20 Easy Chicken and Long Rice Dishes

Nothing beats a hearty chicken and rice dish for quick, comforting dinners. From one-pot wonders to saucy stir-fries, these 20 easy recipes prove that long rice and chicken are a match made in weeknight heaven. Ready to elevate your dinner rotation? Let’s dive in!

Classic Chicken and Long Rice Soup

Ready to master a comforting bowl of Classic Chicken and Long Rice Soup? This methodical guide walks you through each step, ensuring a clear, savory broth and tender chicken every time.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 1 minutes

Ingredients

For the broth and chicken

• 1 whole chicken (about 4 pounds), rinsed and patted dry
• 2 tablespoons rich olive oil
• 1 large yellow onion, finely diced
• 3 celery stalks, chopped
• 3 carrots, peeled and chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 8 cups low-sodium chicken broth
• 2 cups water
• 2 bay leaves
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon finely ground black pepper

For the finishing touches

• 8 ounces dried long rice (rice vermicelli)
• 2 tablespoons fresh lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Heat the rich olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
2. Place the whole chicken breast-side down into the pot and sear for 5 minutes without moving, until the skin is golden brown and crispy.
3. Turn the chicken using tongs and sear the other side for another 5 minutes. This step builds deep flavor. Remove the chicken to a plate; it will not be cooked through.
4. Reduce heat to medium. Add the finely diced onion, chopped celery, and chopped carrots. Cook, stirring occasionally, for 8 minutes until the vegetables soften and the onion turns translucent.
5. Add the minced garlic, dried thyme, and dried oregano. Stir constantly for 30 seconds until fragrant.
6. Pour in the low-sodium chicken broth and water. Add the bay leaves, salt, and finely ground black pepper. Stir and bring to a boil.
7. Gently return the chicken to the pot, along with any juices from the plate. The liquid should just cover the chicken. Reduce heat to low, cover partially, and simmer for 1 hour.
8. After 1 hour, carefully remove the chicken to a cutting board. Let it rest until cool enough to handle, about 10 minutes. Skim any excess fat from the broth with a spoon.
9. While the chicken cools, add the dried long rice to the simmering broth. Stir well and cook for 12 minutes until the rice is tender but still slightly chewy. Tip: Long rice can clump; break it apart as it softens.
10. Once cool, shred the chicken meat, discarding the skin and bones. Return the shredded chicken to the pot.
11. Stir in the fresh lemon juice and chopped fresh parsley. Taste and adjust salt if needed. Simmer for 2 more minutes to meld flavors.

Unlike ordinary chicken soups, this version achieves a delicate balance: the long rice soaks up the savory broth while staying distinct, and the lemon adds a bright finish. Serve it piping hot with crusty bread for a soul-warming meal that feels both nourishing and light.

Thai Green Curry Chicken with Long Rice

Making a truly aromatic Thai green curry at home is easier than you think—just follow a few key steps. This version combines tender chicken, creamy coconut milk, and long rice for a comforting meal.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Curry

• 2 tablespoons high-quality Thai green curry paste
• 1 can (13.5 oz) full-fat coconut milk, well-shaken
• 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 1 cup bamboo shoots, drained
• 1 cup Thai basil leaves (or regular basil)
• 1 long red chili, sliced (optional)

For the Long Rice

• 1 cup long-grain rice (jasmine or basmati)
• 1 1/2 cups water
• 1/4 teaspoon salt

Instructions

1. Open the can of coconut milk and scoop out 1 tablespoon of the thick cream from the top. Heat it in a large pot or wok over medium heat until it sizzles.
2. Add the green curry paste and stir-fry for 1 minute until very fragrant. Tip: Stir constantly to prevent burning.
3. Add the chicken pieces and cook, stirring occasionally, for 3 minutes until lightly browned on all sides.
4. Pour in the remaining coconut milk and chicken broth, then stir in fish sauce and brown sugar. Bring to a gentle simmer—do not boil vigorously or the coconut milk may separate.
5. Add the drained bamboo shoots and let the curry simmer for 10 minutes, stirring occasionally, until the chicken is cooked through and the flavors meld.
6. While the curry simmers, cook the rice: In a medium saucepan, combine rice, water, and salt. Bring to a boil over high heat, then cover and reduce heat to low. Cook for 15 minutes without lifting the lid. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
7. Stir the Thai basil leaves and sliced chili (if using) into the curry. Cook for 1 minute until the basil just wilts.
8. Serve the curry over a bed of steamed rice. For best texture, spoon the curry over the rice rather than mixing.

Each spoonful delivers a burst of spicy, creamy goodness with tender chicken and chewy rice. For extra freshness, garnish with additional basil leaves and a squeeze of lime right before serving.

Lemon Herb Grilled Chicken with Long Rice

Zesty and bright, this Lemon Herb Grilled Chicken with Long Rice is a perfect weeknight dinner. The marinade infuses the chicken with citrusy herb flavor, while the rice absorbs lemony goodness. Follow each step for perfect results.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

• 4 (6-ounce) boneless skinless chicken breasts, patted dry
• 1/4 cup fresh lemon juice (from about 2 juicy lemons)
• 3 tablespoons cold-pressed extra virgin olive oil
• 4 cloves garlic, freshly minced
• 2 tablespoons fresh parsley leaves, finely chopped
• 1 tablespoon fresh oregano leaves, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup long grain white rice, rinsed until water runs clear
• 2 cups low-sodium chicken broth
• Zest of 1 lemon (about 1 teaspoon)
• 1 tablespoon unsalted butter
• Lemon wedges, for serving
• Additional fresh herbs, for garnish

