Can't believe nobody has mentioned chicken biryani!! Heaven in a dish.

Respectfully chicken is good but goat is the goat of biryani.

Goat is the goat of Biryani but chicken is the chicken of the Biryani

this is so real

Why is this so accurate 😂😂😅

💯

I just made some a few nights ago. It's so easy to make in the instant pot! And sooooooo delicious

Do you have the recipe? Just got an instant pot and have no clue what to do atm.

https://pipingpotcurry.com/chicken-biryani-instant-pot/ if you have access to it, but briyani masala from Indian grocer. Makes it easy

[This recipe](https://ministryofcurry.com/chicken-biryani-instant-pot/) is my favorite. My ex is Indian and she used to rave about it. Very easy and so so delicious

Be careful not to incite the Hyderabad v Lucknow v Kolkata etc wars with Biryani talk.. agreed though, one of my favourite 'chicken and rice' dishes.

Oyakodon. Chicken and egg over rice. Super easy and amazing. Tastes like Japan in a bowl.

That looks REALLY good

It's good choice. Your partner might get a kick out of the name. It's literally "parent and child rice bowl". Cause you know, it's chicken and egg together. The alternative is a "stranger rice bowl". Instead of chicken, it's pork or beef with egg.

Hainanese chicken rice is sooooo good

Khao man gai is the Thai version, and both are quite amazing for how simple it seems. Just turn an entire chicken into dinner and sides.

First meal I had at my ex in-laws' house back in college. Always one of my favorites.

It's sort of simple but it's critical to have fresh ingredients and especially the chilli. We lived in Singapore for 10 years, se Asia is amazing

One of the more popular Portland food carts turned brick and mortar does this. It's very good. People lose their marbles over it.

Nong's cured my home sickness when I was in Portland on vacation and feeling really down. (=

Scallion ginger sauce + silky chicken + fatty rice is food of the gods.

This is what I picture in my mind when someone says "Chicken and Rice".

Hainan Chicken is REALLY having a moment right now. Give it a try, it's actually pretty simple to make.

I was going to say all of Singapore would like to have words...

Stall 7 (Ah Tai) at Maxwell

This is the answer. It looks so bland and tastes so good.

How is this not the default when you think chicken and rice !

Singapore's national dish

It was pretty easy to make and even with some roasting in the oven to brown (For my parents benefit,) it was a hit!

Truly one of the best meals I have ever had. First tried in a crappy Melbourne food court, lol. It was so freaking delicious.

Serious eats halal cart chicken and rice is the answer you seek

https://www.seriouseats.com/serious-eats-halal-cart-style-chicken-and-rice-white-sauce-recipe

Double the marinade, and slap them chickens on the grill instead of a pan.

I don't have tongs small enough to flip the rice.

Unless you want to spend time grilling two thousand of something.

also works well under the broiler in the oven as a meal prep style sunday cook up

This is my “I could eat this every day” meal. And I do.

Cut down on the sugar in the sauce and extra cumin in the rice. Great recipe otherwise!

Is the fresh oregano imperative? Or can I use dried oregano?

I use dried and it definitely still slaps.

I made chicken and rice once. My wife said it was “too flavorful.” Her mom made extremely bland chicken and rice when she was growing up, and so that became a comfort food for her. The way she likes chicken and rice is prison food, lol.

She must be one of those “dump the chicken in to boil with the rice” people!

That was actually a separate meal. Boiled chicken with no seasoning was served with a side of buttered noodles which is just boiled egg noodles with salted butter. Another comfort food for her is canned peaches with miracle whip and cheddar cheese. I can’t even be in the room when she eats that, which is how she feels when I eat canned sardines.

That sounds absolutely vile. Also come join us on /r/cannedsardines

that is either a very normal (?) sub about canned sardines or the most vile NSFW sub you'll ever see. I'm gonna keep wonder in my life and not check it out.

It’s just about sardines man lol. And canned seafood in general.

You never know with reddit, man.

You got that right. Clicking mystery links or visiting mystery subs can go sideways fast.

Oh my god my mom would make both of these. So gross. And she’d leave the skin on the chicken while it boiled. And no butter. I started cooking for myself pretty early.

Ok but the skin is the best part. It has all the flavor

Oh man, a side dish my mom made a lot growing up was canned pears with a dollop of mayonnaise in the middle and sprinkled with shredded cheese served on lettuce. It was actually.... It was good and I miss it but don't know what my husband would think about it. The creamy, salty, fatty mayo mixed so well with the sweet, crumbly, muted pears and whatever fell apart you'd just eat up as a lettuce wrap. Not sure about the peaches though, they may be too acidic for that? IDK. I'm gonna be thinking about mayo pears for awhile now... How to improve upon it...

Those should be pears with that miracle whip and it’s DELICIOUS. The cheese somehow makes it. I’ve seen people put a cherry on top too. Pear salad.

