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This single pot chicken and rice sits somewhere between a hearty soup and creamy risotto – it's the perfect family comfort food. The soft chicken chunks and well-cooked rice come together in a dish that's filling and easy to make with stuff you probably already have in your kitchen.
I threw this together during a super busy week when I needed something quick but filling. These days my family asks for it almost every week, especially when it's cold outside and we want something warm and hearty without much work.
Ingredients
- Butter: Adds a velvety richness that makes the dish so comforting; stick with real butter for the best taste
- Long grain white rice: Try Lundberg White Jasmine Rice for just the right texture; don't grab instant rice
- Fresh carrots: Bring natural sweetness and color; pick ones that feel firm and look bright
- Chicken breasts: Give you protein without fat; chop them small so they cook evenly
- Dried herbs and seasonings: Pack in flavor without extra prep work; better quality dried herbs make a big difference
- Chicken stock: Creates the tasty foundation; homemade is great but good boxed stock works just fine
Step-by-Step Instructions
- Sauté the Vegetables:
- Heat up butter in a big soup pot over medium heat. Toss in the carrots with some seasoned salt and pepper. Put the lid on and let them cook for 5 to 6 minutes, giving them a stir now and then until they're soft. This first step builds your dish's base flavor.
- Toast the Rice and Aromatics:
- Put your rice, dried onions, and dried garlic in with those carrots. Mix everything so the rice gets coated in butter. Keep cooking and stirring for a full minute, which gives the rice a nutty flavor and wakes up those dried seasonings.
- Begin the Simmer:
- Add dried parsley and pour in all the chicken stock, then turn the heat up high. Let it come to a boil, stirring sometimes so the rice doesn't stick. Once it's bubbling, turn the heat down to medium-low and let it cook gently for 15 minutes, giving it a stir once in a while.
- Add the Chicken:
- Sprinkle your small chicken pieces with seasoned salt and pepper, then add them to the pot. If needed, turn up the heat a bit to get it bubbling again. Then lower it back to medium-low and cook another 7 to 10 minutes until the chicken isn't pink anymore and the rice has a slight bite to it.
- Finish the Dish:
- Mix in the rest of your butter and add more salt or pepper if needed. Take the pot off the heat and let everything sit for 5 minutes. This waiting step is super important because it helps the dish thicken up and lets all the flavors blend together just right.
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Using dried herbs might look like I'm cutting corners, but they actually work way better in this dish. I found this out by accident when I ran out of fresh herbs one night. The dried ones really get into the stock better and give that classic homestyle taste that reminds me of meals at my grandma's house.
Rice Selection Matters
The type of rice you pick really changes how this dish turns out. I suggest Lundberg White Jasmine Rice because it stays firm without falling apart while still getting soft. Cheaper rice can turn to mush fast, especially in one-pot cooking like this. You want each grain to stay separate but tender, hitting that sweet spot between soup and risotto.
Chicken Cutting Technique
The recipe really means it when it says cut chicken into bite-sized pieces NOT CHUNKS for a good reason. Small, even pieces cook through completely while the rice finishes cooking. If you cut them too big, you might end up with raw chicken or mushy rice. Go for pieces around half an inch across and you'll get perfect results every time.
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Tasty Pairings
This meal looks best in wide, shallow bowls that show off its creamy goodness. Try adding a crisp side salad with lemony dressing to cut through the richness. For something extra, put out toppings like fresh herbs, lemon wedges, or some grated parmesan for those who can have dairy. It actually tastes better warm rather than super hot, which lets all the flavors really come out.
Leftover Magic
One of the coolest things about this dish is how well it keeps. Put any extras in glass containers in the fridge for up to four days. The flavor gets even better overnight as everything melds together. When you warm it up, add a splash of extra broth or water since the rice will keep drinking up liquid. That makes it great for prepping lunches ahead or having quick dinners ready on busy nights.
Common Questions
- → How do I prevent the rice from becoming mushy?
Pick a high-quality rice like Lundberg White Jasmine and stay away from quick-cooking varieties. Give it a gentle stir now and then while it's cooking to keep an eye on texture.
- → Can I use a different type of meat?
Sure thing! You can swap chicken for turkey, pork or even tofu if you want. Just watch your cooking times so whatever protein you choose gets done right.
- → How do I thicken the dish if it's too soupy?
Just give it some time to rest before you serve it. The rice will soak up extra liquid as it sits, and the whole dish will naturally get thicker.
- → Can this dish be made ahead of time?
Absolutely! Make it when you've got time, let it cool down, then put it in glass containers and stick them in the fridge. Just warm it up gently when you're ready to eat.
- → What is the best way to season the chicken?
Rub the chicken with homemade seasoned salt and a bit of pepper before you add it to your pot. This gives the meat good flavor while still working well with everything else in the dish.