Name: Nana’s Epic Chicken and Rice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 tablespoons olive oil ((or 1 tb oil + 1 tb butter)); 3 1/2 to 4 pounds bone-in chicken pieces ((whole cut-up chicken, or mix of thighs and boneless breasts)); 1 large sweet onion (, peeled and chopped); 1 1/2 cups chopped celery; 1 1/2 cups chopped carrots; 4-5 cloves garlic (, minced); 3 cups long-grain rice; 2 tablespoons fresh thyme leaves ((or 2 tsp dried)); 2 teaspoons ground cumin; 1/4 cup chopped parsley; Salt and pepper

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From the moment you take your first bite of Nana’s Epic Chicken and Rice, you’re transported back to a cozy kitchen filled with warmth and love. This dish is one of those treasured family recipes that gets passed down from generation to generation, and each time it’s made, it brings back fond memories. I remember being a child, eagerly waiting at the kitchen table as that comforting aroma wafted through the air, knowing dinner was about to be something special. It’s a dish that speaks of home, of gathering around the table with family, sharing laughter, and enjoying simple pleasures. There’s something magical about the way the flavors meld together, a symphony of chicken, rice, and vibrant vegetables that makes it a surefire hit at any meal. Whether you’re serving it on a busy weeknight or for a special occasion, Nana’s Epic Chicken and Rice never fails to impress. And let’s be honest, who doesn’t love a one-pot meal that’s both easy to prepare and utterly satisfying?

Recipe Snapshot

Total Time:
55 mins

Prep Time:
20 mins

Cook Time:
35 mins

Difficulty:
Medium

Calories:
420 kcal

Protein:
36 g

Diet:
Gluten-Free

Fat:
15 g

Tools Used:
Peeler, Skillet, Oven, Frying Pan, Mixing Bowl, Large Pot, Wooden Spoon, Saucepan, Chef’s Knife

Why This Nana’s Epic Chicken and Rice Works

Heartwarming Comfort

One of the best aspects of Nana’s Epic Chicken and Rice is how it embodies comfort food. It wraps you in a warm hug with its savory flavors and hearty ingredients. It’s the perfect dish for those days when you need something that feels like a warm embrace.

Family Tradition

This recipe isn’t just about the ingredients; it’s about memories. I love that every time I cook Nana’s Epic Chicken and Rice, I feel connected to my grandmother. It’s a tradition that reminds me of family gatherings and the importance of sharing meals together.

Simple Ingredients

With just a handful of wholesome ingredients like chicken, rice, and vegetables, this dish keeps it simple yet delicious. It proves that you don’t need complicated recipes to create something extraordinary. Each bite is packed with flavor, showcasing how basic ingredients can shine.

Versatile and Adaptable

Nana’s Epic Chicken and Rice is incredibly versatile. Whether you want to spice it up with different seasonings or add your favorite vegetables, it adapts beautifully to your preferences. This adaptability makes it a dish I frequently return to.

Perfect for Any Occasion

This dish is suitable for any occasion, from casual weeknight dinners to elegant gatherings. Whenever I serve it, I’m met with smiles and satisfied appetites. It’s a reliable crowd-pleaser that always leaves everyone asking for seconds.

Easy Cleanup

Since Nana’s Epic Chicken and Rice is cooked in one pot, it saves time on cleanup, allowing you to spend more time enjoying your meal and less time washing dishes. It’s one of those recipes that fits perfectly into a busy lifestyle.

Ingredients for Nana’s Epic Chicken and Rice

The ingredients for Nana’s Epic Chicken and Rice are simple yet powerful, each playing a vital role in creating the comforting flavors we love. The combination of chicken, rice, and fresh vegetables come together beautifully to create a dish that’s not only satisfying but also nourishing.

