The Ultimate Southern Chicken and Rice Recipe for Cozy Family Dinners
Discover the best Southern Chicken and Rice Recipe made with tender chicken, fluffy long-grain rice, and comforting spices. This easy, hearty dish brings Southern charm to your dinner table, perfect for cozy family meals or Sunday supper favorites.
Equipment
- Large Dutch Oven
- Wooden Spoon
- Chef's Knife
Ingredients
Main Ingredients
- 4 Tbsps unsalted butter
- 2 medium Vidalia onions quartered
- 2 whole chickens 2–3 lbs each, cut into pieces
- 4 quarts water
- 5 Tsps kosher salt to taste
- 2 Tsps dried parsley
- 1 Tsp black pepper freshly cracked
- 2 Tsps garlic powder
- 1 Tsp turmeric
- 2 bay leaves
- 4 cups long-grain rice
- 2 Tsps chicken bouillon powder
- 2 Tsps seasoned salt to taste
Instructions
- In a large Dutch oven, melt the unsalted butter over medium heat. Add the quartered Vidalia onions and sauté until they become translucent and fragrant.
- Add the chicken pieces to the pot, ensuring they are well-coated with the butter and onions. Pour in the water, then add kosher salt, dried parsley, black pepper, garlic powder, turmeric, and bay leaves. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer uncovered for about 60 minutes, or until the chicken is fully cooked and tender. Skim off any foam or impurities that rise to the top to keep the broth clear.
- Remove the chicken pieces and set them aside to cool slightly. Discard the onion pieces and bay leaves from the broth. Once the chicken is cool enough to handle, remove the skin and bones, then shred the meat into bite-sized pieces.
- Measure out 8 cups of the broth remaining in the pot. If needed, add more water to reach 8 cups total. Return the shredded chicken to the pot and add the long-grain rice, bouillon powder, and seasoned salt.
- Stir well, bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20–25 minutes, or until the rice is tender and has absorbed the broth. Stir occasionally to prevent sticking.
- Fluff the chicken and rice with a fork, adjust the seasoning if needed, and serve hot. Enjoy your warm, comforting Southern Chicken and Rice!
Notes
This recipe makes a large batch, perfect for leftovers! You can store it in the fridge for up to 4 days or freeze for up to 2 months. Just reheat gently with a splash of chicken broth to revive its creamy texture.
