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Food Project: Chicken & Rice Around The World

I love the combo of chicken and rice but have actually never really eaten that many different kinds of it. But it seems like EVERYONE'S got their culture's version of this staple dish. So I'm embarking on a quest to cook up and taste C&R dishes from around the world!

So to the interested hounds, if you want to help me out by listing a C&R dish that I didn't include and you think I should try, as well as chiming in on how to make things tastily authentic (since I've never tried these before, I'll be following recipes, instead of my usual haphazardly instinctual method of cooking), I would greatly appreciate it! Thanks!

- Hainanese Chicken & Rice (Will probably go with the Steamy Kitchen version http://steamykitchen.com/5068-hainane...


- Halal Chicken & Rice (Found this old thread with great looking instructions: http://chowhound.chow.com/topics/455273


- Arroz con Pollo (This sounds delicious and yet I don't know what recipe to go with. Or even which style, there's so many!)

- Jerk Chicken & Rice (And peas? I'm looking forward to using the grill for this one - any tips?)

I know there's more out there!

This will be fun because chicken is cheap and I have 2 giant bags of rice gifted to me by generous mothers to go through. :)

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  1. Oyakodon (chicken and egg on top of a bowl of rice). Japanese comfort food and easy to make. http://www.youtube.com/watch?v=QMJY29....

    1 Reply
    1. re: BigSal

      How could I have forgotten oyakodon?!? My favorite thing to order at mom&pop japanese places!

    2. How about 1970s suburban American chicken and rice? My mother always made this dish, and it was always my go-to comfort food. My entire extended family loved this dish. My childhood best friend asked for it literally on her deathbed. Your average foodie would probably shudder at the thought of it though:)

      4 boneless/skinless chicken breasts
      1 pint sour cream
      2 cans condensed cream of mushroom soup
      white wine
      sliced mushrooms (fresh or canned)

      Blend the sour cream and soup; add white wine to taste. Put a small amount in the bottom of a glass baking dish, then lay the chicken breasts over top, and dump the mushrooms in. Pour the mixture over top of it, and then sprinkle the paprika over LIBERALLY. Cover with foil (put vents in) and bake at 425 (or was it 400?) for something like 45 minutes - basically until the sauce is bubbly and the chicken is cooked. Serve over white rice, with a side of cranberry sauce.

      7 Replies
      1. re: Heatherb

        That sounds wonderful and so comforting. love the cranberry sauce too. Don't find enough uses for it!

        1. re: monavano

          I think everyone must have a chicken and rice comfort food from their childhood. This is mine:) Haven't made it in years, due to a change in my eating habits, but it might be time to regress a little:) The cranberry sauce is just something I got used to eating with it, but it does go well with the mushroom sauce. You're right - totally an under-utilized condiment/side dish!

          1. re: Heatherb

            How did your eating habits change? Is it the rice/carb thing? Just wondering. I receently switched to pretty much all brown rice and wheat/fortified/Plus pasta. After about a year, I'm getting the hang of it!!

            1. re: monavano

              I still eat junk out, but when I'm home, I'm very minimalist and low processing. Lean meats grilled or broiled, whole grains, simple sauces. Between the white rice (it doesn't taste as good with brown rice) and the condensed soup and the highly unnatural cranberry sauce, I just kinda stay away from it. This is not to say I'm some health food nut who weighs 25 pounds (I'm a junk food addict with a moderate weight issue) but I've set some rules about what I let into the house. When I'm out, all bets are kind of off - still working to change that.

          2. re: monavano

            The trusty can of Ocean Spray was on mom's shopping list year-round. Though I no longer eat it with pot roast, I can't make a meat loaf or chicken sandwich without it. Also essential with chicken/turkey croquettes or a la king.

          3. re: Heatherb

            I love suburban American comfort food, it's always almost... exotic to me! This is perfect and sounds delicious.

          4. Some others....

            -Paella- this can be a chicken and rice dish if you want it to be.

            -Biryani- certainly one of the best chicken and rish dishes ever.

            -Persian "Polows"-- there are a whole class of Persian rice dishes that can be made with chicken (lubia polow, adas polow, kalam polow, baqala polow and the maybe the best of all...zereshk polow--- just to name a few).

