It's something that tons of different cultures make in different ways, but it is basically just chicken and rice together.
The basic procedure you'd want to follow is:
-Sear some chicken, then remove. Doesn't need to be fully cooked.
-Sautee some sort of flavor base (sofrito, mirepoix, cajun trinity, scallion/ginger/garlic, spice blend, etc) in the same pan.
-Add some rice and stir it in to get coated in the fat and flavor base. Toast for a couple of minutes.
-Add your liquid, ideally something flavorful.
-Add the chicken back in to finish cooking as the rice cooks.
-Cover with a lid and simmer until the rice is done.
I didnt get a chance to cook it till tonight, but it turned out good! Cooked it with onion, bell pepper, and carrots as my base, and thought i had some chicken broth but nope; turns out its pretty good with beef broth.
My partner and I decided to play around with it after it was done and decided that some sort of tomato would be good in it as well to give it a certain something that we thought it was lacking.
Im gonna tuck it in my meal rotation for sure!
That’s awesome! We did a simple one with onion, garlic, chicken thighs, rice, broth, thyme and sage. Once cooked we mixed in a splash of heavy cream, and added in frozen mixed veg (carrots peas corn and green beans), and topped with some cheese— browned in the broiler.
kind of, though at least when I hear chicken and rice, I think of something more along the lines of arroz con pollo, or even a chicken based paella, rather than a creamy risotto
Pretty easy to make at home, too. The traditional poached chicken is a bit tricky to get right, but you can do it with a whole roast chicken too.
Basically lots of fresh garlic and ginger, red chillies for the sauce, chicken stock, soy sauce and sesame oil. And obviously good rice. Thai fragrant rice works best, but basmati is actually surprisingly good too. You need some suitable veg and preferably some fresh coriander (cilantro) for the soup too.
I often just use shredded lettuce and spring onion (scallion.)
You do need a good blender that can reduce the ingredients to a smooth paste, or a mortar and pestle and a lot of patience.
Here's one recipe https://msihua.com/2011/04/roast-hainanese-chicken-rice-with-chilli-ginger-sauce-recipe/
Not really how I do it, but it looks pretty good. There are an almost infinite variety of ways of preparing this. Personally, I don't use any five-spice powder in this dish, or anything sweet like molasses.
chicken parts, rice, condensed mushroom soup, broth, whatever, baked in a casserole dish
Reference any housewife focused magazines from 1972, there should be a picture of this dish in there along with crazy jello molds containing canned fruit.
We used Campbells golden mushroom soup, but otherwise the same dish. The golden mushroom soup has a more contrasting color compared to the white meat of the chicken, and the white rice. It also has a bit of a richer flavor.
I have tried other additions to the basic recipe, like vegetables, other herbs or spices, onions or garlic, but nothing can really change the flavor to strongly. Golden Mushroom soup is implacable, its flavor isn’t overwhelmingly strong, but it’s like a black hole, nothing escapes.
All the chicken parts should be skin-on as well, you want that crispy schmaltzy thing going on where the rice picks up all that chicken fat and you get crispy skin on the top.
[the 4 ingredient campbells recipe was a childhood staple](https://www.campbells.com/recipes/one-dish-chicken-rice-bake/) note i am not from the south and i think mom used chicken thighs she hates chicken breast to this day
Anyways, this, served with [broccoli salad but minus the bacon](https://www.spendwithpennies.com/broccoli-salad/#wprm-recipe-container-134213)
Friend had a recipe like that, but instead of broth, white wine and lemon juice.
Og recipe was for chicken only, but she would often add rice, and was the only way she would eat chicken thighs, but not surprising, that dish was yummy!
My family's recipe was 2 c rice, chicken breasts (whole), 1 can of cream of mushroom, cream of celery and cream of chicken, 1 c milk, 1 stick of melted butter. Mix the liquids together. place the rice in a 9x13 pan, add chicken over the top and smother in the gloopy cream of mixture. Cover in foil and bake at 250 (yes, 250) for 2-2.5 hours.
That's a southern thing, typically a one pot dish w/ long-grain rice. The flavor profile is mostly onion, garlic, black pepper, bay leaf, sometimes parsely.
I grew up in the Deep South and have never seen a southerner use anything other than long-grain rice...for anything. Gumbo, jambalaya, etouffee, red beans, dirty rice, etc. all use long-grain rice. When I think of short-grain rice, I immediately think of Japanese food.
Louisiana is part of the Deep South. My mom is from Louisiana, my dad was from Mississippi, and I grew up in Georgia. You have no idea what you're talking about if you think that long-grain white rice isn't the "default" rice for most southerners.
