Chicken and Rice Recipe, and OXO review.

| March 7, 2015 | 21 Comments

Chicken and Rice recipe, as seen on Taste of Southern.
Follow our step-by-step, photo illustrated recipe for making one of our favorite, Southern classic comfort foods. It doesn’t have to be cold and snowy outside to enjoy this warm and filling dish, but it certainly helps. Only a few ingredients are needed to make this timeless classic. It’s truly something all the family can enjoy. Printable recipe included.


Chicken and Rice, slider.
Southern Chicken and Rice recipe:


I am honored to have recently been selected to test and review cookware, from the new line of cookware, produced by OXO Manufacturing Company.

If you’re not familiar with them, OXO makes over 800 innovative products covering every room of the home, featuring their Award Winning Cooking Tools and Accessories. They are based out of New York City.

OXO has just introduced a couple of new lines of cookware, including their Non-Stick, Non-Stick Pro, and 3 ply Stainless Steel PRO sets of cookware. I’ll give you a link in just a minute so you can take a look for yourself.

I was given the opportunity to select a piece of cookware that I’d like to try and review, and was asked to provide a recipe that I’d like to prepare in that particular piece of cookware.

I saw no need to hold back, and I went for the biggest and brightest piece of cookware in the entire set. I selected the OXO Stainless Steel PRO 5 Qt. Casserole + Cover piece, and said that I’d like to prepare one of my favorite comfort food dishes that Mama use to prepare – Chicken and Rice.

With all the cold weather, freezing rain, ice, and even some snow we’ve had here in the South recently, I figured a big pot of Chicken and Rice would warm up the day, and would be a great way to test out the 5 Qt. Casserole + Cover piece from the 3 Ply Stainless Steel Collection.

I’ll provide you with the full step-by-step, photo illustrated recipe for making Chicken and Rice in the steps below, and I’ll give you a good look at this new piece of cookware from OXO, along with some of my personal thoughts and comments on how it performed. Keep reading.

Straight out of the box, I was impressed with the overall “feel and quality,” of the cookware that I was now holding in my hands. I was eager to get started, and I hope you are as well.

So, if you’re ready for another great Southern Classic, that is good any time of the year, not just for cold weather, then let’s get in the kitchen, and… Let’s Get Cooking!


Chicken and Rice, this recipe post is sponsored by OXO Good Grips.
Full Disclosure: This recipe post is sponsored by OXO and their Award Winning Cooking Tools.

More about that in a minute. Let’s get started with the recipe.


Chicken and Rice, you'll need these ingredients.
Chicken and Rice: You’ll need these ingredients.


Chicken and Rice, remove neck bone and other parts if included.
After opening your package of chicken, you might need to remove any pieces that are sometimes packed inside the cavity of the bird. They aren’t always included, but you’ll want to check before proceeding. If you find them, set the parts aside for the moment. We’ll use them later down the recipe.

These parts are usually the neck bone, liver, gizzard and sometimes the heart. Some companies include them with the purchase of a whole chicken and others might remove them. They’re good for making gravy, but we’ll be including them in the boiling process of the whole chicken to add flavor to the broth.


Chicken and Rice, rinse under cold water.
Rinse the chicken under cold running water. Give it a gentle scrubbing with your hands, both inside and out. Also, check for any pin feathers that might still be attached to the skin. Remove them if you see them.


Chicken and Rice, the new pot from OXO.
This is the new “Stainless Steel PRO 5 Qt. Casserole + Cover” from OXO. Isn’t it all shiny and neat looking?

I wanted to use this for the entire recipe, but I was afraid it wasn’t quite deep enough to hold the chicken and the extra water I wanted to add to make the stock. It’s a really AWESOME cooking utensil though, and I’ll tell you more about it in just a moment, but first, we need to get the chicken on the stove and start it cooking.


Chicken and rice, place chicken in stock pot.
Place the chicken in a large stock pot. Add the neck and other parts that were removed. I used a 16 quart stock pot for this particular part of the recipe. It was really too large for what I needed, but we’ll work with it.

Add cold water, enough to cover the chicken by about one inch.


Chicken and Rice, cut the onion in half.
Remove the outer skin from your onion, then split the onion in half.


Chicken and Rice, add onion to stock pot.
Toss both halves of the onion into the stockpot with the chicken and water.


Chicken and Rice, add the salt.
Add the Salt.


Chicken and Rice, add the black pepper.
Add the Black Pepper.


Chicken and Rice, place on stove top.
Place the pot on your stove top. Start out on Medium-High heat to quickly bring the water up to a low boil.


