Chicken and Rice Recipe

This Chicken and Rice Recipe is one of my most favorite comfort foods.

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.

Chicken and Rice Recipe

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 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 until 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.

Chicken and Rice Recipe

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.

4.8 from 6 reviews
Chicken and Rice Recipe
 
This is the perfect comfort food for any time of the year.
Author:
Recipe type: Main
Serves: Makes 6-8 servings.
Ingredients
  • 4 quarts (16 cups) water approx. (enough to cover chicken)
  • 1 4 lb. (approx.) whole chicken
  • 3-4 stalks celery; rough chopped
  • 1 large sweet onion; diced
  • 1 teaspoon pepper – divided
  • 1 teaspoon salt – divided
  • ½ teaspoon oregano
  • ½ teaspoon celery salt
  • 1½ teaspoons parsley – divided
  • 3 cups long grain white rice
Instructions
  1. In a large stock pot bring water, chicken, celery, onion, ½ teaspoon pepper, ½ teaspoon salt, oregano, celery salt, 1 teaspoon parsley to boil, cover and reduce to a simmer for at least an hour (2-3 hours would be preferable).
  2. Once simmering is complete, remove chicken to cool in order to debone. Let broth continue to simmer and reduce.
  3. When cool enough to handle, debone chicken.
  4. 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.
  5. After 15 minutes stir in another cup of broth. Cover and simmer for 5 minutes.
  6. Continue to add broth, stir, cover and simmer for 5 minutes at a time until rice is done.
  7. Salt and pepper to taste.

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Comments

  1. 2

    Mom says

    Looks good, Amy. To save time in preparation, use a cut-up chicken. If you cut the chicken into pieces (like drumbsticks, thighs, breast, wings, etc.) before it is cooked there is no need to debone it after it is cooked. This is truely food for the soul. Love, Mom

  2. 4

    says

    I have a favorite chicken and rice recipe very similar to your recipe that has been handed down by my grandmother and mother. Only difference is a can of onion soup is added to the rice and chicken. I just may have to write this down for next week’s menus – haven’t made it in awhile.

  3. 5

    says

    I feel very cheated that I have never had chicken and rice before! I’ll be making this soon. Thanks for the recipe!

  4. 6

    says

    I will be making this soon! I love to eat chicken and rice made by someone else, but I’ve always screwed it up when I made it (with no recipe). I think yours will work nicely, thank you!

    Now, photography question – how did you get the first shot, with the steam coming off of it? Do you mind sharing lens, aperture, ISO, shutter speed and white balance? I would love to improve my food shots and learning from others seems to work best.

  5. 8

    cbp says

    Too bad we don’t have smellavision! Just looking at that first picture with the steam coming off that beautiful bowl of chicken and rice… amazing! And it looks like I should be able to pick the onion and celery right off the screen. Love your photos! Can’t wait to try this version of Chicken and Rice. I make a similar one but have never tried the risotto style of adding the broth a cup at a time. Yum…

  6. 9

    says

    We had never made rice this way. Even though we eat rice practically everyday…

    The picture looks good, but from what I read from the recipe… Is the chicken stock alone enough to make the rice dish tasty (like risotto kind of tasty??)

    • 10

      says

      Hey Books We Read!

      You could always add more seasoning to taste but for us the broth w/ that is seasoned with the salt, pepper, oregano, celery salt, parsley is pretty tasty. Make it yours!

      ~ Amy J.

  7. 11

    says

    What a beautiful, comforting dish. Thanks for taking the time to write up a recipe for us. I still haven’t been able to cook dishes without a recipe (well, I did just memorize one recipe not too long ago), but I can’t wait to be able to create dishes like that. Chicken and rice sounds great.

  8. 12

    karen says

    Wonderful! Can’t go wrong with that combination of ingredients and it looks just perfect for this cold weather.

  9. 15

    says

    We SC girls love our chicken bog! YUM. It’s been a while since I had it too so think this will be an opportune time to make it again. Your photos are to die for. I want to be able to do that! Thanks for sharing.

  10. 17

    Nanny J says

    I did it! Delicis. Pa liked it, too. Thanks. Who says you can’t teach an old dog new tricks?! Keep’um coming.

