Description
A rustic, comforting Southern staple featuring tender chicken and creamy long-grain rice cooked in a single pot. This easy weeknight dinner is naturally gluten-free, affordable, and perfect for feeding a crowd.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cups uncooked long-grain white rice
- 4 to 5 cups low-sodium chicken broth
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Pinch of cayenne pepper (optional)
- 1 cup chopped bell peppers or celery (optional)
- 2 tablespoons chopped parsley or green onions for garnish
Instructions
- Heat butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion and a pinch of salt; cook until soft and translucent (about 5 minutes). Add minced garlic in the last minute.
- Add uncooked rice to the pot with the onions. Stir constantly for about 2 minutes to toast the rice until it turns slightly opaque and smells nutty.
- Place chicken pieces on top of the rice. Pour in chicken broth and sprinkle with paprika, salt, and pepper. Ensure liquid barely covers the ingredients; add more broth if needed. Bring to a boil.
- Reduce heat to low, cover with a tight-fitting lid, and simmer undisturbed for 20 minutes. Do not lift the lid.
- Check rice tenderness. If chicken is not cooked through, continue simmering for another 10-15 minutes until internal temperature reaches 165°F (74°C). Shred chicken directly in the pot with two forks or leave in chunks.
- Turn off heat. Keep lid on and let rest for 5-10 minutes to allow rice to absorb remaining liquid and firm up.
- Remove lid, fluff rice and chicken gently, and adjust seasoning if needed. Garnish with fresh parsley or green onions before serving.
Notes
Do not stir the rice while simmering to prevent a gluey texture. Use a heavy-bottomed pot to avoid hot spots that burn the rice. If using brown rice, increase liquid to 6 cups and cook for 40-45 minutes. For a dairy-free option, swap butter for olive oil. The dish freezes well for up to 3 months; reheat with added liquid to restore creaminess.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2
- Sodium: 680
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 32
Keywords: chicken bog, southern recipe, one pot dinner, comfort food, gluten-free dinner, easy weeknight meals, chicken and rice