Instructions

1. In a medium bowl, whisk together lemon juice, olive oil, garlic, parsley, oregano, thyme, salt, and pepper. Add chicken and turn to coat. Cover and refrigerate at least 30 minutes (up to 2 hours). Tip: Pat chicken dry before marinating for better flavor adherence.
2. Meanwhile, in a medium saucepan, combine rinsed rice, chicken broth, lemon zest, and butter. Bring to a boil over high heat, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat, let sit covered 5 minutes, then fluff with a fork. Tip: Letting rice rest ensures fluffy grains.
3. Preheat grill or grill pan to medium-high (400°F). Lightly oil grates. Grill chicken 6–7 minutes per side, until internal temperature reaches 165°F. Do not move chicken while grilling for good marks. Tip: Use an instant-read thermometer for accuracy.
4. Transfer chicken to a cutting board and rest 5 minutes. Slice against the grain into 1/2-inch strips. Serve over rice, garnish with fresh herbs and lemon wedges. Drizzle any accumulated juices over chicken.

Crispy-skinned and juicy, the chicken contrasts beautifully with the fluffy, citrus-kissed rice. The fresh herbs add a vibrant finish. For a complete meal, serve alongside a simple arugula salad or grilled vegetables.

Chicken Long Rice Stir-Fry with Vegetables

Whether you're new to stir-frying or a seasoned cook, this Chicken Long Rice Stir-Fry with Vegetables is a perfect weeknight meal. You'll learn how to balance the chewy rice noodles, tender chicken, and crisp veggies in a savory soy-based sauce.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 8 oz boneless, skinless chicken breast, thinly sliced
• 4 oz thin rice vermicelli (long rice)
• 1 tbsp toasted sesame oil
• 2 tbsp vegetable oil, divided
• 3 cloves fresh garlic, minced
• 1 tsp fresh ginger, grated
• 1 medium fresh carrot, julienned
• 1 medium red bell pepper, thinly sliced
• 4 oz fresh sugar snap peas, trimmed
• 3 tbsp low-sodium soy sauce
• 1 tbsp brown sugar
• 1/4 tsp finely ground black pepper
• 2 green onions, sliced (for garnish)

Instructions

1. Place the rice vermicelli in a large bowl and cover with hot tap water. Let soak for 8 minutes until pliable but not mushy, then drain and set aside.
2. In a small bowl, whisk together the soy sauce, brown sugar, and black pepper until the sugar dissolves. Set the sauce aside.
3. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering. Add the chicken slices in a single layer and cook without stirring for 1 minute, then stir-fry for 2 minutes until lightly browned and cooked through. Transfer the chicken to a plate.
4. Reduce heat to medium-high and add the remaining 1 tablespoon vegetable oil. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
5. Add the carrot, bell pepper, and snap peas. Stir-fry for 2 minutes until the vegetables are crisp-tender—the carrots should still have a slight bite.
6. Return the chicken to the wok. Add the drained noodles and the soy sauce mixture. Toss everything together with tongs for 1 minute until the noodles are evenly coated and heated through.
7. Drizzle with toasted sesame oil, toss once more, then remove from heat. Garnish with sliced green onions.

Keep your wok or pan very hot throughout—this ensures the vegetables stay crisp and the noodles don't stick. For a complete meal, serve immediately while the noodles are still tender and the chicken is juicy. A squeeze of fresh lime juice or a sprinkle of red pepper flakes can brighten the flavors even more.

Creamy Chicken and Long Rice Casserole

Diving into a creamy casserole is like a hug on a plate, and this version with tender chicken and long-grain rice is pure comfort. The rich cream sauce and melted cheese create a decadent, satisfying dish that's perfect for busy weeknights.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup heavy cream, at room temperature
• 1 tsp kosher salt
• 1/2 tsp finely ground black pepper
• 1 cup uncooked long-grain white rice
• 1 cup shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• Fresh parsley, for garnish (optional)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Season the chicken pieces with a pinch of salt and pepper. In a large skillet over medium-high heat, add a drizzle of oil and cook the chicken until golden and cooked through (internal temperature 165°F), about 5-7 minutes. Transfer to a plate and set aside.
3. In the same skillet, melt the butter over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
4. Sprinkle the flour over the onion mixture and stir constantly for 1 minute to cook out the raw flour taste.
5. Slowly whisk in the chicken broth and heavy cream, making sure there are no lumps. Bring to a gentle simmer and continue whisking until the sauce thickens, about 2 minutes. Season with 1 tsp salt and 1/2 tsp pepper.
6. Stir in the uncooked rice and the cooked chicken, then pour the mixture into the prepared baking dish. Spread into an even layer.
7. Cover the dish tightly with foil and bake for 25 minutes. The rice will absorb most of the liquid.
8. Remove the foil and sprinkle the cheddar and Parmesan cheeses evenly over the top. Return to the oven, uncovered, and bake for another 15-20 minutes until the rice is tender and the cheese is melted and golden brown.
9. Let the casserole rest for 5 minutes before serving. This allows the sauce to set and makes serving easier. Garnish with fresh parsley if desired.

Velvety and rich, this casserole has a luscious texture from the creamy sauce and tender rice. Serve it with a simple green salad or steamed vegetables to round out the meal.

