Chicken Vegetables And Rice
A hearty chicken, vegetable, and rice dish with savory broth, perfect for family dinners and comforting meals, highlighting tender chicken and fresh vegetables.
Ingredients
Instructions
- In a Dutch oven over medium heat, heat the salad oil and cook carrots, celery, and onions for about 10 minutes.
- Remove the cooked vegetables to a bowl.
- In the same pan, add the cooked chicken, parsley, bay leaf, bouillon, salt, and 6 cups of water, then bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes or until the chicken juices run clear.
- Remove the chicken to another bowl and refrigerate for about 15 minutes, then skin and debone it.
- Cut the chicken into bite-sized pieces.
- Add the cooked vegetables and rice to the broth.
- Heat until boiling.
- Reduce heat to low, cover, and simmer for 30 minutes or until the vegetables and rice are tender.
- Add the cooked chicken back into the pot and heat to boiling.
- Discard the parsley and bay leaf before serving.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or rosemary along with the bay leaf. If you don't have parboiled rice, you can use regular long-grain rice, but adjust the cooking time as needed. You can also substitute the chicken with turkey for a variation. For added depth, sauté garlic and bell peppers with the vegetables.
Serving Suggestions
Serve this dish warm, garnished with fresh parsley for a pop of color. It pairs beautifully with a crisp green salad or crusty bread to soak up the delicious broth. For a heartier meal, consider serving it alongside a creamy side like Macaroni And Cheese And Chicken(Frankie'S Favorite).
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or broth to the pot and warm gently on the stove over low heat, stirring occasionally until heated through. You can also use the microwave, but cover the dish to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Vegetables And Rice contains roughly 869 calories, with 28g protein, 129g carbohydrates, and 40g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (145% of the Daily Value), and vitamin C (128% of the Daily Value). Note that it is relatively high in sodium, at 2197mg per serving (96% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use uncooked chicken for this recipe?
Yes, you can use uncooked chicken. Simply add it to the pot with the vegetables and broth, and increase the simmering time until the chicken is fully cooked and tender. Make sure to check that the internal temperature reaches 165°F (75°C).
What can I substitute for the chicken flavor bouillon?
You can substitute chicken flavor bouillon with homemade chicken stock or broth for a more natural flavor. If you prefer a vegetarian option, vegetable broth works well too, although the flavor will be different.
Is this recipe suitable for meal prep?
Absolutely! This Chicken Vegetables And Rice dish stores well and makes for great meal prep. Just make sure to cool it completely before refrigerating. You can portion it into individual servings for easy reheating throughout the week.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).