Chicken and Rice, cover and simmer.
After the pot begins to boil, place a cover on top of the stock pot and REDUCE the heat to Medium-Low.

The chicken will need to simmer for about one hour, or until the chicken is fall off the bone done.

When the chicken is done, turn off the heat, and let the chicken sit in the broth for another 30 minutes.

OK, let’s tell you a bit more about that new OXO Stainless Steel Pro 5 Qt. Casserole while the chicken is cooking.


Chicken and Rice, the new OXO 5qt. Casserole pot.
Here’s another look at the OXO Stainless Steel 5 Qt. Casserole + Cover pot.

OXO lists the dimensions for this piece at: 13.8″ x 10.2″ x 6.1″

Weight is listed at: 5.2lbs.

I really liked the sturdy, well built “feel” of this pot as I held it in my hand. I’d easily call this the “fanciest” piece of cookware that I’ve ever owned. I love my black cast iron skillet, but it can’t do everything in the kitchen. I’ve got some older pieces of cookware, but nothing like this, so I’m excited to be adding it to my kitchen here at Taste of Southern.

This is a 3-ply piece of cookware, meaning it has a “heat radiant aluminum core, fused between 2 layers of stainless steel which ensures even cooking from every side,” according to OXO.

It’s a very attractive piece of cookware, and I can see it becoming a staple piece that I’d pretty much just leave out on my stove top all the time. It’d be great for making pasta, some favorite sauces, and lots of other things.


Chicken and Rice, handles.
You aren’t going to find any flimsy handles with screws that work loose on this OXO cookware.

If you’re like me, you’ve reached for a screwdriver more than one time to try and tighten up the handle or the knob on the lid to a cook pot. That’s not going to EVER happen with this stuff.

The handles are designed to stay “cool to the touch”and offer a very comfortable grip. You can just feel the strength in them when you lift up a full pot from the stove top. Those heavy brads will hold the handles on for as long as the pot exist. Nice!


Chicken and Rice, handle on the lid.
The same type of brads are used on the lid handle as well. Handles on both the lid and the pot are very sleek looking, with a gentle curve that is easy on the hands.


Chicken and Rice, lid handle.
Here’s a little closer look at the lid handle. Very stylish, don’t you think?

I like the little logo on the lid.


Chicken and Rice, lid with rim.
The lid itself is made of clear tempered glass. I like glass lids. That way, you can see what’s happening inside the pot without losing the heat.

You’ll find a stainless steel rim around the outer edge of the lid. It’s built so that it fits nice and neatly inside the pot.


Chicken and Rice, interior.
Looking straight down inside the pot you’ll see the slightly angled sidewalls, well, maybe you can tell from the picture. Trust me, they are there. The rounded bottoms on the inside make it easier to stir ingredients inside the pot.

OXO says the pot is made of scratch resistant materials and is oven safe up to 430F degrees.

All of the OXO Stainless Steel Pro Cookware is Dishwasher safe, works on all types of stove tops, including the induction types, and comes with a LIFETIME WARRANTY. What more could you ask for?

OK, I think our chicken is done, let’s get back to the recipe.


Chicken and Rice, remove from heat.
We let the chicken cook at a low simmer for just about an hour. I used a pair of tongs to lift the bird from the water, then scooped out the onion. Just leave all the broth in the pot for the time being, we’ll need it shortly.

It was still fairly warm, but not too hot to go ahead and pull the meat off the bones. You could chop the onion up and save it for the finished dish, or just discard it, choice is yours.

Carefully pick the meat away from the bones, removing and discarding the bones and the skin.


Chicken and Rice, remove meat from bones.
Remove all the meat and skin from the bones. Be sure to pick through it carefully, removing any small bones, gristle, or unsightly dark pieces that you might find. Nothing is worse than biting down onto a small bone in your Chicken and Rice. Trust me on this one. Discard the bones, skins and other pieces you don’t want in your dish.


Chicken and Rice, measurement guides in the OXO pot.
I really liked the measurement markings inside the new OXO Stainless Steel 5 Qt cooker. The lettering is printed in black on the inside of the pot, and very easy to read. It has both quart and liter measurements.

Time to put this piece of cookware to work… and to the test.


Chicken and Rice, add the stock.
Instead of dragging out the measuring cup to measure out 8 cups of stock, I just easily filled the OXO 5 Qt. cooker up to the 2 Qt. mark that was on the inside of the pot.

Can you sort of see that rolled edge on the top of the pot? It will make it easy to pour liquids out of the pot with drip free ease. I think OXO pretty much thought of everything I needed with this one.