            -Khao man gai-- thai chicken and rice.

            -Jollof Rice-- West African kinda thing.

            -Chinese clay pot chicken/rice dishes.

            There are many others. Basically any culture that cooks with rice has a chicken and rice dish-- usually several.

            2 Replies
            1. re: CoconutMilk

              Is there a chicken biryani recipe, rough or exact, that you recommend? Also, you just reminded me that my favorite thing to order at our local Persian joint is adas polo and comes with perfect spheres of salty, juicy, flavorful chicken - how do they become perfect spheres?? And I love the rice with dates and raisins... this is going on my list.

              1. re: esquimeaux

                I've only attempted biryani a few times-- and none of the recipes I've tried turned out other-worldly, which is what I believe a good biryani should be. But if I were to try it again I'd go with one from either Raghavan Iyer (His book "660 Curries" is easily my favorite Indian Cookbook) or Julie Sahni or Madhur Jaffrey.

            2. Arroz caldo, a chicken and rice porridge, was one of my favorite foods as a child. The stock for the rice should be completely infused with the flavor of chicken and redolent with the spicy scent of ginger and garlic chips. To serve, one can add a pinch of saffron, but I prefer mine showered with lemon juice and scallions so that it is tart, spicy and absolutely comforting More information here: http://burntlumpia.typepad.com/burnt_...

              For arroz con pollo, I prefer to keep it simple. I season the chicken with salt, pepper, a few herbs (thyme, oregano, parsley), smoked paprika, sweet paprika and let them sit. In a hot pan, I fry the chicken in olive oil, reserve them, and use about 2 tbsp. of accumulated chicken drippings and olive oil to fry sofrito, tomato paste, bay leaf and the rice before adding broth and the reserved chicken to finish cooking. To serve I top with sliced red pepper and fresh peas which cook in the residual heat of the rice. Annatto oil is optional if you want a yellow color.

              1. Halal chicken and rice? That would just mean the chicken is slaughtered according to Islamic rules of ritual slaughter. It could be in any culture. The chicken and rice recipe used could be a version of arroz con pollo but the chicken be halal. Islam is not a culture and halal is not a culture. Halal chicken and rice may be used as a moniker in the particular context of the NYC street vendor food scene, but beyond that very limited and particular context, that means nothing at all.

                Do you want dishes that according to tradition can ONLY be made with chicken? I can't think of any. It seems that chicken is one common option but any protein could be used in all of the dishes that come to mind. It only becomes necessary to use chicken in biriani if you have labeled it chicken biriani but biriani could be made with any number of proteins or eggs or vegetables.

                Birianis and pullaos of South Asia can be made with chicken.

                In the Arabian Peninsula, you have aish dayaay (literally rice-chicken in Gulf dialect) or machboos dayaay, also known elsewhere in the Gulf and in some Bedouin cultures in nearby non-Gulf Arab countries as kabsa. All of these are variations of rice cooked with chicken (and all can be made with beef, mutton or seafood as well). Depending on region and recipe, all are basically either plain basmati rice or basmati rice cooked with seasonings and chicken stock, served with roast chicken or even chicken which has been cooked in a stock and then browned. Typically served with a fresh tomato sauce on the side.

                There is also maqlooba in the Levantine countries, which can be made with chicken but also other protein like mutton. It is sort of like a pullao with chicken and vegetables put at the bottom of the pot and soaked raw rice on top, broth added, then cooked. Then when you serve, you turn the pot over onto a platter so that the protein and veg and any delicious crust that has formed are on the top and the rice is beneath.

                There is also Levantine mansaf, also any protein (lamb preferred) could be used but with chicken. It can be made a variety of ways, and in some places saying mansaf implies that it will be rice and protein served with jameed or reconstituted dried yoghurt sauce.

                4 Replies
                1. re: luckyfatima

                  No to stray OT, but if "aish" means rice in the Gulf dialect, is that because rice is their staple instead of bread? I've only ever known "aish" to mean flatbread.

                  1. re: JungMann

                    Very sharp eyes, jungmann. You are absolutely correct. In most of the rest of the Arab world, aish means bread. In the Gulf, and in some Bedouin dialects outside of the Gulf, khubz, the more classical word, means bread, and aish means rice. Interestingly, the root of the word, regardless of the meaning, is connected to the root of a word for life/living since bread and rice are the sustenance of life.

