14 Recipes for Chicken and Long Rice

Looking for a comforting dinner that’s both easy and satisfying? Chicken and long rice is a classic combination that never fails. From quick weeknight meals to cozy weekend dinners, these 14 recipes offer something for everyone. Dive in and discover your new favorite!

Classic Chicken and Long Rice Soup

Delicate and deeply comforting, this Classic Chicken and Long Rice Soup is a bowl of pure nourishment. The tender chicken, silky long rice, and aromatic vegetables meld in a richly flavored broth that warms from the inside out.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 2 medium carrots, peeled and sliced into 1/4-inch rounds
• 2 celery ribs, sliced into 1/4-inch pieces
• 4 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1 bay leaf
• 8 cups low-sodium chicken broth
• 1 1/2 pounds boneless, skinless chicken thighs (or breasts)
• 4 ounces dried long rice (vermicelli or rice sticks), broken into 2-inch pieces
• 1 tablespoon fresh lemon juice
• 1/4 cup fresh parsley, chopped
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. In a large Dutch oven or heavy pot, heat the olive oil over medium heat until shimmering.
2. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened, about 6–8 minutes. (Tip: don't rush this step; sweating the vegetables builds flavor.)
3. Add the garlic, thyme, and bay leaf; cook for 1 minute until fragrant.
4. Pour in the chicken broth and bring to a boil over high heat.
5. Add the chicken thighs, reduce heat to low, and simmer gently, partially covered, for 25 minutes, or until the chicken is cooked through and tender.
6. Remove the chicken to a cutting board and let rest for 5 minutes. Shred into bite-sized pieces with two forks.
7. While the chicken rests, increase the broth to a gentle boil and add the long rice. Cook, stirring once, until the rice is tender, about 5–7 minutes. (Tip: long rice absorbs broth quickly, so don't overcook or it will become mushy.)
8. Reduce heat to low. Return the shredded chicken to the pot. Stir in the lemon juice and parsley.
9. Season with salt and pepper to taste. Remove the bay leaf before serving. (Tip: taste the broth and adjust acidity with a bit more lemon if desired.)

The silky long rice soaks up the fragrant broth beautifully, while the lemon and parsley brighten every spoonful. Serve it with crusty bread for dipping, or ladle over a bed of fresh spinach for an extra verdant twist.

Thai Coconut Chicken and Long Rice Soup

Creamy Thai coconut milk soup meets tender chicken and delicate long rice in this aromatic bowl of comfort. Fragrant lemongrass and a subtle chili warmth elevate it from simple to sublime.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Soup

• 1 tablespoon coconut oil (or vegetable oil)
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 stalks lemongrass, smashed and cut into 2-inch pieces
• 1-2 red bird's eye chilies, thinly sliced (adjust to taste)
• 4 cups chicken broth (low-sodium preferred)
• 2 cans (13.5 oz each) full-fat coconut milk
• 1 pound boneless, skinless chicken breasts or thighs
• 4 ounces dried long rice (beehoon or vermicelli noodles, soaked in warm water 10 minutes)
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• Juice of 1 lime
• Salt and white pepper to taste
• Fresh cilantro and sliced green onions for garnish

Instructions

1. In a large pot, heat coconut oil over medium heat. Add onion and cook until translucent, about 4 minutes.
2. Add garlic, ginger, lemongrass, and chilies; sauté until fragrant, 1-2 minutes. (Tip: Smashing lemongrass releases oils for intense flavor.)
3. Pour in chicken broth and coconut milk, stirring to combine. Bring to a gentle boil, then reduce to a simmer.
4. Add chicken breasts; simmer until cooked through, about 15-20 minutes. Internal temperature should reach 165°F. (Tip: Use a meat thermometer for precision.)
5. Remove chicken to a plate; shred with two forks when cool enough to handle.
6. Return shredded chicken to pot. Add soaked long rice; simmer until noodles are tender, about 5 minutes. (Tip: Don't overcook; noodles continue to soften off heat.)
7. Stir in fish sauce, brown sugar, and lime juice. Season with salt and white pepper to taste.
8. Serve hot, garnished with cilantro and green onions.

Kissed with coconut creaminess and a hint of chili heat, each spoonful delivers a melody of textures—silky noodles, tender chicken, and a fragrant broth. Serve with lime wedges and extra chilies for those who crave more fire.

