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Classic Chicken with Rice


Classic Chicken with Rice

Starting with cooked rice means this dish will be ready extra-fast, which is perfect if you’re making dinner after a long day of work or school. Want to make this Spanish-style? Stir in 1 cup pitted green olives when you return the chicken to the pot.
Prep Time 35 minutes
Total Time 1 hour
Servings 6 servings

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cups
  • Measuring spoons
  • Large pot
  • Tongs or spatula
  • Pot holders
  • Plate 
  • Meat thermometer (if you have one)


  • 6 boneless, skinless chicken thighs about 2 pounds, trimmed of excess fat
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp cooking oil (any kind)
  • 1 large onion peeled and chopped
  • 1 carrot scrubbed and chopped
  • 1 celery stalk chopped
  • 2 garlic cloves, peeled and thinly sliced or 1/2 tsp garlic powder
  • 2 cups low-sodium chicken broth
  • 3 cups cooked brown rice


  • Sprinkle both sides of the chicken with the salt and pepper.
  • Put the pot on the stove, turn the heat to medium-high, and add the oil. When the oil is hot, add the chicken thighs and cook until they are well browned on the bottom, about 7 minutes. Use the tongs or spatula to turn them over and cook for 5 minutes more. Move the chicken to the plate (this is a job for an adult) and when it is cool enough to handle, shred or chop it.
  • Add the onion, carrot, celery, and garlic to the pot and cook until the onion is golden, about 7 minutes.
  • Add the broth to the pot, along with the chicken and any juices from the plate. Lower the heat to low and cook for 15 minutes (it should just be lightly bubbling while it cooks), or until a food thermometer inserted into the thickest piece reads 165 degrees.
  • Add the rice and cook for 5 minutes. Serve right away, or cover and refrigerate up to 2 days.


Get Creative! Stir in:
  • 1/2 to 1 teaspoon chili powder, when you add the onion
  • 1 tablespoon tomato paste, when you add the onion
  • 2 tablespoons chopped fresh thyme leaves (or 1 teaspoon dried), just before serving
  • 1/4 cup chopped fresh parsley leaves, just before serving
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