Southern Chicken and Rice
A classic comfort food dish featuring chicken sautéed with onions and peppers, combined with rice and broth for a hearty, flavorful meal.
Ingredients
For the chicken and rice
- 1 pound chicken pieces (drumsticks, thighs, or breasts) Use any pieces that you prefer.
- 1 medium onion, chopped
- 1 medium bell pepper, chopped Optional; can vary based on preference.
- 2 cloves garlic, minced
- 1 cup long-grain white rice Brown rice is a good substitute, but may require more cooking time.
- 4 cups chicken broth For more flavor, avoid using water.
- 1 teaspoon thyme
- to taste salt
- to taste black pepper Use more if you enjoy a bit of heat.
Instructions
Preparation
- In a large skillet, sauté the chicken pieces over medium heat until they start to cook through.
- Add chopped onion and bell pepper, cooking until the vegetables are soft and fragrant.
- Stir in minced garlic, thyme, salt, and pepper.
Cooking
- Add the rice to the skillet and stir well to combine with the chicken and veggies.
- Pour the chicken broth over the mixture and bring to a boil.
- Reduce the heat to low, cover tightly, and let simmer for about 25-30 minutes, or until the rice is cooked and has absorbed the liquid.
- Remove from heat and let sit covered for an additional 5 minutes before fluffing the rice.
Notes
Top with fresh herbs like parsley or green onions. Serve with a side salad or roasted veggies. Leftovers can be refrigerated for up to four days and reheated with broth for moisture.