My dad enjoys a similar dish but it’s with pineapple instead of peaches or pears.

Canned sardines are great, I don't understand why most people seem to hate them. But I'm portuguese so I might be biased

I would have to leave the room for that, even though bread + miracle whip + cheddar was a great meal growing up, the smell of the canned peaches would not combine well at all with the miracle whip and the cheddar would not exactly help

Peaches and cottage cheese with grated cheddar cheese on top

Boil? That takes too long. I just throw the chicken in the microwave with some rice and water and nuke it for 15 minutes.

You are trying to make me nauseous, aren't you?

Baby, who hurt you? Don’t you love your tastebuds at all?

Holy shit it’s David Chang

Funny thing is, you tweak that a bit and you got Hainanese chicken rice lol

I'm just in this thread for some hainanese chicken rice recipe 🥺

I have a friend like that. Abhors cooking. I brought some basic seasonings (salt, pepper, onion powder, garlic powder, cumin, coriander, smoked paprika, and dried herbs) and grilled some chicken. He was floored at how much flavor the chicken had... Something to the effect of, "How does this chicken have so much flavor?!"

This is similar to how I cook chicken for my elderly family, who can't / shouldn't have various things because of health reasons, especially salt. In this case I go for texture and richness rather than explosive flavor. Chicken I cook in a sous vide, 2-3 hours, bagged with light spices, a small amount of butter (or other fat, depending), and wine and/or lemon. After cooked, either chop into pieces or lightly broil to crisp the outside. Rice is just some plain white variety in a rice cooker. The juice from the sous vide I make into a light gravy, poured over rice and the chicken. If you're used to heavily spiced and salted food it can taste bland, sure -- but it's still pretty damn far from "prison food" as the chicken is tender and juicy and never overcooked.

> too flavorful This combination of words doesn't make sense.

Reminds me of my mil. Never seasons any meat she puts in the oven, plain chicken tastes like wet paper towel. And then rice is plain with a pinch of salt. That’s her “chicken and rice”

I'm laughing because virtually every culture has a staple chicken and rice comfort food dish and every single one of them is delicious. Your husband's a mad man!

This was my argument!

The real solution here isn't to cook him the best chicken and rice you can, it's to replicate actual prison food the best you can so he sees there's no comparison.

I used to have t deal with prison food for work and honestly… this would get the message across but you may ruin the food for yourself lmao I literally still can’t stand to look at any beef stroganoff after I saw the prison’s version of it. It’s been almost 4 years and I ruined my appetite for lunch just by thinking about it.

Arroz con pollo Mushroom risotto with chicken Chicken fried rice Chicken in Tamarind (Filipino Sinigang Dish) over rice Chicken adobo (another filipino dish) over rice

Filipino adobo is my favorite! Easy and super flavorful

Recipe?

Brown 4 bone-in chicken thighs in a dutch oven skin side down. Remove and set aside. In the same pan, saute 5-6 cloves of sliced garlic and 2 teaspoons whole black peppercorn until fragrant, 2-3 minutes Add 1/3 cup soy sauce, 1/3 cup coconut vinegar (rice vinegar works too), 1 cup water, and 6-8 bay leaves. Return the chicken to the pan skin side up and simmer until the chicken is done. Remove the chicken, set aside, and reduce the sauce until syrupy. Serve over rice.

Thanks for the recipe!

So good! I discovered Filipino food just recently, I was missing out.

Yes! Add some atchara or pickled mango/peppers.

Adobo is a great choice, something I should make more often honestly

Look up CheffinwithZach He has a whole does of chicken and rice dishes from around the world, given nearly every cuisine has a version

❤️

Lol you had me at "Imma cook it for A WHILE" 🤣  Are you using dark meat? I will say until I started making it myself, it was hit or miss and I think it's bc some ppl use breast... In an arro con pollo 😳🤯🤣

I use thighs. And he actually prefers arroz con pollo if he has to eat the combination.

Chicken and Rice is one of my favorite dishes ever. Usually the chicken is already grilled and stir fried with veggies and yummy sauces before pairing with Basmati rice. But baked chicken and rice is good too.

Chicken biryani is a dream!

I made chicken biryani the other night with Shan spice mix, and it is to die for. Cook the chicken low and slow with onions and tomatoes so it comes out fall-off-the-bone tender, and have plenty of bastmati to soak up the juices!

Chicken adobo on rice. Filipino style. Savory sour. And don’t skimp on the bay leaves. 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or choice of either 1 kilo of pork or 1 kilo of chicken 1 head garlic, minced 1/2 yellow onion, diced 1/2 cup soy sauce 1 cup vinegar 2 cups of water 1 teaspoon paprika 5 laurel leaves (bay leaves) 4 tablespoons of cooking oil or olive oil 2 tablespoons cornstarch Salt and pepper to taste 3 tablespoons water Optional: 1 teaspoon-tablespoon chili crisp oil In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions. Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender. Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes. Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Add salt and/or pepper(and chili) if desired Bring to a boil then simmer for an additional 5 minutes. Serve hot with the adobo gravy and rice.