Black Pepper Chicken Stir-Fry with Long Rice

Heralding a perfect balance of savory and spice, this black pepper chicken stir-fry brings together tender long rice and crisp vegetables in a glossy, peppery sauce. Perfect for a quick weeknight dinner, it delivers bold flavor with minimal effort.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 lb boneless skinless chicken breasts, sliced thin (partially freeze for easier slicing)
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp freshly ground black pepper (adjust to taste)
• 2 tbsp vegetable oil (or canola)
• 1 bell pepper, sliced (any color)
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 8 oz long rice (rice vermicelli), cooked and drained (rinse with cold water to stop cooking)
• 1/4 cup chicken broth (low-sodium)
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp sesame oil
• Green onions, sliced for garnish

Instructions

1. In a medium bowl, combine sliced chicken, soy sauce, cornstarch, and black pepper. Toss well and let marinate for 10 minutes at room temperature.
2. Cook the long rice according to package directions until just tender. Drain and rinse under cold water to stop cooking; set aside.
3. Heat 1 tablespoon of the oil in a large skillet or wok over high heat until shimmering (test by adding a drop of water—it should sizzle immediately).
4. Add the chicken in a single layer (do not overcrowd) and cook without stirring for 1 minute to develop a sear. Then stir-fry until golden and cooked through, about 2–3 minutes. Transfer to a clean plate.
5. Add the remaining 1 tablespoon oil to the skillet. Stir-fry bell pepper and onion slices over high heat for 2 minutes, until crisp-tender. Add garlic and ginger; cook 30 seconds until fragrant.
6. Pour in the chicken broth, oyster sauce, sugar, and sesame oil. Stir to combine, scraping up any browned bits from the bottom of the pan.
7. Return the cooked chicken to the skillet. Add the drained long rice and toss everything together over high heat for 1–2 minutes, until the rice is heated through and evenly coated with sauce.
8. Garnish with sliced green onions and serve immediately.

Served over a bed of steamed rice or on its own, this stir-fry offers a symphony of textures—tender meat, crunchy vegetables, and silky noodles. The bold black pepper lingers pleasantly, making each bite crave-worthy.

Curry Chicken with Long Rice

Crafted with aromatic spices and tender chicken, this Curry Chicken with Long Rice brings together the warmth of coconut milk and the delicate texture of long rice in one comforting bowl.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

• 1 ½ lbs boneless, skinless chicken thighs, cut into 2-inch pieces (pat dry for better browning)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 medium yellow onion, finely diced (about 1 cup)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder (preferably Madras for depth)
• 1 tsp ground turmeric
• 1 can (13.5 oz) full-fat coconut milk (shake before opening)
• 1 cup low-sodium chicken broth
• 2 tbsp fish sauce (or soy sauce for a milder flavor)
• 1 tbsp brown sugar (optional, to balance heat)
• 4 oz dried long rice (rice vermicelli; soak in warm water 15 minutes before use)
• Salt and freshly ground black pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions

1. Season chicken pieces with salt and pepper; set aside for 10 minutes.
2. Heat vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering. Brown chicken in batches, 4–5 minutes per side, until golden. Transfer to a plate; set aside.
3. Reduce heat to medium. Add onion and cook, stirring, until softened, about 4 minutes. Add garlic and ginger; cook 1 minute until fragrant.
4. Stir in curry powder and turmeric; toast for 30 seconds until aromatic. Pour in coconut milk and chicken broth, scraping up any browned bits.
5. Return chicken to pot along with any accumulated juices. Add fish sauce and brown sugar. Bring to a gentle simmer, then reduce heat to low, cover, and cook 25 minutes, stirring occasionally, until chicken is tender and sauce has thickened slightly.
6. While chicken simmers, drain soaked long rice and cook according to package directions (usually 2–3 minutes in boiling water). Drain and rinse with cold water; set aside.
7. Uncover pot and adjust seasoning with salt and pepper if needed. Add cooked long rice and gently stir to coat. Simmer 2 minutes until rice is heated through.
8. Serve immediately, garnished with fresh cilantro and lime wedges.

Beyond the plate, this dish pairs beautifully with a side of pickled vegetables or a simple cucumber salad. Let the fragrant steam carry you to a tropical paradise with every bite.

Lemongrass Chicken and Long Rice Salad

Perfumed with citrusy lemongrass and brightened by lime, this vibrant salad combines tender grilled chicken with delicate long rice and a symphony of crunchy vegetables. A tangy-sweet dressing ties everything together for a refreshing meal that works equally well for lunch or a light dinner.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Chicken

• 2 lemongrass stalks, trimmed and finely minced (white part only)
• 2 boneless, skinless chicken breasts (about 1 lb)
• 2 tbsp fish sauce
• 3 cloves garlic, minced
• 1 tbsp brown sugar
• 1 tbsp vegetable oil (or any neutral oil)

For the Dressing

• 3 tbsp fresh lime juice (from about 2 limes)
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 small red chili, thinly sliced (adjust to taste)
• 1 clove garlic, minced

For the Salad

• 4 oz dried long rice (vermicelli noodles)
• 1 English cucumber, halved and thinly sliced (about 1 cup)
• 1 carrot, julienned (about 1/2 cup)
• 1 red bell pepper, thinly sliced (about 1/2 cup)
• 2 scallions, sliced on the diagonal
• 1/2 cup fresh mint leaves, roughly chopped
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1/4 cup roasted peanuts, crushed

