Chicken Rice-A-Roni
Chicken Rice-A-Roni. Are you craving a quick and tasty meal that will leave your taste buds satisfied? Look no further than Chicken Rice-A-Roni! This classic comfort food is the perfect blend of seasoned rice, tender chicken, and a medley of herbs and spices. Whether you’re a busy professional or a parent on the go, Chicken Rice-A-Roni is a convenient option that can be ready in no time. With its origins dating back to 1958, this dish has stood the test of time and continues to be a favorite among households across the United States.
The combination of savory chicken flavoring, toasted vermicelli pasta, and aromatic seasonings creates a delightful flavor profile that will have you coming back for more. Plus, Chicken Rice-A-Roni is highly versatile, allowing you to pair it with your choice of protein or add vegetables for an extra nutritional boost. The ease of preparation is another standout feature – simply sauté the pasta and rice, add water, broth, and seasoning, then cook until tender. In just a few minutes, you’ll have a piping hot dish that’s bursting with flavor. Whether you’re looking for a quick weeknight dinner or a satisfying lunch option, Chicken Rice-A-Roni is your go-to choice.
Chicken Rice-A-Roni
Ingredients
Homemade Broth and Chicken Meat:(You can use store bought chicken and broth)I like to make the homemade chicken and broth the day before to save time.
- 1 – 3 1/2 pound whole chicken
- 2 stalks celery roughly chopped
- 2 medium carrots roughly chopped
- 1 medium yellow onion roughly chopped
- 1 large bay leaf
- 1 tablespoon kosher salt
- 3 quarts water
Chicken Rice-a-Roni
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ medium yellow onion diced
- ⅓ cup diced red bell pepper
- 2 teaspoons kosher salt
- 2 cups of shredded or chopped chicken a combination of light and dark
- 1 cup broken uncooked spaghetti or vermicelli 2-inch pieces
- 1 ½ cups basmati rice
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon saffron threads crushed (Optional)
- 1 pinch cayenne pepper
- ½ cup garbanzo beans drained and rinsed
- ⅓ cup frozen green peas thawed and drained
- 1/4 cup chopped fresh parsley or to taste
- 1/4 cup chopped fresh cilantro or to taste
Instructions
- 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.
- 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.
- Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain. Refrigerate if making the day before.
- 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.
- 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.
- 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.
- 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.
- Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.
Video
Notes
You can use leftover chicken and store-bought broth if you’d like, instead of making your own. I like to make the homemade broth the day before. I refrigerate it as well as the shredded chicken until using the next day. Any long-grain white rice can be used instead of basmati.
The History of Rice-A-Roni: https://en.wikipedia.org/wiki/Rice-A-Roni
Link to more of my Entrees: https://darlenestable.com/category/entree/