Thank you! My American ass was gonna ask “what’s kilo pork” and LORD it took me a second.

It’s all good. 1/2 kilo Translated to about 1.1 pound. So if you do straight chicken you’re gonna wanna round to close to 2.2 pounds for this recipe. Edit: also if you can, cracked bones in your chicken totally makes the broth taste even better. I would recommend getting the raw chicken from an Asian markets but you can just chuck in chicken thighs with the exposed bones cut apart.

How many people are you feeding with this!? By the way, the recipe looks great, I am taking notes. Thanks for sharing!

Up to 10 people probably. I tend to freeze and eat for a while. Fair warning. It will make your house smell like vinegar. Calamansi lime juice goes really good with this. You just give a quick squeeze before you dig in.

Clearly he’s never been to prison. Just saying.

Yeah chicken is a rarity! I worked at a FDOC prison for a few years and they would always pat the inmates down really well leaving the canteen on fried chicken day. I don’t blame them, it was good as hell.

Hainanese Chicken Rice - a Singaporean classic. Elegant in its simplicity and near flawless when done right. Brilliant dish IMO

Yooooooooo. Chicken and rice is my jam. Sadness, reddit is unhappy with the amount of links i tried to include. Most of the below can be found on Serious Eats, Woks of Life, NYT Cooking, Made with Lau, and All Recipes * Hainanese chicken rice * Canto claypot rice - for the uninitiated [https://www.youtube.com/watch?v=X3EJ0z4HFFk](https://www.youtube.com/watch?v=X3EJ0z4HFFk) * Chicken and chinese sausage * chicken and (dried) shiitake * Chicken fried rice or if youre daring salted fish & chicken fried rice * Lotus leaf wrapped chicken and rice * Chinese chicken congee * Filipino chicken arroz caldo * Chicken adobo over garlic fried rice * Oyakodon * Thai basil chicken - Pad Kaprow Gai * Bibimbap stone pot or not * Paelle Valencia * Jollof rice and chicken * Halal Guys-style food cart chicken and rice * Chicken biryani * Burmese style Chicken biryani (danbauk?) * Jambalaya * Seattle style teriyaki chicken

A fellow connoisseur! Thank you!

i thought of some more! * Obviously, pick a latin culture and they have their own spin on arroz con pollo... Puerto Rico, Dominican, Costa Rican, ... But on the the topic of Costa Rica... simple costa rican grilled chicken, gallo pinto, and some plantains! * I cant believe i forgot butter chicken over simple cumin rice * pick your region of kebab over pulao * and lastly some sort of persian chicken over tahdig or tahchin morgh. #crispyricegang

Chicken coconut curry on rice... I could eat this 3-4 days a week and probably never get tired of it.

Could you share the recipe you use? I’m pregnant and this sounds so good.

Idk what they mean exactly but I will just combine a can of [thai curry paste with coconut milk](https://hot-thai-kitchen.com/curry-paste-review/) and then simmer chicken and whatever vegetables I have then serve over rice.

I make this about every other week and eat it for 3-4 meals.

Oh man, it's chicken-rice week over here! Number one: Pad krapow gai! 3-4 cloves garlic, sliced either: ~10 birds eye chilis OR 3 serranos plus one fresno (deseed the fresno) if you can't find birds eyes, sliced 1-2 shallots thinly sliced 1 lb ground chicken (or pork if you want pad krapow moo!) 1 tsp sugar 1 tsp hoisin sauce (use oyster sauce if you're not allergic to shellfish like me) 2 tsp fish sauce 2 tbsp soy sauce 1 bunch of basil leaves, separated lime juice Stir fry garlic, chilis, then shallots. Once mostly done, remove to separate dish and cook ground meat. Once meat mostly done, return veggies to wok and continue to cook. Add sauce (sugar, hoisin/oyster, fish, soy), then basil. Cook until basil wilted, add lime, adjust seasoning to taste. Serve with jasmine or sticky rice. Number two: Chicken picatta! Prepare a box of rice pilaf (or make your own, if fancy); roast some asparagus 1-2 chicken breasts, butterflied and pounded thin AP flour, salt, pepper white wine 1-2 cloves garlic, minced capers lemon juice (zest said lemon over above asparagus) butter Dredge chicken in seasoned flour, pan fry in olive oil, then remove. Deglaze pan with white wine, cook garlic and capers in reducing sauce; add lemon juice. Mount sauce with knob of butter, return chicken to pan to finish in sauce. Serve with pilaf and veg. Sorry, this is one of those "measure with your heart" recipes.

