Description
Hearty one pot chicken and rice delivers comfort straight from Grandma’s kitchen. Savory chicken nestles perfectly with fluffy rice, creating a simple meal that satisfies hunger and warms souls in just one delightful pan.
Ingredients
Scale
Protein:
- 2 small chicken breasts (14 ounces/397 grams), cut into bite-sized pieces
Main Vegetables and Grains:
- 1 heaping cup shredded or chopped carrots (from 1 cup baby carrots or 2 large carrots)
- 2 scant cups long grain white rice (e.g., Lundberg White Jasmine Rice)
Seasonings and Liquids:
- 4 – 6 tablespoons butter, divided
- 1 tablespoon dried minced onion
- 1 teaspoon dried minced garlic
- 2 tablespoons dried parsley flakes
- 8 cups chicken stock
- Homemade seasoned salt and pepper (to taste)
Instructions
- Warm a spacious soup pot over medium heat and melt butter, allowing it to coat the base evenly.
- Introduce diced carrots into the melted butter, seasoning generously with seasoned salt and pepper. Cover and allow vegetables to soften and become tender, stirring intermittently for about 5-6 minutes.
- Incorporate rice, dried onion, and dried garlic into the vegetable mixture, gently stirring to ensure each grain is coated with butter. Sauté briefly for one minute, then sprinkle dried parsley throughout.
- Pour chicken stock into the pot, raising heat to high and bringing the liquid to a vigorous boil. Stir periodically to prevent rice from adhering to the pot’s bottom.
- Once boiling, reduce heat to medium-low and allow the mixture to simmer, creating a gentle bubbling environment. Stir occasionally to maintain even cooking.
- Season chicken pieces with seasoned salt and pepper, then carefully nestle them into the simmering rice mixture. Temporarily increase heat if needed to restore simmering temperature.
- Reduce heat to medium-low and continue cooking until chicken is thoroughly cooked and rice reaches a perfect al dente texture, stirring more frequently as cooking progresses.
- Remove pot from heat source and fold in remaining butter, creating a luxurious, glossy finish. Cover and let the dish rest, allowing flavors to meld and settle.
- Perform a final taste assessment, adjusting seasonings as desired. Serve immediately, noting the dish will naturally thicken as it cools.
Notes
- Prep all ingredients before starting to ensure smooth cooking flow and prevent burning or overcooking.
- Use a large soup pot with a tight-fitting lid to help rice cook evenly and retain moisture.
- Stir rice occasionally to prevent sticking and achieve uniform cooking throughout the dish.
- Check chicken’s internal temperature reaches 165°F to guarantee safe and fully cooked meat.
- Let the dish rest for 5 minutes after cooking to allow flavors to meld and rice to absorb remaining liquid.
- Adjust butter and seasoning at the end to personalize taste and enhance overall flavor profile.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg