Where can one find some good recipes for chicken and rice?

1. One-Pot Chicken and Rice:

Ingredients:

- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

- 1 tablespoon olive oil

- 1 cup uncooked white rice

- 2 cups chicken broth

- 1/4 cup chopped onion

- 1/4 cup chopped celery

- 1/4 cup chopped carrots

- 1/4 teaspoon salt

- 1/4 teaspoon black pepper

- 1/4 cup chopped fresh parsley leaves

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.

2. Add the chicken and cook until browned on all sides.

3. Add the rice, chicken broth, onion, celery, carrots, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the chicken is cooked through.

4. Stir in the parsley and serve.

2. Lemon Chicken and Rice:

Ingredients:

- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

- 1 tablespoon olive oil

- 1/4 cup all-purpose flour

- 1 teaspoon lemon zest

- 1/2 teaspoon dried oregano

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 1/2 cup dry white wine

- 1 cup chicken broth

- 1 cup uncooked white rice

- 1/4 cup chopped fresh parsley leaves

Instructions:

1. Preheat oven to 400°F (200°C).

2. Heat the olive oil in a large skillet over medium heat.

3. Add the chicken and cook until browned on all sides.

4. Add the flour, lemon zest, oregano, salt, and pepper to the skillet and stir to coat the chicken.

5. Add the white wine and chicken broth and bring to a boil.

6. Stir in the rice and bring to a boil again.

7. Transfer the skillet to the oven and bake, covered, for 18-20 minutes, or until the rice is cooked and the chicken is cooked through.

8. Stir in the parsley and serve.

3. Chicken and Rice Soup:

Ingredients:

- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

- 1 tablespoon olive oil

- 1/2 cup chopped onion

- 1/2 cup chopped celery

- 1/2 cup chopped carrots

- 4 cups chicken broth

- 1 cup uncooked white rice

- 1 bay leaf

- 1 teaspoon dried thyme

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 1/4 cup chopped fresh parsley leaves

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.

2. Add the chicken and cook until browned on all sides.

3. Add the onion, celery, carrots, chicken broth, rice, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the chicken is cooked through.

4. Stir in the parsley and serve.