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Chicken fillet with rice

Chicken Breast with Rice

Tasty, quick, and easy — made from everyday ingredients for the whole family! Chicken breast with rice is a recipe that even a beginner can pull off with no trouble. The result is a hearty, fragrant dish much like pilaf. Using parboiled rice keeps it light and fluffy.

Ninel

Recipe author

Composition / ingredients

Servings:

Chicken breast

400

Parboiled rice

Water

2.5

Carrots

Onion

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 8 g

Fats 19 % 3 g

Carbohydrates 31 % 5 g

77 kcal

GI: 33 / 0 / 67

Cooking method

Cooking time: 45 min

Step 1:

How do you make chicken breast with rice? Start by prepping the ingredients. If the chicken breast was frozen, thaw it by moving it from the freezer to the bottom shelf of the refrigerator. Wash and peel the carrot and onion.
Step 2:

Dice the onion small. Pour the vegetable oil into a heavy-bottomed pot or Dutch oven and heat it over high heat. Add the chopped onion and fry, stirring, for about 5 minutes.
Step 3:

Grate the carrot on the coarse side of a box grater. Add it to the onion and fry them together for 3–4 minutes.
Step 4:

Cut the chicken breast into medium pieces. If you like, you can cut the meat into strips instead.
Step 5:

Add the meat to the onion and carrot and stir. Fry over medium heat for roughly 7–10 minutes. Turn the chicken pieces often so they brown well on all sides.
Step 6:

Now add the parboiled long-grain rice, rinsing it well with water first. Season with salt and ground black pepper to taste.
Step 7:

Pour in warm or hot water and stir everything together with a spoon. Bring to a boil over high heat, then cover and cook on low for about 20–25 minutes.
Step 8:

By then the rice will have soaked up all the liquid. Turn off the heat and let the dish rest, covered, for about 20 minutes so it can finish steaming through. Then serve. Enjoy!

You can also make this with short-grain rice, but it will turn out more like a thick porridge. Ground black pepper is very aromatic, but feel free to swap in any seasoning you like — chicken, meat, or pilaf blends and khmeli-suneli (a Georgian spice mix) all work well here. This chicken-and-rice dish is hearty enough to serve as a main course, even for company.
Keep in mind that properly thawing the ingredients makes a big difference in the quality and flavor of the finished dish. For how to avoid mistakes and pick the best method, see the article on properly defrosting food.
Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. For how to gauge frying temperature and choose the best oil for the job (and which ones to avoid), read more here.
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect pan for different dishes, read here.