Spicy Szechuan Chicken with Long Rice Noodles

Gather your wok and ingredients—this Spicy Szechuan Chicken with Long Rice Noodles is a fiery, numbing delight that comes together in under 30 minutes. The chewy rice noodles soak up the aromatic chili oil and the chicken stays tender thanks to quick high-heat cooking.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 8 oz boneless skinless chicken thighs, sliced into thin strips
• 8 oz dried long rice noodles (vermicelli)
• 3 tablespoons high-quality chili oil
• 1 tablespoon whole Sichuan peppercorns
• 3 cloves garlic, finely minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon granulated sugar
• 1/4 cup low-sodium chicken broth
• 2 tablespoons vegetable oil, divided
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• 2 tablespoons fresh cilantro leaves

Instructions

1. Soak the dried long rice noodles in a bowl of warm water for 20 minutes until softened but still chewy. Drain well and set aside.
2. In a small bowl, whisk together the low-sodium soy sauce, dark soy sauce, rice vinegar, granulated sugar, and chicken broth until sugar dissolves. Set aside.
3. Heat a wok or large skillet over high heat until a drop of water sizzles instantly. Add 1 tablespoon vegetable oil and swirl to coat the surface.
4. Add the sliced chicken thighs in a single layer. Let sear undisturbed for 1 minute, then stir-fry until golden and cooked through, about 2-3 minutes. Transfer chicken to a clean plate.
5. Reduce the heat to medium. Add the remaining 1 tablespoon vegetable oil and the whole Sichuan peppercorns. Toast, stirring constantly, for 30 seconds until fragrant. Be careful not to burn them.
6. Add the finely minced garlic and freshly grated ginger; stir-fry for about 15 seconds until aromatic.
7. Pour in the high-quality chili oil and stir to combine with the aromatics.
8. Return the cooked chicken to the wok. Pour the prepared sauce over the chicken and toss to coat evenly.
9. Add the drained noodles. Using tongs, toss and stir everything together until the noodles are heated through and fully coated in the sauce, about 2 minutes.
10. Remove from heat. Transfer to a serving platter and garnish with sliced green onions, toasted sesame seeds, and fresh cilantro leaves if desired.

Once plated, the chewy rice noodles and tender chicken glisten with aromatic chili oil. The numbing heat from Sichuan peppercorns lingers pleasantly, balanced by the savory soy and tangy vinegar. Serve immediately for the best texture—these noodles do not reheat well, so enjoy every bite fresh.

Hawaiian Chicken Long Rice (Chicken Saimin Style)

Fusing Hawaiian and Japanese comfort, this chicken long rice soup delivers silky noodles in a fragrant ginger-garlic dashi broth. It's a one-pot wonder that's both nourishing and deeply satisfying.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1½ pounds boneless, skinless chicken thighs, trimmed of excess fat
• 8 ounces dried long rice (bean thread noodles)
• 6 cups dashi broth (preferably made from instant dashi powder)
• 2 tablespoons fresh ginger, peeled and minced
• 4 cloves garlic, minced
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1 cup sliced green onions (white and green parts separated)
• 1 teaspoon kosher salt

Instructions

1. Soak the long rice in a bowl of warm water for 20 minutes until pliable. Drain and set aside.
2. In a large pot or Dutch oven, heat the toasted sesame oil over medium heat. Add the minced ginger and garlic; cook, stirring constantly, for 1 minute until fragrant.
3. Add the chicken thighs to the pot and brown lightly on both sides, about 3 minutes per side. (Tip: Do not overcrowd the pot; brown in batches if necessary to ensure even browning.)
4. Pour in the dashi broth and low-sodium soy sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the chicken is cooked through and tender.
5. Remove the chicken to a cutting board. When cool enough to handle, shred the meat into bite-sized pieces using two forks.
6. Return the shredded chicken to the pot. Add the drained long rice and the white parts of the sliced green onions. Simmer for 3-4 minutes until the noodles are translucent and tender. (Tip: Long rice absorbs liquid quickly; avoid overcooking to prevent a mushy texture.)
7. Season with kosher salt. (Tip: Taste before adding salt, as the soy sauce already contributes saltiness.) Stir in the green onion tops.
8. Ladle into bowls and serve hot.

Given the delicate texture of the long rice, this soup is best enjoyed fresh. The gingery broth and tender chicken create a light yet satisfying meal perfect for any day of the week. Garnish with extra sliced green onions or a drizzle of chili oil if desired.

Cajun Blackened Chicken with Long Rice

Boldly spiced and seared to a dark, smoky crust, this Cajun blackened chicken pairs perfectly with a fragrant long rice pilaf. The method is straightforward: a hot skillet and a well-seasoned breast create that signature char, while the rice absorbs all the savory flavors.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each), patted dry
• 2 tablespoons paprika (preferably smoked)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (adjust for heat)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon finely ground black pepper
• 2 tablespoons unsalted butter, divided
• 1 tablespoon vegetable oil
• 1 cup long-grain white rice (such as basmati), rinsed
• 1 small yellow onion, finely diced
• 1 small green bell pepper, finely diced
• 2 celery stalks, finely diced
• 2 garlic cloves, minced
• 2 cups low-sodium chicken broth
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. In a small bowl, combine paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and black pepper. Stir well to create the Cajun seasoning.
2. Generously coat both sides of each chicken breast with the seasoning blend, pressing it into the meat. Set aside.
3. In a large cast-iron or heavy skillet, heat 1 tablespoon butter and the vegetable oil over high heat until shimmering and nearly smoking.
4. Place the chicken breasts in the skillet in a single layer—do not overcrowd. Cook undisturbed for 4-5 minutes, until a deep blackened crust forms on the bottom.
5. Flip the chicken and cook for another 4-5 minutes, until the second side is blackened and the internal temperature reaches 165°F. Transfer to a plate and tent with foil to rest.
6. Reduce heat to medium. Add the remaining 1 tablespoon butter to the skillet. Sauté onion, bell pepper, and celery for 3-4 minutes, stirring often, until softened.
7. Add minced garlic and cook for 30 seconds until fragrant.
8. Stir in the rinsed rice and cook for 1 minute, coating each grain with the vegetable mixture.
9. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes, until the liquid is absorbed and rice is tender.
10. Remove from heat and let the rice sit covered for 5 minutes. Fluff with a fork. (Tip: For extra flavor, stir in the resting juices from the chicken.)
11. Slice the blackened chicken breasts against the grain. Serve over the rice pilaf, garnished with fresh parsley.