2 tablespoons olive oil (or 1 tablespoon oil + 1 tablespoon butter) – This provides a rich base for browning the chicken and sautéing the vegetables.
3 1/2 to 4 pounds bone-in chicken pieces (whole cut-up chicken or mix of thighs and boneless breasts) – The star of the dish, providing flavor and heartiness.
1 large sweet onion, peeled and chopped – Adds sweetness and depth to the dish.
1 1/2 cups chopped celery – Brings a fresh crunch and flavor.
1 1/2 cups chopped carrots – Provides sweetness and color to the dish.
4-5 cloves garlic, minced – Enhances the overall flavor profile with its aromatic qualities.
3 cups long-grain rice – The backbone of the dish, absorbing all the delicious flavors.
2 tablespoons fresh thyme leaves (or 2 teaspoons dried) – Adds a herby aroma and taste.
2 teaspoons ground cumin – Imparts warmth and earthiness.
1/4 cup chopped parsley – Used at the end for freshness and color.
Salt and pepper – Essential for seasoning, enhancing the flavors of the dish.

Step by Step Instructions for Nana’s Epic Chicken and Rice

Making Nana’s Epic Chicken and Rice is a beautiful experience, and I can’t wait to share the process with you. Follow these steps closely, and you’ll end up with a dish that’s full of flavor and love.

First, set a large 7 to 8 quart dutch oven on the stovetop over medium heat. Add the olive oil and let it warm up. This step is crucial for achieving a lovely golden-brown color for your chicken.
While the oil heats, generously season the chicken pieces with salt and pepper. Make sure to coat them well, as this will enhance their flavor.
Once the oil is hot, carefully place the chicken pieces skin-side-down into the pot. Allow them to brown on both sides until the skin is crisp, taking about 8 to 10 minutes. This step will lock in the juices and flavor.
After browning, remove the chicken from the pot and set it aside. If you’re using a mix of bone-in and boneless pieces, give the bone-in ones about 5 to 6 minutes before adding the boneless, allowing everything to cook evenly.
Next, add the chopped onion to the pan drippings, stirring them around to soak up all that flavor. Sauté for about 3 minutes until they become fragrant and translucent.
Now, stir in the celery, carrots, and minced garlic. Sauté everything together for an additional 3 to 5 minutes. You’re looking for the veggies to soften and meld together.
After the vegetables are softened, it’s time to add the rice. Stir in the long-grain rice, thyme, cumin, 2 teaspoons of salt, and 1 teaspoon of black pepper. Pour in 6 cups of water and stir well to combine everything.
Make sure to scrape the bottom of the pot as you stir to deglaze it, lifting up all those delicious bits stuck from the chicken.
Now, lay the chicken pieces back on top of the rice mixture. Cover the pot with a heavy lid and bring it to a boil.
Once it starts boiling, reduce the heat to low and let it simmer for 15 to 20 minutes. Keep an eye on it; you’ll know it’s done when the rice is fully cooked, with no liquid remaining and pores forming on the surface.
When finished, carefully remove the chicken pieces from the pot and discard any bones and skin. Shred or chop the chicken meat into bite-size pieces.
Finally, stir the chopped parsley and shredded chicken back into the rice, mixing everything together. Serve warm and enjoy!

Things Worth Knowing

Perfect Browning: Ensure the oil is hot before adding the chicken. This prevents sticking and results in a lovely golden crust.
Don’t Rush the Veggies: Allowing the onions, carrots, and celery to sauté properly builds a robust flavor base.
Resting Time: Let the chicken rest after cooking before shredding. This helps retain moisture.
Water Levels: Adjust water based on the type of rice used, as some varieties absorb more liquid.
Low and Slow: Keep the heat low while simmering; this allows the flavors to deepen and the rice to cook evenly.

Substitutions and Tips

Cooking can be an adventure, and with Nana’s Epic Chicken and Rice, you can explore that creativity. Here are some tips to elevate your dish even further.

