat to low and cook 20–25 minutes (for white rice) or until rice is tender and chicken is cooked through (internal temperature 165°F / 74°C).
- Add vegetables:
- In the last 5–10 minutes of cooking, stir in mixed vegetables.
- Cover and finish cooking until vegetables are tender.
- Serve:
- Remove bay leaf.
- Fluff rice gently with a fork, spoon onto plates, and serve chicken on top.
- Garnish with fresh parsley.
Tips
- For extra flavor: Sear chicken skin-side down first to render fat and get crispiness.
- Make it creamy: Stir in a little cream or grated Parmesan at the end.
- One-pot shortcut: Use boneless, skinless chicken and it will cook slightly faster.
- Add herbs: Fresh thyme or rosemary adds a fragrant touch.
If you want, I can also give a “chicken and rice comfort soup” version, which is like a cross between this dish and a soothing chicken soup—perfect if you’re craving something warm and healing.
Do you want me to make that version?