Once you slice into the chicken, you'll find a juicy interior beneath the dark, aromatic crust. The rice pilaf, infused with the holy trinity of Cajun cooking, provides a comforting, slightly nutty base—each forkful a contrast of spice and mellow grains.

One-Pot Chicken and Long Rice with Mushrooms

There’s nothing quite like the comfort of a one-pot meal that brings together tender chicken, earthy mushrooms, and delicate long rice in a single skillet. This recipe is designed for beginners, guiding you through each step to create a deeply flavorful dish with minimal cleanup.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Chicken and Mushrooms

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 8 oz cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

For the Long Rice

• 8 oz long rice (rice vermicelli)
• 2 cups low-sodium chicken broth

Cooking Fat and Seasonings

• 1 tablespoon rich extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• ½ teaspoon finely ground black pepper
• Fresh parsley for garnish (optional)

Instructions

1. Heat the olive oil and butter in a large, heavy-bottomed pot over medium-high heat. Add the chicken pieces in a single layer and season with salt and pepper. Cook until golden brown on all sides, about 5–7 minutes. Remove the chicken to a plate. (Tip: Avoid overcrowding the pan; brown the chicken in batches if needed to ensure even browning.)
2. In the same pot, add the sliced mushrooms and diced onion. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 5 minutes. (Tip: Spread the mushrooms in a single layer to maximize browning.) Add the minced garlic and thyme; cook for 1 minute until fragrant.
3. Pour in the chicken broth and bring to a boil, scraping up any browned bits from the bottom. Add the long rice (vermicelli) and return the chicken to the pot. Reduce the heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 12–15 minutes. (Tip: Do not stir the rice too much after adding it to prevent breaking the noodles. Check at 12 minutes; if still soupy, simmer uncovered for a few more minutes.)
4. Remove the pot from the heat and let it stand covered for 5 minutes. Fluff the rice gently with a fork. Garnish with fresh parsley if desired.

Very comforting, this one-pot meal has tender chicken and earthy mushrooms woven through silky long rice, with thyme adding a subtle aromatic lift. Serve it straight from the pot with a side of crusty bread to soak up any remaining broth, or as a complete weeknight dinner on its own.

Teriyaki Chicken with Long Rice and Broccoli

Often, the best dinners come together with a balance of sweet and savory, and this teriyaki chicken over long rice with steamed broccoli hits that mark perfectly. It’s a reliable weeknight meal that feels special.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 ½ pounds boneless, skinless chicken thighs (or breasts)
• ⅓ cup low-sodium soy sauce
• ¼ cup mirin (sweet rice wine)
• 2 tablespoons sake or dry sherry (optional, substitute with rice vinegar)
• 2 tablespoons granulated sugar
• 1 tablespoon freshly grated ginger
• 2 cloves garlic, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
• 8 ounces dried long rice (rice vermicelli)
• 2 heads broccoli, cut into florets (about 3 cups)
• 1 tablespoon toasted sesame oil
• 2 teaspoons toasted sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)

Instructions

1. In a small bowl, whisk together soy sauce, mirin, sake (or vinegar), sugar, ginger, and garlic until sugar dissolves. Set aside.
2. Pat chicken thighs dry with paper towels. Place in a shallow dish and pour half of the teriyaki mixture over them. Turn to coat. Cover and refrigerate for at least 15 minutes (or up to 2 hours).
3. While chicken marinates, bring a large pot of salted water to a boil. Add long rice and cook according to package directions until tender (about 5-7 minutes). Drain and rinse under cold water to stop cooking. Drizzle with 1 teaspoon sesame oil and toss to prevent sticking. Set aside.
4. In a steamer basket or microwave-safe bowl, steam broccoli florets for 3-4 minutes until bright green and crisp-tender. Immediately run under cold water to stop cooking. Set aside.
5. Heat remaining 2 teaspoons sesame oil in a large skillet or wok over medium-high heat. Remove chicken from marinade, letting excess drip off (discard used marinade). Place chicken in single layer; cook undisturbed for 4-5 minutes until golden brown and caramelized. Flip and cook another 4-5 minutes until internal temperature reaches 165°F. Transfer to a cutting board; let rest 3 minutes before slicing.
6. While chicken rests, pour reserved teriyaki sauce into the same skillet. Bring to a simmer over medium heat. Stir cornstarch slurry, then add to sauce, stirring constantly. Cook 1-2 minutes until sauce thickens and becomes glossy.
7. Slice chicken into strips. Add to skillet with sauce, along with broccoli and long rice. Toss gently to coat everything in sauce. Cook for 1 minute to warm through.
8. Serve immediately garnished with sesame seeds and green onions.

Crisp-tender broccoli and slippery long rice soak up the rich teriyaki sauce, while the caramelized chicken adds savory depth. For a fun variation, serve over a bed of shredded cabbage for extra crunch, or sprinkle with red pepper flakes for heat.

