This is a great recipe for chicken with rice. I love it because it’s so easy to make, and I like to make the chicken spicy so it adds a whole new layer of flavor. I also enjoy making this recipe because it’s a complete meal. If you’re not already familiar with sites like Recipe For Chicken With Rice, you should try them out.
CHICKEN AND RICE RECIPE
This Chicken and Rice Recipe is one of my most favorite comfort foods and is simple to prepare.
Each of us have those certain dishes that never require following a recipe. The flavors mingle in your mind. They’re just part of you and what you know. Out of habit and familiarity, the dish materializes before your eyes. Kind of like a dance you’ve always danced. You don’t think about it. You just do it.
No precise measuring. No fancy techniques. No strict timers or guidelines. And then it’s complete.
Dishes like these are usually our comfort foods. Food we’ve grown up with. Comfort derived not just from the enjoyment of eating the food itself but from the process of doing something routine, regular, and familiar.
This dish of Chicken and Rice recipe is that kind of comfort food for me. Having grown up with it, watching my grandmothers, and mother make it, and now being able to share it with my family is a pleasure. It’s special. Not to mention super yummy. My daughter requests this along with the White Bean Chicken Chili regularly. And one day she’ll learn to make it for her family too.
Here in the south Chicken and Rice is a regional favorite, and you’ll find as many versions as there are different southern accents. Particularly in the Low Country in South Carolina, Chicken and Rice may be referred to as Chicken Bog or Chicken Pileau (or perlow, or pilau, or perlieu?). While each may have a slight variation in ingredients (some recipes may include sausage and/or wine), all have two things in common: chicken that’s been cooked in a pot of it’s own broth until it’s falling off the bone, and rice added to soak up all the broth-y goodness.
I don’t know what the higher ups in all things food would call this version that I’m sharing with you, but we call it Chicken and Rice. And that suits me just fine.
I’ve been cooking this Chicken and Rice recipe for years, and, as I said, I don’t really follow a recipe. But the last few times I’ve made it I’ve taken notes so it could be shared with you. The recipe follows but please make it your own. It’s a basic rendition but sure to please. The ingredients are simple: a whole chicken, rice, celery and onion are the main ingredients, with the addition of a few seasonings. The process is pretty simple as well. I put mine together similar to a risotto.
After the chicken has cooked and the meat is falling off the bone (at least an hour, but the more the bettah), remove the chicken and let cool slightly in order to debone. While the chicken is cooling I usually let the broth reduce a bit more. When chicken is deboned, I remove all of the broth (or use another large pot) and put about 6 cups of broth back into the pot with 3 cups of rice and the deboned chicken. Add additional salt and pepper, cover and simmer on low for 15 minutes. Stir rice and add another cup of broth, cover and cook an additional 5 minutes. Continue the process by simmering covered and stirring in more broth every 5 minutes or so, until rice is done. Add additional salt and pepper to taste.
Result? A smooth, creamy and tasty Chicken and Rice. And a wonderful smelling house!
I sure hope you enjoy it as much as we do and that it brings you a measure of comfort too.
One note: If you don’t own a dutch oven or large cast iron pot, this would be a good recipe to test drive one with. They are such a all-around good item to have for a well-stocked kitchen.
CHICKEN AND RICE RECIPE
CHICKEN AND RICE RECIPE
PREP TIME: 30 MINUTES
COOK TIME: 1 HOUR 45 MINUTES
TOTAL TIME: 2 HOURS 15 MINUTES
Chicken and rice is the perfect comfort food for any time of the year.PRINT
- 4 quarts (16 cups) water approx. (enough to cover chicken)
- 4 lb. (approx.) whole chicken
- 3-4 stalks celery; rough chopped
- 1 large sweet onion; diced
- 1 teaspoon pepper – divided
- 1 teaspoon salt – divided
- 1/2 teaspoon oregano
- 1/2 teaspoon celery salt
- 1 1/2 teaspoons parsley – divided
- 3 cups long grain white rice
- In a large stock pot bring water, chicken, celery, onion, 1/2 teaspoon pepper, 1/2 teaspoon salt, oregano, celery salt, 1 teaspoon parsley to boil, cover and reduce to a simmer for at least 1 hour (2-3 hours would be even better).
- Once simmering is complete, remove chicken to cool in order to debone. Let broth continue to simmer and reduce.
- When cool enough to handle, debone chicken.