Chicken and Rice, bring stock to a boil.
Place the stock on your stove top over Medium-High heat. Bring the stock up to a low boil.


Chicken and Rice, add the chicken.
Add the totally bone free, and gristle free, pulled chicken pieces to the stock.


Chicken and Rice, add the rice.
I added the entire box of Uncle Ben’s Rice to the pot. It was just a little bit over the 2 cups that the recipe calls for.


Chicken and Rice, stir.
Gently stir the rice and chicken together.


Chicken and Rice, cover and let simmer.
Cover the pot, REDUCE the heat, and let the pot simmer for about 15 minutes, or until the rice is done.

This photo will give you a better look at the rim around the tempered glass on the lid, and the really neat handles. Sharp huh?

We can keep a close watch on the rice with this clear glass lid as well. (I’m liking it more and more as I go.)


Chicken and Rice, add butter.
Check the rice after 15 minutes to see if it’s cooked to your liking.

Add the butter.

Note the remaining liquid in the chicken and rice. I like it a little “juicy,” but the rice is going to keep absorbing liquid even after it’s removed from the stove top. Keep the remaining stock from where you boiled the chicken close at hand, so you can add more if needed.


Chicken and Rice, stir, taste, and adjust seasonings as needed.
Stir the butter into the chicken and rice, until it’s fully melted.

Now is the time to taste the recipe to see if it needs more salt, or perhaps more black pepper.

I suggest you add seasonings lightly, if at all. It’s easy to add more to taste once you serve it to your family or guests.


Chicken and Rice, serve while warm.
Serve it up while it’s still warm.

You can probably see how it’s already soaked up most of the liquid that was still in the pot.

I probably added about 2 more cups of the stock from where I boiled the chicken. This required me to add a bit more salt and a bit more black pepper.

I didn’t use it here, but you might want to add some chicken bouillon to the stock if it doesn’t have a lot of taste to it. Mama would have cooked this with and old hen instead of a small frying chicken like this. The older hen’s seemed to have added more flavor to the stock. Don’t be afraid to adjust the taste with some chicken granules, cubes, or bouillon of some sort if desired. Make it your own.


Chicken and Rice, enjoy.


Chicken and Rice, my comments on the OXO cooker.
A very special THANK YOU to OXO for providing me with this beautiful Stainless Steel PRO 5Qt. Casserole cooker with the tempered glass lid. I’m honored that you selected me to test it out, and very happy with the results I received from working with it.

I found that the handles were a bit warm after cooking the Chicken and Rice dish, but not too hot that I couldn’t easily pick it up from the stove top and place it on the counter next to the sink. Tender hands might still need to use a pot holder.

OK, maybe, just maybe, I don’t have those rugged hard working hands of most men. Perhaps that’s why I thought the handles were just a tad warm to the touch. I’ve had a few callouses in my day, but admittedly, not very many. Just saying. (Smile)

In Summary:

I found the OXO cooker to be very, very well made. It would be hard to imagine it ever coming apart on you. The pot just has a good firm feel when you pick it up, like it’s going to do the job you’re about to place in front of it.

It was super easy to clean up afterwards. Just a light rinse was about all that was needed, but I did wash it out well. Don’t forget that it’s dishwasher safe, so you can just place it in with the rest of your dishes for quick and easy clean up.

At first, I questioned the lack of a vent in the lid, not really sure whether it actually needed one or not. The lid fits inside the pot pretty snug, but not so much so that steam from the simmering rice couldn’t escape a bit.

There was just an ever so slight bit of tarnishing inside the pot from where it sat on my burners. I could just lightly see the rings from the burner, but I assume that’s pretty typical with pots such as these. Don’t forget, I use that black cast iron skillet for most of my cooking, so cooking with stainless steel is sort of a new experience.

I’d still give it a great big A+ for cooking with.

The one very minor drawback for ME, was the light reflections from cooking with it in my kitchen and trying to take photos of my work. For that reason, and that one reason only, given the choice, I would probably purchase the Non-Stick PRO line of OXO cookware over this stainless steel.

Oh I’d love to have this stainless steel set for cooking with family and friends, it just presented some odd images when trying to line up a shot a time or two.

I hope you’ll click this link, and check out all of the great line of OXO’s Award Winning Cooking Tools and Accessories.

You can take a look at the complete 13 piece set of Stainless Steel OXO Cookware by clicking here.