Chicken Long Rice Salad with Mango and Lime

Here's a refreshing cold salad that combines tender shredded chicken with long rice and sweet mango, all brought together by a zesty lime dressing. This dish is perfect for a light lunch or a side at your next barbecue.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Salad

• 4 ounces long rice (bean thread noodles)
• 2 boneless, skinless chicken breasts (about 1 pound), poached and shredded
• 1 ripe mango, peeled and cut into thin strips
• 1 medium red bell pepper, thinly sliced
• 4 green onions, thinly sliced
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1/4 cup roasted peanuts, roughly chopped (optional)

For the Dressing

• 1/4 cup fresh lime juice (from about 2 limes)
• 3 tablespoons fish sauce
• 2 tablespoons granulated sugar
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 3 tablespoons vegetable oil

Instructions

1. Soak the long rice in a bowl of warm water for 20 minutes until softened. Drain well and set aside.
2. Meanwhile, place the chicken breasts in a medium saucepan and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Poach for 12-15 minutes, until the internal temperature reaches 165°F. Transfer to a plate and let cool completely, then shred into bite-sized pieces.
3. Peel the mango and cut it into thin strips about 2 inches long. Thinly slice the red bell pepper and green onions. Chop the cilantro leaves roughly.
4. In a small bowl, whisk together the lime juice, fish sauce, sugar, minced garlic, and red pepper flakes until the sugar dissolves. Slowly drizzle in the vegetable oil while whisking continuously until the dressing emulsifies.
5. Bring a separate pot of water to a boil. Add the soaked long rice and cook for 3-4 minutes, until the noodles become translucent and tender. Drain immediately and rinse under cold running water to stop cooking. Drain again thoroughly.
6. In a large mixing bowl, combine the cooked long rice, shredded chicken, mango strips, bell pepper, green onions, and cilantro. Pour the dressing over the mixture and gently toss until everything is evenly coated. If using, fold in the roasted peanuts.
7. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld. Serve cold or at room temperature.

Happy to serve this salad chilled or at room temperature, it offers a delightful mix of textures—silky noodles, juicy mango, and crunchy peanuts. Enjoy it as a main dish or alongside grilled meats for a tropical twist.

Honey Garlic Chicken Thighs with Long Rice

Whether you're craving something sticky and sweet or a hearty weeknight dinner, these honey garlic chicken thighs served over buttered long rice hit all the right notes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

• 1 ½ lbs boneless, skinless chicken thighs, patted dry
• ⅓ cup honey
• 4 cloves garlic, finely minced
• ¼ cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 2 tbsp unsalted butter, divided
• 1 cup long grain white rice
• 1 ½ cups low-sodium chicken broth
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 1 tbsp vegetable oil (for searing)
• 2 green onions, thinly sliced (for garnish)

Instructions

1. In a small bowl, whisk together honey, soy sauce, rice vinegar, and half the minced garlic. Set aside.
2. Season chicken thighs on both sides with salt and pepper.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Place chicken skin-side down (if skin-on) or simply in a single layer. Sear without moving for 4-5 minutes until deep golden brown. Flip and cook another 3 minutes. Transfer chicken to a plate (it will not be cooked through).
4. Reduce heat to medium. Add 1 tablespoon butter and remaining garlic to the skillet. Cook, stirring constantly, about 30 seconds until fragrant. Tip: Garlic burns quickly, so keep it moving.
5. Pour in the honey-soy mixture and bring to a simmer. Return chicken to the skillet, turning to coat. Cover and cook over low heat for 10 minutes, basting once halfway through. Tip: The sauce will bubble and thicken—watch it closely to avoid burning.
6. Meanwhile, in a small saucepan, melt the remaining 1 tablespoon butter over medium heat. Add rice and stir for 1 minute until grains are coated and slightly toasted. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is tender. Fluff with a fork.
7. After 10 minutes, uncover the chicken and increase heat to medium-high. Cook 2-3 minutes, turning once, until sauce is sticky and glossy and chicken reaches an internal temperature of 165°F. Tip: If sauce is too thin, simmer longer; if too thick, add a splash of water.
8. Serve chicken over a bed of buttered rice, spooning any remaining glaze on top. Garnish with sliced green onions.

Golden brown and glistening with the sticky honey glaze, these chicken thighs are incredibly tender. Serve over the fluffy buttered rice with a sprinkle of scallions for a complete meal that's both comforting and impressive.

Chicken and Long Rice Stuffed Peppers

Using a vibrant mix of herbed chicken and tender long rice, these stuffed bell peppers make a hearty meal that’s both comforting and impressive. You’ll learn to balance flavors and textures for a perfectly baked dish.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• 4 large vibrant red bell peppers
• 1 tablespoon rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, finely chopped
• 1 pound lean ground chicken
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon finely ground black pepper
• 1 teaspoon kosher salt
• 1 cup cooked long-grain white rice, cooled
• ¼ cup fresh flat-leaf parsley, finely chopped
• 1½ cups crushed San Marzano tomatoes
• 1 cup shredded low-moisture mozzarella cheese

Instructions

1. Preheat oven to 375°F. Slice the top ½ inch off each bell pepper and remove the seeds and membranes. Arrange peppers cut-side up in a baking dish just large enough to hold them snugly.
2. In a large skillet over medium heat, warm the olive oil until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the chopped garlic and cook until fragrant, about 30 seconds.
3. Add the ground chicken to the skillet, breaking it into small pieces with a wooden spoon. Cook until no longer pink, about 5 minutes. Stir in the thyme, oregano, black pepper, and ½ teaspoon of the salt. Cook for 1 minute more.
4. Remove the skillet from heat. Transfer the chicken mixture to a large bowl. Add the cooked rice, parsley, and remaining ½ teaspoon salt. Stir until well combined.
5. Spoon the filling into each pepper, packing gently. Pour the crushed tomatoes around the peppers in the dish, avoiding the tops. Cover the dish tightly with foil.
6. Bake for 25 minutes. Remove foil, then sprinkle the mozzarella cheese evenly over each stuffed pepper. Return to oven, uncovered, and bake until the cheese is bubbly and golden, about 10–15 minutes more.
7. TIPS: For tender peppers, you can pre-blanch them in boiling water for 2 minutes before stuffing. Cook the rice a day ahead to save time. Be careful not to overpack the peppers—the rice needs a little room to expand without bursting.