  11. 19

    C Starr says

    Thanks so much for the recipe! Instead of cooking the chicken on the stove for 1-3 hours, could I put it in a slow cooker on low while I am working? Just wondering…

  12. 20

    Colleen says

    Most delicious! Still full, I found myself thinking about it an hour after eating…hmmmm….should I eat some more? hahaha. I will make this again and again. Thanks!

  13. 21

    says

    I have had a love hate relationship with chicken and rice for 25 yrs. Yours is just like the deep south bogs I remember.

  14. 22

    christina waton says

    cooking this now and it looks, smells great; can’t wait to eat it!

  15. 23

    Southern Girl says

    Thank you thank you thank you!! My Aunt made this for our family while I was growing up and anytime I tried to Google the recipe I came up with chicken casseroles but THIS is what I needed!! I will be making this for Easter this weekend! I can taste it already!!

  16. 24

    says

    The number of times I had this as a child would probably exceed the national debt. What wonderful memories. I don’t really know why I don’t make this except that maybe when I have a pot of chicken broth and chicken falling off the bone, I tend to turn it into chicken and dumplings instead. What I remember most about chicken and rice is that my grandmother loved cold chicken loaf and would make it all the time in the summer. My sister and I thought it was D-I-S-G-U-S-T-I-N-G and we refused to eat it so my mom would make a big pot of hot rice made with extra chicken broth and we would eat it with the hot rice because the gelled loaf would melt into chicken and rice. Strange memory to share I know, but it was tasty! I’m going to have to start making real chicken and rice for my family again. It’s such a great meal. Thanks for sharing and making me remember how much I love it!

  17. 26

    Daphna says

    I just wanted to stop by and say thank you for unraveling the mystery of good old southern chicken and rice! I’ve been searching for just the right recipe for years and this is it!

  18. 27

    David says

    Wonderful recipe, just like my mom made while I was growing up. She’s gone now and this dish brings back great memories. Thank you for sharing. P.S. I added a can of cream of chicken soup to the broth for even more flavor.

  19. 28

    Jim Davis says

    very easy! very good! thank you for the time to post this!!!!! was awesome! like grand ma used to make

  20. 29

    Susy Sams says

    This looks just like the chicken and rice that my mother used to cook. I know the basics of how she made it but never mastered it before she passed away. Every recipe I ever saw looked too dry or called for a can of soup. Yours looks just right. Just a good simple boiled southern chicken and rice

  21. 30

    Meghan says

    I first had this over the past summer while visiting my inlaws in southern Georgia. Fell in love!!! Im making it right now and hopefully it lives up to my MILs

    • 31

      says

      Hey Meghan,

      I do hope it turns out well. It’s one of our favorite comfort foods. My mother who is here visiting made a large pot of it just today!

  22. 32

    Mary Atchley says

    Grew up in south Georgia with Chicken Perlow. Loved it! I continue to make it to this day! 4 Generations of this recipe! Thank you for the memories!

  23. 33

    Roman H says

    I just want to say thank you so much for this recipe! Both my parents are from the South and my dad would always make this for me. Was one of favorite comfort foods but I never got the recipe from him.

    • 34

      says

      Hello Roman,

      You’re quite welcome. It’s a true comfort food—something I crave often! I also love turning leftover amounts into soup by adding stock or broth.

  24. 35

    Kristin says

    Just made this for a church function tonight. It is delicious and will be making it again..,soon. The earlier comment of buying a cut up chicken was perfect. That worked out very well.

  25. 37

    Anna Haen says

    Feeling a sense of sisterhood :). Grew up with chicken and rice just this way. Made it for my Midwestern father-in-law on chemo and he raved (mother-in-law had to agree…score one for the south!). We make it with country style pork ribs and call it “backbone and rice”. So good.

  26. 39

    molly muthoni says

    Hi im from Africa Kenya and i came across your recipe. Can’t lie every one in my house love the food,its delicious and easy to cook. Thanks alot for the recipe

  27. 41

    Andi Goode says

    I have tried a few chicken and rice (baked) recipes in the past and had no success, really. Stumbled upon this and cooking it right now! First time I’ve EVER used a whole chicken for ANYTHING!! Conquered that fear and simmering now! Smells AMAZING! I will try to follow up tomorrow with the end result. Hard to believe it will be anything short of delicious! Thanks!

