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Chicken & Rice

Tuesday, February 28, 2017 21:03
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 I love chicken and rice.  They are the ultimate combination, especially when combined with two of my favourite vegetables, peas and carrots!

This is such a simple dish to prepare also.  Everything gets cooked all in the one dish.  You will want a fairly large skillet for this with straight sides, if possible, and a lid that fits snuggly.
You can use fresh garlic if you wish, but I like the garlic powder.  Lately I haven't liked the flavour of the fresh garlic which is available.  It tastes mildewed or moldy to me.  Very yucky.  I think I am going to have to grow my own.

 The chicken is first browned and then you make a vegetable pilaf with chicken stock, rice, onions, and carrots. You nestle the browned chicken into the rice to finish cooking . . .

Frozen petit pois, parsley and lemon juice complete the dish.   The Chicken is sliced on the diagonal and placed on top in an attractive manner.

Altogether you are treated to a pleasant dish, well flavoured, colourful, and delicious.  Everyone loves this, and it's so simple to make, and I think quite healthy.   You can also very easily cut the quantities in half to serve only two people.  Depending on the size of your chicken pieces, you may even be able to serve three with the recipe cut in half. 

*Chicken & Rice*

Serves 4


This is easy and delicious.  There is nothing artificial here.  Just simple goodness.  Vegetables count as two of your five a day! 

4 boneless, skinless chicken breasts, all roughly the same size

fine sea salt and freshly ground black pepper to taste

2 TBS oil (I use rapeseed)

1 medium onion, peeled and finely chopped

315g long grain rice, uncooked (1 1/2 cups)

3/4 tsp garlic powder

4 medium carrots, peeled and sliced

830ml chicken stock (3 1/2 cups)

150g frozen petit pois (1 cup frozen baby peas)

2 TBS fresh lemon juice

1 TBS minced fresh parsley

ground sweet paprika and more parsley to sprinkle, optional

 Heat the oil in a large skillet with a lid.  Season the chicken with salt and pepper.  Add to the skillet, presentation side down, and brown, about 4 to 6 minutes.  Remove and set aside.  Add the onion and 1/2 tp of salt to the pan.  Cook, stirring frequently in the drippings, until softened.  Add the rice and garlic powder.  Cook and stir for about a minute.  Add the carrots and stir in the chicken stock, scraping up any bits.  Return the chicken to the pan, nestling it into the rice without covering it.  Cover and reduce the heat to low.  Cook, for 10 to 15 minutes, until the chicken tests done and the juices run clear.  Remove the chicken and set aside, keeping it warm.  Stir though the rice to recombine, then cover and cook until all of the liquid has been absorbed, about 5 minutes.   Remove from the heat.  Stir in the peas. Cover and let stand for a few minutes to thaw and heat through the peas.  Fork through the lemon juice and parsley.  Slice the chicken breasts through on the diagonal and return to the top of the rice in a decorative fashion.  Sprinkle with paprika and more parsley if desired.  Serve immediately. 


 All you really need to serve in addition to this is possibly a nice tossed salad.     You could also add some different herbs if you wanted to.  Lemon Thyme leaves, Chives or tarragon are lovely.  Bon Appetit!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen


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