- Remove all broth from pot (or use another pot) and put approximately 6 cups broth back into pot along with the rice, chicken, remaining pepper, salt and parsley. Cover and simmer for 15 minutes.
- After 15 minutes stir in another cup of broth. Cover and simmer for 5 minutes.
- Continue to add broth, stir, cover and simmer for 5 minutes at a time until rice is done.
- Salt and pepper to taste.
Chicken rice is an iconic dish in Malaysia that is well-known for its fragrant flavours and tender meat. The recipe for this dish varies from region to region but the main ingredients are usually the same. The dish consists of fragrant and flavourful chicken cooked in a broth flavoured with ginger, garlic, and shallots. The rice is cooked in either a pot or rice cooker separately with sweet soy sauce, oyster sauce and TUMIX® Chicken Stock for that added flavour. Make this dish yours with a hint of pandan fragrance.
|4 clove||Garlic, blended|
|1 inch||Ginger, blended|
|2 tbsp||Oyster sauce|
|2 tbsp||Sweet soy sauce|
|3 tsp||TUMIX® Chicken Stock|
|Enough to fry||Cooking oil|
- Boil water. Blanch the whole chicken until the skin turn to white. Remove from boiling water.
- In a bowl, mix shallot, garlic,ginger,oyster sauce and sweet soy sauce with TUMIX® Chicken Stock. Rub the marinating ingredients on the chicken. Marinate for 2 hours.
- Heat the cooking oil, deep-fry the chicken over medium heat.
|5 cloves||Garlic, chopped|
|1 inch||Ginger, sliced|
|2 pieces||Pandan leaves|
|600 ml||Chicken broth|
|1 ½ tbsp||TUMIX® Chicken Stock|
- Soak the rice for 20 minutes and strain for another 20 minutes.
- Melt the butter on pan, fry the blended ingredients with dry ingredients until fragrant.
- Add in soaked rice with pandan leaves. Mix well and transfer to rice cooker.
- Pour in chicken broth and TUMIX® Chicken Stock and mix well. Turn on the rice cooker.
|1 tbsp||Cooking oil|
|1 clove||Garlic, chopped|
|150 ml||Chicken broth|
|2 tbsp||Soy sauce|
|½ tbsp||Oyster sauce|
- Heat the oil in pan, stir-fry the garlic until fragrant.
- Pour in the chicken broth, soy sauce and oyster sauce. Let it boil.
|1 tbsp||Chili sauce|
|1 tbsp||Tomato sauce|
- Blend red chili, garlic and ginger. Pour the blended ingredient into pan together with chili sauce, tomato sauce and vinegar. Let it boil.
- Season with salt and sugar.
|1 litre||Chicken broth|
|1 sachet||Soup spices|
|2 tbsp||TUMIX® Chicken Stock|
|1 stalk||Chinese parsley|
- Bring the chicken broth to a boil. Add in soup spices.
- Season with TUMIX® Chicken Stock
- Add in Chinese parsley and ready to serve.
Hainanese Chicken Rice Recipe
While your chicken is cooking, it helps to prepare the ingredients for your chili sauce and rice. Both of these are usually assembled after the chicken is done because they require the chicken broth, but you can get started washing and soaking the rice, chopping the garlic and ginger. In this recipe, all of the poaching broth is reserved — some is used in the rice, a small amount is used in the chili sauce, and the remainder is saved to be heated and served as a simple soup to accompany the chicken.
PREP TIME20 mins
COOK TIME1 hr
TOTAL TIME1 hr 20 mins
FOR THE CHICKEN
- 1 whole chicken 3.5 lbs, 1.8kg, preferably organic
- 1/4 cup kosher salt for exfoliating (the salt is for cleaning the chicken, this is not consumed)
- 4 inch section of fresh ginger peeled and cut into 1/4” slices
- 4 cloves garlic
- 2 stalks green onion cut into 1″ sections (both green and white parts)
- 1 tablespoon Asian sesame oil
FOR THE RICE
- 2 tablespoons cooking oil like canola, vegetable, peanut
- 2 cloves garlic finely minced
- 1 shallot minced
- 1 inch section of ginger finely minced (or grated on microplane grater
- 2 cups long-grain uncooked rice
- 2 cups reserved chicken poaching broth
- 1/2 teaspoon sesame oil
FOR THE CHILI SAUCE
- 1 tablespoon lime juice
- 2 tablespoons reserved chicken poaching broth
- 2 teaspoons sugar
- 4 tablespoons sriracha chili sauce
- 4 cloves garlic
- 1 inch section of ginger peeled
FOR THE GINGER GARLIC SAUCE
- 4 tablespoons cooking oil canola, vegetable, grapeseed
- 2 tablespoons grated fresh ginger
- 2 cloves garlic finely minced
- 1/2 teaspoon salt
- 1 teaspoon rice or white vinegar
COOK THE CHICKEN
- 1. Boil a large pot of water. In the meantime, clean the chicken by exfoliating with kosher or coarse salt. Rinse chicken well, inside and outside.
