This Mum’s Chicken and Rice dish is a flavor-packed comfort food meal that the whole family is sure to love! Originating from The Lemon Apron Cookbook, this recipe is a true gem that absolutely deserves a prominent spot on your culinary bookshelf.

Contents

Mum’s Chicken and Rice: A Soul-Soothing, Flavor-Packed Family Meal

Prepare to feast your eyes and tantalize your taste buds with your new favorite comfort food dish! “Mum’s Chicken and Rice” is an incredibly flavorful, deeply satisfying meal that promises to become a cherished tradition in your home. This hearty, wholesome recipe is designed to wrap you in warmth and contentment, making it the perfect choice for chilly winter evenings or any time you crave a truly fulfilling dinner. It’s the quintessential stick-to-your-bones kind of meal, robust enough to satisfy even the most voracious appetites, ensuring everyone leaves the table feeling perfectly nourished and happy.

A Culinary Discovery: Celebrating “The Lemon Apron Cookbook”

As the voice behind The Beach House Kitchen for eight fulfilling years, I’ve been incredibly fortunate to connect with countless talented individuals within the vibrant food blogging community. Their creativity, expertise, and passion for cooking never cease to inspire me, continually expanding my culinary horizons.

Among these exceptional talents is Jennifer Emilson, the visionary creator of The Lemon Apron food blog. I’ve followed Jennifer’s work for many years, always appreciating her thoughtful approach to home cooking and her ability to transform simple ingredients into something extraordinary. Her recently launched book, The Lemon Apron Cookbook –Seasonal Recipes for the Curious Home Cook, is an absolute masterpiece. It’s a beautifully crafted collection brimming with delicious, approachable, and genuinely family-friendly recipes that will undoubtedly inspire both novice and experienced home cooks alike.

Embracing Seasonal Eating with Jennifer Emilson

One of the most appealing aspects of “The Lemon Apron Cookbook” is its intuitive organization by season. This thoughtful structure isn’t just aesthetically pleasing; it serves as a practical guide, encouraging readers to cook with the freshest produce available throughout the year. Jennifer’s philosophy centers on making the most of nature’s bounty, transforming seasonal ingredients into dishes that are both wholesome and deeply satisfying. Her recipes exemplify comfort food at its finest, evoking a sense of nostalgia and warmth with every bite.

When I first delved into the pages of this stunning cookbook, Jennifer’s “Mum’s Chicken and Rice” immediately stood out. Her description of it as the “most soothing meal she knew” struck a chord with me. The idea of a dish carrying such heartfelt comfort and evoking cherished childhood memories made it an irresistible choice. I knew, without a doubt, that I had to bring this recipe to life in my own kitchen. The moment I tasted it, I was completely captivated. The rich, tremendous flavors and the profound sense of ease it delivered confirmed that this was a recipe too good not to share with all of you here at The Beach House Kitchen.

The Unforgettable Flavors of “Mum’s Chicken and Rice”

This chicken and rice dish boasts an incredible depth of flavor that is both complex and wonderfully harmonious. It’s a testament to how simple, quality ingredients, when combined thoughtfully, can create culinary magic. The foundation of this dish lies in bone-in, skin-on chicken thighs, renowned for their ability to deliver maximum flavor and succulence. These are expertly seasoned with a carefully balanced blend of sweet paprika, aromatic dried thyme, bright lemon zest, and savory onion and garlic powders. This spice rub creates a delectable crust as the chicken sears, locking in juices and infusing every fiber of the meat with incredible taste.

However, the true brilliance of this recipe extends beyond just the chicken. As the chicken thighs cook, their rich, savory juices gently release into the pan, perfuming and seasoning the basmati rice nestled beneath. This ensures that each fluffy grain of rice is thoroughly imbued with a profound, savory chicken essence, creating a cohesive and deeply satisfying flavor profile. Adding another layer of texture and taste are generous, substantial chunks of yellow onion and celery. Unlike many dishes where vegetables can soften and disappear, Jennifer’s method calls for larger cuts, ensuring that these aromatics retain their integrity, offering a delightful bite and an earthy, zesty freshness that beautifully complements the richness of the chicken and rice. The ultimate endorsement came from my husband, Tom, who is typically not inclined towards dark meat chicken dishes, yet he absolutely raved about this one!

