Go Back
Print Recipe Pin Recipe
5 from 1 vote

Chicken and Rice


  • Chicken and Rice
  • yield: a bunch. My 12 quart stockpot was filled 3/4 of the way full.
  • Stew a whole chicken with vegetables to create a flavorful stock. The vegetables are strained out and the deboned chicken is added back to the pot to cook with rice. Use a stock pot with a colander to make easy work of removing the chicken and vegetables from the stock. After the rice is added stir occasionally. Once the level of the liquid is just below the surface of the rice, take the pot off the heat, cover it and let it continue steaming the rice. This will ensure tender grains and no scorched bottom. I highly recommend Basmati rice which has a flavor almost like popcorn. It adds a buttery goodness to this dish without the heaviness of butter. If you’d like more of a soupy texture, decrease the rice by half and test for doneness before the liquid cooks below the level of the surface.
  • 1 4 to 5 lb whole chicken
  • 2 stalks celery
  • 3 carrots
  • 1 medium sweet onion halved
  • 2 bay leaves
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 3 quarts water
  • 4 cups Basmati rice


  • Place whole chicken, breast side down in a colander that fits in a 12-quart stockpot.
  • Wash the vegetables but don’t bother to peel. Break up the carrots and celery to fit in the pot. Add onion, bay leaves, salt and pepper.
  • Pour water over chicken and vegetables. Bring to boil, uncovered, over high heat.
  • Cover and turn down to medium heat. Simmer for 1 hour.
  • Remove from heat and let sit for at least 30 minutes up to one hour.
  • Remove chicken and vegetables to a large sheet pan. Discard vegetables and break chicken into large pieces to cool faster.
  • When chicken is cool enough to handle, return pot to medium heat.
  • Remove bones, skin and fat from chicken. Shred or chop the chicken meat and add back to stockpot.
  • Taste for seasoning, before adding rice, and make adjustments as needed.
  • Add rice as soon as the stock is boiling. Cook, uncovered, stirring occasionally.
  • When the level of the liquid is just below the surface of the rice, cover and remove from heat. Let sit, covered, for 30 minutes.
  • Stir before serving.
Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!