Stovetop Chicken and Rice
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Serves: 4
I would imagine every home cook, no matter your nationality, has made a chicken and rice dish. Maybe it was a favored recipe handed down from family or maybe a curious cook scanned Pinterest for their most popular chicken-rice dish. No matter the motivation behind making this classic meal, a Chicken and Rice dinner is simple, delicious, and affordable.
From Arroz con Pollo to Biryani, many cultures have their own unique versions of “Chicken and Rice.” The cuts of poultry themselves vary and spice options are endless. Even with this recipe, I tried to stick with the basics, but my brain was going in many directions with the possibilities to present this dish. So, in the Notes section below the recipe, I have tossed out a few ideas if you’d like to change things up a bit. Maybe it will spark an idea of your own.
This particular recipe was dreamt up as a result of my daughter’s friend wanting a non-microwaved rice dinner. (Names are hidden to protect the innocent.) It needed to be something with yumminess and simplicity. I repeat, simplicity is key. And, if I can turn one microwave cook into a better cook, I think I have accomplished something.
If you have the time, you can marinate your chicken for a couple of hours, instead of relying on adding spices to the chicken just before cooking. Check out the Chicken Marinade I use for a divine risotto!
My Za’atar with Chicken Thighs is another variation to this chicken dish, but a bit more complex. It begins on the stovetop and finishes in the oven. The flavors are out-of-this-world delicious!
There is some prep time for cutting the vegetables here, but not tedious. Use a flavorful stock if at all possible, because your rice is going to absorb those flavors. You’ll want your rice to shine in this dish.
Season your chicken well. Ample salt and pepper will work, but I encourage you to branch out a little and add a favorite seasoning blend. Most grocery stores have a section of spice blends within their shelves of bottled/jarred spices. Try a new one or use a favorite. Cajun, blackened, or even lemon-pepper seasoning would be delightful.
Try your hand at this easy, so-good meal and let me know what you think! Even the leftovers are yummy, should you have any.
Stovetop Chicken and Rice
Ingredients
- 1 1/2 pounds chicken tenderloins, approximately 8 pieces
- 2 tablespoons extra-virgin olive oil, divided
- kosher salt, to taste
- freshly cracked black pepper, to taste
- 1 tablespoon seasoning blend, optional (I used Mrs. Dash Table Blend)
- 3 carrots, diced
- 1/2 cup onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, smashed and minced
- 1/2 cup peas, (I used frozen)
- 1 1/2 cups long grain rice (I used Jasmine rice)
- 4 cups chicken stock, lower sodium or homemade
- 1 tablespoon unsalted butter
- 3 tablespoons Italian parsley, minced
Instructions
- Season both sides of the chicken with salt, pepper, and any seasoning blend. Set aside.
- In a wide, shallow skillet, heat one tablespoon of the oil over medium-high heat. Add the chicken tenderloins and sauté on both sides until just cooked through, approximately 4 minutes per side. (Cook time may vary according to your heat, pan, or size of tenderloins. The chicken is cooked when a digital thermometer reads 165 degrees when inserted into the thickest part of the chicken.)
- Remove the chicken from the pan and place them in a small bowl and cover with foil to keep warm while you prepare the rest of the dish.
- Maintain your heat and add the remaining tablespoon of oil to the pan. Add the carrots, onion, and bell pepper. Add a pinch of salt and pepper and sauté until the vegetables are just beginning to soften. Add the garlic and sauté for 30 seconds.
- Add the rice, stock, peas, butter, and any liquid released from the chicken in the bowl. Taste the broth and adjust any seasonings as desired. (*You should have cooked your chicken tenderloins until cooked through. If you did not fully cook them, you'll need to simmer your stock before tasting for food safety reasons.) Make sure the broth is flavorful since your rice will be soaking up this liquid.
- Bring the mixture up to a low, gentle simmer.
- Cover the pan with a tight-fitting lid and cook for 15 to 18 minutes or until the rice is cooked. If you have liquid still left in your pan after the rice has fully cooked, take the lid off and allow the liquid to evaporate.
- Stir your rice and vegetables, then place the chicken tenderloins on top of the rice for a few minutes to warm up.
- Sprinkle with parsley and serve warm.
Notes
Simple and yumm-o.