If you’re planning a large gathering or catering event, this chicken and rice recipe is your go-to for feeding 75 people with ease. It combines tender, flavorful chicken with fluffy rice, all cooked in one pot or oven for convenience and deliciousness. This dish is perfect for big groups because it’s cost-effective, straightforward, and can be prepared ahead of time, making it a practical choice for any occasion.
Ingredients
- 15 pounds (6.8 kg) boneless, skinless chicken thighs or breasts, cut into chunks
- 10 pounds (4.5 kg) long-grain white rice
- 5 gallons (18.9 liters) chicken broth or stock
- 2 cups (400 g) olive oil or vegetable oil
- 5 large onions, diced
- 10 cloves garlic, minced
- 1 cup (15 g) dried thyme or Italian seasoning
- 1/2 cup (100 g) paprika (optional for color)
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish (optional)
- Additional vegetables such as bell peppers or peas (optional)
Instructions
- Preheat your oven to 375°F (190°C) if baking or prepare a large, heavy-bottomed pot or commercial-sized rice cooker if stovetop or electric.
- In a large mixing bowl, season the chicken chunks with salt, pepper, thyme, and paprika. Set aside.
- In a very large skillet or multiple pans, heat half of the oil over medium-high heat. Brown the chicken in batches until golden brown on all sides, about 5-7 minutes per batch. Transfer browned chicken to a large roasting pan or a big stockpot.
- In the same skillet, add the diced onions and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute. Transfer vegetables to the same pan with the chicken.
- If baking, spread the rice evenly in the roasting pan, then add the browned chicken and sautéed vegetables on top. If cooking on the stove, combine everything in a large, heavy pot or rice cooker.
- Pour the chicken broth evenly over the rice and chicken mixture, ensuring the rice is submerged. Adjust the liquid amount if necessary, aiming for about 2.5 times the volume of rice.
- Cover tightly with foil or a lid if baking, or set your rice cooker or large pot to cook on low heat or the appropriate setting. Bake or simmer for 45-60 minutes, until the rice is tender and the chicken is cooked through. Check occasionally to ensure there’s enough liquid, adding more broth if needed.
- Once cooked, let the dish rest for 10 minutes before fluffing the rice with a large fork or paddle. Garnish with chopped fresh parsley or cilantro.
- Serve hot, ensuring each plate gets a good portion of chicken and rice. For buffet-style serving, transfer to large serving trays or chafing dishes.
Tips
- Use bone-in chicken if you want more flavor, but adjust cooking time accordingly. Boneless is faster and easier to portion.
- For added flavor, marinate the chicken with spices and lemon juice for a few hours before cooking.
- Stir in vegetables like peas, bell peppers, or carrots during the last 15 minutes of cooking for extra color and nutrition.
- If planning to store leftovers, keep them in airtight containers in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat thoroughly before serving.
Serving Suggestions
This hearty chicken and rice dish pairs well with a fresh green salad, pickled vegetables, or a simple side of steamed vegetables. You can also serve it with a tangy yogurt sauce or hot sauce for an added kick. For a more festive presentation, garnish with chopped herbs or lemon wedges.
Variations
- Spicy Chicken and Rice: Add cayenne pepper or chili powder to the seasoning mix for a spicy version.
- Mexican-Style: Incorporate cumin, chili powder, and add corn and black beans during the last 15 minutes of cooking.
- Vegetarian: Replace chicken with hearty vegetables like eggplant, mushrooms, or tofu, and use vegetable broth.
- Seafood Version: Swap chicken for shrimp or fish fillets, adding them during the last 10 minutes of cooking so they don’t overcook.
Storage and Reheating
Store leftovers in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze in portion-sized containers for up to 2 months. Reheat in the microwave on high for 3-4 minutes per serving, stirring halfway through, or reheat in a covered oven-safe dish at 350°F (175°C) for about 20 minutes until steaming hot. Ensure the dish reaches an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I prepare this dish in advance?
Yes, you can assemble the dish a day ahead, refrigerate, and bake or reheat it on the day of your event. Just add a bit more broth if it has absorbed too much liquid overnight.
Is this recipe adaptable for gluten-free diets?
Absolutely. Use gluten-free chicken broth and ensure any added ingredients or seasonings are gluten-free. The dish naturally contains no gluten.
How do I adjust the recipe if I want to feed fewer or more people?
Simply scale the ingredients proportionally. For smaller groups, reduce quantities accordingly, and for larger groups, increase ingredients while maintaining the same ratios. Use large commercial-sized pots or multiple pans for ease.
What are the best types of rice to use?
Long-grain white rice is preferred for fluffiness and texture. You can also use jasmine or basmati rice for added aroma, but avoid quick-cooking or instant rice as it may not hold up well during large-scale cooking.
Can I make this dish vegetarian or vegan?
Yes, substitute chicken with vegetables like eggplant, zucchini, or tofu, and use vegetable broth. Adjust seasonings to taste, and consider adding spices like smoked paprika or cumin for depth of flavor.
What if the rice is undercooked after baking?
If the rice isn’t tender after the initial cooking time, add a little more hot broth or water, cover tightly, and continue baking or simmering for an additional 10-15 minutes until fully cooked.
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