Once baked, the cheese melts into a golden crust while the peppers soften to a sweet, tender bite. Serve them with a crisp green salad for a balanced dinner, or spoon the tomato sauce over a side of crusty bread to soak up every last drop.

Thai Basil Chicken (Pad Krapow) with Long Rice

Vibrant and aromatic, this Thai Basil Chicken (Pad Krapow) with Long Rice is a quick weeknight stir-fry that relies on high heat and fresh ingredients. Follow these steps closely for a perfectly balanced dish.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 2 cups long-grain jasmine rice, rinsed
• 3 cups water
• 1/2 teaspoon salt
• 1 pound ground chicken (preferably thigh meat for juiciness)
• 6 cloves garlic, minced
• 4-6 Thai bird's eye chilies, thinly sliced (remove seeds for less heat)
• 3 tablespoons premium fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1/2 cup fresh Thai basil leaves (or regular basil, loosely packed)
• 2 tablespoons vegetable oil (such as canola or grapeseed)

Instructions

1. Rinse the jasmine rice under cold water until water runs clear; drain well.
2. In a medium saucepan, combine rice, 3 cups water, and salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes.
3. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. (Tip: Resist lifting the lid during cooking to keep steam in for fluffy rice.)
4. While rice cooks, prepare the stir-fry sauce: In a small bowl, mix fish sauce, soy sauce, and brown sugar until the sugar dissolves. Set aside.
5. Place a wok or large skillet over high heat and add oil. Heat until shimmering—the pan should be very hot to sear the chicken. (Tip: If the oil smokes, reduce heat slightly; proper heat ensures browning, not steaming.)
6. Add minced garlic and sliced chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
7. Add ground chicken, spreading it into a single layer. Let it sear undisturbed for 1 minute, then break apart with a spatula and stir-fry until no longer pink, about 3–4 minutes. (Tip: Don't overcrowd the pan—cook in batches if needed for better browning.)
8. Pour the prepared sauce over the chicken. Stir-fry for 1 minute, coating evenly. Taste and adjust seasoning: add more fish sauce for saltiness or sugar for sweetness.
9. Remove from heat and immediately stir in fresh basil leaves until just wilted. The residual heat will cook them without losing fragrance.
10. Serve the chicken over the steamed jasmine rice.

A satisfying combination of savory chicken, spicy chilies, and fragrant basil creates a deeply flavorful meal. Serve with a wedge of lime and, if desired, a crispy fried egg on top for extra richness.

Chicken Long Rice Congee (Rice Porridge)

This slow-cooked Chicken Long Rice Congee is a comforting rice porridge that transforms simple ingredients into a silky, savory bowl of warmth. The magic happens as the rice breaks down over gentle heat, creating a velvety base, while tender chicken and translucent long rice add texture. A finishing touch of fresh ginger brightens every spoonful.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 1 minutes

Ingredients

• 1 cup jasmine rice, rinsed until water runs clear
• 6 cups low-sodium chicken broth
• 2 cups water
• 1 (2-inch) piece fresh ginger, peeled and thinly sliced
• 1 pound boneless, skinless chicken thighs
• 2 ounces dried cellophane noodles (long rice)
• 1 teaspoon fine sea salt
• ½ teaspoon ground white pepper
• 2 teaspoons toasted sesame oil
• 3 green onions, thinly sliced (for garnish)

Instructions

1. In a large heavy-bottomed pot, combine the rinsed jasmine rice, chicken broth, water, and sliced ginger. Set over high heat.
2. Bring the mixture to a rolling boil, then reduce heat to low so it maintains a gentle simmer. Stir once to prevent sticking.
3. While the rice cooks, place the chicken thighs in the pot, pushing them just beneath the liquid. Simmer uncovered for 45 minutes, stirring every 10 minutes to keep the rice from settling.
4. After 45 minutes, the rice should be very soft and the porridge creamy. Use tongs to remove the chicken thighs to a plate. Let them cool slightly, then shred the meat with two forks, discarding the bones if any.
5. Meanwhile, soak the cellophane noodles in a bowl of warm water for 10 minutes until pliable. Drain and cut into 4-inch lengths with kitchen shears.
6. Return the shredded chicken to the pot. Add the soaked noodles and continue simmering for another 10 minutes until the noodles are translucent and tender.
7. Stir in the fine sea salt and ground white pepper. Remove the pot from heat and drizzle with toasted sesame oil.
8. Ladle the congee into bowls and garnish with sliced green onions. For extra zing, serve with extra white pepper or a drizzle of chili oil.

Zesty with fresh ginger and silky from the long rice, this congee offers a soothing yet satisfying meal. For a playful twist, top each bowl with a soft-cooked egg and a splash of soy sauce, or pack it as a thermos lunch for a warm, hearty midday break.

