Chicken and Rice

Chicken and Rice is a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly side dish. One portion of this dish contains approximately 4g of protein, 1g of fat, and a total of 218 calories. For 27 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 8. 168 people have tried and liked this recipe. If you have water, fresh thyme, fresh rosemary, and a few other ingredients on hand, you can make it. It is brought to you by Sugar Dish Me. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. Overall, this recipe earns a tremendous spoonacular score of 85%. Try Moo’s Chicken and Rice – this for chicken and rice features a Ritz cracker crumb topping, Thai Basil Chicken Rice Bowl with Lemongrass Coconut Rice, and Rice Cooker Caribbean-style Chicken Rice Pilau for similar recipes.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 75 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place the chicken in a large stock pot. Add the salt and pepper and then cover it with the water (you'll want it to come to about an inch above the chicken). Bring it to a boil and then reduce the heat a little and let it simmer until done (at least 30 minutes-- you can check the INTERNAL temperature of the chicken after resting for a minute-- it should read at least 165).Lift the chicken from the stock and set it on a cutting board to rest and cool.Use a slotted spoon to fish any bits of skin etc that might still be in the stock. Then bring the pot back to a boil. Add the brown rice, cover, reduce the heat to a simmer, and cook for about 15 minutes.Stir and then add the Arborio rice and the herbs.Continue cooking, stirring every 5 minutes or so, until the liquid is absorbed. If the rice is not done when the liquid is gone (brown rice takes time), add a little water, stir, and continue cooking.While the rice cooks, remove the skin from the chicken. Pull the meat off the bones and shred it with your fingers OR coarsely chop it with a knife.Add the chicken back to the rice mixture, stir, and when the rice is cooked through serve!

 

Step by step:

1. Place the chicken in a large stock pot.

2. Add the salt and pepper and then cover it with the water (you'll want it to come to about an inch above the chicken). Bring it to a boil and then reduce the heat a little and let it simmer until done (at least 30 minutes-- you can check the INTERNAL temperature of the chicken after resting for a minute-- it should read at least 165).Lift the chicken from the stock and set it on a cutting board to rest and cool.Use a slotted spoon to fish any bits of skin etc that might still be in the stock. Then bring the pot back to a boil.

3. Add the brown rice, cover, reduce the heat to a simmer, and cook for about 15 minutes.Stir and then add the Arborio rice and the herbs.Continue cooking, stirring every 5 minutes or so, until the liquid is absorbed. If the rice is not done when the liquid is gone (brown rice takes time), add a little water, stir, and continue cooking.While the rice cooks, remove the skin from the chicken. Pull the meat off the bones and shred it with your fingers OR coarsely chop it with a knife.

4. Add the chicken back to the rice mixture, stir, and when the rice is cooked through serve!

Nutrition Information:

covered percent of daily need

 

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