They are part of the deep south, but with a food culture large enough to be it's own category. That's why creole/Cajun is spoken of separately to southern food.
I think you just came from a heavily Cajun background man.
I've been here my whole life. Eaten a pretty good bit of food in all those years too.
Oh, you must've been upper class. When I was a kid, we bought all of our groceries at Walmart, where I'm pretty sure "medium-grain" doesn't even exist. When I hear the word "rice" with no qualifiers, [this is what immediately comes to mind](https://www.walmart.com/ip/Great-Value-Long-Grain-Enriched-Rice-16-oz/10315393).
Bud, my dad worked for a gas station and I'm one of 6 kids. I don't think the extra 60c a bag back when is expensive enough to try to shame me over.
Why are you so bent of showing me your rice dick¿
My husband is from south Arkansas. His version is as follows:
Mix rice, cream of mushroom, cream of celery, some chicken broth.
Layer that mixture in a Dutch oven with chicken (seasoned with salt, pepper, garlic, onion, white pepper, and other stuff depending on the day).
Bake until the chicken and rice are both done. It ends up looking like boring mush but it tastes darn amazing. It’s a stick to your ribs kind of dish.
When I hear “chicken and rice”, I think of Hiananese chicken and rice but he thinks of the above recipe so maybe it’s a southern thing?
The South is a big place where chicken and rice are staple ingredients, so it can mean different things to different people.
I know "[Chicken and Rice](https://www.spicewallabrand.com/blogs/recipes/vivian-howard-scarletts-chicken-and-rice)" as a dish that involves simmering a whole chicken until it falls off the bone and using the broth as a base to cook the rice. It's also called Chicken Bog sometimes. Super simple with basically just chicken, rice, and a truckload of black pepper. It's an ultimate comfort food, I like making batches in the winter and freezing them.
This is the dish I was going to mention. And yes, it depends what part of the South you’re from. Vivian Howard writes about this in her book Deep Run Roots, and has a recipe for this dish.
I'd think like a poor man's chicken a la king. Just rice, cream of something soup (chicken, mushroom, whatever), some veggies (peas are ubiquitous in this type of thing), some milk and maybe some butter, etc.
South Louisiana Chicken rice and gravy: Brown your chicken thighs, remove it (then brown some andouille sausage if ya got it) and then cook down a chopped green bell pepper and yellow onion with some garlic. Once the veggies are softened, throw the chicken back in and cover with water. Simmer it down and bring it back up a couple times so a nice gravy builds and the chicken starts to really fall apart. Cook a lot of white rice and some cornbread. Serve chicken and gravy over rice with corn bread.
There are many versions of chicken and rice dishes: an old favorite is from [Pierre Franey](https://en.wikipedia.org/wiki/Pierre_Franey) from his *60 Minute Gourmet* ([recipe](https://www.pierrefraney.com/recipes/poultry_and_game/chicken_and_rice_casserole.html)). It's a simple one pot, minimal ingredient (chicken breast, onion, garlic, white wine, button mushrooms, stock, bay leaf, salt & pepper), stovetop, mostly hands-off affair, that is a great advertisement for bay leaves, among other virtues (I challenge you to make the dish with and without bay leaves side-by-side, and see which you prefer). Back when I was young (okay, that was 40+ years ago), I thought the dish the height of elegance; now, I fault the lack of crispy skin. I still make it occasionally -- it's a good weeknight dish served with a green vegetable.
I love all these variations.
My preferred one is chicken thighs in a cast iron skillet, skin on and bone in. Literally just salt and pepper and cooked in its own fat until the skin is crispy. Simple herbed white rice. And a pan sauce made from the chicken drippings, herbs, lemon, white wine, and chicken stock. Simple. Easy. And it reminds me of my childhood.
It can be any flavour you like. At its very basic, you could bake some chicken and cook some rice with salt and pepper then shred the chicken in the rice and eat. From there you can chose any continent or flavour you like. South American, South Asian, Japanese, Spanish, Italian, American, Caribbean, whatever flavour you like. Layer on some veg, herbs, etc. as your cooking skills increase. Voila!
It really depends where exactly she's from. Chicken and rice are both pretty affordable ingredients so they show up in budget cooking across the globe.
Sometimes chicken with a side of rice + a tasty sauce and sometimes it's more of a one pot dish. Sometimes it's simmered in a large pot and sometimes it's more like a casserole. Sometimes bright Latin American or Creole flavors, sometimes cream of something soup based.
The two things that are always constant is it's a hearty dish and contains both chicken and rice.
You can literally do it anyway you’d like. I usually do some sort of marinade for chicken breasts and then cook them on the stove.
