Ingredients with Measurements:
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups uncooked long-grain white rice
• 4 cups chicken broth
• 2 cups cooked, shredded chicken
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley
Special equipment needed:
• Large skillet
• Large saucepan
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the rice and stir to combine.
4. Add the chicken broth and bring to a boil.
5. Reduce the heat to low, cover, and simmer for 15 minutes.
6. Add the chicken, thyme, oregano, paprika, garlic powder, onion powder, salt, and pepper. Stir to combine.
7. Cover and simmer for an additional 10 minutes, or until the rice is cooked through.
8. Remove from the heat and stir in the parsley.
Time:
Preparation Time: 10 minutes
Cooking time: 25 minutes
Temperature: Medium heat
Serving Size: 4-6 servings
Nutritional Information:
Calories: 400
Fat: 10g
Carbohydrates: 45g
Protein: 25g
Substitutions for Ingredients
• Olive oil: Canola oil or butter
• Onion: Shallot or leek
• Chicken broth: Vegetable broth
• Chicken: Tofu or tempeh
• Thyme: Rosemary or basil
• Oregano: Marjoram or tarragon
• Paprika: Cayenne pepper or chili powder
• Garlic powder: Fresh garlic
• Onion powder: Fresh onion
Variations:
• Add vegetables such as bell peppers, mushrooms, or zucchini.
• Use brown rice instead of white rice.
• Add a can of drained, rinsed beans for extra protein.
Tips and tricks:
• Make sure to stir the rice occasionally while cooking to prevent it from sticking to the bottom of the pan.
• To make this dish spicier, add more paprika or cayenne pepper.
• To make this dish creamier, add a few tablespoons of cream or half-and-half.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the chicken and rice in a large bowl with a side of steamed vegetables.
Garnishes:
Garnish with freshly chopped parsley, grated Parmesan cheese, or a dollop of sour cream.
Pairings:
Pair with a green salad and a glass of white wine.
Suggested side dishes:
• Roasted vegetables
• Baked sweet potatoes
• Sauteed greens
Troubleshooting advice:
• If the rice is not cooked through after 25 minutes, add a few tablespoons of water and continue to simmer until the rice is cooked.
• If the rice is too dry, add a few tablespoons of chicken broth or water and stir to combine.
Food safety advice:
• Make sure to store leftovers in an airtight container in the refrigerator.
• Reheat leftovers until they are steaming hot before eating.
Food history:
Carolina chicken and rice is a classic Southern dish that has been around for generations. It is a simple, comforting dish that is perfect for a weeknight dinner.
Flavor profiles:
This dish has a savory flavor with hints of garlic, onion, thyme, oregano, and paprika.
Serving suggestions:
Serve with a side of steamed vegetables and a green salad.
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Taste: Savory, Creamy, Herby, Comforting