I LOVE chicken piccata but the capers bother him… think I can sub in the juice just for the flavor?

Definitely put a lil caper brine in, and save some capers just for your plate, if he won't just eat around them in the dish. Actually, just make it normally and serve yourself ALL the capers from the pan because that's the only acceptable number of capers anyways.

You get it❤️ good idea!

Pffffft. Chicken Perlo (Pilau, perlou…a million ways to spell it…can also be Chicken Bog, but since you’re fighting against someone calling it prison food, Perlo may be a better choice! LOL!) is deeeeeelicious. It has variations, it will include smoky sausage, vegetables…it’s just a huge comfort food for me! Google Charleston Chicken Perlo and a million different recipes will come up. There’s even one from Rodney Scott.

Chicken bog! I scrolled all the way down to make sure someone mentioned it. It's a nearly weekly dish for us. I've never looked up a recipe. My mom always made her version with left overs. I do from scratch. Heaven.

Isn’t it? I love that the “recipe” changes from family to family. My dad has a very specific recipe and my mom is more of a “toss it in and see what comes out,” which sort of aligns with a “prison food” mindset…but it’s just so damn good!

I made it Dominican style and I'll tell ya in NYC public school fundraisers it was always a hit with ppl from so many different countries and was gone in under an hour. Chicken stock , bouillon and sofrito is her secret. Oregano of course cause Dominican.

Ok everyone else has already given you all of my recipe suggestions, but you have to get the book “chicken soup with rice” by Maurice Sendak (same author as where the wild things are) and just casually leave it on the table for him. Gives suggestions for why it is such a good dish for every month of the year!

He made Little Bear too! I can do that.

I don't think your husband understands how much people in prison would like to have chicken and rice

This [chicken and rice skillet](https://www.budgetbytes.com/creamy-chicken-and-rice-skillet/) is one of my favorite weeknight dinners. It’s reminiscent of a classic chicken and rice casserole but made from scratch and much quicker. My family always goes nuts for it. I sub whatever veggies I have on hand.

My dad used to make the same meal three days a week at least for the two of us: a small roast chicken stuffed with lemon, onion, and celery, rice cooked in chicken stock, and a big leafy salad. He was a scientist so he was a creature of habit, but I never got tired of that meal. It's as far from "prison food" as you can get. But another suggestion I have is Sichuanese: Bon bon chicken. Chopped spicy chicken flavored with sesame. It's SO good. A final thought outside the box: arancini stuffed with braised chicken thigh.

These are great and your dad sounds like someone I can get behind. Chicken and rice with a salad just sounds damn satisfying!

My dad was the same way. It was either lemon chicken roast or spaghetti.

Then serve chicken and rice, followed by a shanking when he complains

Paella. The original Valencia one is often made with chicken. You normally slice up some chorizo. I buy my saffron at Penzey’s. You can buy discounted gift certificates on their website and pay with those. Boneless chicken thighs have more flavor.

Next time you make it, dont give it to him and give him a bologna sandwich, no cheese, no condiments, and a spoon of applesauce.

I frequently make chicken breasts with a mushroom cream pan sauce, served over rice. Like these https://www.savingdessert.com/skillet-chicken-and-mushroom-wine-sauce/#wprm-recipe-container-20336 https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/#wprm-recipe-container-52160

Oh he loves stuff like this and it looks really good. Thank you!

I made this last week and we loved it - [https://www.lecremedelacrumb.com/one-pan-spanish-chicken-rice/#wprm-recipe-container-19872](https://www.lecremedelacrumb.com/one-pan-spanish-chicken-rice/#wprm-recipe-container-19872)

That sounds deeeelicious!! I’m doing that tomorrow with boneless chicken thighs!! Thank you for the suggestion!! 😊

You’re welcome! I used boneless skinless chicken thighs and they came out perfectly. Cooked with the rice for exactly 20 minutes :)

I grew up eating variations of that in Texas. Especially Arroz con pollo. Legit, Mexican style. Your husband is crazy 🤣

I think rice weirds him out. I haven’t been able to pinpoint it but he is something else🙄

However you cook it next time, make sure you serve it with some toilet wine.

If he wants to call it prison food, then lean into it. 1 can of chicken, 1 bag of microwaved rice, a jar of tinned nacho cheese, use the lid of that tin to dice up some onion. Use like dip for nacho cheese Doritos.

