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A skillet filled with Mama's Chicken and Rice

Mama's Chicken and Rice

Simple but heartwarming is this baked chicken and rice dish. Seared chicken is seasoned and nestled around rice to bake off in the oven. Onions and celery are not secondary players. They take center stage, along with the chicken juices to flavour the rice most perfectly.

Course Main Course
Cuisine American
Keyword celery, chicken, mama, rice
Prep Time 20 minutes
Cook Time 50 minutes
Servings 6

Ingredients

  • 2 tsp paprika anything except Hot Hungarian
  • 2 tsp dried thyme
  • 1 tsp lemon zest
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt
  • 3/4 tsp cracked pepper
  • 6-8 chicken thighs bone in and skin on
  • 2 tbsp butter divided, plus more if needed
  • 1 large yellow onion chopped
  • 2 cloves garlic minced
  • 3 medium stalks of celery chopped into 1/2 inch chunks
  • 3/4 tsp kosher salt
  • 1 cup long grain white rice
  • 1 3/4 cups chicken broth/stock
  • 1/2 cup water
  • 2 tbsp finely chopped parsley for garnish

Instructions

  1. Preheat oven to 350F. Combine the seasonings (paprika, thyme, lemon zest, onion powder, garlic powder, salt and pepper) in a small bowl. Set aside.

  2. Heat 1 tbsp of butter in an oven safe 12 inch skillet or braiser over medium high heat.

  3. Add the chicken pieces, skin side down and sear till just golden brown. Turn and sear the other side. This should take about 5-7 minutes in total. Adjust heat if necessary. Transfer to a plate to cool slightly. Drain off most of the fat from the skillet leaving about 1 tbsp. If there isn't enough fat, add 1 tbsp of butter.

  4. Return the skillet to the burner and add the onion. Sauté over medium heat till just starting to soften. Add the garlic and stir another 2 minutes to remove the raw taste. Then add the celery and 3/4 tsp salt to soften as well, about 3 minutes.

  5. Meanwhile, once the chicken has cooled to the touch, pat away any remaining fat and rub the seasoning mix into all sides of the chicken pieces.

  6. Add the rice and remaining butter to the onions and celery and stir to coat it well.

  7. Place the chicken pieces evenly over the rice. Pour the chicken broth and water around and between the chicken pieces. Bring the liquid to a simmer on the stove top and let it bubble for 30 seconds.

  8. Cover with lid or seal tightly with foil, and bake in the centre of the oven for 35 minutes.

  9. Remove foil or lid and bake for a further 10 minutes until liquid is absorbed. You can spray the chicken pieces with olive oil spray to help give it some crispy skin! Cooking time to fully cooked chicken can be affected by oven and size of thighs.

  10. Remove from the oven let it stand for 5 minutes. If serving from the skillet, gently fluff up the rice around the chicken. Garnish with fresh parsley.

Recipe Notes

You can substitute whole legs, or even breasts on the bone. This will easily feed four to six. 

Leftovers can be stored in the fridge and reheated on the stove top.  Or shred the meat and add it and any leftover rice to soup!.