Chicken and Rice Recipe
The Chicken and Rice Recipe keeps things basic, focusing solely on a single, hearty recipe without any bells, whistles.
The recipe is a comforting one-pot wonder, perfect for family dinners or weeknight meals.
It starts with a cut-up chicken seasoned with paprika, salt, and pepper, browned in butter alongside chopped onions.
After simmering in water until tender—about 40 minutes—the chicken is set aside while rice is toasted in the pan with extra butter.
Dissolved chicken bouillon cubes provide a flavorful broth base, and the dish is finished with sprinkles of parsley, more paprika,
salt, and pepper. The chicken is then placed atop the rice, covered, and cooked on low for another 15 minutes until the rice is done.
Total time? Around an hour, serving four to five people. A tip: Add water if needed to prevent drying out.
This recipe is appealing for its simplicity and use of pantry staples like rice, bouillon, and basic seasonings.
No fancy ingredients or complex techniques here—just reliable comfort food that echoes traditional home cooking.
Chicken and Rice Recipe
Ingredients required1 chicken cut up, sprinkled with Paprika, salt and pepper
2 tablespoons chopped onions
butter for browning
1 cup water
3 chicken bouillon cubes, dissolved in boiling water,3cups
1 1/2 cup regular rice
extra butter, Paprika, parsley salt and pepper
Instructions for Chicken and Rice Recipe
Fry chicken and onion and butter until brown. Add water and cook until done, about 40 minutes. Take out chicken, add rice to large fry pan with a little more butter to brown. Add dissolve bouillon. Sprinkle with parsley, paprika, salt and pepper. Please Chicken on top of rice. Cover and cook, low until rice is done, about 15 minutes. Total cooking time is about one hour. Serves four or five. May add water if needed during cooking.
