Chicken Rice

Chicken Rice

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  • 1 cup long-grain white rice
  • 1.5 lbs (about 700g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 carrot, diced
  • 2 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Olive oil for cooking
  • Fresh parsley for garnish (optional)


  1. In a large skillet or pan, heat olive oil over medium heat.
  2. Add chopped onions, garlic, bell pepper, and carrot. Sauté until vegetables are softened.
  3. Add the chicken pieces to the pan and cook until they are browned on all sides.
  4. Stir in the rice, thyme, paprika, salt, and pepper. Mix well to combine.
  5. Pour in the chicken broth and bring the mixture to a boil.
  6. Once boiling, reduce the heat to low, cover the pan with a lid, and simmer for 18-20 minutes, or until the rice is cooked and the chicken is tender.
  7. Check for seasoning and adjust salt and pepper if needed.
  8. Garnish with fresh parsley if desired and serve.

*Recipe on video and text may differ from each other!

How to cook Chicken Rice: