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Mom’s Chicken and Rice

Mom's Chicken and Rice

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 4-6 servings

Once again, we're taking a stroll down my memory lane. I think this was one of my favorite dishes as a child, although I don't remember Mom adding the peas. My mom used an entire chicken that had been cut up (I liked the drumstick!). You can either use an entire chicken, or use the pieces that your family enjoys the most. I like this for busy nights because it's a one-dish dinner; the meal is complete with some steamed veggies and/or a salad. It's part comfort food, part healthy food.


  • 2 Tbsp. butter
  • 2 Tbsp. vegetable oil
  • 1 (3-lb.) chicken, cut into pieces
  • 1 28-ounce can crushed tomatoes
  • 1 cup chicken broth
  • 1 cup sliced onion
  • ¼ cup chopped fresh parsley
  • 2 tsp. salt
  • ¼ tsp. pepper
  • 1 bay leaf
  • 1 clove garlic, minced
  • 1 ¼ cup uncooked rice
  • 1 10-oz. package frozen peas


  1. Heat butter and oil in a Dutch oven or large heavy saucepan. Add chicken and brown well.
  2. Add tomatoes, chicken broth, onion, parsley, salt, pepper, bay leaf and garlic.
  3. Cover and cook over low heat for 25 minutes. Add rice and cook for 10 minutes, stirring occasionally.
  4. Add peas and cook 10 minutes longer, or until done and all liquid is absorbed.
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