Description
Chicken and Rice brings pure comfort straight to your dinner table, warming hearts with its simple, satisfying flavors. Generations of families have cherished this classic dish that turns ordinary ingredients into a memorable meal everyone craves.
Ingredients
Scale
Main Protein:
- 1.5 pounds skinless boneless chicken thighs
- 4 ounces calabresa sausages
Produce:
- 2 onions
- 3 garlic cloves
- 1 large carrot
- 2 Roma tomatoes
- 0.5 cup fresh parsley
- 0.25 cup chopped parsley
Pantry and Seasonings:
- 1 cup long-grain white rice
- 2.5 cups chicken broth
- 0.5 cup white wine
- 0.5 cup olive oil
- 1 tablespoon ground turmeric
- 1 tablespoon apple cider vinegar
- 2 bay leaves
- Salt
- Freshly ground black pepper
Instructions
- Blend 1 onion, 3 garlic cloves, ½ cup parsley, 1 tablespoon turmeric, 1 tablespoon apple cider vinegar, ½ cup olive oil, salt, and pepper in a food processor until smooth.
- Coat 1½ pounds chicken thighs in the marinade. Refrigerate for 2-3 hours.
- Heat 1 teaspoon olive oil in a large pot at medium heat (350°F). Brown 2 calabresa sausage slices for 5 minutes. Remove and set aside.
- Add marinated chicken to the pot. Brown on all sides for 10 minutes. Remove and set aside.
- Saute 1 chopped onion and 1 finely diced carrot in the same pot for 5 minutes until softened.
- Pour ½ cup white wine into the pot, scraping browned bits from bottom.
- Return chicken and sausage to the pot. Add 2½ cups chicken broth. Cover and simmer at 325°F for 15 minutes.
- Stir in 1 cup rinsed rice, 2 chopped Roma tomatoes, 2 bay leaves, and reserved marinade. Season with salt and pepper.
- Cover and simmer at 325°F for 15 minutes until rice becomes tender.
- Remove from heat. Let dish rest, covered, for 10 minutes.
- Fluff rice, sprinkle ¼ cup chopped parsley, and serve warm.
Notes
- Marinate your chicken overnight for deeper, richer flavor that penetrates the meat completely.
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution and prevent burning.
- For a gluten-free version, replace white wine with chicken broth and ensure all other ingredients are certified gluten-free.
- Let the dish rest after cooking to allow flavors to meld and rice to absorb remaining liquid, creating a more cohesive meal.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 495 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg