Chicken and Rice Recipes

The gingery vinaigrette for this chicken is so dense with herbs, it’s practically a salad. F&W’s Kay Chun serves the dish with the nourishing broth alongside for sipping.

You can use brown rice instead of wild rice without changing the cooking time for this soup.

"In the Amazon, cooks make a Portuguese-style chorizo that's very good," says Pedro Miguel Schiaffino. He uses it with other local ingredients in this spin on a Latin classic.

This fried rice, studded with sauteed chicken and smoky ham, is softer and moister than the Asian version. Any kind of long- or medium-grain white rice works nicely here.

Luscious is the word for this Indonesian version of chicken and rice. Coconut milk spiced with cumin and coriander cooks into the rice and sauces the whole dish.

This delicately scented dish, one of Peter Ting's childhood favorites, gets its name from the Chinese island of Hainan; it's popular in Malaysia and Singapore too. Ting is obsessed with perfecting the bold scallion and chile dipping sauces that accompany it.

Amanda Johnson uses leftover chicken or turkey, and wild rice harvested nearby, to make this lovely soup.

Chef Gavin Kaysen of Spoon and Stable in Minneapolis updates this classic Minnesota flavor combo with fresh herbs, tender Swiss chard and an aromatic mushroom gravy. The dish is perfect for potlucks since it can be baked a day ahead.

Throw all of your ingredients into the risecooker and you'll be enjoying a flavorful, one-pot meal in no time!

This recipe makes a little extra filling that makes great stir-fried rice.

"This is a simple one-pot chicken-and-rice dish, but the turmeric adds color, spice and flavor," Edward Lee says. "That makes it a winner in my house." He recommends using a whole organic chicken so you know exactly where the bird came from and serving the dish family-style.

Medium-grain Spanish rice, such as Valencia, is naturally creamy, so it nicely absorbs the flavors of this classic Spanish dish.