                  2. re: luckyfatima

                    Yup, I meant it in the context of that famous street food in New York! Friends rave about it and I've never been, so I'm just gonna have to try to replicate it as best I can at home!

                    I guess I'm just looking for rice dishes that are traditionally only made with chicken.

                    Chicken with rice and tomato sauce sounds different and awesome - do you have a recipe?

                    1. re: esquimeaux

                      I do not have a recipe, but if you google chicken kabsa or machboos dajaaj/dayaay you may get some recipes that pique your interest.

                  3. Nice list and growing. Can only add Chicken Adobo, the Phillippine national dish.

                    1. Chicken a la king and chicken tetrazzini were always good at the smorgasbord when I was younger.
                      there is also Polynesian style chicken and rice and chicken paprikash which I believe you serve with rice, as well as soy sauce chicken and rice

                      7 Replies
                      1. re: ROCKLES

                        Ooh, yes! Polynesian or "Hawaiian" chicken. Such a '70's staple.

                        1. re: ROCKLES

                          Tetrazzini is one of my favorite dishes, and the dish that "Mikey" brought to one of our foodie gatherings was the best I've had; recipe is in this board's archives if you want it. Chicken paprikash in all of its versions is fab with either rice or noodles. The last arroz con pollo I made was from a recipe I found for using brown rice, modified to our taste (poblano instead of Bell pepper). This is it:

                          Arroz Moreno con Pollo (adapted from Saveur - serves 3)

                          6 bone-in skin-on chicken thighs
                          Kosher salt and freshly ground black pepper
                          2 Tbs olive oil
                          1/2 lb. smoked, dried chorizo, cut into 1"-thick slices
                          2 Tbs roughly chopped fresh oregano
                          1⁄2 tsp crushed red pepper flakes
                          4 cloves garlic, crushed
                          1 yellow onion, thinly sliced
                          1 bay leaf
                          1 cup long-grain brown rice, rinsed and dried
                          1⁄2 cup white wine + good pinch saffron
                          2 poblano peppers, peeled, seeded, and cut into thick strips
                          2 cups chicken broth
                          1 cup frozen peas

                          1. Heat oven to 400°. Season the chicken lightly with salt and pepper. Heat the olive oil in a 4-quart dutch oven over medium-high heat. Working in batches, add the chicken, skin side down, and cook, without turning, until the skin is a deep golden brown, about 8 minutes. Transfer the chicken to a plate and set aside. Wipe out the pot if you prefer. Add the chorizo, cook and stir about five minutes until lightly browned. Using a slotted spoon, transfer chorizo to a plate, leaving the fat behind in the dutch oven.

                          2. Add oregano, red pepper, garlic, onion, and bay leaf to the pot and cook, stirring occasionally, until onion is lightly browned and softening. Add rice and cook until glossy, stirring frequently, about 2 minutes. Add wine w/saffron, bring to a boil while stirring often, and reduce by half, about a minute. Add chicken, chorizo, and peppers, bury in rice; pour in broth and season w/S&P. Cover pot and bring to a boil over high heat. Transfer to the oven and bake until rice is tender and chicken is cooked through, about 1 hour and 10 minutes. (Note: oven was on the blink, so I just put the pot on low flame over a flame-tamer, which worked nicely.)

                          3. Remove the dish from oven, uncover, and gently stir in the peas. Cover and let sit for 10 minutes before serving.

                          1. re: Will Owen

                            Could you please direct me to that Chicken Tetrazzini recipe that "Mickey" made. There are so many that come up in my search.

                            1. re: Lotti

                              yes please, I can't find the archives??

                              1. re: ROCKLES

                                I reposted it and it got removed. I guess if you want it: nashwill912@earthlink.net. It is exactly as "Mikey" sent it to me, with his permission to distribute it as I saw fit.

                                1. re: Will Owen

                                  nashwill912@earthlink.net doesn't seem to exist. Can you check the address please. I get a message that Windows can't find it.

                                  1. re: Lotti

                                    Windows couldn't find its a ... never mind. It does exist, and lots of people, especially those wanting to sell me Male Products or credit reports, find it over and over every day. I trust you are trying to access it via your email … and I trust that if you did a copy/paste from my post that you removed the period that probably came along after "net".


