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Boiled Chicken and Rice

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★★★★

4 from 2 reviews

Tender chicken thighs boiled with onions, bell peppers, celery, and seasonings, then combined with fluffy rice cooked in the flavorful broth for a simple one-pot meal.

Ingredients

Scale
  • 6 boneless skinless chicken thighs (about 1.5 pounds)
  • 1 large sweet onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, roughly chopped
  • 1 teaspoon salt, divided
  • 1 teaspoon black pepper, divided
  • 1/2 teaspoon dried oregano
  • 1 1/2 teaspoons fresh parsley, divided
  • 6 cups water (enough to cover chicken)
  • 1 1/2 cups long grain white rice

Instructions

  1. Add water (enough to cover the chicken), chicken thighs, celery, onion, bell pepper, 1/2 teaspoon salt, 1/2 teaspoon pepper, oregano, and 1 teaspoon parsley to a large pot. Bring to a boil over high heat, then cover, reduce to a simmer, and cook for 45-60 minutes until chicken is tender.
  2. Remove chicken from the pot and let cool enough to handle. Debone and shred the chicken (continue simmering broth to reduce). Strain vegetables if desired, reserving broth.
  3. Measure 3 cups of broth back into the pot (or a new pot), add rice, remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Cover and simmer for 15 minutes until rice is cooked.
  4. Stir shredded chicken and remaining 1/2 teaspoon parsley into the rice. Remove from heat, cover, and let rest for 5 minutes before serving.

Notes

Use bone-in thighs for richer broth; adjust water accordingly. For extra flavor, add garlic or bay leaves to the boil. Leftovers reheat well with a splash of broth.

Nutrition

Find it online: https://www.rapidrecipes.blog/boiled-chicken-thighs-rice-onions/