  28. 43

    Joann says

    Question: Is the rice supposed to be loose or wet when the recipe is complete? Tastes delish, just wondering if I did it right!

    • 44

      says

      The rice is slightly wet, but not sitting in liquid. If it was too wet for your liking, you could cook it on a low a little longer with the lid off to allow liquid to cook off a bit.

  29. 45

    Devon says

    This may be a stupid question. Do you discard the celery and onion at some point? Sorry, I’m from Massachusetts and didn’t get to grow up with this!

  30. 47

    Rachel says

    I made this last night and boy oh boy was it delicious. It’s so filling and I have a ton of food now to last me through the week. So a $9 chicken plus brown rice, left over celery and a left over onion and viola, I have a meal that will feed me all week for only about $10.

  31. 49

    says

    AMY-
    Thank you for taking the time to post this!
    My wife was not feeling so well and wanted a comfort food that would be light on the tummy…
    A beautiful organic Bell and Evans chicken has cooked for 3 hrs and is separated and finished, I used a squeeze of lemon on the plated portions – perfect balance, nice prep, lovely stock.

    Mike

  32. 51

    Jan Williams says

    I’m making your chicken and rice for a friend here in Morocco. He’s had “intestinal problems” for almost a week now. I’ve been telling him to eat rice, but it’s not a big part of the diet in Morocco. I’m putting him on BRAT diet with your recipe…plus it looks delicious. Thanks for a tasty looking and, I hope, curative dish.

  33. 54

    Tracey Bryant says

    I’ve been looking for a chicken “purloo” recipe for a long time, so I gave this a try. It turned out REALLY great and tasted just like the purloos I was served at church and school suppers when I was a kid in southwest Georgia. I followed your recipe, except I used 4 lbs. of chicken thighs, added some bouillon, and used a generic brand of Jasmine rice. I also didn’t need to add the additional cup of water in the final step or simmer for the 5 additional minutes–it was all done after the first 15 (maybe because I used Jasmine rice instead of long grain?). Thanks for a really good recipe :-).

  34. 55

    Elizabeth Watson says

    I grew up on this dish it is so comforting , but my mom tossed in 4-5 chopped up boiled eggs to it before serving. Has anyone else had it this way? I am from the South so I am wondering where this addition originated.

  35. 56

    Ann Reed says

    @ Elizabeth Watson – My grandmother made chicken & rice a lot when I was growing up, and on occasion she would add sliced boiled eggs to hers… also, I’ve seen recipes online where others add boiled eggs to theirs… a strange thing is Granny always put boiled eggs in her chicken & dumplings, too (and I do that, as well – gotta follow Granny’s recipe) but I’ve never seen any recipes that call for them in chicken & dumplings… I guess the addition of boiled eggs is a personal preference?

  36. 58

    Connie Perry says

    I made this tonight, it’s amazing! to me it needed extra salt but I am a salt person LOL :) Great job :)

  37. 59

    Cynthia Brandon says

    I was reminiscing last week about my mother’s Chicken and Rice. This looks very similar to how she made it. She did cut her chicken into pieces though, instead of cooking then deboning. I’ll be trying this soon! Thank you for sharing!

  38. 60

    Debbie Perkins says

    I grew up on this being cooked in a pressure cooker with poultry seasoning added. OMG. This, some hot cornbread and a glass of sweet tea. Manna from heaven! Good ole redneck from south Alabama food. I am now trying to do this in a low carb, low salt way. woo hoo. Anyone have any ideas, holler. Gonna use brown rice, low salt chicken bouilion, skinless chicken breast, and the other stuff.

  39. 61

    diane says

    Boy does this dish ever bring back childhood memories! I grew up in south Mississippi in the 50s/60s and this was a staple at our house. Delicious, cheap to make, and made enough to feed a hungry bunch. It was called Greasy Chicken and Rice and basically the same recipe as yours minus the oregano, celery salt, and parsley. It’s been years since I’ve had it, will have to make it now using your recipe. Thanks for sharing and the memories of good times around mama and mawmaw’s dinner tables.

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