                        2. My mother made chicken creole with white rice when I was a kid - I think it's probably more frequently made with shrimp, but I see a fair number of recipes that call for chicken too. My husband grew up on something called cheesy chicken casserole that involves chicken, cheese, broccoli and white rice - something like this: http://www.cooks.com/rec/view/0,1839,... only with rice added.

                            1. Omurice with demi-glace sauce. http://en.wikipedia.org/wiki/Omurice, or watch Tampopo where a lower-end version is made with some really great technique.

                              1. Canja de galinha from Portugal and Brazil. There are many variations but my family makes the most simple version using only a whole chicken cut into pieces, rice, water, and salt.

                                1. Chicken Pilau (Perlo)
                                  Chicken Bog

                                  1. A Chinese favorite ... chicken stuffed with sticky rice.

                                    1. chicken soup with rice! :)

                                      trying not to repeat anyone else's suggestions...
                                      - fesenjan
                                      - Dave Lieberman's glazed apricot chicken
                                      - chicken marbella
                                      - chicken cacciatore
                                      - jambalaya
                                      - gumbo
                                      - any number of curry variations
                                      - tandoori chicken
                                      - chicken tikka masala
                                      - chicken fried rice (or chicken stir fry with rice)
                                      - cashew chicken
                                      - chicken teriyaki
                                      - chicken & rice croquettes

                                      2 Replies
                                      1. re: goodhealthgourmet

                                        Daisy Martinez has a delicious-sounding chicken with figs dish that would be served over rice, Pollo con Hijos.

                                        1. re: greygarious

                                          I believe that should be pollo con higos; higos = figs, hijos = sons, so chicken cooked with sons would be quite a different dish!

                                      2. Hmmm

                                        Cantonese style curry chicken rice
                                        Japanese style katsu curry rice (using chicken katsu)
                                        Japanese style teriyaki chicken rice (teriyaki sauce not overly sweet)
                                        Cantonese soy sauce chicken over rice (with ginger scallion oil)
                                        Cantonese empress chicken over rice (with ginger scallion oil)
                                        Cantonese style fried chicken (za zi gai) over rice
                                        Cantonese claypot chicken with mushroom rice
                                        salt and pepper fried chicken wings over rice
                                        Japanese style chicken soboro (minced chicken) over rice

                                        1. From Greece: Avgolemono - which is a Lemon, chicken and rice soup. It's really good!

                                          1. My mom used to make renditions of chicken fricassee and coq au vin (sp? A stovetop French dish of chicken cooked in wine) with rice. She would get the dish to the point where you put the chicken in for a long simmer to cook through, and add extra liquid (usually chicken stock) and rice to the pan.

                                            1. I think this is a great project!

                                              You might get some good ideas here: http://www.whats4eats.com/poultry (3 pages to look through).

                                              1. Here is the link to Lidia Bastianich's chicken and rice:


                                                1. Along with roxlet's reference, I give two more Italian recipes:

                                                  Chicken Cacciatore is sometimes served with polenta, sometimes with pasta, but it's equally delicious served over steamed rice. Garlic lemon chicken (Pollo al Limone) with rice is terrific, too.

                                                  1. For those of you unfamiliar with Japanese home cooking, I offer you omuraisu (オムライス or omurice), a Japanese-style omelet commonly stuffed with a chicken-rice filling, and flavored with ketchup. The name of this popular fusion dish is a contracted form of the words omelet and rice. It's enjoyed by children of all ages everywhere in Japan, and is found in endless variations. The combination of eggs and rice is surprisingly delicious and satisfying, and these omelets, like their "western" counterpart, can be eaten any time of day.

                                                    This recipe of mine is inspired by Cooking With Dog, the Japanese cooking show hosted by no other than Francis the poodle.

                                                    Omuraisu (Japanese-Style Omelet Stuffed with Chicken and Rice) (recipe by "Oishii!")

