Chicken and rice is one of my many favorite comfort foods. It’s perfect on those gloomy days when you just want a simple, but filling meal. What makes this one even better is the gravy on the top! It adds the perfect addition to this rice!
I prefer to make this using my electric pressure cooker, but you can always use a pan on the stove.
This recipe can be made by boiling a chicken and making your broth from scratch or using store bought broth.
I like to use my own. I will often make the broth in advance and store it either in the freezer or can it for shelf stable broth to use later. Step by step directions can be found in my bone broth recipe. I even take the extra chicken from making the broth and freeze it for later use in this or recipes like chicken pot pie. But don’t worry, you can always make this with a rotisserie chicken from the store or any of that chicken leftover from one of your meals. That’s the great thing about this recipe, it is made with simple ingredients that anyone can get. Just remember if you don’t make the broth or cook the chicken yourself you will need to adjust the salt in the recipe, because all products can vary on their sodium content. Enjoy!
Chicken Rice and Gravy
Ingredients
- 2 cups jasmine rice
- 2 cups chopped boiled chicken
- 5 cups chicken broth
- 3/4 cup chopped onion
- 3/4 cup chopped celery
- 2 tbsp flour
- 2 tbsp butter
- ½ tbsp minced garlic
Instructions
Pressure Pot directions:
- Rinse rice thoroughly and then place into pressure pot. Add 2 cups broth, ½ cup chopped onion, and ½ cup chopped celery. Set on rice or steam setting for 14 minutes. Quick release the steam when done. Fold in chopped boiled or roasted chicken and scoop onto plate. Serve topped with gravy.
Stove top directions:
- Rinse rice thoroughly and place in a large pot with lid. Add 2 cups broth, ½ cup chopped onion, and ½ cup chopped celery. Bring to a boil, reduce to a low simmer, cover with lid, and allow to cook for 15 minutes. Remove from heat and fold in warm boiled chicken pieces. Plate and serve topped with gravy.
For the Chicken Gravy:
- In a skillet melt two tablespoons of butter. Stir in two tablespoons flour and allow to cook slightly. It shouldn’t get much color, just slightly browned. Add the onion and celery, then stir and allow to cook until they start to soften adding a little broth to help. After a few minutes cooking and the celery and onion begin to soften, mix in the garlic continuing to stir constantly. Whisk in 3 cups of broth and allow to simmer until thickened. Taste and add any salt if needed. Each broth is different, so taste before adding any. If gravy is too thick add either more broth or water to thin. Serve over cooked rice.
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