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Chicken Rice-A-Roni
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Prep Time:
35 minutes
Cook Time:
120 minutes
Total Time:
180 minutes
Chef John's flavorful chicken Rice-A-Roni is a delicious twist on a Lebanese rice pilaf, featuring shredded chicken, aromatic basmati rice, and caramelized onions and peppers.
Ingredients:
  • 1 (3 1/2) pound whole chicken
  • 1 stalk celery, roughly chopped
  • 1 medium carrot, roughly chopped
  • 0.5 medium yellow onion, roughly chopped
  • 1 large bay leaf
  • 1 tablespoon kosher salt
  • 3 quarts water
  • 0.5 medium yellow onion, diced
  • 0.333 cup diced red bell pepper
  • 2 teaspoons kosher salt
  • 1 cup broken uncooked spaghetti (2-inch pieces)
  • 1.5 cups basmati rice
  • 0.25 teaspoon freshly ground black pepper
  • 0.25 teaspoon dried oregano
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon saffron threads, crushed
  • 1 pinch cayenne pepper
  • 0.5 cup garbanzo beans, drained and rinsed
  • 0.333 cup frozen green peas, thawed and drained
  • 2 tablespoons chopped fresh parsley, or to taste
  • 2 tablespoons chopped fresh cilantro, or to taste
Instructions:
  • Combine chicken, celery, carrot, onion, and bay leaf in a stockpot, covering them with water. Bring to a simmer over high heat, add salt, then reduce heat to medium-low. Simmer until chicken can be easily pulled apart, approximately 1 hour and 15 minutes. Transfer chicken to a bowl, tilting the carcass to drain any broth into the stockpot.
  • Allow the meat to cool for 15 to 20 minutes until it is easy to handle. Remove the skin, bones, and separate the meat. Set aside 2 cups of shredded meat (white, dark, or a mix) for the rice-a-roni, and save the remaining meat for another dish.
  • Return the skin and bones to the stockpot with the broth and gently simmer for 1 to 2 hours, or until ready to use. Remember to strain before using.
  • Heat oil and butter in a skillet over medium-high heat until melted. Add onion, bell pepper, and salt, cooking and stirring until onion is nearly translucent, about 3-4 minutes. Stir in broken spaghetti and cook until golden brown, around 3 minutes, allowing the onions and peppers to caramelize slightly.
  • Coat rice completely by stirring. Mix in pepper, oregano, cumin, and saffron. Pour in 3 ½ cups of chicken broth. Bring to a simmer after adding cayenne, garbanzo beans, peas, and shredded chicken.
  • After tightly covering with a lid, simmer over medium-low heat for 15 minutes without stirring or lifting the lid.
  • Uncover and test the rice for doneness in a few spots; it should be just slightly tender. If needed, cover and cook for a few more minutes. Then place the lid back on, turn off the heat, and let the rice rest for 10 minutes.
  • Garnish with a generous sprinkle of fresh parsley and cilantro, then mix everything together. Taste for seasoning and serve hot.

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