Coconut Chicken Curry with Long Rice

Knowing how to build balanced flavors is key to a great curry. This mild coconut chicken curry with long rice uses turmeric and cumin for warmth without heat, making it a perfect weeknight dinner.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

For the Curry

• 1 tablespoon virgin coconut oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup low-sodium chicken broth
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the Long Rice

• 4 ounces dried long rice (vermicelli), soaked in warm water for 10 minutes
• Fresh cilantro leaves, for garnish

Instructions

1. Heat the coconut oil in a large skillet or pot over medium heat until shimmering.
2. Add the diced onion and sauté, stirring often, until translucent, about 4 minutes.
3. Stir in the minced garlic and grated ginger; cook until fragrant, about 30 seconds.
4. Sprinkle in the ground turmeric and cumin; stir constantly for 20 seconds to bloom the spices, being careful not to burn them.
5. Add the chicken pieces in a single layer; cook without stirring for 2 minutes to brown, then flip and cook another 2 minutes.
6. Pour in the coconut milk and chicken broth, scraping up any browned bits from the bottom of the pan.
7. Season with salt and pepper; bring the curry to a gentle simmer (small bubbles rising). Do not boil vigorously, as high heat can curdle the coconut milk.
8. Reduce heat to low and simmer, uncovered, for 20 minutes, stirring occasionally, until the chicken is cooked through and tender.
9. Meanwhile, drain the soaked long rice and add it to the curry during the last 5 minutes of cooking; stir to separate the noodles and let them absorb the broth.
10. Taste the curry and adjust salt if needed. The rice should be tender but not mushy. If the curry is too thick, add a splash of hot water.
11. Serve the curry in bowls, garnished with fresh cilantro leaves.

Harness the subtle sweetness of coconut milk and the earthiness of turmeric in this comforting curry. The tender chicken and silky long rice soak up the aromatic broth beautifully. Serve over a bed of steamed jasmine rice or enjoy it on its own for a lighter meal.

Lemon Pepper Chicken Wings with Long Rice

Baking chicken wings until crispy and golden is easier than you think, and pairing them with a tangy lemon pepper rub and cool long rice salad makes a perfect game-day meal. Follow these steps for foolproof results.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

• 2 lbs chicken wings, tips removed and drums/flats separated
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon pepper seasoning (preferably with cracked black pepper)
• 1 tsp fine sea salt
• 1/2 tsp garlic powder
• 4 oz dried long rice (bean thread noodles)
• 1/4 cup unseasoned rice vinegar
• 2 tbsp fish sauce (such as Red Boat)
• 1 tbsp granulated sugar
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup green onions, thinly sliced (white and green parts)
• 1/2 cup shredded carrots (about 1 medium carrot)

Instructions

1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with aluminum foil and place a wire rack on top. This elevates the wings so hot air circulates, ensuring crispiness.
2. Pat the chicken wings thoroughly dry with paper towels. (Tip: Moisture is the enemy of crispiness—take an extra minute to blot every surface.)
3. In a large bowl, combine the dried wings, olive oil, lemon pepper seasoning, salt, and garlic powder. Toss with your hands or tongs until each wing is evenly coated.
4. Arrange the wings in a single layer on the prepared wire rack, leaving a little space between each. Bake for 20 minutes, then flip each wing with tongs. Bake another 20–25 minutes until golden brown and the skin is crispy. (Tip: For extra crunch, broil on high for 1–2 minutes at the end, watching closely.)
5. While the wings bake, prepare the long rice. Place the dried noodles in a heatproof bowl and cover with warm tap water. Let soak for 15 minutes until softened. Drain well.
6. Bring a medium pot of water to a rolling boil. Add the soaked noodles and cook for 2–3 minutes until they become translucent and tender but still slightly chewy. Drain immediately and rinse under cold running water to stop cooking. Drain again and set aside.
7. In a small bowl, whisk together the rice vinegar, fish sauce, and sugar until the sugar dissolves completely. This is your dressing.
8. In a serving bowl, combine the drained noodles, dressing, chopped cilantro, sliced green onions, and shredded carrots. Toss gently with two forks until everything is evenly coated. (Tip: Use your hands if needed—it's the best way to separate the noodles.)
9. Serve the hot lemon pepper wings alongside the long rice salad. Optionally, sprinkle a little extra lemon pepper seasoning over the wings just before serving.

A perfect bite combines the crispy, peppery wing with the cool, tangy noodle salad. This duo is light yet satisfying, ideal for a summer gathering or a cozy night in.

Chicken Long Rice Frittata

When you're looking for a way to transform leftover chicken and long rice into a satisfying meal, this oven-baked frittata hits the spot. It's a one-dish wonder that combines protein, greens, and carbs for a balanced brunch or dinner.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

Main

• 2 cups cooked long rice (from about 1 cup uncooked)
• 2 cups shredded cooked chicken (rotisserie chicken works well)
• 8 large farm-fresh eggs
• 1 cup fresh spinach leaves, roughly chopped
• 1/2 cup whole milk
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 shallot, finely diced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon finely ground black pepper
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Preheat your oven to 375°F. Grease a 9-inch oven-safe skillet or a 9×9-inch baking dish with 1 tablespoon of olive oil.
2. In a medium bowl, whisk together the eggs, milk, salt, black pepper, and red pepper flakes until frothy and well combined. Cook's Tip: Whisk vigorously to incorporate air for a lighter frittata.
3. Heat the remaining 1 tablespoon olive oil in the skillet over medium heat. Add the shallot and garlic, cooking until fragrant and shallot is translucent, about 2 minutes, stirring frequently.
4. Add the spinach leaves and cook, stirring, until wilted, about 1-2 minutes. Spread the mixture evenly in the skillet.
5. Evenly distribute the shredded chicken and cooked long rice over the spinach mixture. Press gently to flatten.
6. Pour the egg mixture over the top, making sure it covers all ingredients. Sprinkle the Parmesan cheese evenly over the surface.
7. Transfer the skillet to the preheated oven and bake for 25-30 minutes, until the frittata is set in the center and the top is golden brown. A knife inserted into the center should come out clean. Cook's Tip: If the top browns too quickly, tent loosely with foil for the last 10 minutes.
8. Remove from the oven and let rest for 5 minutes before slicing. This allows the frittata to firm up for cleaner slices. Cook's Tip: Resting also helps the flavors meld together.
9. Slice into wedges and serve warm or at room temperature.