Storage: To store leftovers, place them in an airtight container and refrigerate for up to 5 days.
Freezing: You can freeze this dish for up to 3 months. Just make sure to use a freezer-safe container.
Reheating: Reheat on the stovetop over medium heat, adding a splash of water or broth if it becomes dry.
Spice Alternatives: If you want to increase the heat, try adding cayenne pepper or hot sauce.
Instant Pot Method: For the Instant Pot, reduce the ingredients by half and use only 3 cups of water, cooking on high pressure for 4 minutes.
Crockpot Instructions: If using a crockpot, brown the chicken and sauté the veggies first, then cook on low for 4 to 5 hours.

Serving Ideas for Nana’s Epic Chicken and Rice

When it comes to serving Nana’s Epic Chicken and Rice, the possibilities are endless. Here are some ideas to enhance your dining experience.

Pair with a Side Salad: A simple green salad with a light vinaigrette complements the richness of the dish beautifully.
Perfect for Family Gatherings: This dish is perfect for potlucks or family reunions, where everyone can gather around and enjoy.
Seasonal Vegetables: Consider adding seasonal veggies to the mix, such as bell peppers or peas, for added color and nutrition.
Comforting Lunch: Leftovers make for a satisfying lunch, warm and ready to go. Just pack in a thermos!
Garnish with Fresh Herbs: A sprinkle of fresh parsley or a squeeze of lemon can brighten the flavors just before serving.
Serve with Crusty Bread: A nice loaf of crusty bread is perfect for sopping up all the delicious flavors in the pot.
Great for Weeknight Dinners: This dish is easy to prepare and is a fantastic option for a quick weeknight meal.

FAQ

Yes, you can use brown rice in Nana’s Epic Chicken and Rice. However, keep in mind that brown rice has a longer cooking time than white rice. You will need to adjust the water and cooking time accordingly. Typically, brown rice takes about 40 to 50 minutes to cook, so you may need to simmer it longer. Just make sure the chicken is tender and cooked through before serving.

Absolutely! To make Nana’s Epic Chicken and Rice gluten-free, simply ensure that the chicken broth you use (if any) is gluten-free, and be sure to use a gluten-free variety of rice. Additionally, check that your seasoning and any other ingredients are also gluten-free. This way, you can enjoy this comforting dish without any gluten concerns.

Yes, Nana’s Epic Chicken and Rice can be prepared ahead of time. You can cook the dish, let it cool, and then store it in an airtight container in the fridge for up to 5 days. When you’re ready to serve, simply reheat it on the stovetop over medium heat. You may want to add a little water or broth to keep it moist while reheating.

There are many side dishes that pair wonderfully with Nana’s Epic Chicken and Rice. A refreshing garden salad or a steamed vegetable medley complements the richness of the dish. You could also serve it with some warm, crusty bread or buttery cornbread to soak up the delicious flavors. If you want something lighter, consider a simple cucumber or tomato salad to add a fresh element to your meal.

Conclusion

Nana’s Epic Chicken and Rice is truly a dish that encapsulates love, warmth, and comfort. Each bite is a reminder of family traditions and the joys of home-cooked meals. I encourage you to try making this recipe; it might just become a beloved staple in your kitchen too. Gather your loved ones, enjoy this hearty meal, and create your own cherished memories around the dinner table.

Nana’s Epic Chicken and Rice

The ultimate comfort food, Nana’s Epic Chicken and Rice is a heartwarming dish that combines tender chicken, flavorful rice, and vibrant vegetables into one easy, satisfying meal. Perfect for family gatherings or a cozy night in, this recipe promises to bring smiles to the table. You won't want to miss making this tonight!