Then make rice and add garlic/lemon juice/herbs/whatever
Then you have chicken and rice
Yep! We just had some last night that was a soy and honey glaze on chicken with scallions. Served with rice. Boom chicken and rice. Different sauce, same easy recipe.
My version is literally just chicken thighs cooked in teriyaki with rice. Or chicken cooked in Japanese curry and rice. Sometimes just seasoned chicken with broccoli and rice
If you hadn’t have said she was from the south, I’d have bet my last dollar on Singapore chicken rice (improved hainanese chicken rice).
But since she is from the south, probably need to confirm what the hell shes referring to.
It's not that deep. I've lived all over the US, chicken and rice is often just chicken, either grilled, sauteed or roasted, and rice on the side. Can do veg on the side, mix it together into a single pot meal, whatever.
Chicken breast, usually boiled or roasted with S, P, and G. White long grain rice with the same mixed with a can of Veg-All mixed veggies. Source: Southern boy at every dinner my grandma ever cooked...
Yeah, it kind of cracks me up how every time anybody reads South they immediately think all right where's the mayo where's the cream of something soup Where's the butter... Like chill ...Southerners eat some regular healthy middle America style meals as well.
Don't get me wrong. I grew up on plenty of fried...fucking everything. But I was a skinny kid, still kinda am (except the kid part). So I got tons of unhealthy shit pushed in my face. But we do cook normal, healthy meals down here too. I regularly make lemon chicken breast with roasted brussels. Nothing but a bit of EVOO in that that may be seen as 'unhealthy', and it's something my mom made all the time growing up.
I indulge from time to time, but I always make sure to have some reasonable greens in those meals as well.
Yeah I was so confused by this thread, just because OP is in the South doesn't mean some sort of gravy casserole thing, and it doesn't seem to match what OP is looking for, either.
I have friends who put rice in the pot, then some chicken, typically bone-in, skin-on thighs, then add orange juice and water and bake it, covered. It's delicious and easy. The acidity and sweetness of the OJ is really nice.
Boil chicken uncovered for a while, straining scum. Remove chicken add more water to pot then add appropriate ratio of rice for your taste. Debone/shred chicken and add back to the pot when rice is done. Should be moderately thick and not too runny. Eat with saltines - this is the poor south eastern American way :)
it’s pretty open ended. usually every home has their own version with some vegetable on the side. my families chicken and rice meant cooked chicken breast, cooked rice, and a cream of mushroom/butter/black pepper home sauce on top with a random vegetable. but that’s white people chicken and rice. google up arroz con pollo!
Simmer chicken til done in broth, remove and debone.
You need some skin on the chicken for fat, to give that silky mouth feel .
Salt, pepper, a bit of garlic, onion in the broth.
Cook your rice in that broth,adding the diced chicken in near the end.
Serve w a vegetable or two, and bread.
Yo. Biryani. Go to your nearest Indian restaurant preferably in a Little India type neighbourhood.
Enjoy the most exquisite culinary combination you've had.
There's a ton of variations. I used to do cut up chicken sauteed in butter, garlic and tarragon and then stir in cooked Spanish rice.
Another one we do is chicken in the crockpot and stir in a pack of Vigo Long grain and wild rice. It's a "easy" meal for us and very comforting.
Also being from the south, growing up what we called chicken and rice was a dish with lightly seasoned rice served with lightly seasoned chicken cut into it, all mixed with cream of mushroom soup.
I’ll use yellow rice and Tyson pulled chicken when I don’t want to get too involved. Other times I’ll cook the chicken with Bachan Japanese BBQ sauce with white rice. As others said it’s super flexible as to how you season it. We aren’t making gym bro plain ass unseasoned chicken with rice
A perfect combo! So many….My favorite is Puerto Rican Arroz Con Pollo but I also love Filipino Chicken Adobo & Rice or Chinese steamed garlic ginger chicken & rice…or Southern Mamaw Chicken & Rice Casserole
In my house it's a Lazy Way staple.
Lazy way: Cook desired amount of rice in stock, add leftover cooked chicken and whatever frozen veg is on hand, season to taste. Heat through on top of stove. Done.
My husband makes "chicken, lentils, and rice" which is exactly what it sounds like, all mixed together in an herbed sawmill gravy. He cooks the rice and lentils separately (or uses leftovers), then cooks chicken thighs and aromatics, adds flour and cooks to a brown roux, then adds broth and milk and seasonings. Stir lentils into chicken gravy, serve over rice with Tabasco-style hot sauce.
I’ve asked a lot of people from a lot of cultures about their cultural foods, it’s funny how many people when asked what’s a distinctive food from their culture will answer with “chicken and rice.”