- 2. PRE-BOIL CHICKEN: When water is at a hard boil, add the chicken. Return to hard boil, let scum come to the surface. Boil for 5 minutes. Discard all the water, including the scum.
- 3. Refill pot with clean water to cover the chicken by 1-inch, and add in the garlic, green onion and ginger. Bring the pot to a boil over high heat, then immediately turn the heat to low to keep a simmer. Cook for about 30 minutes more (less if you’re using a smaller chicken). Check for doneness by sticking a chopstick into the flesh under the leg and see if the juices run clear or insert a thermometer into the thickest part of the thigh not touching bone. It should read 160F. The chicken will continue to cook to 165F during rest.
- 4. When the chicken is cooked through, turn off the heat and remove the pot from the burner. Immediately lift and transfer the chicken into a bath of ice water to cool. The quick cooling will stop the cooking process, keeping the meat soft and tender, and giving the skin a lovely firm texture. After cooling, pat the chicken dry with paper towels and rub the sesame oil all over the chicken. This will help prevent the chicken from drying out.
- Discard the garlic, ginger and green onion. Season the soup with salt to taste.
COOK THE RICE
- 1. Place rice into a large bowl, and fill with water. Use your hands to swish the water around, cleaning the rice. Tilt bowl to discard water, keeping the rice in the bowl Repeat 3 more times, until water is less cloudy.
- 2. In a wok or pot, heat 2 tablespoons of cooking oil over medium-high heat. When hot, add the ginger, shallots and the garlic and fry until your kitchen smells like heaven. Be careful not to burn the aromatics! Add in your drained rice and stir to coat, cook for an additional minute. Add the sesame oil, mix well.
- 3. Add 2 cups of your reserved poaching broth and bring to a boil. Immediately turn the heat down to low, cover the pot and cook for 15 minutes. Remove from heat and let sit (with lid still on) for 5-10 minutes more.
- While the rice is cooking, make the sauces and carve the chicken for serving.
- To make the chili sauce: Blend your chili sauce ingredients in a blender until smooth and bright red.
- To make the ginger garlic sauce: In a small saucepan, heat the cooking oil until very hot, when you start seeing wisps of smoke. Turn off heat. Immediately add garlic and ginger and let it sizzle for a few seconds. Once it settles, stir in salt and vinegar.
Sodium: 933mgCalcium: 56mgVitamin C: 9.3mgVitamin A: 420IUSugar: 4gFiber: 2gPotassium: 494mgCholesterol: 80mgCalories: 544kcalSaturated Fat: 5gFat: 22gProtein: 25gCarbohydrates: 56gIron: 2mg
Key Tips for Hainanese Chicken Rice
- The key to this whole dish is seasoning the stock. If you find the stock, chicken, rice or sauces taste a little insipid, it is because the stock is not correctly seasoned. Taste the stock after cooking the chicken, it should taste like a strongly savoury chicken stock. If it tastes weak, add a little more salt. You can also boost it with a dash of fish sauce if you like, or some MSG if you are not opposed to it. Alternatively, do as I mention in the video and cook 2 chickens at once.
- Please don’t overcook the chicken. A slow, gentle simmer for 45 minutes will produce chicken with a very pale pink blush to the meat and the inside of the thigh bones should be bright pink. If they are brown or grey the chicken is over cooked. That’s OK, but the texture will not quite be right.
- Often in Singapore this will be served with thick black cooking caramel or kecap manis over the chicken, but I prefer the sesame dressing included here.
- When making the chilli sauce, look for the colour of the sauce, rather than following the recipe exactly. It should be a bright orange, and that colour will give you a good indication of the proportion of chilli to ginger and garlic. The heat of the sauce should depend on the kind of chillies used, not the amount. The flavour of chilli in this sauce is more important than the heat.