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Chicken with Rice - Classic Recipe

Darth Vader
Chicken with Rice - Classic Recipe
Image: Vanya Georgieva
1 / 17
Preparation30 min.
Cooking40 min.
Тotal70 min.
"I admit, I absolutely adore chicken with rice made following this recipe."


  • chicken - 1, about 3.5 lb (1.5 kg)
  • onions - 2 heads
  • carrots - 1
  • peppers - 1
  • rice - 1 2/3 cups (400 g)
  • oil - 2 2/3 tbsp (40 ml) for frying
  • butter - 2 2/3 tbsp (40 ml)
  • black pepper - 10 grains + some to taste
  • salt to taste

How to cook

Portion the chicken (wings, legs and white meat), leave the backbone whole. Wash them very well and put in a pot.

Pour in cold water and add salt (1 tsp salt for every 4 1/5 cups (1 L) water). Once it reaches boiling point, remove the resulting foam. Chop 1 onion head finely and add it to the boiling chicken along with the black pepper grains and whole pepper and carrot. Boil until the meat is semi-ready.

In the meantime, wash the rice very well under running water while rubbing the grains in between your palms. Then put them in a bowl with slightly salted cold water.

Chop the other onion head finely. Heat the oil in a pan and braise the onions briefly, add the rice and braise about 3-4 min.

Distribute the braised riced evenly in a tray, distribute the portioned meat (without the backbone) on top.

In the bowl/cup in which you measured out your rice, pour broth from the chicken and pour it into the tray; do this 3 times.

Salt to taste if needed. Chop the butter into cubes and distribute them evenly on top. Put the tray in a preheated 356°F (180 °C) oven and bake until the rice is ready - about 40 min.

Take the tray out of the oven and wrap it with a clean, dense towel, to smother it for 10-15 min.

From the boiled chicken backbone, along with the pepper, carrot and remaining broth, make a chicken soup.


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