1. Recipes

How to Make Chicken Rice-a-Roni - A Step-by-Step Guide

If you're in need of a quick and easy weeknight meal, look no further than this tasty Chicken Rice-a-Roni recipe. With just a few simple ingredients, you can have a delicious and satisfying dish on the table in no time. Whether you're cooking for yourself, your family, or a group of friends, this recipe is sure to be a hit.

Chicken Rice-a-Roni is a classic dish that combines tender chicken, fluffy rice, and savory seasonings for a dish that is both comforting and flavorful. This recip...

Read more Snack recipes

Ingredients

  • 1 (3 1/2) pound whole chicken
  • 1 stalk celery, roughly chopped
  • 1 medium carrot, roughly chopped
  • ½ medium yellow onion, roughly chopped
  • 1 large bay leaf
  • 1 tablespoon kosher salt
  • 3 quarts water
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ½ medium yellow onion, diced
  • ⅓ cup diced red bell pepper
  • 2 teaspoons kosher salt
  • 1 cup broken uncooked spaghetti (2-inch pieces)
  • 1 ½ cups basmati rice
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon saffron threads, crushed (Optional)
  • 1 pinch cayenne pepper
  • ½ cup garbanzo beans, drained and rinsed
  • ⅓ cup frozen green peas, thawed and drained
  • 2 tablespoons chopped fresh parsley, or to taste
  • 2 tablespoons chopped fresh cilantro, or to taste

Information

  • Prep Time: 35 mins
  • Cook Time: 2 hrs
  • Additional Time: 25 mins
  • Total Time: 3 hrs
  • Servings: 4
  • Yield: 4 servings

  • Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
  • Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
  • Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
  • Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
  • Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
  • Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
  • Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
  • Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.

    • Nutrition

    1381 cal.

    • Total Fat: 74g
    • Saturated Fat: 22g
    • Cholesterol: 313mg
    • Sodium: 2868mg
    • Total Carbohydrate: 89g
    • Dietary Fiber: 5g
    • Protein: 86g
    • Potassium: 1052mg

    Categories

    Rice recipes
    Chicken recipes
    Pasta recipes
    Seasoning recipes