Disclaimer: Now for the required stuff. OXO provided me with this OXO Stainless Steel, 3 ply Casserole Cooker plus Cover, to use in the Taste of Southern kitchen. They invited me to submit a recipe idea, and select the piece of cookware from their collection that I would most like to work with. They have not offered any payment for my review and comments on their cookware, and all the comments posted herein are totally mine. Other bloggers participated in similar reviews, but I do not have any knowledge as to who they are or what recipes they will prepare with their chosen pieces of cookware. Thank you again to all the fine folks at OXO for allowing me to participate in this program. #OXOcookware 


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Chicken and Rice Recipe, as seen on Taste of Southern. With printable recipe.

Chicken and Rice Recipe

  • Author: Steve Gordon
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 - 8 Servings 1x
  • Category: Main Dish, Chicken
  • Method: Stove Top
  • Cuisine: American


Follow our step-by-step, photo illustrated recipe for making one of our favorite Southern classic comfort foods. It doesn’t have to be cold and snowy outside to enjoy this warm and filling dish, but it certainly helps. Only a few ingredients are needed to make this time classic. Something all the family can enjoy. Printable recipe included.



  • 1 whole Chicken (34 lb)
  • 1 medium Onion
  • 2 teaspoons Salt
  • 1 teaspoon Black Pepper
  • 6 Tablespoons Butter
  • 2 cups long grain white Rice
  • Water


  1. Remove neck and other parts from chicken cavity. Save for later.
  2. Rinse chicken under cold running water.
  3. Place whole chicken in a large stock pot, add cold water to cover by about one inch.
  4. Add the neck and other parts that were removed if available.
  5. Remove skin from onion, cut in half, add to stock pot with chicken.
  6. Add salt.
  7. Add black pepper.
  8. Place pot over Medium heat on stove top, let come to a boil.
  9. REDUCE heat to a simmer, cover pot.
  10. Let chicken simmer for one hour, or until chicken is fall off the bone done.
  11. Turn off heat, let chicken sit in broth for 30 minutes longer.
  12. Remove chicken from pot.
  13. Remove the onion from pot. Save the onion for later if desired, or discard.
  14. Remove chicken meat from bones, discarding bones and skin.
  15. Place 8 cups of chicken stock in another large sauce pot.
  16. Place over Medium heat on stove top.
  17. Add the chicken. Bring to a slight boil.
  18. Add 2 cups of long grain rice. Stir lightly.
  19. Bring pot back to a boil. REDUCE heat to a low simmer.
  20. Stir well, cover and let simmer for about 15 minutes, or until rice is done.
  21. When rice is done, add butter, stir well, remove from heat.
  22. Taste for proper seasoning, adding more salt and pepper as desired.
  23. Serve warm and enjoy.

Keywords: Chicken and Rice Recipe, made from scratch, OXO Cookware review, southern recipes


Your Comments:  I’d love to hear your comments on our recipe in the Comment Section at the bottom of this page.  It will only take you a minute or two to share them with us, and if you try our recipe, your comments might encourage someone else to try it.  Just know, all Comments are moderated.  That means that I personally read each and every one of them before they are approved for posting on our family friendly home here on the Internet.  I appreciate you taking the time to share your results with us, and I’ll look forward to hearing from you.  Your comments do not appear immediately.  I’ll review them and post them just as soon as I can.  Thank you in advance.

Sign Up For Our FREE Newsletter:  While you’re here, be sure to sign up for our FREE Newsletter. Each week, I send out a reminder to let you know we’ve posted a new recipe here on Taste of Southern.  Also, if anything else is going on around here, like a Giveaway, or something else of importance, I’ll send out a special note about that.  Usually it’s one a week, but sometimes you might get an extra one.  It’s easy to sign up, just use the box below, or the one you’ll find in the top right hand corner of each page of our site.  Should you ever decide you’re no longer interested, it’s even easier to unsubscribe.  But, I hope you’ll never feel that way.  Thank You in advance and for all of your support. I’ll look forward to seeing you on our list soon.  I do hope that you’ll also share our recipe information with your family and friends.

Be Blessed!!!


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Category: Chicken, Main Dishes, Reviews-News

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (21)

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  1. Hilda Johnson. says:

    Thanks for this recipe. Itself just like my Mama’s and I am fixing it this weekend. My granddaughter requested it for her birthday lunch. Just can’t wait to try it. Thanks a million.

  2. Brittany says:

    Made exactly as recipe is written, except I use 1 Tablespoon salt and 2 tsp black pepper. Following this recipe is the only way I can replicate my Granny’s chicken and rice, which I fondly remember from childhood Sunday suppers.
    Thank you!

  3. Claire says:

    Just like my mom’s! Brought back lots of good memories!