Key Ingredients for Your “Mum’s Chicken and Rice”

Crafting this flavorful “Mum’s Chicken and Rice” begins with selecting high-quality ingredients. The combination is thoughtfully designed to build layers of taste and texture, resulting in a truly comforting dish. While precise measurements are provided in the comprehensive recipe card below, here’s an overview of the stars of this show:

Sweet Paprika: Essential for a warm, subtly sweet flavor and beautiful color.
Dried Thyme Leaves: Imparts an earthy, aromatic quality that pairs perfectly with poultry.
Salt and Black Pepper: Fundamental seasonings that enhance and balance all other flavors.
Lemon Zest: A bright, tangy note that cuts through the richness and adds a delightful freshness.
Onion Powder & Garlic Powder: Provide concentrated, savory aromatic depths to the seasoning blend.
Olive Oil: Used for searing the chicken to golden perfection and sautéing the vegetables.
Butter (divided): Adds richness both during searing and when coating the rice, contributing to a luxurious mouthfeel.
Chicken Thighs (bone-in, skin-on): The star protein, offering unparalleled juiciness and flavor, crucial for infusing the rice.
Yellow Onion (diced): Cut into larger chunks to ensure texture and a sweet, earthy flavor that stands out.
Garlic (minced): Fresh garlic adds a pungent, aromatic foundation to the vegetable base.
Celery (cut into 1/2-inch pieces): Provides a crisp texture and a fresh, herbaceous note that brightens the dish.
Basmati Rice: A fragrant, long-grain rice that absorbs all the wonderful flavors from the chicken and stock beautifully.
Chicken Stock: The liquid base, vital for cooking the rice and infusing it with deep savory goodness.
Fresh Parsley (finely chopped): A vibrant garnish that adds a touch of freshness and color before serving.

Chef’s Insights: Mastering the Mum’s Chicken and Rice Recipe

Jennifer Emilson’s “Mum’s Chicken and Rice” recipe is filled with smart techniques that elevate it from simply good to truly exceptional. These two particular tips are game-changers I’ve enthusiastically adopted:

Searing Chicken Without Initial Seasoning: One of Jennifer’s brilliant strategies is to sear the bone-in, skin-on chicken thighs *before* applying the spice rub. This is a crucial step! By searing the chicken in hot oil and butter first, you achieve a perfectly crispy, golden-brown skin without the risk of the delicate spices burning or sticking to the pan. This initial high-heat searing creates incredible flavor and texture on the chicken’s surface. Once seared and slightly cooled, the chicken is then patted dry and generously rubbed with the spice mixture, allowing the flavors to penetrate the meat beautifully during the subsequent baking process without being compromised by direct high heat. This ensures a vibrant spice profile and perfectly rendered, crispy skin.
Embracing Larger Vegetable Chunks: Another invaluable tip from this recipe is the use of larger chunks for both the yellow onion and celery. Often, when vegetables are finely diced in a rice dish, they can cook down and become almost indistinguishable. However, by cutting the onions and celery into more substantial, half-inch pieces, they retain their structural integrity and offer a delightful textural contrast with every spoonful. This ensures that each bite of “Mum’s Chicken and Rice” is not just about the chicken and rice, but also includes a distinct burst of earthy, aromatic flavor and a pleasing bite from the tender-crisp vegetables, enriching the overall eating experience.

A Timeless Family Favorite, Perfect Year-Round

Whether you’re a long-time enthusiast of succulent chicken thighs or perhaps typically prefer leaner cuts, this “Mum’s Chicken and Rice” dish is guaranteed to win you over. The use of bone-in, skin-on chicken thighs is key to its unparalleled flavor and ensures a moist, tender result that truly shines in this one-pan preparation. This isn’t just a seasonal dish; its comforting yet bright and well-rounded flavors make it a versatile staple you’ll want to incorporate into your meal rotation throughout the entire year. Imagine the cozy warmth it brings on a brisk autumn evening, or the satisfying completeness it offers after a bustling day in any season.

I wholeheartedly encourage you to explore Jennifer Emilson’s exquisite “The Lemon Apron Cookbook.” Beyond giving this extraordinary “Mum’s Chicken and Rice” recipe a try, I’m confident you’ll discover a treasure trove of other inspiring and delicious family favorites within its pages. Jennifer’s passion for seasonal home cooking is truly infectious, and her meticulously developed recipes consistently deliver outstanding results.