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Prep Time 20

Cook Time 35

Total Time 55

Course Dinner

Cuisine American

Servings 12 servings

Calories 420 kcal

Equipment

Peeler
Skillet
Oven
Frying Pan
Mixing Bowl
Large Pot
Wooden Spoon
Saucepan
Chef's Knife

Ingredients

2 tablespoons olive oil (or 1 tb oil + 1 tb butter)
3 1/2 to 4 pounds bone-in chicken pieces (whole cut-up chicken, or mix of thighs and boneless breasts)
1 large sweet onion , peeled and chopped
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
4-5 cloves garlic , minced
3 cups long-grain rice
2 tablespoons fresh thyme leaves (or 2 tsp dried)
2 teaspoons ground cumin
1/4 cup chopped parsley
Salt and pepper

Instructions

1. First, set a large 7 to 8 quart dutch oven on the stovetop over medium heat. Add the olive oil and let it warm up. This step is crucial for achieving a lovely golden-brown color for your chicken.
2. While the oil heats, generously season the chicken pieces with salt and pepper. Make sure to coat them well, as this will enhance their flavor.
3. Once the oil is hot, carefully place the chicken pieces skin-side-down into the pot. Allow them to brown on both sides until the skin is crisp, taking about 8 to 10 minutes. This step will lock in the juices and flavor.
4. After browning, remove the chicken from the pot and set it aside. If you’re using a mix of bone-in and boneless pieces, give the bone-in ones about 5 to 6 minutes before adding the boneless, allowing everything to cook evenly.
5. Next, add the chopped onion to the pan drippings, stirring them around to soak up all that flavor. Sauté for about 3 minutes until they become fragrant and translucent.
6. Now, stir in the celery, carrots, and minced garlic. Sauté everything together for an additional 3 to 5 minutes. You’re looking for the veggies to soften and meld together.
7. After the vegetables are softened, it’s time to add the rice. Stir in the long-grain rice, thyme, cumin, 2 teaspoons of salt, and 1 teaspoon of black pepper. Pour in 6 cups of water and stir well to combine everything.
8. Make sure to scrape the bottom of the pot as you stir to deglaze it, lifting up all those delicious bits stuck from the chicken.
9. Now, lay the chicken pieces back on top of the rice mixture. Cover the pot with a heavy lid and bring it to a boil.
10. Once it starts boiling, reduce the heat to low and let it simmer for 15 to 20 minutes. Keep an eye on it; you’ll know it’s done when the rice is fully cooked, with no liquid remaining and pores forming on the surface.
11. When finished, carefully remove the chicken pieces from the pot and discard any bones and skin. Shred or chop the chicken meat into bite-size pieces.
12. Finally, stir the chopped parsley and shredded chicken back into the rice, mixing everything together. Serve warm and enjoy!

Notes

SPICE SWAPS: This recipe is not spicy. I’ve only added ground cumin and black pepper, because it’s meant to be mild and comforting. However, if you do not like cumin, you can use paprika instead. You can also add cayenne pepper or hot sauce if you want to kick things up a bit!

INSTANT POT CHICKEN AND RICE INSTRUCTIONS: You can make this recipe in a 6 quart Instant Pot Electric Pressure Cooker, but you will need to reduce the ingredients by HALF. Use our servings slider in the recipe form to half the recipe, by setting it on 6 servings. When it’s time to simmer the rice, add only 3 cups water and set on Pressure Cook High for 4 minutes. Then perform a natural release.

CROCKPOT CHICKEN AND RICE INSTRUCTIONS: You can make chicken and rice in a crockpot. However, every slow cooker is slightly different, and some readers report they end up with mushy rice on the bottom and hard uncooked rice at the top. If you have had success making rice in your crockpot before (like maybe with this recipe) you will most likely not have any issues with Nana’s Chicken and Rice. Be sure to brown the chicken and sauté the veggies on the stovetop. Then slow cooker on low for 4 to 5 hours, or on high for 2 to 3 hours.

Storing Leftovers – To store leftovers in the refrigerator, place them in an airtight container and refrigerate for up to 5 days. Freezing Leftovers – Store leftovers in a freezer safe container and freeze for up to 3 months. Reheating Leftovers – Reheat on the stovetop over medium heat and add a splash of water or broth if the chicken and rice is too dry.

Keyword chicken and rice recipe, comfort food, easy family meals, One Pot Chicken Dinner