  4. Amber says:

    I love chicken and rice with gravy.
    My kids had a sleepover and one child wanted diced celery, onions & pineapple. Gave it a try, Oh was so good, really good.

    Had a nice crunch and to make it savory we added some soy sauce was great. not mix in just on top scoop a little with each bit, Give it a try.

    Amber & Amber

  5. Adrian Walker says:

    This is such a simple but great and filling recipe, I went looking for it and came across yours, definitely one of my favorites now, especially in the cold weather. I love that it’s not overly complicated as I’m building my cooking reputation up, so the kitchen a few years ago intimidated me.

  6. joyce Petrichek says:

    love this site! I have the chicken ready to go into the water. I had different plans for it, but this recipe brought back memories and I’m looking forward to dinner tonight.

  7. camilla says:

    This is comfort food at it’s wholesome best. In South Carolina we call this pilau, or perlo. I think I could eat it every day! It’s delicious, nutritous, and inexpensive. I often add a couple of tomatoes, can of tomatoes, Ro-tel, whatever is handy! It’s great with turkey as well. Thank you for posting this too often overlooked dish!

  8. Ty Cochran Alvarado says:

    Thanks for the refresher on chicken and rice. I know granny gave to us as kids, but didn’t know what was in it. Made it for my family and it was GREAT!

  9. Connie says:

    Thank you for this recipe with photos! I saw a similar dish on PBS and needed a recipe with more detail. At the end, I did add a can of mushroom soup for creaminess and this was DELICIOUS! I will make again – soooo comforting.

  10. Kimberly Sullivan-Mack says:

    Dear Mr. Gordon,

    I just tried your chicken and rice recipe. It was delicious, warm and comforting. I’m the mother of three very picky boys and this recipe was a hit. I’m looking forward to trying more of your recipes.

    Thank you,
    Magnolia, Tx

  11. stephanie says:

    Hi Steve,
    Just wanted to thank you for your website and recipes. I only recently discovered it and am so happy I did. I made the chicken and rice tonight and it was a hit…really delicious! Can’t wait to make your other recipes too. Best wishes to you and I look forward to reading more! Stephanie

    • Steve Gordon says:

      Hi Stephanie, Thank you for your compliments on our Chicken and Rice recipe. I’m happy to hear that you tried it and enjoyed it. I do hope you’ll try some of our other recipes, and let me know if they turn out well for you also. I appreciate your visit and trust you’ll stop by often. Be Blessed!!! -Steve

  12. Melissa says:

    Hi Steve,
    I made the chicken and rice recipe last week also. I added diced carrots and celery to mine. It was delicious. My Mom used to make this when I was growing up in Alabama, and it was the best thing ever. I love to make comfort food. I’m getting ready to make your sweet potato pie from a few weeks ago. HAPPY EATING!!!

  13. JoyceB says:

    Dear Steve: This recipe came right on time. With the recent bad weather we have had, I had run out of ideas (and food) for dinner. This rice and chicken dish looks delicious and thankfully I have all the recipe ingredients on the shelf. As it is now raining, I won’t have to get out to drive to the store. Thanks for all that you do for us. I love to read your stories. Take care and God Bless You!

  14. David Cotten says:

    Steve, my name is David and I live in Moncure NC. I searched the entire internet for a recipe of home made biscuits like my grandmother used to make when she was living. Low and behold I found it only 10 miles away!! That is how I found your website and I have enjoed it so much the last year and a half. I love to cook, (and eat!) and I cook from scratch without a lot of prepackaged foods. Your recipes remind me of food from years ago when everyone cooked from scratch. I have shared your website with so many of my friends and relatives and we all enjoy it so much! I look forward to your newsletters as well! I hope to meet you in person some day soon. In the mean time, keep up the great work! Sincerely, David Cotten.

    • Steve Gordon says:

      Hi David, Thank you so much for your very nice comments and compliments regarding Taste of Southern. I’m thankful that you found us, and that you’ve tried some of our recipes. It’s very nice to know that we have some “neighbors” that enjoy our recipes. Did you make the biscuits?

      Maybe we can get together and do some fishing up the road one day. How would that be?

      Thank you for sharing our site with your family and friends. I really do appreciate that, and hopefully we can meet up one day before too long. Keep in touch, and do stop by for another visit with us… real soon. Be Blessed!!! -Steve

  15. Tammy says:

    This looks great! If my chicken wasn’t frozen, I would so make this tonight. Tomorrow for sure! Thanks!

  16. Richard mcleod says:

    Hi Steve from south Carolina. Just tried your recipe this am. Very easy to make and fills up my grandson’s. Thanks and be well. ..Richard L

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