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Chicken and Rice
This old-fashioned
Chicken and Rice
with celery and onions is one of the world's most nearly perfect comfort food recipes. Your family will love it!
Prep Time
5
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
servings
Ingredients
▢
6
tablespoons
butter divided
▢
1
large onion diced
▢
3
ribs celery diced
▢
3
boneless skinless chicken thighs (or 2 breasts)
cut into 1” pieces
▢
3
cups
chicken stock
▢
1 ½
cups
rice
long grain white, basmati, or brown
▢
2
teaspoons
salt
▢
1
teaspoon
ground black pepper
▢
2
tablespoons
chopped fresh parsley
optional
Instructions
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, remaining butter, and parsley. Bring to a boil.
Reduce the heat to low, cover and cook 20 minutes or until rice is tender.
Notes
Cut the chicken into similarly sized pieces so that it will cook evenly.
Check the cooking time for the type of rice you use in the recipe. Brown rice (or other varieties) may require more or less time.
Let the pan sit, covered and off the heat, for about 10 minutes at the end of cooking for fluffier rice.
Storing: place cooled leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing: Store in an airtight container or freezer safe bag and freeze for up to 3 months. Thaw in the fridge overnight before reheating and serving.
Nutrition
Serving:
1
|
Calories:
389
kcal
|
Carbohydrates:
43
g
|
Protein:
18
g
|
Fat:
15
g
|
Saturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
87
mg
|
Sodium:
1102
mg
|
Potassium:
365
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
491
IU
|
Vitamin C:
3
mg
|
Calcium:
34
mg
|
Iron:
1
mg