Today I'm here to share a deliciously simple one-pot meal, made with just two main ingredients and full of flavor. This Southern chicken and rice recipe is the ultimate comfort food. It is the real deal and tastes just like it did when I ate it growing up.
It's hard to believe tender chicken, rice, and a little bit of seasoning can create a hearty meal with so much flavor but it's true. This old-fashioned recipe is a budget-friendly meal your whole family will enjoy. And because it makes a big batch of food, it's a great way to feed large crowds.
If you're all about good old fashioned home cooking, check out my Southern green beans and potatoes, these Southern BBQ baked beans, or this delicious lemon chess pie - your taste buds will thank you!
Ingredient Notes
This recipe is not only easy to make, it also uses only two simple ingredients plus a little seasoning. It's a budget friendly way to feed a crowd of people.
- Whole Chicken - You'll need a whole roaster chicken, typically called a young whole chicken as shown above. The size will vary, but I recommend a 3-5 pound chicken.
- Salt, Black Pepper, & Bay Leaves - These three seasonings enhance the flavor of the slow cooked chicken broth.
- Water - You'll need 8-12 cups of water. You'll want enough cool water to cover the chicken just barely, so the amount depends on how large your chicken is and how large your pot is.
- Rice - I use long-grain rice. You could also use another type of rice, like brown rice, if you prefer. Don't rinse the rice as the starches will make the broth nice and thick after cooking.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Make it a Chicken Bog - Add 1 cup of diced onion and ½ cup diced celery to the pot along with the chicken, water and seasoning. Cook as directed. Cut 1 pound of smoked sausage into coins and cook it in a separate pan. Add the cooked sausage to the pot when you add in the rice and pulled chicken.
- Make it spicier - Add a little bit of red pepper flakes to make this dish spicier.
How to make Southern Chicken and Rice
The hardest part about this recipe is waiting. Seriously, there is no chopping, mixing, or stirring involved. I recommend using a Dutch oven pot for this recipe, but if you don't have one a large soup pot will work just as well.
STEP 1: Add the whole chicken to your Dutch oven pot. Add the salt, black pepper, and bay leaves to the pot. Pour in enough water to barely cover the chicken.
Cover with a lid and bring the pot to a simmer. Let the chicken cook for 50-60 minutes until the internal temperature reaches 165F.
STEP 2: Once the chicken is cooked through, allow it to rest in the broth for 20 minutes.
Remove the chicken from the pot and pull the meat from the bones. Break it up into small pieces. Then return the chicken pieces to the pot along with the rice and cook until the rice is tender.
Expert Tip
I used a 7.5 quart Dutch oven pot and needed 12 cups of water to cover a 5 pound chicken. A 3 pound chicken will use closed to 8 cups of water.
Storage
This Southern-style chicken recipe makes great leftovers and since it's a big batch of food it is perfect for meal planning. Store leftover chicken and rice in an airtight container in the refrigerator for up to 4 days. It's important to reheat leftovers to 165F before serving.
I recommend adding 1-2 Tablespoons of water to the rice before microwaving to return it to the loose texture it has when it's fresh.
More Dutch oven recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Southern Chicken and Rice
Equipment
Ingredients
- 1 Whole Chicken with the gizzards removed
- 4 teaspoons Kosher Salt
- 2 teaspoons Black Pepper
- 3 Bay Leaves
- 8 Cups Water you may need up to 12 cups
- 2 Cups White Rice use 1 cup rice for each 4 cups of water used
Instructions
- Add the chicken, salt, black pepper, and bay leaves to a large Dutch oven pot.1 Whole Chicken, 4 teaspoons Kosher Salt, 2 teaspoons Black Pepper, 3 Bay Leaves
- Add enough water to barely cover the chicken. I used 12 cups for a 5 pound chicken.8 Cups Water
- Bring the pot to a simmer over medium heat. Cover and cook for 50-60 minutes until the chicken is fork tender and falling apart. Turn off the heat and let the chicken rest in the pot for 20 minutes.
- Carefully remove the hot chicken from the pot and pull the chicken meat from the bones. Discard the bones and remove any skin pieces.
- Remove the bay leaves from the broth. Use a strainer to remove any skin pieces that might be floating in the broth.
- Add the pulled chicken back to the pot and return to medium heat. Once the broth is simmering, add the rice and give it a stir to avoid it sticking to the bottom of the pot. Do not rinse the rice.2 Cups White Rice
- Stir occasionally. Cook until the rice is tender, about 15 minutes. The rice should soak up most of the broth and the remaining broth should be thickened from the rice starch.
Notes
- What kind of pot? I recommend a 7.5 quart Dutch oven pot for this recipe.
- What size whole chicken? I typically use a 4-5 pound chicken.
- How much water? You'll need enough to barely cover the chicken. Start with 8 cups. I had to use 12 cups to cover a 5 pound chicken.
- How much rice? This depends on how much water you have used. For 8 cups of water, use 2 cups rice. For 12 cups of water, use 3 cups rice.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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