Today I’m sharing a comforting one-pot meal made with just a few simple ingredients. This Southern chicken and rice recipe is classic comfort food—hearty, easy to prepare, and full of familiar flavor. It tastes just like the traditional version I enjoyed growing up.
Tender chicken, rice, and a little seasoning combine to make a satisfying meal that won’t break the budget. This old-fashioned dish stretches well for family dinners or gatherings and is naturally gluten-free and dairy-free when prepared as written.
If you enjoy traditional home cooking, try other comfort favorites such as Southern green beans and potatoes, Southern BBQ baked beans, or lemon chess pie for dessert.
Ingredient Notes
This simple chicken and rice dish relies on a whole chicken, rice, and modest seasonings. It’s economical, straightforward, and feeds a crowd. No specialty pantry items are required—just a whole roaster chicken, salt, black pepper, bay leaves, water, and long-grain rice. Do not rinse the rice so the natural starch helps thicken the broth.
- Whole Chicken – Use a young whole roaster chicken, about 3–5 pounds for best results.
- Salt, Black Pepper, and Bay Leaves – These basic seasonings build a rich, savory broth while the chicken cooks slowly.
- Water – Plan on 8–12 cups of cold water, using just enough to barely cover the chicken. The exact amount depends on the chicken and the pot.
- Rice – Long-grain white rice is preferred. If using brown rice or another variety, adjust cooking time and liquid accordingly.
See the recipe card below for exact ingredient amounts and serving information.
Substitutions & Variations
- Make it a Chicken Bog – Add 1 cup diced onion and 1/2 cup diced celery to the pot with the chicken and seasonings. Cook as directed. In a separate pan, brown 1 pound sliced smoked sausage, then stir the cooked sausage into the pot when you add the rice and shredded chicken.
- Add heat – Sprinkle in red pepper flakes or a pinch of cayenne for a spicier finish.
How to Make Southern-style Chicken and Rice
This recipe is mostly hands-off—no chopping, mixing, or complicated prep required. A heavy Dutch oven is ideal because it holds heat and liquid well, but a large soup pot will work too. The cooking process develops deep flavor while you wait.
STEP 1: Place the whole chicken in a large Dutch oven or soup pot. Sprinkle with kosher salt and black pepper and add bay leaves. Pour in cold water, using just enough to barely cover the chicken.
Cover and bring to a gentle simmer over medium heat. Cook the chicken for about 50–60 minutes, until an instant-read thermometer registers 165°F in the thickest part of the thigh or the meat is fork-tender and pulling away from the bone.
STEP 2: When the chicken is cooked, turn off the heat and let it rest in the hot broth for 20 minutes. Carefully remove the chicken, let it cool briefly, and pull the meat from the bones. Discard bones and any large skin pieces.
Remove the bay leaves and skim or strain any floating skin pieces from the broth. Return the shredded chicken to the pot and bring the liquid back to a simmer. Add the uncooked rice, stir to prevent sticking, and cook until the rice is tender, about 12–20 minutes depending on rice type. The rice will absorb most of the broth and help thicken the final dish.
Expert Tip
A 7.5-quart Dutch oven required about 12 cups of water to cover a 5-pound chicken. Smaller birds need less water—around 8 cups for a 3-pound chicken. Adjust the rice quantity to the amount of liquid: about 1 cup rice for each 4 cups water.
Storage
This Southern-style chicken and rice keeps well and makes convenient leftovers for meal planning. Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly to 165°F.
To refresh the rice when reheating, stir in 1–2 tablespoons of water or chicken broth per serving before microwaving or warming on the stove; this restores a looser texture.
More chicken and rice dishes to try:
-
Baked Chicken and Rice
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Shrimp and Chicken Fried Rice
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Old Fashioned Chicken and Rice Soup
-
Cajun Chicken and Sausage Jambalaya
If you try this recipe, please leave a star rating and share your experience in the comments below.
Recipe
Southern Chicken and Rice
Equipment
-
Dutch oven or large soup pot
Ingredients
- 1 whole chicken, gizzards removed (about 3–5 pounds)
- 4 teaspoons kosher salt
- 2 teaspoons black pepper
- 3 bay leaves
- 8–12 cups water (enough to barely cover the chicken)
- 2–3 cups long-grain white rice (use about 1 cup rice per 4 cups water)
Instructions
- Add the chicken to a large Dutch oven. Season with salt and black pepper and tuck in the bay leaves.
- Pour in cold water so the chicken is barely covered. For a 5-pound bird you may need about 12 cups of water; smaller chickens will need less.
- Cover and bring to a gentle simmer over medium heat. Cook 50–60 minutes until the chicken is fork-tender and reaches 165°F. Turn off the heat and let the bird rest in the hot broth for 20 minutes.
- Carefully remove the hot chicken from the pot. Pull the meat from the bones, discard bones and excess skin, and shred the meat into pieces.
- Remove and discard bay leaves. If desired, strain the broth to remove floating skin fragments, then return the shredded chicken to the pot and bring the broth back to a simmer.
- Stir in the uncooked rice (do not rinse the rice). Stir occasionally and simmer until the rice is tender and has absorbed most of the broth, about 12–20 minutes depending on rice and liquid amount.
- Adjust seasoning to taste and serve hot. The finished dish should be thick and spoonable, with tender chicken distributed through the rice.
Notes
- I recommend a 7.5-quart Dutch oven for even cooking and enough liquid capacity.
- Use a 4–5 pound chicken for a good balance of meat to broth; adjust water volume as needed.
- Rice quantities depend on the amount of water used. For 8 cups water use about 2 cups rice; for 12 cups water use about 3 cups rice.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat to 165°F and add a few tablespoons of water or broth before reheating to loosen the rice.
Carbohydrates: 38 g |
Protein: 21 g |
Fat: 15 g
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