old fashioned chicken and rice recipe

Written ByJenny Smyth Posted on
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The Best old fashioned chicken and rice recipe

I’m so excited to share with you my old fashioned chicken and rice recipe, a classic comfort food dish that never fails to bring a smile to my family’s faces. This recipe has been passed down through generations, and its simplicity and flavor are still unmatched by many modern recipes.

I remember my grandmother making this dish for me when I was a child, and it instantly brings back memories of warm, cozy afternoons spent together in the kitchen. The combination of tender chicken, fluffy rice, and savory seasonings is truly unbeatable, and it’s a staple in our household for both everyday meals and special occasions like holidays and family gatherings.

One of the best things about this recipe is its versatility – it can be easily scaled up or down depending on the number of people you’re serving, making it perfect for both intimate family dinners and large gatherings. Plus, it’s incredibly easy to make ahead of time, which means I can prep it during the week and refrigerate or freeze it until we’re ready to eat.

And let’s not forget about the health benefits – this dish is a great way to get your daily dose of protein, complex carbohydrates, and fiber without any artificial additives or preservatives. I love how this recipe reminds me of the simple joys of home cooking, where a hearty meal can be made with just a few ingredients and some basic kitchen skills.

It’s a true testament to the power of traditional cooking methods that still hold up today.

Old Fashioned Chicken and Rice

4.5 from 1029 votes

A comforting, one-pot dish featuring tender chicken pieces and fluffy rice simmered in a savory broth with aromatic vegetables. This classic recipe delivers a hearty meal that evokes the warmth of home cooking.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken and Rice

1 whole chicken (about 3-4 pounds), cut into 8 pieces
2 tablespoons vegetable oil
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 1/2 cups long-grain white rice
4 cups chicken broth
1 teaspoon dried thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley for garnish

👨‍🍳Directions

1Pat the chicken pieces dry with paper towels and season them evenly with salt and black pepper.
2Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat until it shimmers, then add the chicken pieces skin-side down in a single layer without crowding.
3Cook for 5 to 7 minutes until the skin is deep golden brown and crisp, then flip and cook another 4 to 5 minutes until the other side is browned.
4Transfer the chicken to a plate and set aside.
5Reduce the heat to medium and add the diced onion, carrots, and celery to the pot.
6Cook, stirring occasionally, for 5 to 6 minutes until the vegetables are softened and the onion is translucent.
7Stir in the minced garlic and cook for 1 minute until fragrant.
8Add the rice to the pot and stir for 1 to 2 minutes until the grains are lightly toasted and coated with the vegetable mixture.
9Pour in the chicken broth, then add the dried thyme, bay leaf, and the reserved chicken pieces along with any accumulated juices.
10Bring the liquid to a boil over high heat, then reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 25 to 30 minutes until the rice is tender and has absorbed most of the broth and the chicken is cooked through (internal temperature of 165°F).
11Remove the pot from the heat and let it stand covered for 5 minutes to allow the rice to finish steaming.
12Discard the bay leaf, then fluff the rice gently with a fork.
13Garnish with chopped fresh parsley and serve hot.

🔧Equipment

Large heavy-bottomed pot or Dutch oven with lid
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 85mg🧂Sodium: 780mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 28g

📝Notes

For a richer flavor, use homemade chicken broth. You can also add a cup of frozen peas during the last 5 minutes of cooking for extra color and sweetness.

Watch Video Of How Old Fashioned Chicken and Rice Works

This old fashioned chicken and rice recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special holiday meal.

It’s easy to make ahead of time and reheats beautifully, making it perfect for busy families like mine.

My kids love helping me in the kitchen with this recipe because they know exactly what to expect – tender chicken, fluffy rice, and savory seasonings that never fail to put smiles on their faces.

❓ Frequently Asked Questions About Old Fashioned Chicken and Rice

Q: What is the origin of old fashioned chicken and rice?

The origins of this dish are unclear, but it’s believed to have originated in Europe or Asia as a simple peasant food made with readily available ingredients.

Q: How do you make old fashioned chicken and rice?

To make this dish, start by browning chicken breast or thighs in a hot skillet with some oil until they’re golden brown on all sides.

Q: Can I use different types of rice for this recipe?

Yes, you can use various types of rice such as white, brown, jasmine, or basmati.

Q: How do you store leftover old fashioned chicken and rice?

You can store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

Q: Can I make old fashioned chicken and rice in a slow cooker?

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