Imagine a dish that wraps you in warmth, transports you back to childhood memories, and fills your kitchen with an irresistible aroma. This isn't just another chicken recipe - this is a time-honored family treasure that has been perfected over generations. Grandma's Chicken and Rice is more than a meal; it's a culinary hug that promises tender, juicy chicken nestled on a bed of perfectly seasoned, fluffy rice that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 whole chicken
- 2 cups rice
- 4 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
Instructions
- Prepare the chicken by rinsing it thoroughly under cold water and patting dry with paper towels. Season the entire chicken with salt and pepper, ensuring even coverage.
- Heat olive oil in a large, heavy-bottomed Dutch oven or deep skillet over medium-high heat. Carefully place the whole chicken in the pan and brown on all sides, approximately 3-4 minutes per side, to develop a golden, crispy exterior.
- Remove the chicken from the pan and set aside. In the same pan, sauté chopped onions and minced garlic until they become translucent and fragrant, about 2-3 minutes.
- Add rice to the pan and stir, coating the grains with the onion, garlic, and pan drippings. Toast the rice for 1-2 minutes to enhance its nutty flavor.
- Pour chicken broth into the pan, stirring to combine with the rice and scraping up any browned bits from the bottom of the pan.
- Carefully place the browned whole chicken on top of the rice and broth, ensuring it sits partially submerged.
- Cover the pan with a tight-fitting lid and reduce heat to low. Simmer for 35-40 minutes, or until the chicken is cooked through and the rice is tender.
- Check the internal temperature of the chicken, which should reach 165°F (74°C) at the thickest part. The rice should be fluffy and have absorbed most of the liquid.
- Remove from heat and let rest for 10 minutes before carving the chicken. Serve the chicken pieces over the prepared rice, spooning any remaining pan juices on top.
Tips
- Choose a heavy-bottomed pan or Dutch oven for even heat distribution and prevent burning.
- Pat the chicken completely dry before seasoning to ensure a crispy, golden-brown exterior.
- Toast the rice briefly before adding liquid to enhance its nutty flavor and prevent mushiness.
- Use a meat thermometer to confirm the chicken reaches the safe internal temperature of 165°F.
- Let the dish rest for 10 minutes after cooking to allow juices to redistribute, ensuring maximum tenderness.
- For extra flavor, consider adding herbs like thyme or rosemary to the broth.
- If you prefer, you can substitute whole chicken with chicken pieces for faster cooking.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 100mg
