Chicken and Rice with Poultry Seasoning

Introduction

You simmer a whole chicken with onion, celery, carrots, bay leaves, parsley flakes, and poultry seasoning, then use 8 cups of that broth to cook the rice. The result is a full pot of tender chicken and seasoned rice that fits a weekend cook-up, simple family dinner, or a few days of leftovers.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours
• Servings: 6

Ingredients

• 1 whole onion
• 2 stalks celery, washed and snapped in halves or quarters (leaves and all)
• 2 carrots, halved or quartered
• 1 tablespoon poultry seasoning
• 1 tablespoon dried parsley flakes
• 2 bay leaves
• Salt to taste
• Freshly-ground black pepper, to taste
• 1 ea. (3-3½ pounds) whole chicken
• Water
• 2 ½ cups long-grain rice
• 2 tablespoons butter

Instructions

1. In a large soup pot, kettle, or deep-sided heavy casserole with top, combine onion, celery, carrots, poultry seasoning, parsley flakes, bay leaves, salt, and pepper.
2. Rinse the chicken and place on top of the other ingredients in the pot. Add enough water to cover the chicken and bring to a boil, uncovered, over medium-high heat.
3. Reduce heat, cover, and simmer for about 1 hour, or until juices run clear when the chicken is pricked with a fork.
4. Remove chicken to a platter to cool. Strain broth from pot (you should have about 8 cups; if you have more, set aside for another use).
5. Return 8 cups broth to the pot and bring to a boil over high heat. Pour in rice and return to a boil. Adjust heat to lowest possible setting, stir and cover.
6. Cook 20 minutes, stirring occasionally and keeping an eye on the pot to be sure it does not cook dry. Add more of the broth if necessary.
7. While the rice is cooking, skin and remove chicken meat from the bones; discard bones and skin. Cut meat into bite-sized pieces and set aside.
8. When the rice is cooked, add the boneless chicken and butter. Stir together carefully, taste to correct seasoning and serve. Or, keep pot covered over low heat until ready to serve.

Variations

• Replace the 2 ½ cups long-grain rice with jasmine rice for a softer, more fragrant result. The dish stays close in style but the grains will be slightly more tender.
• Use bone-in chicken thighs instead of the whole chicken if you want a faster version. You keep the broth flavor, but the finished dish will be a little richer and less traditional in texture.
• Swap the 2 tablespoons butter for the same amount of olive oil if you want a dairy-free finish. The rice will taste a little less rich but still stay moist.
• Add 1 cup frozen peas when you stir in the chicken and butter. That gives the pot more color and turns it into more of a complete one-dish meal.

Tips for Success

• Make sure the chicken is fully covered with water before the first boil so the broth develops evenly.
• After the rice goes in, keep the heat at the lowest possible setting. If the heat stays too high, the bottom can scorch before the rice finishes.
• Watch the rice during the 20-minute cook time and add reserved broth if the pot looks dry. The grains should be tender and the surface should not look soupy.
• Let the chicken cool only until you can handle it, then pull the meat from the bones. If it sits too long, it is slower to shred and can dry slightly at the edges.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze in tightly sealed containers or freezer bags for up to 2 months.

Reheat on the stovetop over low heat with a splash of water or broth, covered, until hot. You can also microwave it in short intervals, covered, stirring once or twice so the rice heats evenly and does not dry out.

FAQ

Can you use chicken pieces instead of a whole chicken?

Yes. Bone-in thighs or breasts work well, but simmer only until they are cooked through since smaller pieces finish faster.

Do you need exactly 8 cups of broth for the rice?

Start with 8 cups as written. If the rice starts to dry before it is tender, add a little of the extra reserved broth.

Can you make this ahead?

Yes. It reheats well, and the flavor holds up for several days in the fridge.

How do you make it without butter?

Use olive oil instead of the butter at the end. You will still get a smooth finish, just with a slightly lighter flavor.