Published April 12, 2024

Tender, Juicy Chicken & Rice

Name: Classic Chicken & Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6
Cuisine: American
Ingredients: Heartstone Farm chicken drumsticks; Heartstone Farm chicken thighs; 1 onion, finely diced; 1 cup rice; 3 cloves garlic, minced; 2 tsp salt, divided; ½ tsp paprika; freshly ground pepper to taste; 2 cups water (you can also use wine, stock or mix either with water); 3 tbsp oil or fat (recommend sunflower, vegetable, ghee or coconut oil); 1 lemon sliced into wedges, seeds removed

By Heartstone Farm Kitchen

Almost every culture has a version of Chicken and Rice in their recipe repertoire. And for good reason. It's the ultimate hearty comfort food that's easy to make, serves a crowd and for the cook, makes for easy-clean up since it's prepared in just one pan.

What really matters most in this recipe is the quality of the chicken because it infuses the entire dish. If you really want to taste the difference between Heartstone Farm's chicken and conventional supermarket chicken, this is the perfect opportunity. Our chicken is all natural, humanely raised with no antibiotics, and air-chilled which retains the integrity of the deep, delicious flavor of the chicken. Grocery store chicken retains water weight from the chemical water baths used to cool down the chicken which dilutes the flavor of the chicken. Heartstone Farm chicken is so tender and juicy and the infusion of that flavor with the onions and seasoning is incredible. You'll find it hard to stop eating it.

Feel free to use just chicken drumsticks or chicken thighs but we like using them both so guests can choose their favorite. Plus it looks really nice served up in the pan. Bon appetit!

SEE MORE CHICKEN RECIPES

Classic Chicken & Rice

Rated 5.0 stars by 1 users

Cuisine

American

Servings

4-6

Prep Time

15 minutes

Cook Time

30 minutes

Ingredients

Heartstone Farm chicken drumsticks
Heartstone Farm chicken thighs
1 onion, finely diced
1 cup rice
3 cloves garlic, minced
2 tsp salt, divided
½ tsp paprika
freshly ground pepper to taste
2 cups water (you can also use wine, stock or mix either with water)
3 tbsp oil or fat (recommend sunflower, vegetable, ghee or coconut oil)
1 lemon sliced into wedges, seeds removed

Directions

Pat dry chicken pieces and season with 1 tsp of the salt, ½ tsp paprika, and freshly ground pepper
Put a heavy-bottomed skillet or dutch oven over medium heat
Add oil to the pan
When oil is hot, add chicken pieces, skin side down
Cook chicken until skin is nice and brown (about 4 - 5 minutes)
Flip chicken and cook another 4 minutes
Remove chicken from pan, add a little water and deglaze the pan, scraping up any brown bits from the bottom of the pan with a wooden spoon
Turn heat down to medium-low
Add onions to the pan and cook until opaque
Add garlic to the pan and cook about 1 minute
Add rice to pan and stir in with other ingredients
Add water (or wine or stock) to the pan
Nestle lemon wedges into the pan (ensure you remove the seeds so you don’t have to dig them out later)
Add additional tsp of salt
Bring water to a boil then turn down to simmer and cover
Simmer for 20-25 minutes or until rice is cooked
Taste and adjust seasoning to if needed
Serve immediately. This dish reheats very nicely if you want to make it ahead.

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