I am constantly on the lookout for quick and easy recipes– you know– the ones that can be easily made ahead and either thrown into the crock pot (not literally thrown– haha), or into the oven when I come back from a busy day. This recipe is one of those– and it fills the house with a delicious, “Thanksgiving dinner” type aroma, too. The delicious smell is free. You’re welcome.
I love this recipe, also, because it’s perfect for a small family– 2-3 adults can eat nicely from this dish. You can also easily double it, for a family of 5-6, or in case you want some leftovers. Either way, it’s super easy to make ahead, refrigerate, and pop into the oven when you’re ready for supper. It’s also great with white or dark meat . . . just do whatever you prefer.
What are we waiting for? Let’s do this!
First, the recipe. I can’t remember where this recipe came from, originally– I have it on a handwritten card, and I’ve changed it up to suit my own tastes. If you know the original author, please let me know, and I’ll happily credit him/her for the work 🙂
Quick and Easy Chicken and Rice
2-3 pieces of chicken, bones in
1 1/2 cups chicken broth or water/bouillon
1/2 cup white rice
1/4 cup chopped celery
1/4 cup chopped onion
1/2 tsp. poultry seasoning
Salt and pepper to taste
Spray 9″ round pan with cooking spray. If you are doubling the recipe, use a 13×9. Combine broth, rice, celery, onion, poultry seasoning, and a sprinkle of salt and pepper. Stir well until spices are incorporated. Place your chicken pieces into the rice mixture. Drizzle chicken with olive oil and salt/pepper chicken to taste. Bake at 350 for roughly 1.5 hours, or until chicken tests done.
Now, in pictures! 🙂
Begin by adding your chicken broth to your rice in a greased 9″ round pan. You can use either white or brown rice– I am using a mixture of both.
Next, chop your onion and celery. I sometimes put a little extra onion in there, because I like it. Sweet onion is my favorite– it adds a lot of flavor without making you feel like an exorcist every time you breathe, as you scare the ghosts away. Ha.
Let me insert a quick note, here . . . onions are freezable. Yes. Totally. When onions go on sale (Aldi sometimes has them for 79 cents a bag– that’s when I stock up), I buy several bags, chop them, and freeze the chopped onions in freezer bags. When I need onions for a recipe, I just use a butter knife to chisel a chunk out, and I add the frozen onions directly to the recipe. This is not only more economical– but it’s a time-saver, too. If I’m in a hurry, I just grab my onions and throw them in– no chopping or tears required 😉 This trick works with celery and green peppers, also. I always have a nice supply of these frozen vegetables on hand to throw into a meatloaf, stir-fry, or whatever I need.
Mix the rest of the spices into your broth/vegetable/rice mixture. Place your chicken pieces into the broth mixture and drizzle lightly with olive oil. Brush the oil over the chicken and dust the “naked” chicken with a spice of your choice. I like a mixture of garlic powder, onion powder, pepper, and a little salt, but you can feel free to use Mrs. Dash, or just salt and pepper– whatever you like. I generally do either 2 bone-in chicken breasts (the bone in keeps the chicken from overcooking while your rice finishes), or 3 dark meat pieces (legs or thighs).
At this point, you can cover your chicken with plastic wrap and refrigerate– it’s great to make this the night before for a quick and easy supper the next day. You can also bake immediately– bake uncovered at 350 for roughly 1.5 hours. If the rice begins to get dry, or the chicken is too brown before the center is done, cover with aluminum foil until the chicken tests done.
And that’s all there is to it. The smell is incredible– that poultry seasoning, combined with the onion and celery, bring a delicious “Is it Thanksgiving?” smell into your house. And who says you can’t have pumpkin pie in August? Definitely not me! 🙂 We can be thankful anytime of year 😉
And if you get a delicious, easy supper out of it, all the better! 🙂 Yum! Pass the chicken, please!
You did it. And I’m just so proud of you.
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