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Chicken and Rice Around the World

Posted on February 26, 2013

chicken and rice

If there’s one universal truth in the kitchen, it just may be that chicken and rice are a perfect combination. Of course, just like we speak different languages around the globe, chefs treat this awesome twosome very differently depending on their roots. Which way is best? Try one or all of these combos and you can answer that for yourself. We think they all rock.

Paella: Sounds exotic, but really it’s a simple combine-and-cook recipe. Start by browning a link or two of sliced chorizo sausage and one 8-piece chicken in a large sauté pan (or a paella pan if you happen to have one), then transfer the browned pieces to a clean plate. Add diced onions, red peppers and garlic and cook until just softened. Stir in about 2 cups of arborio rice, 1 small can of diced tomatoes, 4 cups of chicken stock and a pinch of saffron. Place the chicken and sausage back on top and bake in a 400-degree oven for about 20 minutes. Toss about a cup of frozen peas and some chopped cilantro on top and bake for an additional 5 minutes until liquid is absorbed.

Chicken Fried Rice:. Start by heating some sesame oil in a large sauté pan or wok. Beat one egg and cook it in one thin layer on the pan, then transfer to a cutting board and chop. You may want to add a little more oil to the pan before browning some chopped chicken (you can start with cooked or uncooked, just make sure to cook it through), diced carrots, garlic and ginger. Now, stir in a cup or two of leftover rice, chopped eggs and some sliced green onions. Season with soy sauce, salt and pepper to taste and enjoy.

Chicken Soup with Rice:
Once of the best domestic dishes we know, chicken soup with rice is a warm, welcoming sight at every dinner table. If you have the time, start by preparing your own chicken stock. Unable to start from scratch? Just toss diced leeks, celery, carrots and chopped FreeBird chicken thigh into a pot with some prepared chicken broth. Simmer until tender and cooked through. Add brown or white rice and season with plenty of fresh dill, thyme and black pepper. Rice will absorb stock as it sits, so be sure to add less than you think if you will storing a batch for later. Need a foolproof recipe to get you started? We’ve got you covered with this delicious recipe!