Chef John's Chicken And Rice Recipe

Recipe By Slurrp

Chef John's Chicken and Rice is a delicious and comforting one-pot meal. Tender chicken thighs are cooked with aromatic vegetables, herbs, and spices, then simmered with rice until it's perfectly cooked and infused with all the flavors. The result is a flavorful and satisfying dish that is perfect for a weeknight dinner or a special occasion.

3.7
19 Rating -
Rate
Non Vegdiet
1hr total
15minsPrep
45minsCook
1hr total
15m.Prep
45m.Cook
Chef John's Chicken And Rice
plan
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ingredients serve

Ingredients for Chef John's Chicken And Rice Recipe

  • 1/2 Bone In, Skin On Chicken Thighs
  • As required Salt And Pepper To Taste
  • 1/4 tablespoon Olive Oil
  • 0.13 Onion, Diced
  • 1/4 Carrots, Diced
  • 1/4 Celery Stalks, Diced
  • 0.38 cloves Cloves Garlic, Minced
  • 1/4 sprig Fresh Thyme
  • 1/4 Bay Leaves
  • 0.13 cup Long Grain Rice
  • 1/4 cup Chicken Broth
  • as needed Fresh Parsley For Garnish

Directions: Chef John's Chicken And Rice Recipe

Cooking Directions

  • STEP 1.Season the chicken thighs with salt and pepper.
  • STEP 2.In a large pot, heat oil over medium-high heat and brown the chicken on both sides.
  • STEP 3.Remove the chicken from the pot and set aside.
  • STEP 4.In the same pot, add onions, carrots, and celery. Cook until softened.
  • STEP 5.Add garlic, thyme, and bay leaves. Cook for another minute.
  • STEP 6.Stir in the rice and coat it with the vegetables and spices.
  • STEP 7.Return the chicken to the pot and add chicken broth.
  • STEP 8.Bring to a boil, then reduce heat and simmer for about 20 minutes or until the rice is cooked and the chicken is tender.
  • STEP 9.Remove the bay leaves and thyme sprigs before serving.
  • STEP 10.Garnish with fresh parsley and serve hot.

Cooking Tips

  • Use bone-in, skin-on chicken thighs for extra flavor and juiciness.
  • Feel free to add other vegetables like peas or bell peppers for added color and texture.
  • For a richer flavor, you can use chicken stock instead of chicken broth.
  • Make sure to remove the bay leaves and thyme sprigs before serving to avoid any unpleasant bites.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the chicken and rice in a microwave or on the stovetop until heated through.
  • Serve the chicken and rice as a complete meal or pair it with a side salad or steamed vegetables.
Nutrition
value
263
calories per serving
7 g Fat6 g Protein44 g Carbs6 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    6g
  • Carbs
    44g
  • Fiber
    6g

MacroNutrients

  • Carbs
    44g
  • Protein
    6g
  • Fiber
    6g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    61mg
  • Iron
    5mg
  • Vitamin A
    381mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    36mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    52mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    71mg
  • Manganese
    2mg
  • Phosphorus
    111mg
  • Selenium
    2mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp