Chicken and rice is a staple meal all over the world, but strip it back to the bare essentials and it can still be super tasty.You need only 6 main ingredients and 30 minutes to make this most simple of stove top chicken and rice recipes!
Only a few ingredients… but so much flavour!
I felt a bit sceptical when first making this recipe.
We’re not big rice eaters. Mr. Scrummy usually declares any rice dish we have ‘too gloopy and boring’. And there are so few ingredients in this simple stovetop chicken and rice. How does it have enough flavour?
But the reviews I read of the old New York Times recipe I found were excellent so I thought I’d make something similar – and have enough flavour it definitely did!
Most of us crave simple meals after the indulgence of the holidays, and this stove top chicken and rice couldn’t really be simpler.
So with just 6 main ingredients (white wine is optional), how DOES this stove top chicken and rice have enough flavour?
Well, 3 things.
How to make sure your chicken and rice has enough flavour
- Generously season the dish while browning the chicken, and again to taste just before serving (on the advice of the New York Times – who can argue with that?)
- Use bone in chicken pieces. I use bone in skin off thighs which you can buy from the supermarket here in Australia. If you can’t find those in a supermarket where you live, try a butcher!
- You can use water if you like as the cooking liquid as the chicken will release its own broth as it cooks. I like to use a mixture of broth (stock), white wine and water, however, for maximum yummy flavour.
- There also happens to be a secret ingredient in this, which is… saffron! Don’t worry, you don’t have to remortgage your house. Although good saffron is expensive, you only need to add a pinch of threads to get that rich, unique flavour and pretty yellow colour.
I find this dish takes 20 to 30 minutes to cook, depending on what kind of rice you choose. The last time I made it I used jasmine rice and I cooked it for 25 minutes, until most of the cooking liquid was absorbed.
Don’t worry if your rice is ready but it still looks like there’s a bit of cooking liquid in the pot. I find if you give it a good stir and leave it for 5 to 10 minutes while you get your plates and veggies or salad ready, a little more liquid gets absorbed and it’s just right.
Serve onto big plates or dishes, add a sprinkle of fresh parsley and it looks like a meal fit for kings and queens!
What to serve with chicken and rice
This is a fabulous staple weeknight dinner recipe to have up your sleeve. Serve it with veggies in the winter and salad and bread on warmer evenings.
How to adapt it
It’s really good as it is, but it’s also easy to adapt. Add chorizo, mushrooms, herbs, or whatever you like for extra flavour.
I don’t recommend skipping the saffron, but if you really don’t like it / can’t find it / don’t want to buy any add some turmeric, curry powder or paprika instead and see how you go.
How many it serves
The recipe makes 6 normal servings (4 if you’re super hungry) so you can either feed a (tiny) crowd or reheat the leftovers the next day. I must admit the leftovers aren’t as deliciously moist as when cooked fresh, but they’re still very tasty.
Everyone needs a quick and easy chicken and rice recipe in their list of go-to meals!
Hope you like it too!
Good quality meat!
Lately, I prefer to buy less meat, but of better quality. I often buy it at a farmer’s market, which has great quality local meat. But what if you don’t have a good farmer’s market, or you don’t have time to go?
If you’re in the UK, you might like to check out the award-winning Riverford [affiliate link]. They have a wide selection of free range and organic meat, or you can order great value veggie, salad, dairy, and recipe boxes, and much more.
Equipment I use
I always cook one pot recipes like this in a cast iron dutch oven similar to this one (affiliate link)
More 30 minute meals:
- moussaka penne (for all of you who love moussaka but don’t have the hour needed to make it)
- creamy lemon orzo soup (mmmm… )
- paprika chicken
- shanghai chicken (this one only takes 15 minutes – bonus!)
- 30-minute Greek mac and cheese bake (no roux and flour sauce!)
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The simplest stove top chicken and rice (30 minute meal)
Equipment (affiliate links)
Ingredients (UK/Australia? Click below for grams/ml)
- 3 tablespoons olive oil for cooking
- 1 onion (large) chopped
- 2 pounds chicken thighs bone in, skin taken off
- 1.5 cups rice I used jasmine but any is OK really
- salt and pepper
- 2 cups chicken broth UK / Australia – stock
- 0.5 cups white wine optional – replace with more broth or water if you prefer
- 0.5 cups water
- 1 pinch saffron
- 0.5 bunches parsley chopped
Instructions
- Heat the oil in a large pan with a lid (I used a cast iron pan like the one above) and cook the onion for a few minutes until softened.
- Add the chicken and brown for a couple of minutes on each side (optional).
- Remove the chicken from the pan to a plate (if you decided to brown it), then add the rice to the onions left in the pan. Stir to moisten the grains of rice.
- Nestle the chicken back in with the rice / onions, then grind over plenty of salt and pepper.
- Pour the chicken broth / stock, white wine (if using) and water over the chicken and rice. Sprinkle in the saffron, then put the lid on the pot and simmer for 20 to 30 minutes, until the rice is cooked and most of the cooking liquid has been absorbed.
- Season again to taste and serve sprinkled with the fresh parsley.
Mati says
I have made your recipe so many times for easy, delicious meal preps!! I keep coming back to this recipe! It’s so versatile and I can add in different veggies each time.
Any idea how well a serving of this freezes? Like if I take 1 piece of chicken and a little bit of rice in a container to freeze and reheat later? I’m thinking about doing longer meal prep periods than what I have right now.
Helen says
Thanks for letting me know, Mati! You’ll find this freezes and defrosts beautifully. Just microwave for a few minutes to reheat!
Jessica says
I had the issue of the chicken not being done. Did I do something wrong?
Helen says
Hi Jessica! No I doubt you did anything wrong. It’s just that this meal can take different amounts of time to cook depending on your cooker/pan used/thickness of chicken etc. Just make sure the lid is on and leave it for a few more minutes until done. I find it takes 25 minutes to cook on my stove, but you just have to keep checking until everything is done. I hope you try it again!
JRP says
This is just what I’m looking for, and I’m definitely making it. It going to turn out perfect. Many thanks for the recipe.
Helen says
You’re welcome! Really hope you enjoy it!
Liz says
I love everything about this recipe, Helen! I have all the ingredients on hand (bone in chicken breasts instead of thighs) and quick meals are always in favor!
Helen says
Hi Liz – Happy New Year! So glad you like the look of this. It’s a good staple to make with things you usually have in anyway.
Marissa says
You are so right about craving simple meals after the indulgence of the holidays! This chicken and rice looks just perfect. Putting it on next week’s menu!
Helen says
Hope you enjoy it, Marissa!
Janette | Culinary Ginger says
This really is good, healthy comfort food and I love your tips for maximum flavor.
Helen says
Thanks Janette! Happy New Year!
Judy Thomas says
Saffron can be replaced with tumeric too.It’s delicious!
Helen says
Thanks so much for the tip, Judy. I’ll try it with turmeric next time I run out of saffron!
mira says
This is such a great and easy to make dish! Love chicken and rice! Can’t wait to try this, love that you added saffron to it!
Helen says
Thanks so much, Mira, and for the 5 star rating!