There are certain recipes that I make over and over but, somehow, never think of sharing them on the blog. They’re old recipes that I grew up with and have made all my life without ever having a written recipe. I just throw them together and they always turn out to be delicious.
This chicken and rice is one of those recipes. I started to make this last weekend and it suddenly occurred to me that I had never posted a recipe for this. Heck, I don’t even have a recipe for this. So, I grabbed my camera, a pen, and some paper to make notes and here we are…an honest-to-gosh written down recipe, with measurements even (!), for my chicken and rice.
Now, I’m not going to try to make any kind of claim that this recipe is healthy. Or good for you. Or anything like that. What I can claim is that this is old-fashioned comfort food, pure and simple. It’s good for cold days, warm days, and in between days. It’s good for when you have the sniffles or when you feel like celebrating. It’s really, really good for when you’re feeling homesick. It’s just good food.
You’ll start by melting half a stick of butter over medium heat in a deep sided skillet. I use my chicken fryer. It’s about 12″ across and at least 3″ deep. The perfect size and shape for this. You could also use a Dutch oven or something like that. Just make sure it has a snug fitting lid.
When the butter has melted, add the diced celery and onion. Let it cook slowly, giving it a stir every once in a while, until it has softened but hasn’t started to brown.
Add the chicken and cook, stirring frequently, until the chicken has stiffened and starts to brown very slightly. This time I used boneless, skinless thighs. You could just as easily use breasts or a mixture of light and dark meat. It doesn’t make any difference at all and, honestly, it’s just as good either way.
You could also boil a whole chicken, let it cool, remove the meat, discard the skin and bones, and add that in using the broth from the chicken where my recipe calls for stock. But, if you’re in a hurry like I usually am, you can skip all that and use my quick method here.
Add the stock and stir in the rice. I used Basmati rice because I like it and it’s what I had on hand. Plain old long grain rice is fabulous for this.
Add the salt, pepper, remaining butter, and parsley. Ground black pepper is very important to the flavor of this recipe. I specified a teaspoon and that sounds like a lot, but with all that stock and rice it’s really not. Feel free to add even more if you’d like. Another 1/2 teaspoon wouldn’t hurt anything.
Bring the mixture to a boil, then reduce the heat to low, cover the pan and cook 20 minutes or until the rice is tender.
When you’re ready to serve, use a fork to fluff the rice. Sprinkle a little additional chopped parsley over the top just to make it pretty :-)
I serve this as the main dish. Fresh green beans or peas make a fine accompaniment.
- 6 tblsp. butter, divided
- 1 large onion, diced
- 3-4 stalks celery, diced
- 3 boneless, skinless chicken thighs (or 2 breasts), cut into 1” pieces
- 3 cups chicken stock
- 1 1/2 cups rice
- 2 tsp. salt
- 1 tsp. ground black pepper
- 2 tblsp. chopped fresh parsley
- In a large deep skillet over medium heat, melt 4 tablespoons of the butter.
- Add the onion and celery and cook until softened but not browned.
- Add the chicken and cook, stirring frequently, until the chicken has stiffened and starts to brown very slightly.
- Add the stock, rice, salt, pepper, and parsley. Bring to a boil.
- Reduce the heat to low, cover and cook 20 minutes or until rice is tender.
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Other chicken and rice recipes you might enjoy from around the internet:
- Southwestern Chicken and Rice Skillet from Iowa Girl Eats
- Easy Chicken and Rice Soup from Two Peas and Their Pod
- Chicken and Rice from She Wears Many Hats
- Italian Chicken and Rice Casserole from Eat at Home
What I was up to…
- One year ago: Sweet and Sour Cucumber and Vidalia Onion Salad
- Two years ago: Minty Watermelon Salad
- Three years ago: Hete Bliksem and Gehaktballen
- Four years ago: It’s Not All About the Cooking – Part 2