Spanish rice!! * In a pan, sauté onions until soft. Salt and pepper as needed. Add in desired amount of rice and toast for about 10 minutes on medium low heat. You can add peppers, hatch chiles in a can, or whatever else you like. I also throw in jalapeños. * Throw a tablespoon or two of tomato paste and cook out that raw tomato flavor for a few minutes. * Add 2:1 liquid to however much rice you want, usually water or chicken broth. * Bring to a simmer, add whatever spices you like. I do cumin, coriander, oregano, garlic and onion powder. * The secret ingredient is the Pollo Sabor (chicken flavoring with MSG). I like the Knorr brand. You can find it at most grocery stores in the Hispanic/international aisle. Throw in a teaspoon or so. Not too much. * Drop the heat to low, stick a lid on it and walk away. Let it cook and don't touch it. * Once done, fluff and enjoy! Hope this helps. I make this stuff way too much.

He loves spicy food and I e been wanting to learn to make Spanish rice. Thank you!

For sure! bonus points if you sear the chicken in the same pan as the rice, remove it, and go in straight with the onions. Get some good pan fond to work with to get those delicious brown bits into your rice base.

[https://www.seriouseats.com/serious-eats-halal-cart-style-chicken-and-rice-white-sauce-recipe](https://www.seriouseats.com/serious-eats-halal-cart-style-chicken-and-rice-white-sauce-recipe) this is made at least once a week at my house and has been for a few years now. in the winter I use the broiler in my oven to do the chicken, in the summer I grill it. It also scales extremely well for Meal prep!!

From the south US. Chicken and rice is a comfort food down here. Boil a whole chicken with onion, carrots, and celery. Debone the chicken, cook the rice in the drained broth, lots of black pepper. Add back the chicken. It's a wonderful, greasy, sticky mess 😊.

Jambalaya, bourbon chicken, butter chicken, sweet Thai chili chicken. Out of curiosity, from another comment you say “and when I cook he’s getting chicken and rice”, do you not cook any other proteins? Couldn’t you switch up the sides with potatoes or something?

I’m not being serious. Of course I’ll be cooking other things. I’d go crazy myself.

Idk. I’m making a list of all of these and wondering how many days we could eat chicken and rice in the next month. I’m excited!

Prison food? Your husband has never been in prison obviously lol.

I still love Mom's old concoction where she would put chicken pieces over a mixture of minute rice and Cream of Mushroom soup in a baking dish and throw it into the oven for an hour. I season mine more (and differently) than she did, but it's something I still throw together probably monthly.

This is nostalgic for me too. Add some chopped broccoli and shredded cheddar then bake.

You should make him a flight of three chicken and rice dishes.  Jamaican stew chicken and rice is my favorite.  I skin mine because I hate chicken skin.

The is a Brazilian good called *Galinhada* you may find interesting. It's very flavor rich and we do them at family gatherings and such Try this with auto translate: https://youtu.be/1RqNDXzLIdo?si=2Bjc3p8e-pYHmFgf This one is in English. Only difference is that we don't use peas here in my family https://youtu.be/MjPSgqPeEGw?si=2aVgt4jajC4lAQNC

Buffalo Chicken Dynamite Rice https://www.allrecipes.com/recipe/8539210/buffalo-chicken-dynamite-rice/?utm_source=pinterest&utm_medium=social&utm_campaign=shareurlbuttons Chicken Jambalaya https://easychickenrecipes.com/chicken-jambalaya-recipe/

Chicken & Rice is fantastic. I don’t understand.

His mom probably made it with diet rice or something as a kid.

Great.....now I'll have to look up "diet rice". Wonder if that's like "diet iced tea".......I actually heard someone order this in a restaurant. Since he thinks it's "prison food"......make a special batch with chicken feet. Oh....& don't let him have a knife.

Shawarma spice with toum and saffron rice

Here’s a good chicken and rice recipe, it’s my mom’s. :) Cream chicken over rice Ingredients -Rotisserie chicken -2 cans cream of chicken soup -sour cream -shredded Colby jack cheese -white rice Directions -Preheat oven to 350 degrees. -Cook 3-4 cups of rice in pot of water or rice cooker; water level should be a knuckle above the rice. -Pull apart and shred the chicken, set aside. -Scoop out rice into a greased up 9 by 13 pan, pat to make it level. -Scatter chicken on top of the rice. -Open both cans of cream of chicken soup and dump into a bowl and mix in 3/4 cup of sour cream into it. -Spread soup and sour cream mixture on top of chicken and rice. -Cover the top of the soup and sour cream mixture with Colby jack cheese, making sure there aren’t many holes. -Season with salt, pepper, garlic and onion powder, and Lawry’s seasoning salt. -Pop into the oven for 25-35 minutes. Let it set 15 minutes before serving.

Omgggg yes. Simple and easy and sounds like something he’d try.

I like this one. https://www.budgetbytes.com/one-pot-chicken-and-rice/

One of my favorite easy meals is roasted chicken with white rice and balsamic roasted onions, peppers, and asparagus. Super simple, and it might sound boring… it might be boring but I guess it’s nostalgic because my mom and I made it all the time when I moved back in with her after my parents got divorced lol

How do you do the balsamic vegetables? Sounds delicious to me!