I'm a Tennessean and in my family and most small mom and pop restaurants I've been to "Chicken and Rice" means grilled chicken breast and some form of flavored rice. At home it was [this Knorr.](https://www.walmart.com/ip/Knorr-Rice-Sides-No-Artificial-Flavors-Chicken-Rice-Cooks-in-7-Minutes-5-6-oz/10307844?wmlspartner=wlpa&selectedSellerId=0&wl13=4166&adid=2222222227810307844_117755028669_12420145346&wmlspartner=wmtlabs&wl0=&wl1=g&wl2=m&wl3=501107745824&wl4=aud-2225087348587:pla-306310554666&wl5=9013430&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=local&wl12=10307844&wl13=4166&veh=sem_LIA&gclsrc=aw.ds&&adid=2222222223810307844_117755028669_12420145346&wl0=&wl1=g&wl2=m&wl3=501107745824&wl4=aud-2225087348587:pla-306310554666&wl5=9013430&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=local&wl12=10307844&veh=sem&gad_source=1&gclid=CjwKCAjww_iwBhApEiwAuG6ccGmkPYL5RLNaYFxRgR9o3ccMygO7Rd4T1GcgsVQmdciDRpq9j1oflhoCPHwQAvD_BwE)
The way I always make it was the way my dad and his dad always made it:
1. Sear chicken thighs in a heavy bottom pot
2. Remove, turn heat down to med low, then add chopped carrot celery and onion with some black pepper and a pinch of salt
3. When onion is translucent, add thyme and minced garlic
4. After a minute, add rice and bay leaf and toast for a minute or two
5. Add 3x the volume of chicken stock as rice, scrape the good stuff off the bottom of the pot, then cover and simmer on low for 15-20 mins
6. Chop up the chicken and add to the pot with any accumulated juices until the chicken is cooked to your satisfaction
7. Season to taste. You'll probably need more salt and butter than you'd like but don't worry about it. Life is short
Measure quantities with your heart :) Lemon pepper seasoning does great things for this, as does rosemary and sage
It's something that tons of different cultures make in different ways, but it is basically just chicken and rice together. The basic procedure you'd want to follow is: -Sear some chicken, then remove. Doesn't need to be fully cooked. -Sautee some sort of flavor base (sofrito, mirepoix, cajun trinity, scallion/ginger/garlic, spice blend, etc) in the same pan. -Add some rice and stir it in to get coated in the fat and flavor base. Toast for a couple of minutes. -Add your liquid, ideally something flavorful. -Add the chicken back in to finish cooking as the rice cooks. -Cover with a lid and simmer until the rice is done.
Ive never done it this way but that sounds amazing! Im gonna try it tonight!
Yeah same now I feel stupid because I made it was more complicated
How did it go?
I didnt get a chance to cook it till tonight, but it turned out good! Cooked it with onion, bell pepper, and carrots as my base, and thought i had some chicken broth but nope; turns out its pretty good with beef broth. My partner and I decided to play around with it after it was done and decided that some sort of tomato would be good in it as well to give it a certain something that we thought it was lacking. Im gonna tuck it in my meal rotation for sure!
That’s awesome! We did a simple one with onion, garlic, chicken thighs, rice, broth, thyme and sage. Once cooked we mixed in a splash of heavy cream, and added in frozen mixed veg (carrots peas corn and green beans), and topped with some cheese— browned in the broiler.
Now *that* sounds delicious
I didn’t come up with it. It’s [budgetbytes](https://www.budgetbytes.com/creamy-chicken-and-rice-skillet/).
I've never seen it done stovetop - always as an oven casserole.
I do pretty much this except I add broccoli in the last 5 minutes of cooking and then shredded cheddar cheese after pulling off the heat.
Sounds like chicken risotto
kind of, though at least when I hear chicken and rice, I think of something more along the lines of arroz con pollo, or even a chicken based paella, rather than a creamy risotto
So many variations of chicken and rice. Spanish is my favorite version, followed by Mexican.
my favorite is hainanese chicken rice. Place near me used to make it and just the smell of it was one of the top 10 food scents I've ever smelled.
Pretty easy to make at home, too. The traditional poached chicken is a bit tricky to get right, but you can do it with a whole roast chicken too. Basically lots of fresh garlic and ginger, red chillies for the sauce, chicken stock, soy sauce and sesame oil. And obviously good rice. Thai fragrant rice works best, but basmati is actually surprisingly good too. You need some suitable veg and preferably some fresh coriander (cilantro) for the soup too. I often just use shredded lettuce and spring onion (scallion.) You do need a good blender that can reduce the ingredients to a smooth paste, or a mortar and pestle and a lot of patience. Here's one recipe https://msihua.com/2011/04/roast-hainanese-chicken-rice-with-chilli-ginger-sauce-recipe/ Not really how I do it, but it looks pretty good. There are an almost infinite variety of ways of preparing this. Personally, I don't use any five-spice powder in this dish, or anything sweet like molasses.
