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!
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.