                                                    Makes 4 omelets


                                                    3 tablespoons and 2 teaspoons vegetable oil, divided
                                                    1/4 large onion, finely chopped (=1/2 cup after chopping)
                                                    8 ounces chicken breast, finely chopped
                                                    2 cloves garlic, minced
                                                    3 large button mushrooms, finely chopped (=2/3 cup after chopping)
                                                    1 tablespoon white wine
                                                    2 cups steamed rice (Kokuho Rose, Botan, or Nishiki brands)
                                                    1/3 cup ketchup
                                                    kosher salt
                                                    freshly ground pepper
                                                    8 eggs, beaten
                                                    2 1/2 tablespoons half and half


                                                    Heat a large non-stick frying pan over medium heat. Add a tablespoon of vegetable oil and sauté the onion until it softens. Mix in the chicken and garlic, and brown the chicken. Add the mushrooms and continue frying. Add the wine and cook until it evaporates. Turn off the heat, and spoon in the rice and ketchup. Toss the mixture with a pair of heat resistant silicone spatulas (or spoons) until well combined. Sprinkle with kosher salt and freshly ground pepper to taste. Divide omelet filling evenly among four small bowls and set aside.

                                                    In a medium sized mixing bowl whisk together the eggs and half and half. (Alternatively in four separate bowls whisk together 2 eggs and 2 teaspoons of half and half .) Heat a medium sized non-stick frying pan over medium heat. Add a teaspoon of vegetable oil and swirl it around the pan. Pour in 1/4 of the egg mixture. Once egg is nearly set, add one bowl of filling on top of the egg, and fold the egg over to seal the edge. Tuck the sealed edge under and carefully slide out of pan onto a plate. Repeat this three more times for remaining omelets. Garnish omelets with additional ketchup.

                                                    1. My all-time favorite chicken & rice dish is Fatta (sometimes spelled fattah) done the Egyptian way (there are other variants- the Lebanese and Syrian recipes are good too). A google search should yield recipes. The dish is basically a casserole of chunks of marinated chicken, mixed with rice, chickpeas, pieces of dried flat bread, and a delicious yogurt sauce. Some types of Fatta are done with a garlicky tomato sauce rather than a yogurt sauce. They're all delicious.

                                                      1. Chicken & sausage jambalaya
                                                        Chicken stew, made with a dark roux and usually served over white rice here in south Louisiana

                                                        1. Someone mentioned above too, but chicken adobo is delicious: http://www.chinesegrandma.com/2010/09...

                                                          I like Persian dish tah-chin: http://www.food.com/recipe/tahcheen-t...

                                                          For non-jerk Jamaican, brown stew chicken is tasty and homey, and I'll tend to serve it with rice 'n peas and some greens: http://www.jamaicatravelandculture.co...

                                                          1. Thought of another Chinese one. Whole deboned chicken stuffed with glutinous rice, chinese sausage and black mushrooms (Lo mai gai). I've had it at a restaurant in Boston (Peach Farm) that needs to be ordered in advance and made it at home once.

                                                            1. I've done the odd italian risotto with chicken.
                                                              Also look into Indonesian food. I used to get nasi buncas ( wrapped rice) often that had a coconuty chicken included.

                                                              1. Carmelized Black Pepper Chicken with Jasmine Rice (Vietnamese)

                                                                Charles Phan's recipe is quite honestly the most delicious chicken and rice dish I can think of. It's every single person in my house's favorite dish.


                                                                Note: I leave out the water. It makes the sauce too soupy. I also double the shallot and cilantro.

                                                                1. Hainanese chicken rice recipe with video
                                                                  A classic Singaporean dish of delicately poached chicken infused with ginger with rice cooked in chicken stock served with and fresh ginger, chilli and kecap manis sauces.


                                                                  1. Chicken soup with rice, as immortalized by Maurice Sendak.

                                                                    1. Wanted to add a new one-pot chicken and rice dish that I just tried -- Rick Bayless' Red Chile Chicken and Rice with Black Beans. I used the recipe here:


                                                                      I used a quarter cup more chicken broth because I was using basmati rice, and I added 1.5 chopped chipotle peppers and some adobo sauce when I sauteed the onions and rice. I think it would be a bit bland without the chipotles, so will continue to make it that way.

                                                                      Simple, quick and delicious.

                                                                      1. In Cuba, arroz con pollo and ropa vieja are by far the most common meat dishes, rare as they are.