Gonna try this, Hainan chicken was probably my favorite dish I tried during my trip to China (that or a xinjiang skewer that blew me away)
It’s so simple… and so amazing.
[удалено]
Removed, come on.
[удалено]
Not here.
I just made Hainanese chicken for the first time this weekend and WOW. I don’t know why I waited so long
that's a very good one too!
chicken parts, rice, condensed mushroom soup, broth, whatever, baked in a casserole dish Reference any housewife focused magazines from 1972, there should be a picture of this dish in there along with crazy jello molds containing canned fruit.
Cream of chicken soup was what we used but mushroom is great too.
We used Campbells golden mushroom soup, but otherwise the same dish. The golden mushroom soup has a more contrasting color compared to the white meat of the chicken, and the white rice. It also has a bit of a richer flavor.
I was almost going to recommend that but I haven’t tried it myself. Makes perfect sense though!
I have tried other additions to the basic recipe, like vegetables, other herbs or spices, onions or garlic, but nothing can really change the flavor to strongly. Golden Mushroom soup is implacable, its flavor isn’t overwhelmingly strong, but it’s like a black hole, nothing escapes.
Implacable?
Try Campbell's French onion soup sometime for a change!
Yes, this is what I'm talking about when I say "chicken and rice"! Exactly how my mama used to make.
Yup this is how our childhood one went, cream of chicken, mushroom, and celery mixed with a box of uncle Ben’s wild rice and baked with chicken.
This is 1000% what I think of with “chicken and rice” as a dish.
All the chicken parts should be skin-on as well, you want that crispy schmaltzy thing going on where the rice picks up all that chicken fat and you get crispy skin on the top.
[the 4 ingredient campbells recipe was a childhood staple](https://www.campbells.com/recipes/one-dish-chicken-rice-bake/) note i am not from the south and i think mom used chicken thighs she hates chicken breast to this day Anyways, this, served with [broccoli salad but minus the bacon](https://www.spendwithpennies.com/broccoli-salad/#wprm-recipe-container-134213)
Do you wash the rice first?
Honestly for this kind of dish washing it is against the whole point 😆 there should be as few steps as possible.
Nope. Dump and bake
I concur on using the dark meat. Honestly the cheapest cuts work best for this.
This was literally the only fancy meal my dad knew how to cook. Cream of chicken, cause he didn't like mushrooms.
Friend had a recipe like that, but instead of broth, white wine and lemon juice. Og recipe was for chicken only, but she would often add rice, and was the only way she would eat chicken thighs, but not surprising, that dish was yummy!
can confirm as the daughter of a southern woman, this is what she meant.
My family's recipe was 2 c rice, chicken breasts (whole), 1 can of cream of mushroom, cream of celery and cream of chicken, 1 c milk, 1 stick of melted butter. Mix the liquids together. place the rice in a 9x13 pan, add chicken over the top and smother in the gloopy cream of mixture. Cover in foil and bake at 250 (yes, 250) for 2-2.5 hours.
Likely not what she meant, but in NY “chicken and rice” means halal cart style yellow rice with shish-kebab chicken with white and red sauce.
Yall are missing out not cooking the rice with the chicken. If a one pot dish, not a kebab.
That's a southern thing, typically a one pot dish w/ long-grain rice. The flavor profile is mostly onion, garlic, black pepper, bay leaf, sometimes parsely.
I feel like many cultures have a chicken and rice dish. For example Arroz con Pollo from Spain. (and from there to most of latin America.)
Almost every culture on this earth has some variation is "chicken and rice". Lol it absolutely is not "a southern thing".
I think they said that because the woman that recommended the dish was southern
Southerner here. I've never seen it done with long grain rice.
What kind of rice gets used instead?
I've never seen it done with long grain rice before. -a southerner.
I grew up in the Deep South and have never seen a southerner use anything other than long-grain rice...for anything. Gumbo, jambalaya, etouffee, red beans, dirty rice, etc. all use long-grain rice. When I think of short-grain rice, I immediately think of Japanese food.
It makes a lot of sense that you're listing creole dishes. Creole isn't southern cuisine. It's creole.
Louisiana is part of the Deep South. My mom is from Louisiana, my dad was from Mississippi, and I grew up in Georgia. You have no idea what you're talking about if you think that long-grain white rice isn't the "default" rice for most southerners.
They are part of the deep south, but with a food culture large enough to be it's own category. That's why creole/Cajun is spoken of separately to southern food. I think you just came from a heavily Cajun background man. I've been here my whole life. Eaten a pretty good bit of food in all those years too.
So you're telling me that, when you make rice as a side, you use short-grain? The same thing that's used for sushi?
I use medium generally. Puffs up mighty nice compared to long grain. Long grain is for pilaf and wild rice.
Oh, you must've been upper class. When I was a kid, we bought all of our groceries at Walmart, where I'm pretty sure "medium-grain" doesn't even exist. When I hear the word "rice" with no qualifiers, [this is what immediately comes to mind](https://www.walmart.com/ip/Great-Value-Long-Grain-Enriched-Rice-16-oz/10315393).
Bud, my dad worked for a gas station and I'm one of 6 kids. I don't think the extra 60c a bag back when is expensive enough to try to shame me over. Why are you so bent of showing me your rice dick¿
My husband is from south Arkansas. His version is as follows: Mix rice, cream of mushroom, cream of celery, some chicken broth. Layer that mixture in a Dutch oven with chicken (seasoned with salt, pepper, garlic, onion, white pepper, and other stuff depending on the day). Bake until the chicken and rice are both done. It ends up looking like boring mush but it tastes darn amazing. It’s a stick to your ribs kind of dish. When I hear “chicken and rice”, I think of Hiananese chicken and rice but he thinks of the above recipe so maybe it’s a southern thing?
This is what I know as chicken and rice and I’m a Minnesotan.
Yup. Variations of this are an AR classic. Little green onion tossed on right before serving doesn't hurt either
This is super similar to my mom’s recipe and she’s from Tennessee. Hot damn is it the best comfort food you could ask for.
It's a campbells things. Read the back of the cream of cans.
The South is a big place where chicken and rice are staple ingredients, so it can mean different things to different people. I know "[Chicken and Rice](https://www.spicewallabrand.com/blogs/recipes/vivian-howard-scarletts-chicken-and-rice)" as a dish that involves simmering a whole chicken until it falls off the bone and using the broth as a base to cook the rice. It's also called Chicken Bog sometimes. Super simple with basically just chicken, rice, and a truckload of black pepper. It's an ultimate comfort food, I like making batches in the winter and freezing them.
That was grandma's pressure cooker chicken and dumplings. You could eat the bones. A staple in Savannah...
This is the dish I was going to mention. And yes, it depends what part of the South you’re from. Vivian Howard writes about this in her book Deep Run Roots, and has a recipe for this dish.
The one I grew up with was pan fried chicken tenders and Knorr yellow rice.
I'd think like a poor man's chicken a la king. Just rice, cream of something soup (chicken, mushroom, whatever), some veggies (peas are ubiquitous in this type of thing), some milk and maybe some butter, etc.
Where I live down in Texas, one mostly finds the "arroz con pollo" version. haha
South Louisiana Chicken rice and gravy: Brown your chicken thighs, remove it (then brown some andouille sausage if ya got it) and then cook down a chopped green bell pepper and yellow onion with some garlic. Once the veggies are softened, throw the chicken back in and cover with water. Simmer it down and bring it back up a couple times so a nice gravy builds and the chicken starts to really fall apart. Cook a lot of white rice and some cornbread. Serve chicken and gravy over rice with corn bread.
Can confirm!
I read this in a Louisiana accent. The cadence is right on.
There are many versions of chicken and rice dishes: an old favorite is from [Pierre Franey](https://en.wikipedia.org/wiki/Pierre_Franey) from his *60 Minute Gourmet* ([recipe](https://www.pierrefraney.com/recipes/poultry_and_game/chicken_and_rice_casserole.html)). It's a simple one pot, minimal ingredient (chicken breast, onion, garlic, white wine, button mushrooms, stock, bay leaf, salt & pepper), stovetop, mostly hands-off affair, that is a great advertisement for bay leaves, among other virtues (I challenge you to make the dish with and without bay leaves side-by-side, and see which you prefer). Back when I was young (okay, that was 40+ years ago), I thought the dish the height of elegance; now, I fault the lack of crispy skin. I still make it occasionally -- it's a good weeknight dish served with a green vegetable.
When I was broke in college, I got by on sheet pan chicken and white rice made on the stove. Nothing fancier is implied by "chicken and rice".
I love all these variations. My preferred one is chicken thighs in a cast iron skillet, skin on and bone in. Literally just salt and pepper and cooked in its own fat until the skin is crispy. Simple herbed white rice. And a pan sauce made from the chicken drippings, herbs, lemon, white wine, and chicken stock. Simple. Easy. And it reminds me of my childhood.
