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Classic Southern Chicken and Rice Dish - Comforting, Homestyle Recipe.

Southern Chicken and Rice

Print Recipe
Just like your sweet tea drinkin' grandma used to make!
Course Lunch or Dinner, Mains
Cuisine Southern Classics
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 8 servings
Calories 415
Author María

Equipment

  • large stockpot
  • measuring spoons
  • 8" chef's knife
  • poultry shears
  • cutting board

Ingredients

  • 2 Tbsp unsalted butter
  • 1 medium Vidalia onion chopped into quarters
  • 1 whole chicken 2-3 lbs, cut into pieces
  • 2 quarts water
  • 2 1/2 Tsp kosher salt to taste
  • 1 Tsp dried parsley
  • 1/2 Tsp black pepper freshly cracked
  • 1 Tsp garlic powder
  • 1/2 Tsp turmeric
  • 1 bay leaf
  • 2 C long-grain rice
  • 1 Tsp chicken bouillon powder
  • 1 Tsp seasoned salt to taste

Instructions

  • Place a large stockpot with a tight-fitting lid over medium-high heat. Add the butter and stir it around until it melts, making sure it coats the bottom of the pot.
  • Once the butter has melted, add the chopped Vidalia onion. Stir to coat the onion in butter, and let it cook until it’s slightly softened.
  • Place the chicken pieces into the pot, followed by the water. Stir in the kosher salt, dried parsley, black pepper, garlic powder, turmeric, and bay leaf. Bring the pot to a boil, then reduce the heat to medium-low and cover it with the lid. Let it cook for an hour.
  • After an hour, check if the chicken is cooked through by using a fork to see if the meat pulls away from the bone. If it does, use tongs to remove the chicken from the pot. If not, continue cooking for another 30 minutes.
  • Once the chicken is cooked, remove it from the pot and let it cool slightly if you want to remove the skin and bones. Strain the liquid through a strainer into a large container, reserving about 6 cups of it to return to the pot along with the chicken. You can skip this step, but remember to remove the bay leaf.
  • Stir in the rice, chicken bouillon powder, and seasoned salt. Cover with the lid, reduce the heat to low, and cook for 15-20 minutes until the rice is tender.
  • Once the rice is cooked, give everything a gentle stir. If you didn’t debone the chicken, use tongs to squeeze each piece—the meat should easily fall off the bone. Adjust the consistency by adding more reserved broth if desired. Taste and adjust salt if needed. Serve the chicken and rice in bowls, ideally with some cornbread on the side. Dassit!

Notes

  • Read the post above the recipe for all my tips tricks and suggestions!