Old Fashioned Chicken & Rice Recipe | Easy One-Pot Comfort Food

long-grain rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa offers more protein and nutrients, while white rice is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly option.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric adds color and health benefits, while paprika is more economical.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: vegetable broth

Homemade broth is healthier, and vegetable broth is often less expensive.

Trim off any larger areas of fat from the chicken thighs and cut them into bite-sized pieces, approximately 1 and 1/2 inches in size.

Chop one large yellow onion and four ribs of celery.

Finely chop about 3 tablespoons of fresh parsley and slice 2 cups of white mushrooms.

Heat a large enamel Dutch oven over medium-high heat and add 4 tablespoons of butter.

Once the butter is melted, add the chopped onions, celery, and mushrooms, sprinkling a heavy pinch of kosher salt over them.

Cook the vegetables for a couple of minutes until the onions are just barely starting to get translucent.

Scooch the veggies over in the pan and add the cut-up chicken, allowing it to get a little color on one side before mixing everything together.

Cook for about 5 more minutes until the veggies are softened and the chicken is no longer pink on the outside.

Add 3 tablespoons of chopped parsley, a heavy pinch of black pepper, 1 and 1/2 cups of dry white rice, and 3 cups of chicken broth to the pot.

Stir everything together thoroughly and let it cook for a couple of minutes until it reaches a low boil.

Reduce the heat to low, cover the pot with a lid, and let it simmer on very low heat for 25 minutes.

After 25 minutes, remove the pot from the heat and leave it covered for an additional 10 minutes.

Remove the lid and give everything a gentle stir before serving.

Cooking Techniques

Equipment Needed

Spice Level: