Rice and Chicken

This weeknight-friendly one-pot chicken and rice dish captures the flavour of slow-simmering food. The best chicken and rice hacks are listed here, along with customisation options.

Our goal while developing our go-to chicken and rice recipe in the Food Network test kitchen was to make it flavourful but still manageable for busy chefs to make on a weeknight. With less than an hour to prepare, this cosy version has all the flavour of long-simmered chicken rice recipes. Our best section? Since everything is made in a single pan, cleanup is a breeze.

How to Prepare Rice and Chicken Like an Expert

Steaks should be used, not breasts. Our recipe developers suggest using bone-in, skin-on chicken thighs instead of chicken breasts since they cook up in exactly the same amount of time and produce soft, fluffy rice.

Allow the chicken to roast to a golden colour. Place the chicken thighs skin-side down in the pan after heating the oil; if the oil is at the proper temperature, you should hear a sizzling. To develop flavour, cook the thighs for 4 to 5 minutes. To prevent removing all the delicious flavour you've just created, wait a minute or two more if the chicken sticks to the pan when you try to remove it.

After cooking the chicken, don't clean the pan. The way the flavour of this one-pot chicken and rice recipe develops is part of its beauty. Once the chicken thighs are browned and plated, use the remaining tablespoon of oil to sauté the vegetables in the same pan. To ensure that your vegetables absorb all of the delicious chicken flavour as they cook, you may even use a wooden spoon to scrape up any delicious bits that remain in the pan.

Opt for long-grain rice. When slow-simmered in chicken broth, short-grain rice sticks together in clumps because it is starchier and holds more moisture. Because they hold their texture and shape better, long-grain rices like basmati or jasmine rice are suggested by our recipe experts.

Alternate the seasonings and vegetables. This one-pot chicken and rice recipe has classic flavours that Food Network Kitchen loves, but you can customise it with additional ingredients like sliced button mushrooms, defrosted frozen peas, corn kernels or zucchini half-moons. Just make sure that before adding the seasonings, they have softened. Tailor your herbs and spices as well. For example, use chopped fresh parsley and basil for the thyme and oregano, or add a teaspoon of dried coriander, ginger, or cumin.

Utilise the oven to finish the rice and chicken. The chicken skin becomes incredibly crispy during the final two to three minutes of grill cooking, and the vegetables get a delightful crunch.

How to Keep and Warm Rice and Chicken

For up to four days, leftover chicken and rice can be kept in the refrigerator in an airtight container.

You may either scoop the chicken rice into a covered stock pot and warm it over medium-low heat for 10 to 15 minutes, or you can put a bit in a bowl that is safe to be microwaved for 30 seconds at a time. Before heating the rice, add a half-teaspoon of water if it appears dry.

Different Recipes for Chicken and Rice

A plethora of chicken and rice recipes have been created by Food Network Kitchen. Here are a handful of our top picks:

Rice and chicken cooked in an instant pot. In just forty minutes, you may have rice and chicken flavoured with olive and green peppers thanks to the Instant Pot.

Rice Soup with Chicken Cooked Slowly. This nutritious soup has a tonne of vegetables, soft chicken thighs, lemon and fresh dill, and substantial brown rice.

Fried chicken on rice. This dish for fried rice is enhanced in flavour and texture by the addition of chopped peanuts and crunchy snow peas.

Directions

One tablespoon of oil is heated over medium-high heat in a big skillet. In a large bowl, toss the chicken with the paprika, 1 teaspoon salt, and a few grinds of pepper. Put the chicken skin-side down in the skillet and cook, uncovered, for 4 to 5 minutes, or until the skin is golden but not very black. Using a metal spatula, transfer the chicken to a dish and return the skillet to the skillet with the remaining tablespoon of oil.

Add the shallots, carrots, and celery to the skillet and simmer, stirring periodically, for 4 to 5 minutes, or until the vegetables are softened but not quite browned. Add the lemon zest, lemon juice, thyme, oregano, garlic, 1/2 teaspoon salt, and a few grinds of pepper. Cook for about a minute, or until you start to smell the garlic. Add the rice, stir, and cook, uncovered, for about 2 minutes, or until lightly toasted. Reintroduce the chicken thighs to the pan, skin-side up, after adding the stock and stirring in the 1/2 teaspoon salt. After bringing the liquid to a boil, cover it, lower the heat to a simmer, and cook for 15 to 20 minutes, or until the rice is soft and the chicken is cooked through. In the interim, preheat

Take off the pan lid and broil for two to three minutes, or until the chicken skin is crispy and golden. Finally, add the chives.

Ingredients

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2 tablespoons canola oil

4 to 6 bone-in, skin on chicken thighs (about 6 ounces each)  

1/2 teaspoon paprika 

Kosher salt and freshly ground black pepper 

4 medium carrots (about 12 ounces), sliced into 1/4-inch rounds 

3 stalks celery (about 9 ounces), sliced 1/4-inch thick 

2 large shallots (about 4 ounces), finely diced 

2 cloves garlic, minced 

1 tablespoon fresh thyme leaves, chopped 

1 tablespoon fresh oregano leaves, chopped 

2 teaspoons finely grated lemon zest plus 1 tablespoon lemon juice 

1 cup long-grain rice 

2 cups low-sodium chicken stock 

1 tablespoon chopped fresh chives

The Best Meatloaf of Turkey 


This delightful meatloaf is a somewhat lighter take on the all-American staple, using a combination of fresh herbs for flavour and chicken stock and soaked panko to keep it moist. You won't find a better turkey meatloaf anywhere!

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with foil.

Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.  

Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.  

Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.

Ingredients

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1/4 cup olive oil

1 large onion, chopped  

2 teaspoons fresh thyme leaves 

1 teaspoon minced fresh sage  

Kosher salt and freshly ground black pepper 

2 cloves garlic, grated 

1 tablespoon tomato paste 

3 tablespoons Worcestershire sauce 

3/4 cup panko breadcrumbs 

1/2 cup chicken broth 

3 pounds ground turkey 

2 large eggs 

1/2 cup ketchup 

The Greatest Stuffed Olives


By par-cooking the peppers in the microwave, we've sped up and simplified this traditional recipe, saving you roughly 45 minutes of cooking time! This recipe works well for using up leftover rice. Since the filling will shrink as it cooks, make sure to really pour it on—mounding it is okay.

Directions

If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.  

Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.  

Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.  

Arrange a rack in the center of the oven and preheat to 450 degrees F.  

Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.  

Ingredients

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6 large red, orange or yellow bell peppers

3 tablespoons olive oil

1 pound ground beef 

2 medium onions, chopped 

4 cloves garlic, finely grated 

2 teaspoons thyme leaves  

Kosher salt and freshly ground black pepper 

4 plum tomatoes, cored and cut into 1/2-inch pieces 

2 tablespoons tomato paste  

1 cup dry white wine 

1 cup low-sodium chicken broth 

2 cups cooked rice  

2 cups shredded Muenster cheese 

Fried Chicken Steak


Our take on the Texas classic features an extra-crunchy and flavourful crust thanks to the addition of cornflour to the seasoned flour and double dredging of the meat

This recipe for chicken fried steak never fails, whether it is served for lunch, dinner, or brunch. The detailed instructions provided by our recipe developers make it easy to prepare the succulent beef, crunchy coating, and rich gravy.

Chicken Fried Steak: What Is It?

A classic Texas dish, chicken fried steak consists of a thinly sliced beef cut coated in a buttermilk batter and deep-fried until golden brown. It is placed on top of a rich country gravy.

What distinguishes chicken fried steak from Southern fried steak is the gravy. While chicken fried steak is drenched in a rich, cream-coloured gravy created by whisking butter, flour, milk, salt and pepper together over a hob until it thickens, the latter is served with brown gravy.

Cook Fried Chicken Like a Pro

You can always have properly cooked chicken fried steaks with the help of these suggestions from Food Network Kitchen.

Use a generous amount of salt and pepper. For maximum flavour, season the steaks liberally before frying and dredging them. This allows the salt to seep into the meat.

Dredge and cook the steaks first, then temper them. Uneven cooking occurs when very cold meat contacts hot oil in a skillet, lowering the temperature overall. Before you dredge and fry your steaks, let them come to room temperature while you prepare the gravy. This will ensure that your steaks are cooked to perfection with golden, crispy exteriors.

The key is cornflour. The extra-crunchy crust of Food Network Kitchen's chicken fried steak is achieved by using cornflour into the flour mixture. This is due to the fact that cornflour draws out all of the moisture from the outside of the steak.

Twice coat the steaks with seasoned flour. The initial dredging in seasoned flour forms a tasty foundation and guarantees that the steak will stick to the second dredging in that mixture along with buttermilk and spicy sauce.

Make the steak softer. Cube steak is the best steak for chicken fried steak, according to our recipe testers. It's an affordable, pre-tenderized cut from the top or bottom round that's also referred to as minute steak. If cube steak is not available, purchase top round steaks and pound them to 1/4-inch thickness using the rough side of a meat mallet.

What Goes Well with Fried Chicken

For a Southern-style feast, serve this recipe for chicken fried steak along with potato salad, collard greens, and mac & cheese made with just five ingredients. Try it with a spiked Arnold Palmer or iced tea.

How to Keep Fried Chicken in Storage

For three to four days, leftover chicken fried steak should be kept refrigerated in an airtight container. Bake the remaining chicken fried steaks for ten minutes at 350 degrees Fahrenheit on a baking sheet covered with foil to warm them.

Although it is ideal to serve this chicken fried steak recipe right away, you can make the flour mixture ahead of time for the first dredge. Just combine the flour, cornflour, paprika and garlic powder in an airtight container or bag with a zipper closure, then store it in a cool, dark place for six to eight months or store it in the refrigerator for up to a year.

Directions

Liberally sprinkle the steaks with salt and pepper (see Cook's Note). Put them on a rack set inside a rimmed baking sheet and let sit at room temperature while you make the gravy.

Melt the butter in a medium saucepan over medium-high heat. Stir in 3 tablespoons of the flour until combined and cook until golden and bubbling, about 1 minute. Whisk in the whole milk, 1 1/4 teaspoons salt and 1/4 teaspoon pepper and cook, whisking frequently, until the gravy boils. Reduce the heat to medium and cook, whisking occasionally, until the gravy thickens, 2 to 3 minutes. Remove from the heat and keep warm; it will seem loose but will thicken as it sits.

Whisk the remaining 1 1/2 cups flour, cornstarch, paprika, garlic powder and 1 1/2 teaspoons salt in a large bowl. Whisk the buttermilk, egg and hot sauce in a medium bowl. Working with 1 steak at a time, dredge in the seasoned flour, turning to coat and packing into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining steaks.

Pour 3 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like wet sand with some clumps. (These clumps will give the steak a crispy, shaggy crust.) Dip the dredged steaks into the remaining buttermilk mixture, allowing any excess to drip off. Pack the moistened flour firmly onto each steak. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes.

Pour the oil into a large cast-iron skillet fitted with a deep-fry thermometer (the oil should come about halfway up the sides). Heat the oil over high heat until the thermometer registers 350 degrees F. Fry the steaks in 2 batches until golden brown, about 1 1/2 minutes per side. Transfer to paper towels to drain.

Whisk the warm cream gravy to loosen it and serve over the chicken-fried steak.

Ingredients

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Four 3- to 4-ounce cube steaks (see Cook's Note)

Kosher salt and freshly ground black pepper 

3 tablespoons unsalted butter 

1 1/2 cups plus 3 tablespoons all-purpose flour 

2 1/4 cups whole milk 

1 1/2 cups cornstarch 

1 tablespoon Hungarian paprika 

1 teaspoon garlic powder 

1 cup buttermilk  

1 large egg, beaten 

1 tablespoon hot sauce, such as Frank's RedHot 

4 1/2 cups vegetable oil