How to Make Traditional Chicken and Rice

This classic one-pot dish is a tradition in many families. Everyone's got a different recipe, but this method should get you started. The recipe, which uses a whole chicken, feeds about six.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• 1 medium onion
• 1 bay leaf
• 1 whole chicken
• 1/4 c. vegetable oil
• 10 to 12 springs whole fresh thyme
• 14.5-oz. can chicken broth
• salt and pepper
• 1 c. converted rice
• Groceries
• Chef's Knives
• Cooking Pots
• Cutting Boards
• Measuring Cups
• Skillets
• Skimmers
• Slotted Spoons
• Tongs
• Measuring cups

1. Cut the chicken into two drumsticks, two thighs and two breasts. Cut the breasts in two pieces and save the backbone and wings for stock.

2. Rinse the pieces and pat them completely dry. The skin can be discarded, if desired.

3. Season the chicken on all sides with salt and pepper.

4. Heat a large pot over medium-high heat. A 12-inch tall-sided skillet is best, but you can also use two smaller skillets.

5. Add vegetable oil to coat the skillet to a depth of about 1/16 inch.

6. Add the chicken pieces (use metal tongs) when the oil is hot, and brown them on all sides. Don't let them get too dark, however. A light golden color is best.

7. As they brown, remove them and let them drain on paper towels.

8. Add the onion and sauté it until tender - about 3 minutes.

9. Return the chicken to the pan and add the thyme and bay leaf.

10. Add the broth and 2/3 c. water and bring to a rapid simmer.

11. Simmer uncovered for 10 minutes. As foam and oil rise to the surface, skim off and discard as much of it as you can.

12. After 10 minutes, assess the amount of liquid. About 2 c. should remain in the pan.

13. Sprinkle the rice into the pan around the chicken.

14. Cover, turn the heat to low and cook for another 20 to 30 minutes. You'll need to check the pan from time to time to test the rice and to make sure it doesn't dry out. Add hot water in 1/2 c. increments if the rice dries out before it's finished cooking.

15. When the rice is done, remove the chicken with tongs or a slotted spoon. Be careful - it will be very loose and tender.

16. Remove the thyme and bay leaf, place the rice on a serving platter and top with the chicken pieces.

Tips & Warnings

• The key to this recipe is the rice. Don't worry if the rice has soaked up all the moisture by late in the cooking process. Residual steam from the chicken and the onion will continue to cook the rice. You can even shut off the heat at this point, but keep the pan covered. If the pan has dried out and a taste of the rice reveals that it still has a long way to go, add some hot water.

• By cooking the rice and chicken together, the rice will pick up the flavor of the chicken.

• You can add other ingredients with the onion, such as cubed ham or tasso or smoked sausage for extra flavor.

• Converted rice is best for this recipe. It is made by parboiling before hulling. Nutrients from the husk are driven into the grain, which is why the rice is slightly tan. It takes a little longer to cook, but the grains don't tend to stick together.

• You can make a speed-scratch version of this recipe by using Minute Rice (gasp!). Cook the chicken without the rice until it's very tender, then ladle out the broth and use it to cook the Minute Rice according to package directions.