This easy Chicken and Celery Rice recipe is a flavorful dish made with cooked chicken, sautéed celery, and aromatic rice. A humble dish made from simple pantry staples that are really easy to throw together. It’s satisfying, comforting, and delicious.
Start with the rice. Wash the rice and place in a fine-mesh strainer to drain. In the meantime, heat the chicken stock. Next, melt the rendered chicken fat and stir in the rice. Cook the rice for a few minutes, then pour in the hot stock. While the rice cooks, cook the celery until bright green and start to soften. Add in the cooked chicken and let it warm through. Once the rice is cooked, remove it from the heat and add in the chicken and celery. Let sit for 10 minutes, covered, to continue cooking. Use a fork to fluff the rice and stir in the chicken and celery. If the rice is too dry, add 1 to 2 tablespoons of water. Cover and let rest for another 10 minutes before serving.
To make the Chicken and Celery Rice, you will need the following ingredients:
Wash 2 cups long-grain white rice in several changes of water until the water runs clear. Then drain in a fine-mesh strainer set over a bowl for about 20 minutes.
In the meantime, pour 2 ¼ cups chicken stock into a small saucepan and add 1 tablespoon fish sauce. Taste and add more fish sauce if needed. Bring the stock to a simmer. Cover and reduce the heat to low to keep the stock hot.
In a large saucepan over medium heat, heat 3 tablespoons rendered chicken fat. Once the fat is barely shimmering, shake the rice to expel any water, tip it into the saucepan, and cook for 3 to 5 minutes until the grains look dry.
Pour in the hot stock, stir, and let it come to a boil, then reduce the heat to medium-low, cover the pot, and cook for 2 to 4 minutes. Lift the lid occasionally to stir.
Once the liquid is barely visible and a few craters appear at the top of the rice, turn the heat to low, cover, and cook for another 10 minutes.
Meanwhile, in a medium skillet over medium heat, melt the remaining 1 ½ tablespoons rendered chicken fat. Add the celery and cook for about 2 minutes, until bright green and slightly softened.
Add 1 ¼ cups torn or coarsely shredded cooked chicken and cook for 1 to 2 minutes to warm through. Remove from the heat and season with salt and freshly ground black pepper. Add a few drops of fish sauce if you wish.
Turn off the heat under the rice and add the celery and chicken, spreading them on top. Cover and let sit for 10 minutes to continue cooking. Use a fork to fluff the rice and stir in the chicken and celery. Add 1 to 2 tablespoons water if the rice is too dry. Cover and let rest for another 10 minutes.
To serve, fluff the rice, taste, and adjust for seasoning if needed. Enjoy!
In this humble and delicious recipe for Chicken and Celery Rice, the rice cooks in chicken stock giving it lots of flavor. It is a simple way to make a hearty weeknight dinner with only pantry-staple ingredients. Made it? Let us know! Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes
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