Ultimately, the frittata emerges golden and puffy, with tender long rice and savory chicken in every bite. The spinach adds a fresh pop of green, while the Parmesan gives a nutty crust. Serve with a simple side salad or crusty bread for a complete meal.

BBQ Chicken and Long Rice Skillet

Even on a busy weeknight, this BBQ Chicken and Long Rice Skillet comes together in one pan for a smoky, satisfying dinner. With tender chicken, sweet corn, and black beans mingling with fluffy long grain rice in a tangy barbecue sauce, this recipe is a hearty one-dish meal the whole family will love.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 finely diced yellow onion
• 3 freshly minced garlic cloves
• 1½ pounds boneless, skinless chicken breasts
• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• 1 cup smoky barbecue sauce (preferably hickory or mesquite)
• 2 cups low-sodium chicken broth
• 1 cup fluffy long grain white rice
• 1 cup sweet corn kernels (fresh or frozen, thawed)
• 1 can (15 ounces) black beans, rinsed and drained
• Fresh cilantro and lime wedges for garnish (optional)

Instructions

1. Heat the rich extra virgin olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until shimmering. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Stir in the freshly minced garlic and cook until fragrant, about 30 seconds.
2. Season both sides of the boneless, skinless chicken breasts with fine sea salt and freshly ground black pepper. Place them in the skillet in a single layer. Cook until golden brown on the first side, 4–5 minutes, then flip and cook another 4 minutes. The chicken does not need to be fully cooked at this point.
3. Pour the smoky barbecue sauce and low-sodium chicken broth into the skillet, scraping up any browned bits from the bottom with a wooden spoon. Bring the liquid to a simmer. Reduce the heat to low, cover the skillet, and let the chicken cook gently for 10 minutes.
4. Using tongs, remove the chicken to a cutting board and let it rest for 5 minutes. Stir the fluffy long grain white rice into the simmering liquid in the skillet, making sure it's evenly submerged. Cover and cook over low heat for 18–20 minutes, until the rice is tender and has absorbed most of the liquid. Tip: Resist the urge to lift the lid during cooking—steam is key for fluffy rice.
5. While the rice cooks, shred the chicken into bite-sized pieces using two forks. Once the rice is done, fluff it with a fork, then stir in the shredded chicken, sweet corn kernels, and rinsed black beans. Continue cooking over medium heat, uncovered, until everything is heated through, about 2–3 minutes. Tip: If the mixture seems dry, add a splash of chicken broth or water to loosen it.
6. Taste and adjust seasoning with additional salt or pepper if desired. Remove from heat and let the skillet rest for 5 minutes before serving. This resting time allows the flavors to meld and any remaining liquid to absorb. Garnish with fresh cilantro and lime wedges if using.

Allowing the rice to rest for five minutes after cooking helps absorb any remaining liquid, resulting in perfectly fluffy grains. The finished dish is smoky, slightly sweet, and hearty—perfect on its own or wrapped in warm flour tortillas for a fun twist. Leftovers reheat beautifully for lunch the next day.

Chicken Long Rice in Garlic Butter Sauce

Venture into a comforting weeknight dinner with this Chicken Long Rice in Garlic Butter Sauce. The pan-seared chicken stays juicy while the long rice soaks up a rich, garlicky butter sauce with fresh parsley. Follow these steps for a foolproof dish that feels special but comes together quickly.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Chicken

• 1 lb boneless, skinless chicken thighs (about 4 thighs), patted dry
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon rich extra virgin olive oil

For the Garlic Butter Sauce

• 4 tablespoons unsalted butter, cut into cubes
• 4 cloves garlic, thinly sliced
• 1/4 cup finely chopped fresh parsley
• 1/2 cup low-sodium chicken broth
• 1/4 teaspoon crushed red pepper flakes (optional)

For the Long Rice

• 8 oz dried long rice (rice vermicelli)
• 1 tablespoon unsalted butter
• 1 teaspoon finely grated lemon zest

Instructions

1. Season the chicken thighs evenly with 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper. Let rest at room temperature for 10 minutes.
2. Meanwhile, bring a large pot of water to a rolling boil over high heat. Cook the long rice according to package directions, typically 3–4 minutes until tender but still chewy. Drain and rinse under cold water to stop cooking; set aside.
3. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down (if skin-on) or presentation-side down. Cook without moving for 5–6 minutes until deeply golden brown and crispy.
4. Flip the chicken and cook for another 5–6 minutes. An instant-read thermometer inserted into the thickest part should read 165°F. Transfer chicken to a plate and tent loosely with foil.
5. Reduce heat to medium-low. Add 4 tablespoons butter to the same skillet and let it melt, scraping up any browned bits. Add sliced garlic and cook, stirring constantly, 1–2 minutes until fragrant but not browned. Tip: Watch carefully—garlic burns quickly.
6. Pour in 1/2 cup chicken broth and increase heat to medium. Bring to a simmer and cook 2 minutes, stirring occasionally. Stir in parsley and red pepper flakes if using; remove from heat.
7. Melt 1 tablespoon butter in a separate small skillet over medium heat. Add the cooked long rice and lemon zest; toss gently for 1 minute until heated through.
8. Slice chicken thighs into 1/2-inch strips. Divide rice among plates, top with chicken strips, and spoon the garlic butter sauce generously over everything. Serve immediately.

Velvety sauce clings to every strand of rice, while the golden chicken adds a satisfying crunch. Serve it with a side of roasted broccoli or a simple green salad for a complete meal that tastes like you spent hours in the kitchen.

Conclusion

Cooking through these 20 easy chicken and long rice dishes is a breeze! They’re perfect for busy weeknights, offering flavor and comfort in one pot. Give them a try, then drop a comment with your fave and share the article on Pinterest. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.