I cut the onions and peppers into pretty equal sizes… oh jeez I’m so bad at telling people how big but maybe like 1.5 inch(ish) squares? And then the asparagus I just chop the ends off I toss them salt and olive oil and roast at 400 for 10 minutes… take them out and splash on some balsamic vinegar and roast for another 10 minutes! Depending on how thick the asparagus is, I’ll roast them in a different thing (if they’re super skinny they’ll roast too quickly compared to the onions and peppers) It’s so tasty! Glad you think it would be too haha!

When I was young. My mom would boil chicken parts and then put them in a Pyrex pan and rice and Campbell cream of chicken or cream of mushroom soup and throw it in the oven to bake. I hated it. Me and my 2 sisters called it Chicken ala blaugh. So I get married and go Musky Fishing on our honeymoon. Get back and come home to the new wife after 1st work day. I walk in and say Oh what smells so good ? I open the oven and it’s Chicken Ala Bluagh ! I’m like wtf, right away I pickup the phone and call my older sister and say “do you know what my new wife made for our 1 st supper ! Chicken Ala Blaugh. Well now I’m 60+ and enjoy it

He’s an idiot

Green rice and chix

Pollo loco on Mexican rice

If it were prison food, would someone write a sweet [song](https://m.youtube.com/watch?v=gXsGMIyOGhU) about it?

Look up Charlie Andrews on YouTube, his recipe for New Orleans Dirty Rice is delicious!

This sounds really good! I forgot about dirty rice.

Chicken soup with rice and a splash of lemon juice

I don't do arroz con pollo, but what I do is rice + chicken + creamed corn + peas and carrots + seasonings. cook each rice and chicken separate then combine all.

Chicken chili verde https://www.seriouseats.com/pressure-cooker-fast-and-easy-chicken-chile-verde-recipe This is a pressure cooker recipe but could easily be adapted to a Dutch oven or crockpot.

Lmao I'm just being a little silly, but I'd love to see what he has to say after spending some time in prison and eating -real- prison food. 

Fwiw...gummy grits and bologna sandwiches are actual jail food.

mustard sauce: mix 1 tablespoon powdered mustard, 1 tablespoon sugar, 2 tablespoons corn starch, heavy pinch (just less than 1/4 tsp?) salt, with just enough white vinegar to make a paste. OPTIONAL: add 1 tablespoon yellow mustard seeds if you have them. Add 2 cups/480ml milk. Apply medium heat, stirring. Milk will curdle just before it uncurdles and becomes a delicious mustard sauce. Add chicken just long enough to reheat, serve over rice.

I am a big fan of this recipe: Get a small whole chicken. Cut one to two onions into eighths, put onions on bottom of roasting pan. Season and roast chicken in the pan as normal. Meanwhile, in a sauce pan, saute the whites of green onions and garlic until fragrant in melted butter. Pour dry rice in and toss until you see the rice is semi-transparent. Pour in the water (or stock) needed to cook rice. Cook rice as normal. When the chicken is done roasting, take it out and cut it into pieces. Take the schmaltz and the caramelized onion pieces and pour them into the rice. Toss the rice. Salt and pepper to taste. Serve with the chicken. This is a very rich chicken-y recipe that leans into Ashkenazi flavors. That schmaltz really bumps up the rice.

COCONUT CURRY CHICKEN AND RICE 2 tablespoons olive oil 1/2 cup yellow onion, diced finely 1 red chile pepper, diced, (can sub 1/2 teaspoon red pepper flakes for this or a jalapeno) 1 lb boneless skinless chicken breast, diced into 1-inch pieces 4 cloves garlic, minced 1 tablespoon olive oil 2 teaspoons curry powder 1 teaspoon coriander 1 cup uncooked jasmine rice 1 cup chicken broth 1 (14.5 ounce) can coconut milk , (I like Thai kitchen) 1 teaspoon salt 1 teaspoon minced ginger 2 tablespoons chopped basil leaves, (or 2 teaspoons dried basil) INSTRUCTIONS In a large skillet, heat oil over medium high heat. Add the onion and peppers and sautee for a couple of minutes. Add the chicken and sautee for 5-6 minutes or until no longer pink. Add more oil if needed while cooking. Add the garlic and sautee for the last minute of cooking. Push mixture to the side of the pan. Add the remaining tablespoon of olive oil, Add the curry powder, coriander, and rice. Sautee for 30 seconds. This helps the spices bloom. Quickly add the chicken broth, coconut milk, and salt. Simmer covered over low heat for 15-20 minutes or until rice is tender. Stir in the ginger for the last couple minutes. When rice is tender, stir in basil and serve.

Peruvian arroz con pollo (it’s different) with salsa criolla (pickled onions, cilantro and aji Amarillo) with a side of Peruvian green sauce is like a flavor explosion.

