Chicken Rice-A-Roni
This recipe makes a tasty chicken and rice dish. It uses a whole chicken to make the broth and shredded chicken for the final dish.
The dish is flavored with saffron and has garbanzo beans and peas.
You can serve it hot, garnished with parsley and cilantro.
By Nadia Kovalenko
Posted October 10, 2026Share
Time
Calories
Servings
Difficulty
Description
This recipe makes a tasty chicken and rice dish. It uses a whole chicken to make the broth and shredded chicken for the final dish.
The dish is flavored with saffron and has garbanzo beans and peas.
You can serve it hot, garnished with parsley and cilantro.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 23
1 (3 1/2) pound whole chicken
1 stalk celery, roughly chopped
1 medium carrot, roughly chopped
0.5 medium yellow onion, roughly chopped
1 large bay leaf
1 tablespoon kosher salt
3 quarts water
2 tablespoons olive oil
2 tablespoons butter
0.5 medium yellow onion, diced
0.333 cup diced red bell pepper
2 teaspoons kosher salt
1 cup broken uncooked spaghetti (2-inch pieces)
1.5 cups basmati rice
0.25 teaspoon freshly ground black pepper
0.25 teaspoon dried oregano
0.5 teaspoon ground cumin
0.5 teaspoon saffron threads, crushed
1 pinch cayenne pepper
0.5 cup garbanzo beans, drained and rinsed
0.333 cup frozen green peas, thawed and drained
2 tablespoons chopped fresh parsley, or to taste
2 tablespoons chopped fresh cilantro, or to taste
Instructions
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1
Put the chicken, celery, carrot, onion, and bay leaf in a large pot. Cover with water and add salt. Bring to a simmer over high heat, then reduce the heat to medium-low and cook for 1 hour and 15 minutes.
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2
Remove the chicken from the pot and let it cool. Separate the meat from the bones and skin. Set aside 2 cups of shredded chicken.
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3
Put the bones and skin back in the pot and simmer for 1 to 2 hours. Strain the broth.
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4
Heat oil and butter in a skillet over medium-high heat. Add diced onion, bell pepper, and salt. Cook until the onion starts to turn translucent, about 3-4 minutes. Add broken spaghetti and cook until it's lightly browned, about 3 minutes.
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5
Add rice to the skillet and stir to coat. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups of the chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken. Bring to a simmer.
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6
Cover the skillet tightly and reduce the heat to medium-low. Cook for 15 minutes without lifting the lid or stirring.
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7
Remove the lid and check the rice. It should be just barely tender. If it's not done, cover and cook for a few more minutes. Then turn off the heat and let it sit for 10 minutes.
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8
Sprinkle parsley and cilantro over the top and stir to combine. Check the seasoning and serve.
Nutrition Facts
Servings 4
Amount Per Serving
-
Calories 1381 kcal
% Daily Value *
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Total Fat 74g
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Saturated Fat 22g
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Cholesterol 313mg
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Sodium 2868mg
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Total Carbohydrate 89g
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Dietary Fiber 5g
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Protein 86g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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