How to Make a Delicious Chicken Rice Meal

 

Sometimes all you want for dinner is a classic, simple dish to make. When that hankering strikes, chicken and rice is the obvious way to go. If you have a couple of hours to spare, traditional style will guarantee a dish full of savory flavor, but the quick and easy method gets the job done, too. See Step 1 to get everyone saying, "More, please!

see ingredients below

 

Traditional Style

• 4 quarts (16 cups or 128 ounces) water (enough to cover chicken)
• 1 4 lb. whole chicken (or 4 chicken breasts)
• 3-4 stalks celery; rough chopped
• 1 large sweet onion; diced
• 1 teaspoon pepper – divided
• 1 teaspoon salt – divided
• ½ teaspoon oregano
• ½ teaspoon celery salt
• 1½ teaspoons parsley – divided
• 3 cups (600 g) long grain white rice

Quick and Easy

• 2 tablespoons olive oil
• 2 medium onions, peeled and sliced
• 1 1/2 cups (300 g) white rice
• 4 boneless, skinless chicken breasts, chopped into pieces
• Salt and pepper to taste
• Pinch saffron (optional)
• Fresh parsley or cilantro for garnish
• Lemon or lime wedge, also for garnish

Method 1 of 2: Traditional Style

1. 
   1
   In a large pot, bring the water, chicken, celery, onion, salt and pepper, oregano, celery salt, and parsley to a boil. Once rolling, cover your pot and reduce to a simmer. Keep it simmering for at least an hour, but 2 or 3 would be preferable. The more time the flavors get to soak in, the more intense and flavorful your dish will be.

2

Once your dish is done simmering, remove the chicken to cool and debone. If you're using a deboned chicken, yay! Skip this part. If not, let the broth continue to simmer and reduce as you're deboning.

• If you don't need to debone, don't worry about the extra time you're not spending. It'll all come out in the wash. If it needs a few minutes at the end, you'll give it a few minutes at the end. No harm, no foul.

3

Start with 6 cups of your broth. You can either bust out a new pot or put all the contents into a different pot (don't throw them away!) and ladle 6 cups back in. Either way, combine 6 cups of the broth with the rice, chicken, remaining salt, pepper and parsley. Cover and simmer the contents for 15 more minutes.

4

After that time is up, stir in another cup of broth. Cover and simmer again for 5 minutes. Right now you're easing your way into the right liquid to solid ratio and giving your rice time to reach the perfect level of doneness.

5

Keep adding broth, stirring, and simmering for 5 minutes at a time until rice is done. You'll be able to tell how much broth is right -- you want it all to be juicy but not runny. If you overpour a bit, simmer for a bit longer. But you'll need to check to make sure your chicken isn't overcooking.

• Salt and pepper to taste. And add any other spices you think would work, too. The basic flavors of chicken and rice can easily gel with many spices.

Method 2 of 2: Quick and Easy

1. 
   1
   Boil 3 cups of water. You'll be using this in about 10 minutes; for now, leave it alone to boil.
2. 
   2
   In a skillet, brown your chicken breasts with a bit of olive oil. When they're done (it should take 7-8 minutes, depending on the size), set them aside on a separate plate. You'll need them in a bit.
   • The chicken doesn't have to be entirely cooked through; it'll cook a bit more when it's simmering alongside the rice. You just want to give it a hand to speed up the process as a whole.
3. 
   3
   In the same skillet, add the onions, salt, and pepper. Add a bit more olive oil if need be and turn on medium-high. Cook for 5-10 minutes, stirring regularly, until the onions turn translucent.
4. 
   4
   Add the rice to the onions, stirring to coat each grain. They should glisten in the coating of the olive oil when everything is thoroughly combined. Sprinkle with a pinch of saffron if desired and give 'er a stir once more.
5. 
   
   5
   Cut up the chicken into pieces and add to the skillet. Add a bit more salt and pepper (if you'd like, of course), and then pour in the boiling water. Turn the heat down to medium-low and cover to simmer.
6. 
   6
   Cook for 20 minutes until the liquid is absorbed and the chicken is fully cooked. When this time is up, you're ready! Garnish as desired and serve.
   • If dinner as a whole isn't ready, keep the skillet over a very low flame to stay warm. It should be okay for another 20-30 minutes.
   • For leftovers, keep them in a resealable container in the fridge. They'll keep for a couple of days.