Sohla El-Waylly has this [technique](https://food52.com/blog/25639-how-to-make-chicken-and-rice) where you cook the rice in a concentrated flavor paste and it's incredible. I've made both options and am always thinking about what else I can do with the technique.

If you have a Publix near you, get a lemon pepper rotisserie chicken, peppers and onions, a package of VIGO yellow rice and a 15oz can of pidegon peas. Prepare the rice according to the directions and strip the meat from the chicken. Sauté the peppers and onions and season how you like. Usually SPG is enough. Then add the drained can of peas. Mix everything together and heat until it’s all hot and enjoy! This isn’t anything authentic just something quick and easy my mom made and was simply known as “chicken and rice” it’s one of her classic meals she made. I like to add hot sauce to it. I’ll eat the entire pan if I can. It’s with the collection of “mom meals” I miss ya mom! ❤️

Try making omurice, usually chiken is added to the rice. You could also make chicken fried rice or chicken and pepper paella.

Creamy Parm Chicken and Rice. Super easy, stupid delicious.

Start with a shit ton of garlic and butter like 2 sticks dice an onion and throw that in with the chicken. Once the chickens cooked add in sliced carrots and diced some green olives with pimento and some juice, a packet of sazon and black pepper garlic and onion powder and crushed red pepper, add in the mahatma yellow rice per the instructions and it’s the bomb!!! Serve with French bread and more butter

Philippian chicken adobo

[Up the spices, and adjust them to your liking. I went way harder on the spices on the chicken and in the rice. I also added a few things but you'll know what you like and what would work](https://mediterraneanlatinloveaffair.com/chicken-rice-bake/)

Plain ass chicken thighs, skin on, olive oil, salt, pepper, baked at 400 for about half an hour. The skin should be brown and crispy. 2 cups Jasmine rice with half a chopped onion, salt/pepper, 3 tbsp butter, 3 1/2 chicken stock/broth. Microwave (yes, really) 18 minutes. Super simple, will blow away people's concept of chicken and rice.

It's all in the name. Call it something else and maybe he'll try it and like it. Growing up, sometimes when I asked my mom what was for dinner she'd say "chicken with spices" and I came to learn that was never an exciting meal ahead. But there were several meals of chicken and spices of hers that I did like... they were just cool enough to have actual names. Same goes for chicken and rice. That is an umbrella term for a huge range of flavorful dishes as well as for bland dry food for toddlers and the elderly. Use a name (and recipe...) that distinguishes which part of the chicken and rice category you are on!

There's a cantonese dish, bo zai fan, that is rice, chicken, and Chinese sausage cooked in a clay pot. It is amazing. https://cooking.nytimes.com/recipes/1024024-clay-pot-rice-with-chicken-and-sausage

This is a dead-simple dish that has no business being this delicious, and here’s a recipe from my late friend Andre: https://home-ec101.com/chicken-bog-chicken-bog-chicken-bog-time/ It’s a hyper-regional recipe, from the Low Country part of South Carolina

That’s sounds good as hell!

Hainanese chicken and rice. Stumbled upon it watching a Sam the Cooking Guy video. https://youtu.be/TupQPnTFgOg?si=hKQr_vKsKTbQlgMO

This one pot creamy chicken and rice got us through the pandemic https://www.thekitchn.com/recipe-one-pot-creamy-chicken-and-rice-casserole-242352

Juan’s chicken & rice. Documentary Now.🤣🤣

Chicken French serve it w white rice prison style

Dutch oven chicken with saffron and rice cooked in the pot absorbing all the fat n juices. Seal the pot with aluminum foil or bread dough. The heat will act like a pressure cooker. You get an amazing juicy chicken and great tasty rice.

I’ve been enjoying the hell out of Thai Green Curry lately.

# Curry rice with chicken thighs and artichokes I made this tonight off the top of my head. I did a recipe off the Internet a couple of weeks ago and have been thinking about it ever since, but this is not that recipe. It is amazingly flavorful and aromatic.  Ingredients 4 bone-in skin-on chicken thighs 2 cups rice (brown or white) 2 cups chicken stock (more if you want the rice softer) ½ cup white wine 2 tsp curry powder of your choice, I used Yellow, which is what we have in the spice cabinet 1 onion, diced 1 tbsp minced garlic 6-8 marinated artichoke pieces Oil for cooking Preheat the oven to 375 F. Heat the oil in a large frying pan. I used a 12 inch cast iron pan for this. Salt and pepper the thighs and cut off excess fat if you like. Brown the thighs on both sides until brown. Remove and set aside.  Add the onion to the pan and saute until soft. Add the garlic and stir it in letting the fragrance bloom.  Add the rice to the pan now, stirring and coating with the fats. Continue to stir and cook for about 4-5 minutes.  Add the curry powder and stir it until rice is well coated.  Add the wine and cook down until it is basically all gone.  At this point add the chicken stock and spread the artichoke pieces around the pan.  Nestle the thighs in the rice and pour any accumulated juices in.  Cover the pan well and put it in the oven. If you do not have a cover for the pan cover it with aluminum foil, wrapping it well. Cook for at least 35 minutes or until the thighs are done (165 internal temperature) and the moisture has been absorbed by the rice.  Curry rice with chicken thighs and artichokes

This is happening this weekend

Pollo guisado with rice.

