20 Global Dishes That Are a Delicious Take on Chicken and Rice
Chicken and rice show up in kitchens everywhere, though never quite the same way twice. In South Asia, the mix is layered with spice and steamed until fragrant. In West Africa, it’s bright with tomatoes and peppers. Across Latin America, it becomes the centerpiece of family tables. The ingredients may shift, but the partnership holds steady, offering comfort that feels both local and universal.
Chicken Biryani
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This South Asian favorite layers basmati rice with saffron, ginger, and cardamom before sealing it in a pot to steam. The dum method locks in flavors while ensuring fluffy grains. Often prepared for weddings or festivals, biryani is delicious and nutrient-dense. A serving provides lean protein from chicken, complex carbs from rice, and antioxidants from spices like turmeric.
Jollof Rice
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West Africa’s jollof rice gets its signature reddish-orange color from a tomato and pepper base. Chicken often rounds it out as the protein, while additions like carrots and green beans boost the nutrition. Each country has its own version, which often leads to spirited rivalries over whose is best. Beyond the debates, jollof provides vitamin C, fiber, and steady energy, making it both a staple food and a festive favorite.
Oyakodon
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In Japan, a bowl of oyakodon is the kind of meal people turn to when they need something steady and familiar. Chicken and eggs are simmered together in a light broth, then poured over hot rice so everything settles into one dish. The flavor leans on dashi, gentle but full enough to satisfy, and the mix of grain, meat, and egg gives it substance without weighing you down.
Arroz Con Pollo
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Arroz con pollo, one of Latin America’s most recognized dishes, adapts to local tastes. Puerto Rican cooks may tint the rice with annatto and add beer for depth, while Cuban kitchens rely more on tomatoes and peppers. The basics remain steady: chicken, rice, and vegetables cooked together until the flavors meld. Practical and nourishing, it’s a dish that shows up at both casual weeknight meals and community celebrations.
Paella Valenciana
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In Valencia, Spain, paella was originally a farmer’s dish made with chicken and rabbit. Over time, it became a symbol of Spanish cuisine. Saffron not only turns the rice golden but also perfumes the entire pan. What diners look forward to most, however, is the socarrat—the crunchy bottom layer prized for its texture. Today, paella remains a meal meant for sharing, eaten straight from the wide, shallow pan.
Singapore Chicken Rice
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At hawker stalls across Singapore, plates of chicken rice move faster than almost anything else. The chicken is poached until tender, then sliced and served with rice that has been cooked in the same broth. On the side come sauces—ginger, chili, soy—that let each bite shift in flavor. A few cool slices of cucumber finish the plate, a small detail that keeps the meal crisp and balanced.
Chicken Arroz Caldo
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Philippine arroz caldo is both soup and porridge, simmered slowly with ginger and garlic until the rice breaks down into a silky consistency. Calamansi juice and scallions brighten the bowl, while chicken adds depth and protein. It’s often eaten when someone feels under the weather, thanks to its soothing warmth. Nutritionally, it’s easy to digest while still providing carbohydrates and minerals.
One-Pot Adobo Chicken and Rice
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Adobo is a tangy chicken dish from the Philippines simmered in vinegar, soy sauce, and garlic. When rice cooks in the same pot, it soaks up the bold flavors, cutting prep time in half. This version captures tradition while adapting to busy schedules. Vinegar adds brightness, soy sauce brings sodium and depth, and chicken provides protein. It’s straightforward comfort food that fits modern life without losing its cultural roots.
Chicken and Wild Rice Soup
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This Midwestern favorite leans on Minnesota’s native wild rice, which is actually a grass seed. It gives the soup a nutty chewiness that sets it apart from other chicken-and-rice combinations. Paired with carrots, celery, and a creamy base, the soup warms cold evenings and fills hungry stomachs. Wild rice is higher in protein and fiber than white rice, making this dish as nutritious as it is comforting.
Chicken and Sausage Gumbo
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The base of gumbo is a roux stirred until it turns the color of dark chocolate. From there, chicken, sausage, and the Cajun mix of onion, celery, and bell pepper go into the pot. It’s ladled over rice in bowls that feel as heavy as the dish itself. Recipes shift from one household to another, but the pot always ends up at the center of gatherings, carrying as much tradition as flavor.
Kabsa
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Kabsa is a signature dish in Saudi Arabia, often prepared for weddings and large gatherings. Chicken and basmati rice cooked in a spiced tomato broth scented with cardamom, cinnamon, and dried lime. Before serving, cooks scatter raisins or nuts on top for texture and sweetness. Traditionally placed in the center of the table, kabsa is eaten from a shared platter, emphasizing hospitality and community.
Chicken Fried Rice
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Quick, hot oil hitting cold rice: this is where chicken fried rice begins. The grains fry until separate, then soy sauce, vegetables, eggs, and chicken complete the dish. It was invented as a way to stretch leftovers, but its speed and balance of protein, carbs, and fat made it popular far beyond its origins. Today, it’s one of the most universal meals served from woks to takeout boxes.
Persian Polow
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What people love about Persian polow is the contrast in every bite. The rice on top stays light and fluffy, while the bottom forms tahdig, a golden crust that everyone fights over. Chicken tucked into the layers soaks up the aroma of saffron and dried limes. When the pot is flipped out at the table to reveal that crunchy base, it’s a moment of pride as much as dinner.
Chicken and Coconut Rice Casserole
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Coconut milk is what makes this casserole stand out. It turns plain rice into something creamy and fragrant, while the chicken cooks right on top. Everything goes into one dish, so cleanup is minimal. The result feels hearty but has a subtle tropical note that keeps it from being ordinary, which might be why it shows up so often in American kitchens.
Riz Bi Sha’rieh
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In Lebanon, rice often shares the pot with thin strands of toasted vermicelli. The pasta turns golden before it’s simmered with the grains in chicken stock, giving the dish a warm, nutty flavor. Some cooks fold in shredded chicken to turn it into a meal, while others serve it alongside slow-cooked stews. Either way, it moves easily between main course and side dish, a quiet staple on many family tables.