Should you decide to embark on the delicious journey of making this comforting chicken and rice dish, please share your thoughts and experiences with me! Your feedback is incredibly valuable. And if any questions about the recipe arise during your culinary adventure, feel free to drop a comment below. Happy cooking, and savor every single flavorful bite!

Recipe Details

Mum’s Chicken and Rice

Author: MaryAnn Dwyer

Servings: 4 servings

Print Recipe

This Mum’s Chicken and Rice dish is a flavor-packed comfort food dish that the whole family is sure to love! The recipe is from The Lemon Apron Cookbook which absolutely deserves a spot on your cookbook shelf!

Prep Time	Cook Time	Total Time
30 mins	1 hr 5 mins	1 hr 35 mins

Ingredients

2 tsp. sweet paprika
2 tsp. dried thyme leaves
1 1/2 tsp. salt
1 tsp. black pepper
1 tsp. lemon zest
1 tsp. onion powder
1 tsp. garlic powder
1 Tbsp. olive oil
2 Tbsp. butter, divided
6-8 chicken thighs, bone in, skin on
1 large yellow onion, diced
2 cloves garlic, minced
3 stalks celery, cut into 1/2-inch pieces
1 cup basmati rice
1 3/4 cups chicken stock
2 Tbsp. fresh parsley, finely chopped, for garnish

Instructions

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, combine sweet paprika, dried thyme, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, lemon zest, onion powder, and garlic powder. Mix thoroughly until well combined, then set aside.
In a large ovenproof skillet (preferably cast iron or heavy-bottomed) over medium-high heat, warm the olive oil and one tablespoon of the butter. Add the chicken thighs, skin side down, in batches if necessary to avoid overcrowding the pan. Sear on all sides until they are beautifully golden brown, approximately 3-4 minutes per side. Transfer the seared chicken to a clean plate to cool slightly. Carefully remove all but one tablespoon of the rendered fat from the skillet, leaving just enough for sautéing.
Reduce the heat to medium. Add the diced yellow onions to the skillet and cook, stirring occasionally, until they begin to soften and become translucent, about 8-10 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Add the celery pieces along with another teaspoon of salt and pepper, and continue to cook for 3 minutes, allowing the flavors to meld.
Once the seared chicken thighs have cooled enough to handle comfortably, pat them thoroughly dry with paper towels. Generously rub the reserved seasoning mix onto all sides of the chicken, ensuring an even and flavorful coating.
Add the basmati rice and the remaining one tablespoon of butter to the skillet with the sautéed vegetables. Stir well until all the rice grains are thoroughly coated. Arrange the seasoned chicken thighs on top of the rice mixture in a single layer. Carefully pour the chicken stock and 1/2 cup of water around and between the chicken pieces, making sure not to pour directly over the crispy chicken skin to preserve its texture. Increase the heat to medium-high and bring the liquid to a gentle simmer. Allow the dish to bubble softly for about 30 seconds. Cover the skillet tightly with a lid or seal securely with aluminum foil and transfer it to the center rack of your preheated oven to bake for 35 minutes.
After 35 minutes, carefully remove the lid or foil. For extra crispy chicken skin, lightly spray the chicken tops with a little olive oil spray. Return the skillet to the oven and continue to bake for another 10 minutes, or until all the liquid has been absorbed by the rice and the internal temperature of the chicken reaches 165 degrees F (74 degrees C).
Remove the skillet from the oven and let it stand, covered, for 5 minutes to allow the rice to steam and the flavors to settle. Gently fluff the rice with a fork, garnish generously with fresh, finely chopped parsley, and serve immediately.

Chef’s Notes & Pro Tips

To achieve the best texture and ensure the vegetables have a distinct presence, I followed Jennifer’s excellent advice and chopped my yellow onions into larger chunks, similar in size to the celery pieces. This makes a noticeable difference in the final dish.
A fantastic technique learned from this recipe, which I now apply to other chicken dishes: always sear the chicken first without any seasonings. This prevents the spices from burning during the initial high-heat searing process and ensures a perfect golden crust. The seasonings are then applied after searing for optimal flavor infusion during baking. This tip from Jennifer truly elevates the dish!

Nutrition Information (per serving)

Keywords: Chicken, Comfort Food, Rice, The Lemon Apron Cookbook, Family Dinner, One-Pan Chicken, Hearty Meal

Cuisine: American

Course: Main Dish

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