Old Fashioned Chicken and Rice
A timeless comfort food featuring tender shredded chicken, creamy rice cooked in flavorful broth, and a touch of evaporated milk for a rich finish. Simple, hearty, and perfect for any meal.
8 Servings
Ingredients
- 2 cups brown rice
- 5 cups chicken broth reserved from cooking the chicken or water
- 3 chicken breasts approximately 5 cups shredded
- 1 tablespoon kosher salt adjust to taste
- 1/2 tablespoon black pepper adjust to taste
- 2 tablespoons unsalted butter
- 1 can 12 ounces evaporated milk
Instructions
Cook the Chicken
- Place the chicken breasts in a large pot and cover them with water. Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook for 30–45 minutes, or until the chicken is fully cooked and tender. Remove the chicken from the water and set aside to cool. Once cooled, shred the chicken into bite-sized pieces.
Prepare the Rice
- In the same pot or a separate one, combine the brown rice, 5 cups of the reserved chicken broth (or supplement with water if needed), and a pinch of salt. Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover the pot and cook until the liquid is absorbed and the rice is tender, approximately 35–40 minutes.
Combine Ingredients
- Once the rice is cooked, stir in the shredded chicken, butter, additional salt, and black pepper. Mix thoroughly to distribute the flavors evenly.
Add Creaminess
- Pour the evaporated milk over the rice mixture, stirring gently until fully combined. Allow the mixture to cook on low heat for an additional 5–10 minutes, ensuring the flavors meld together.
Serve
- Remove the pot from heat and let it sit for a few minutes. Serve warm, garnished with freshly chopped parsley if desired.
Notes
This recipe is naturally gluten-free. Ensure the chicken broth you use is certified gluten-free to avoid cross-contamination. Substitute brown rice with certified gluten-free white rice or another rice variety for a slightly different texture.