• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Bottom Left of the Mitten
  • Home
  • Recipes
  • ‘Celebrate with 8’
    • Celebrate with 8
    • Gift Guides
  • Contact
    • Disclosure Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter

My Dad’s Chicken & Rice

July 25, 2018 by Erin@BottomLeftoftheMitten 2 Comments

Jump to Recipe Print Recipe

My Dad’s Chicken & Rice is a chicken and rice recipe that you will want to have in your back pocket for busy nights.  Fancy mixed vegetables, crispy chicken, mushrooms and crunchy water chestnuts make this a delicious dinner that’s ready in under 30 minutes!

My Dads Chicken and Rice in a bowl with a craft beer off to the side.

I’m serious when I say that I have been eating this meal most of my life. It’s a recipe that my dad invented, thus the name ‘My Dad’s Chicken & Rice’. He cooked it for us growing up and when I was old enough he gave the recipe to me and I’ve been making it myself for about 20 years now.

My dad is a great cook! He makes the most unbelievable grilled chicken. My mouth is watering a little right now as I’m thinking about it. I want to think that he got his skills from my grandmother. On Sunday’s growing up, we would have big dinners of lamb, creamed spinach, and croissants.

Dessert was almost always chocolate pudding with whipped cream. I loved those Sunday’s and I try and keep the tradition alive in our house.  Sunday’s here usually start with Swedish Pancakes and end with a big comforting meal like Crock Pot Ranch Pork Roast.

My Dads Chicken and Rice in a bowl with a craft beer off to the side.

For quick weeknight dinners though, I look to this chicken and rice recipe.  It’s full of chicken, meaty mushrooms, and crunchy water chestnuts.  Perfect when you want a one-dish meal that goes from stove to table with little cleanup.

How to make My Dad’s Chicken & Rice:

First, take the chicken and cut into cubes.  On a plate, put the flour, garlic powder, and pepper.  Dredge the chicken in the mixture coating all pieces.

Chicken covered with flour on a plate.

In the bottom of a large pan, I use a covered stockpot, heat about 1 tbs. of oil in the bottom of a pan.

Add the chicken to the pan and cook until all the chicken is nice and crispy around 10 minutes.  Stirring occasionally to make sure all parts are browned.  *Look at that! Again, this is what makes this dish amazing.*

Cooked chicken on a plate.
Once the chicken has cooked take it out of the pan and set aside.  In the same pan add butter and let it melt.  Add the sliced mushrooms and chopped onion.  Cook until the mushrooms start to shrink and the onions are browned.

To the pan add the chicken back in.  Now add the wet ingredients: chicken broth, fancy mixed vegetables (do not drain liquid), water chestnuts (do not drain liquid), and soy sauce.

Finally to the pot add the rice and stir it all together.  Cover the pot and cook for 10 minutes.  After 10 minutes check to see if you need to add any additional chicken stock so that the rice doesn’t dry out and stir so the rice doesn’t stick to the pan.

If there’s still plenty of liquid allow to cook another 5-8 minutes covered.

Taste to make sure that the rice has cooked thoroughly and then add salt, pepper, and more soy sauce to your taste. I always end up adding more but please add at your discretion.  Top with some crunchy noodles.

Tips for making My Dad’s Chicken & Rice:

  • The key to really good chicken and rice is making sure the chicken in really crispy.  In order to do that it means cooking the chicken separate from the mushrooms and onions.

And here you are……

My Dads Chicken and Rice in a bowl with a craft beer and a pot of Chicken and Rice off to the side.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Originally published March of 2016. Updated photos & recipe July of 2018.

InstagramMMN

*Affiliate links are included in this post. Please read my Discloser Policy.

Closeup of the recipe for My Dad's Chicken and Rice

My Dad's Chicken & Rice

This is 'My Dad's' Chicken & Rice' recipe. A hearty meal of chicken, fancy mixed vegetables, and instant rice that cooks up in under 30 minutes.
5 from 5 votes
Print Pin Rate
Course: Main Dish
Cuisine: Chicken, Food to Drink to
Keyword: chicken
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings

Ingredients

  • 1 pound chicken tenderloins cut into chunks
  • 1 cup instant brown rice
  • 2 cups chicken stock
  • 1/2 Tbs butter
  • 8 ounces sliced mushrooms
  • 1 small yellow onion
  • 1 tbs vegetable oil
  • 1 8-ounce can water chestnuts chopped
  • 1 14-ounce can fancy mixed vegetables
  • 1 tsp garlic powder
  • 1/4 cup flour
  • 1/2 tsp pepper
  • 1/4 cup soy sauce

Instructions

  • Take the chicken and cut into cubes. On a plate, put the flour, garlic powder, and pepper. Dredge the chicken in the mixture coating all pieces.
  • In the bottom of a large pan, I use a covered stock pot, heat about 1 tbs. of oil in the bottom of a pan. Add the chicken to the pan and cook until all the chicken is nice and crispy, around 10 minutes. Stiring occasially to make sure all parts are browned. Once the chicken has cooked take it out of the pan and set aside.
  • In the same pan add butter and let it melt. Add the sliced mushrooms and chopped onion. Cook until the mushrooms start to shrink and the onions are browned.
  • To the pan add the chicken back in. Now add the wet ingredients: chicken broth, fancy mixed vegetables (do not drain liquid), water chestnuts (do not dain liquid), and soy sauce. Finally to the pot add the rice and stir it all together.
  • Cover the pot and cook for 10 minutes. After 10 minutes check to see if you need to add any additional chicken stock so that the rice doesn't dry out. If there's still plenty of liquid allow to cook another 5-8 minutes covered.
  • Taste to make sure that the rice has cooked thoroughly and then add salt, pepper and more soy sauce to your taste. Enjoy!

Notes

Tips for making My Dad's Chicken & Rice:
  • The key to really good chicken and rice is making sure the chicken in really crispy.  In order to do that it means cooking the chicken separate from the mushrooms and onions.
Tried this recipe?Mention @mittenmommy or tag #mittenmovienight!

Last Updated on September 6, 2021 by Erin@BottomLeftoftheMitten

Filed Under: Mitten Meals, Pilsner and Lager Recipe Pairings

Reader Interactions

Comments

  1. RME

    April 9, 2016 at 4:42 am

    Both recipes look amazing! These will be perfect for Asian night at our home. Thanks so much for sharing. 🙂

    Reply
    • Erin@BottomLeftoftheMitten

      April 11, 2016 at 1:12 am

      Thank you! Hope you enjoy them both.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Handhelds

  • BLT Sandwich with Pepper Jelly
  • Smoked Sausage Sandwiches
  • Buffalo Sloppy Joes with Blue Cheese
  • Fried Chicken Thigh Sandwiches {with Coleslaw}

Pizza Night Perfection

  • Thick Crust Sausage Pizza
  • Pickle and Pancetta Pizza
  • White Sauce Sausage Pizza {with Pesto}
  • Hawaiian Pizza

Footer

Let’s Connect

  • Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter

Visit the Disclosure Page for more site information.

My Favorites

Copyright © 2023 Bottom Left of the Mitten on the Foodie Pro Theme

  • 1