A recipe is more than just a list of instructions. It’s a portal into a place, a peek into family history, a catalyst for connecting to comfort or memory. We intrinsically know this deep in our bones when we long for food that tastes like home.
For me, that dish is chicken and rice—specifically this chicken and rice. This version is from the Carolina Piedmont region, a place of rolling hills between the Blue Ridge Mountains and the sandy foothills that slide into swamp and salt marsh to the east and south. It’s an inland variation of perloo, a dish from the South Carolina Lowcountry that often includes shrimp, as well as chicken bog from the South Carolina Pee Dee and Midlands, which includes chicken and sausage.
My mother learned to cook just over the border in Charlotte, North Carolina, and cooked almost every meal for our family until we entered college. She doesn’t recall knowing about any of the other versions of this dish when she adapted this one on her own in our 1970s kitchen (complete with harvest orange formica countertops), but it certainly has a cultural throughline via proximity.
Of course, “my” chicken and rice is by no means anything new (many cultures around the world have variations on the theme), but it is the dish I most often request when I return home. And if I don’t, it’s the one my mom quietly makes one evening and portions and freezes for me to take home and eat when I’m tired and hungry and weary of the world.
This chicken and rice is also the last regular meal I remember sharing with my dad across the kitchen table when cancer had wrecked his body. This soft, easily digestible dish, topped with a generous sprinkling of black pepper, was one of the only things that “tasted good” to him. In short, it feels like a hug, so here’s hoping it brings some comfort to you and yours on dark nights after long days.
Simple Variations
While the point of this dish is simple comfort, you can up the flavor ante by beginning with more aromatics in the water beyond just celery and onion. Garlic, bay leaves, and even star anise can provide delicious levels of flavor, but feel free to experiment with your own flavor combinations.
Simply Recipes / Shilpa Iyer
Chicken Dinners
Feel free to make this dish with any boneless, skinless chicken you have on hand, but the convenience of frozen, bagged tenders means they can go straight from the freezer to the boiling pot.
Cook Mode
(Keep screen awake)
-
6 cups water
-
1 teaspoon kosher salt
-
1 pound frozen boneless, skinless chicken tenders
-
3 celery ribs, roughly chopped
-
1 medium yellow onion, chopped (about 1 cup)
-
1 1/2 cups long-grain white rice (the traditional is Carolina Gold, but any long-grain white rice will work)
-
1 (10.5-ounce) can condensed cream of chicken soup
-
Freshly ground black pepper, optional
-
Preheat the oven to 350°F.
-
Cook the chicken:
Bring the water to a boil in a Dutch oven or large, oven-safe pot over high heat. Add the salt followed by the chicken tenders and boil, uncovered, until mostly cooked through, about 10 minutes.
Simple Tip!
Save time by prepping the onion and celery while the chicken cooks.
-
Add the vegetables:
Add the celery and onion to the pot, then reduce the heat to medium-low to maintain a simmer, cover with a lid, and cook until the vegetables are mostly tender, another 10 minutes.
-
Cook the rice:
Use tongs to remove the chicken from the pot and set it aside. Add the rice to the pot with the water and vegetables, cover, and simmer until the rice is cooked through, about 20 minutes.
While the rice is cooking, break the chicken up into bite-size pieces.
-
Add the chicken and soup:
Remove the pot from the heat and gently stir the rice to make sure all the liquid is incorporated. If the rice is fully cooked but seems a little watery, drain the leftover liquid before proceeding.
Add the shredded chicken and soup and stir to combine. Taste, adding salt if needed, then smooth the mixture into an even layer.
-
Bake:
Bake, uncovered, until the top is set and lightly golden, about 30 minutes. If you want a crustier top, broil for 2 to 4 minutes until the top is golden brown.
Allow to cool slightly, about 5 minutes. Sprinkle with pepper, if desired, and serve.
Leftovers can be stored in an airtight container for 3 to 4 days in the refrigerator and also freeze well.
Love the recipe? Leave us stars and a comment below!
| Nutrition Facts (per serving) | |
|---|---|
| 263 | Calories |
| 6g | Fat |
| 36g | Carbs |
| 16g | Protein |
×
| Nutrition Facts | |
|---|---|
| Servings: 6 to 8 |
|
| Amount per serving | |
| Calories | 263 |
| % Daily Value* | |
| 6g | 7% |
| Saturated Fat 2g | 8% |
| 41mg | 14% |
| 476mg | 21% |
| 36g | 13% |
| Dietary Fiber 1g | 2% |
| Total Sugars 2g | |
| 16g | |
| Vitamin C 2mg | 12% |
| Calcium 30mg | 2% |
| Iron 1mg | 7% |
| Potassium 237mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
#OnePot #Chicken #Rice #Recipe
