Chicken Rice-A-Roni®

Made with shredded chicken, tender basmati rice, and smoky-sweet, caramelized onions and peppers, this chicken Rice-A-Roni® was inspired by a Lebanese rice and vermicelli pilaf. Garnish with fresh herbs, lemon juice, chili flakes, hot sauce, or even garlic-infused yogurt!

• Preparation Time: 35 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 35 mins
• Calories: 1381 Calories

Ingredients

• 2 tablespoons butter
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• ½ teaspoon ground cumin
• 3 quarts water
• ¼ teaspoon dried oregano
• 1 pinch cayenne pepper
• 1 large bay leaf
• 1 tablespoon kosher salt
• ⅓ cup diced red bell pepper
• 2 tablespoons chopped fresh cilantro, or to taste
• 2 tablespoons chopped fresh parsley, or to taste
• ½ medium yellow onion, diced
• 1 (3 1/2) pound whole chicken
• ½ medium yellow onion, roughly chopped
• 1 ½ cups basmati rice
• 1 stalk celery, roughly chopped
• 1 medium carrot, roughly chopped
• 1 cup broken uncooked spaghetti (2-inch pieces)
• ½ teaspoon saffron threads, crushed (Optional)
• ½ cup garbanzo beans, drained and rinsed
• ⅓ cup frozen green peas, thawed and drained

Recipe Instructions

Step 1

Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.

Step 2

Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.

Step 3

Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.

Step 4

Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.

Step 5

Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.

Step 6

Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.

Step 7

Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.

Step 8

Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.