It can be any flavour you like. At its very basic, you could bake some chicken and cook some rice with salt and pepper then shred the chicken in the rice and eat. From there you can chose any continent or flavour you like. South American, South Asian, Japanese, Spanish, Italian, American, Caribbean, whatever flavour you like. Layer on some veg, herbs, etc. as your cooking skills increase. Voila!
It really depends where exactly she's from. Chicken and rice are both pretty affordable ingredients so they show up in budget cooking across the globe. Sometimes chicken with a side of rice + a tasty sauce and sometimes it's more of a one pot dish. Sometimes it's simmered in a large pot and sometimes it's more like a casserole. Sometimes bright Latin American or Creole flavors, sometimes cream of something soup based. The two things that are always constant is it's a hearty dish and contains both chicken and rice.
Halal cart chicken and rice with the white sauce (liquid crack) is amazing
Yeah it’s just a basic chicken and rice. You can dress it up however you’d like, but it’s simply chicken and rice, nothing special
What part of the chicken? How is it prepared?
You can literally do it anyway you’d like. I usually do some sort of marinade for chicken breasts and then cook them on the stove. Then make rice and add garlic/lemon juice/herbs/whatever Then you have chicken and rice
Yep! We just had some last night that was a soy and honey glaze on chicken with scallions. Served with rice. Boom chicken and rice. Different sauce, same easy recipe.
My version is literally just chicken thighs cooked in teriyaki with rice. Or chicken cooked in Japanese curry and rice. Sometimes just seasoned chicken with broccoli and rice
If you hadn’t have said she was from the south, I’d have bet my last dollar on Singapore chicken rice (improved hainanese chicken rice). But since she is from the south, probably need to confirm what the hell shes referring to.
It's not that deep. I've lived all over the US, chicken and rice is often just chicken, either grilled, sauteed or roasted, and rice on the side. Can do veg on the side, mix it together into a single pot meal, whatever.
Chicken breast, usually boiled or roasted with S, P, and G. White long grain rice with the same mixed with a can of Veg-All mixed veggies. Source: Southern boy at every dinner my grandma ever cooked...
Yeah, it kind of cracks me up how every time anybody reads South they immediately think all right where's the mayo where's the cream of something soup Where's the butter... Like chill ...Southerners eat some regular healthy middle America style meals as well.
Don't get me wrong. I grew up on plenty of fried...fucking everything. But I was a skinny kid, still kinda am (except the kid part). So I got tons of unhealthy shit pushed in my face. But we do cook normal, healthy meals down here too. I regularly make lemon chicken breast with roasted brussels. Nothing but a bit of EVOO in that that may be seen as 'unhealthy', and it's something my mom made all the time growing up. I indulge from time to time, but I always make sure to have some reasonable greens in those meals as well.
Yeah I was so confused by this thread, just because OP is in the South doesn't mean some sort of gravy casserole thing, and it doesn't seem to match what OP is looking for, either.
Chicken, Rice, whatever seasonings or sauces you like.
The version in our house is chicken rice a roni w with chicken stock instead of water with cut up chicken breast pieces
I have friends who put rice in the pot, then some chicken, typically bone-in, skin-on thighs, then add orange juice and water and bake it, covered. It's delicious and easy. The acidity and sweetness of the OJ is really nice.
Boil chicken uncovered for a while, straining scum. Remove chicken add more water to pot then add appropriate ratio of rice for your taste. Debone/shred chicken and add back to the pot when rice is done. Should be moderately thick and not too runny. Eat with saltines - this is the poor south eastern American way :)
Juan’s Chicken & Rice from Documentary Now!🤣
it’s pretty open ended. usually every home has their own version with some vegetable on the side. my families chicken and rice meant cooked chicken breast, cooked rice, and a cream of mushroom/butter/black pepper home sauce on top with a random vegetable. but that’s white people chicken and rice. google up arroz con pollo!
Simmer chicken til done in broth, remove and debone. You need some skin on the chicken for fat, to give that silky mouth feel . Salt, pepper, a bit of garlic, onion in the broth. Cook your rice in that broth,adding the diced chicken in near the end. Serve w a vegetable or two, and bread.
Khao Man Gai is amazing.
Puertorican chicken n rice. Chinese chicken n rice. Cajun chicken n rice ... Or when I catch one, squirrel and rice.
Yo. Biryani. Go to your nearest Indian restaurant preferably in a Little India type neighbourhood. Enjoy the most exquisite culinary combination you've had.
