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Homemade Nanas Epic Chicken and Rice photo

Nanas Epic Chicken and Rice

This Nanas Epic Chicken and Rice is a comforting classic! Packed with flavor and perfect for family gatherings, it's a dish you'll crave!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Rice:
  • 2 tablespoons olive oil (or 1 tablespoon oil + 1 tablespoon butter)
  • 3 1/2 to 4 pounds bone-in chicken pieces (a whole cut-up chicken or a mix of thighs and boneless breasts)
  • 1 large sweet onion (peeled and chopped)
  • 1 1/2 cups chopped celery (adds crunch and freshness)
  • 1 1/2 cups chopped carrots (for sweetness and color)
  • 4-5 cloves garlic (minced)
  • 3 cups long-grain rice (the perfect base to soak up flavors)
  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
  • 2 teaspoons ground cumin (adds warmth and earthiness)
  • 1/4 cup chopped parsley (for freshness and garnish)
  • Salt and pepper (to taste)

Equipment

  • Large pot or Dutch oven
  • Cutting board and knife
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Serving Spoon

Method
 

Instructions:
  1. In your large pot or Dutch oven, heat the olive oil (or oil and butter) over medium heat. Once hot, add the chopped onion, celery, and carrots. Sauté for about 5-7 minutes, or until the vegetables start to soften. Add the minced garlic and sauté for an additional minute, until fragrant.
  2. Increase the heat to medium-high and add the bone-in chicken pieces to the pot. Season generously with salt, pepper, and ground cumin. Brown the chicken on all sides, which should take about 8-10 minutes.
  3. Once the chicken is browned, stir in the long-grain rice, ensuring it gets coated with the flavorful juices. Pour in enough water (or low-sodium chicken broth) to cover the rice and chicken by about an inch. Bring the mixture to a gentle boil.
  4. Add the fresh thyme leaves (or dried), then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.
  5. Once the rice is cooked, remove the pot from heat. Gently fluff the rice with a fork and stir in the chopped parsley. Adjust seasoning as needed with salt and pepper.
  6. Serve Nanas Epic Chicken and Rice hot, garnished with additional parsley if desired.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat by adding a splash of water or broth and warming over low heat.
  • For longer storage, freeze portions in freezer-safe containers for up to 3 months.