Chicken and rice dishes are the basis of the culinary traditions of many cultures, in fact there are different variations and recipes. It is possible to choose between various types of preparation: classic oven, pot, cast iron casserole or casserole for stew. Almost all the recipes have one element in common: the rice is cooked in chicken broth, giving the dish a harmonious taste.
Ingrediants
Simple recipe
- About 4 l of water
- 2 kg of chicken (whole)
- 3-4 celery stalks, roughly chopped
- 1 large sweet onion, diced
- 1 teaspoon (5 g) of pepper
- 1 teaspoon (5 g) of salt
- 1/2 teaspoon (2.5 g) of oregano
- ½ teaspoon (2.5 g) of celery salt
- 1 1/2 teaspoons (7.5 g) of dried parsley
- 600 g of long white rice
Rice and Chicken Casserole
- 300 g of condensed cream mushroom soup
- 250 ml of water
- 150 g of raw long white rice
- 1 pinch of paprika
- 1 pinch of ground black pepper
- 600 g of chicken breasts cut in half, boneless and skinless
Spanish Rice and Chicken
- 1 tablespoon of olive oil
- 500 g of boneless and skinless chicken breasts
- Salt and Pepper To Taste.
- 1 medium onion, sliced
- 1 sliced green pepper
- 2 heads of finely chopped garlic
- 250 ml of dry white wine
- 800 g of diced tomatoes and related liquid
- 200 g of long white rice
- 150 g of frozen peas
- 5 g coarsely chopped fresh parsley
- 25 g of olives stuffed with chopped peppers
Steps
Part 1 of 3: Simple Recipe
Step 1. Prepare the chicken
If necessary, remove the neck and organs from the cavity. The neck and gizzards can be cooked with the chicken or used later.
Step 2. Boil the chicken with the vegetables
Place the whole chicken in a large pot with celery, onion, oregano, celery salt, and water. Add half the pepper, half the salt and 1 teaspoon of parsley. Set aside any remaining herbs and spices - you'll need them later.
Depending on the size of the chicken and the pot, you may not need all the water. Add enough to coat the chicken, allowing for an extra 2.5cm
Step 3. Cook the chicken
Bring it to a boil over medium-high heat. Once it starts to boil, reduce the heat to low or medium-low. Put the lid on the pot and let the chicken simmer for about 2 hours.
- You can also cook it for an hour, but remember: the longer you wait, the more tender the meat will become.
- If possible, cook for up to 3 hours.
Step 4. Remove the chicken from the pot with the help of a sturdy skimmer
Let it drain for a few seconds on the pot, then move it to a plate.
- Wait for it to cool down a bit, so you can touch it without getting burned.
- Let the remaining stock in the pot cook over medium-low heat.
Step 5. Bone the chicken
Once it has cooled, remove the meat from the bones with your fingers. If it is cooked well, it will be easy enough.
Put the meat in another large pot
Step 6. Cook the rice and chicken in the pot
Add the remaining herbs and spices. Also add 1.5 liters of the broth you used to boil the meat.
- Place a lid on the pot and cook over medium-high heat. Bring it to a boil and let it simmer for 15 minutes.
- Continue to keep the first pot (the one containing the broth) on the stove.
Step 7. Add more broth until the rice is cooked
Pour in a cup of broth and let it simmer for 5 minutes. Continue adding the broth one cup at a time and cooking the rice every 5 minutes until it is soft and creamy.
When cooked, you can add 85 g of butter to make it even more creamy
Step 8. Serve it while it is hot
When cooked, add salt and pepper to taste before serving as a main course or side dish.
- If there is any broth left over, you can freeze it and use it to make soup or risotto later.
- Store the broth in the freezer using an airtight container and it will last you up to 6 months.
Part 2 of 3: Rice and Chicken Casserole
Step 1. Preheat the oven to 200 ° C
This simple and practical recipe will allow you to prepare a single dish, among other things you need a few things.
In addition to the ladle, you will only need a 20x30 cm pan
Step 2. Place the ingredients - water, rice, soup and spices - in a baking dish, mixing them as you add them
Arrange the chicken breasts over the rice. Make sure you distribute them in a way that prevents them from overlapping, otherwise they won't cook evenly.
- Instead of mushroom soup you can use another creamy soup or an amalgam of mushrooms, celery and chicken.
- For a more traditional dish, you can also cut the chicken into bite-sized pieces and mix it with the other ingredients.
Step 3. Season the dish with more pepper and paprika to taste and cover it with a lid or a sheet of aluminum foil
You can also sprinkle other spices on it, such as:
- Rosemary.
- Marjoram.
- Origan.
- Tarragon.
- Chilli powder.
- Sage.
Step 4. Bake the saucepan for about 45 minutes, until the chicken and rice are cooked through
The chicken will be ready when it has reached an internal temperature of 75 ° C.
If you don't have a thermometer, cut one of the chicken breasts and make sure it doesn't have any pink parts
Step 5. Let the saucepan sit for 10-15 minutes before serving to cool
Then, remove the chicken from the pan and place it on the plate. Add a few spoonfuls of rice.
An adequate serving of chicken equals 120g, roughly the size of a deck of cards or an iPhone
Part 3 of 3: Spanish Rice and Chicken
Step 1. Pour the oil into a large saucepan and heat it over medium heat
This dish, called arroz con pollo in Spanish, is another practical recipe that you can make using just a large pot.
Make sure the pot has a lid so you can cover it while cooking
Step 2. Carefully cut the chicken into 6 cm cubes using a sharp knife, place it in a bowl and season with salt and pepper to taste
If you don't know how to handle the seasoning, use ½ teaspoon (2.5g) of salt and ¼ teaspoon (1.25g) of pepper
Step 3. Brown the chicken
Once the oil is heated, add the chicken cubes and cook 2 minutes per side, or until the meat is golden brown.
The oil will be hot and ready when the surface shimmers, creating an effect similar to that of the wind skimming the surface of a pond
Step 4. Add the onion and pepper
Cook them for about 5 minutes, stirring frequently until softened. Then, add the garlic and cook for another minute.
Do not cook the garlic for more than a minute, or it may burn and become bitter
Step 5. Add the wine, tomatoes and rice
Also pour in all the juice from the tomatoes. Season with more salt and pepper to taste, or use the same amounts as previously indicated. Bring to a boil, then lower the heat and simmer for 20 minutes.
- When it starts to boil, put a lid on the pot.
- A good dry wine such as Chardonnay or Sauvignon Blanc is recommended for cooking chicken and vegetables.
Step 6. Once simmered for 20 minutes, add the peas
Put the lid back on and let it simmer for a few minutes to cook. It will take about 2 minutes.
Once the peas are cooked, remove the pan from the heat
Step 7. Before serving add the olives and parsley
Stir the olives until the dish is hot, so that they warm up. Then, put it in a bowl or plate with the help of a spoon and garnish with a sprig of parsley.