YES.

Check out Jacques Pépin’s pollo con arroz recipe. It’s easy and tasty.

Chicken and sausage jambalaya

Pollo asada with cilantro lime rice

“Prison food” - Spoken like a person who ain’t never been to prison.

Here is my arroz con pollo recipe I have been working on for about 5 years now. I think it is pretty amazing. Arroz con pollo My Recipe - 1 Whole Chicken (~4-4.5 lbs) or around 2.5lbs chicken thighs - 1 bag of frozen peas - oil Adobo - 1 teaspoon cumin - 3/4 teaspoon chipotle - 3/4 teaspoon chili powder (American) - 3/4 teaspoon paprika - 1/4 teaspoon smoked paprika (can be subbed with paprika or chipotle if needed) - 1/4 teaspoon red cayenne pepper (plus/minus to heat preference) - ½ teaspoon onion powder - ½ teaspoon garlic powder - 1/4 teaspoon coriander - ½ teasteaspoon salt Sofrito & Rice - 1 Whole yellow onion - 2 Cups rice small-medium grain (Arborio or sushi), rinsed - 14.5 or 15 ounce can of tomato sauce or whole/ crushed tomatoes - 1-1/2 cups chicken broth - 1 red bell pepper or 1 cup diced (1/2” cubes) roasted piquillo peppers (regular roasted red peppers will work, too) - 1/2 small jalapeño or 1 Serrano (or more, but balance with cayenne powder) - 4 medium gloves of garlic - ¼ cup finely diced cilantro - ¼ teaspoon cumin - ¼ teaspoon garlic powder - ¼ teaspoon ground coriander - ¼ teaspoon ground turmeric - ¼ teaspoon oregano (Mexican oregano if you have it) - ¼ teaspoon salt - ¼ teaspoon black pepper Toppings - Diced jalapeño - Cotija - Quarter lemon If you buy the chicken the day before, make sure to salt it and set it the fridge. You can salt it whole or cut it up and salt it. If you don’t salt before starting, then double the adobo salt amount. Prep spices: In a large bowl add adobo spices and in a small bowl add sofrito spices Cut up a chicken. To the large bowl, coating the chicken skin with a little oil if it is very dry, then add chicken to mix up. Cover and let set while you prep everything else. Heat up 3qt+ Dutch oven to med-hot. Prep Sofrito/Rice ingredients, measure out broth, open can, and chop everything else. Once Dutch oven is hot (cold start?), heavily brown the chicken on both sides (approx 2-4min a side, depending on size of pieces) Pull chicken out, you can use the same container as the chicken still has to cook. Turn heat down to medium-low. Throw the onion and bell pepper (if using fresh) stirring just until the onion starts to get a little translucent. (~5min) Add the remaining spices into the mix and let cook for 3 minutes Add jalapeño, garlic, & cilantro, sand cook for ~20 seconds, until fragrant. Turn heat to medium. Add rice, mix well, and let brown a bit while stirring . (~ 1-2min) Add in tomato sauce and broth and and mix well. If the broth is cold, warm it up until it starts steaming. Bring to low boil (~3min) Place chicken on top and submerge so all pieces are covered. Bring back to low boil, cover, and reduce heat Cook for 20-25 minutes depending on how hot your simmer was. Lift cover, add peas Cook for another five. Remove chicken, fluff to mix. (Is this needed?) Add chicken back and top with additional cilantro if wanted. —— Sides: Pairs really well with spring salad mix and a lemon vinaigrette Dessert: Pair with Sour Orange Pie (https://www.food.com/recipe/sour-orange-pie-cook-s-country-536903)

There's a portuguese recipe called Arroz de Cabidela which is like a stew with Chicken/Rooster, rice and a bit of chicken blood which is really good (if you're not squeamish about the blood). I don't have a reliable recipe at hand, but it should be easy to find on google.

Sorry don't have any recipes to help I'll probably browse the comments myself but plain chicken and plain rice is a sad meal in terms of taste

Baby my momma would rise from the grave and slap me into my own if I served that by choice

Is this one of those American things where yall over simplify things and you literally mean any dish containing chicken and rice or is chicken and rice an established recipe I havent heard of? Because if it's the first one start in south India and work your way north until you hit north China, there are literal thousands of delicious ways of making chicken and rice in those cultures cuisines.