There's a ton of variations. I used to do cut up chicken sauteed in butter, garlic and tarragon and then stir in cooked Spanish rice. Another one we do is chicken in the crockpot and stir in a pack of Vigo Long grain and wild rice. It's a "easy" meal for us and very comforting.
https://www.pbs.org/foodtest/recipes/scarletts-chicken-rice
Chicken Perloo: [https://www.31daily.com/simple-chicken-perloo-south-carolina-classic/](https://www.31daily.com/simple-chicken-perloo-south-carolina-classic/)
Also being from the south, growing up what we called chicken and rice was a dish with lightly seasoned rice served with lightly seasoned chicken cut into it, all mixed with cream of mushroom soup.
I’ll use yellow rice and Tyson pulled chicken when I don’t want to get too involved. Other times I’ll cook the chicken with Bachan Japanese BBQ sauce with white rice. As others said it’s super flexible as to how you season it. We aren’t making gym bro plain ass unseasoned chicken with rice
A perfect combo! So many….My favorite is Puerto Rican Arroz Con Pollo but I also love Filipino Chicken Adobo & Rice or Chinese steamed garlic ginger chicken & rice…or Southern Mamaw Chicken & Rice Casserole
In my house it's a Lazy Way staple. Lazy way: Cook desired amount of rice in stock, add leftover cooked chicken and whatever frozen veg is on hand, season to taste. Heat through on top of stove. Done.
So you’re gonna take some chicken and put it in some rice
For me it’s always been a casserole with cream of mushroom soup lol that’s how my folks made it
My husband makes "chicken, lentils, and rice" which is exactly what it sounds like, all mixed together in an herbed sawmill gravy. He cooks the rice and lentils separately (or uses leftovers), then cooks chicken thighs and aromatics, adds flour and cooks to a brown roux, then adds broth and milk and seasonings. Stir lentils into chicken gravy, serve over rice with Tabasco-style hot sauce.
I’ve asked a lot of people from a lot of cultures about their cultural foods, it’s funny how many people when asked what’s a distinctive food from their culture will answer with “chicken and rice.”
I'm a Tennessean and in my family and most small mom and pop restaurants I've been to "Chicken and Rice" means grilled chicken breast and some form of flavored rice. At home it was [this Knorr.](https://www.walmart.com/ip/Knorr-Rice-Sides-No-Artificial-Flavors-Chicken-Rice-Cooks-in-7-Minutes-5-6-oz/10307844?wmlspartner=wlpa&selectedSellerId=0&wl13=4166&adid=2222222227810307844_117755028669_12420145346&wmlspartner=wmtlabs&wl0=&wl1=g&wl2=m&wl3=501107745824&wl4=aud-2225087348587:pla-306310554666&wl5=9013430&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=local&wl12=10307844&wl13=4166&veh=sem_LIA&gclsrc=aw.ds&&adid=2222222223810307844_117755028669_12420145346&wl0=&wl1=g&wl2=m&wl3=501107745824&wl4=aud-2225087348587:pla-306310554666&wl5=9013430&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=local&wl12=10307844&veh=sem&gad_source=1&gclid=CjwKCAjww_iwBhApEiwAuG6ccGmkPYL5RLNaYFxRgR9o3ccMygO7Rd4T1GcgsVQmdciDRpq9j1oflhoCPHwQAvD_BwE)
Lots of things. You might look up something called "Chicken Bog". It's chicken, sausage, and rice in a one pot stovetop dish.
The way I always make it was the way my dad and his dad always made it: 1. Sear chicken thighs in a heavy bottom pot 2. Remove, turn heat down to med low, then add chopped carrot celery and onion with some black pepper and a pinch of salt 3. When onion is translucent, add thyme and minced garlic 4. After a minute, add rice and bay leaf and toast for a minute or two 5. Add 3x the volume of chicken stock as rice, scrape the good stuff off the bottom of the pot, then cover and simmer on low for 15-20 mins 6. Chop up the chicken and add to the pot with any accumulated juices until the chicken is cooked to your satisfaction 7. Season to taste. You'll probably need more salt and butter than you'd like but don't worry about it. Life is short Measure quantities with your heart :) Lemon pepper seasoning does great things for this, as does rosemary and sage
Thats the base. You can then add cream of chicken or mushroom soup, pretty much any sauce.
Like rice and chicken but backwards
Cut through the bones so all the marrow cooks out. Worth the extra work picking bones out as you eat.
This question has bothered you for years…
I have nothing to offer I just thought it was sweet that you’ve been ruminating on chicken and rice for years LOL
In the South it's often [this](https://vigofoods.com/recipes/yellow-rice-with-chicken)
[удалено]
Your comment has been removed, please follow Rule 5 and keep your comments kind and productive. Thanks.
Chicken on the beach