Instructions

1. Pound the lemongrass with the side of a knife to release oils, then mince finely. In a bowl, combine minced lemongrass, 2 tbsp fish sauce, 3 cloves minced garlic, 1 tbsp brown sugar, and 1 tbsp vegetable oil. Add chicken breasts and turn to coat. Cover and marinate at room temperature for 15 minutes (or up to 2 hours in the fridge for deeper flavor).
2. While chicken marinates, soak the long rice: place dried noodles in a heatproof bowl and cover with boiling water. Let sit for 8–10 minutes until tender but still chewy (al dente). Drain, rinse under cold water, and toss with a drizzle of oil to prevent sticking. Set aside.
3. In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp brown sugar, sliced chili, and 1 clove minced garlic until sugar dissolves. Set dressing aside.
4. Heat a grill pan or outdoor grill to medium-high heat (about 400°F). Grill chicken breasts for 5–6 minutes per side, until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice against the grain into thin strips.
5. In a large bowl, combine the drained long rice, sliced cucumber, julienned carrot, sliced bell pepper, scallions, mint, and cilantro. Add the sliced chicken. Pour dressing over the salad and toss gently to combine.
6. Divide salad among plates and sprinkle with crushed peanuts. Serve immediately at room temperature or slightly chilled. (Tip: For a crunchier texture, add peanuts just before serving.)

Just before serving, toss the salad gently to combine—the interplay of cool rice, warm chicken, and tangy dressing is nothing short of spectacular. The lemongrass infuses every bite with a bright, floral note, while the peanuts add a satisfying crunch. For a heartier meal, pile the salad onto butter lettuce cups or serve alongside grilled shrimp.

Chicken and Long Rice Clay Pot

You might not think of a humble clay pot as a vessel for elegance, but this Chicken and Long Rice Clay Pot proves otherwise. Tender chicken thighs, earthy shiitake mushrooms, and delicate bean thread noodles are bathed in a savory soy glaze, then slowly simmered until the flavors meld into a cohesive, soul-warming dish. It’s the kind of meal that feels both rustic and refined—perfect for a cozy dinner at home.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Chicken

• 1 ½ pounds boneless, skinless chicken thighs (about 4–6 thighs)
• 2 tablespoons soy sauce (low-sodium if preferred)
• 1 tablespoon oyster sauce (or vegetarian ‘oyster’ sauce)
• 1 teaspoon granulated sugar
• ½ teaspoon white pepper
• 1 tablespoon Shaoxing wine (or dry sherry)

For the Clay Pot

• 4 ounces dried bean thread noodles (long rice)
• 6 dried shiitake mushrooms (soaked in warm water for 20 minutes, stems removed and caps sliced)
• 2 tablespoons vegetable oil (or any neutral oil)
• 4 cloves garlic, minced (about 1 tablespoon)
• 1 tablespoon fresh ginger, minced (from a 1-inch piece)
• 3 green onions, sliced (white and light green parts separated from dark green tops)
• 1 ½ cups low-sodium chicken broth
• 2 tablespoons soy sauce (for the sauce)
• 1 tablespoon dark soy sauce (for color; or use regular soy sauce)
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions

1. In a medium bowl, combine the chicken thighs with 2 tablespoons soy sauce, oyster sauce, sugar, white pepper, and Shaoxing wine. Toss to coat, cover, and marinate at room temperature for 15 minutes (or refrigerate up to 2 hours).
2. While the chicken marinates, place the bean thread noodles in a large heatproof bowl and cover with very hot tap water. Let soak until pliable, about 10 minutes. Drain well and snip into shorter lengths (about 6 inches) with kitchen shears.
3. Drain the soaked shiitake mushrooms, squeeze out excess water, and slice the caps into ¼-inch strips. Reserve ½ cup of the soaking liquid (strained) for later use.
4. Heat the vegetable oil in a large clay pot or heavy Dutch oven over medium-high heat. Add the chicken pieces in a single layer (work in batches if needed) and sear until golden brown, about 3 minutes per side. Transfer to a plate.
5. Reduce heat to medium. Add the garlic, ginger, and white parts of the green onions to the pot. Cook, stirring, until fragrant, about 30 seconds. Add the sliced shiitake mushrooms and cook for 1 minute.
6. Pour in the chicken broth, the reserved ½ cup mushroom liquid, 2 tablespoons soy sauce, and dark soy sauce. Stir to combine, scraping up any browned bits from the bottom.
7. Return the chicken to the pot along with any accumulated juices. Bring to a gentle simmer, then cover and cook over medium-low heat for 15 minutes, until the chicken is cooked through and tender.
8. Uncover and stir in the soaked bean thread noodles and sesame oil. Cook, stirring occasionally, for 3–4 minutes, until the noodles have absorbed some liquid and are tender but still chewy.
9. Give the cornstarch slurry a quick stir, then drizzle it into the pot while stirring gently. Cook for another 1–2 minutes until the sauce thickens to a light glaze that coats the back of a spoon.
10. Taste and adjust seasoning with a drop more soy sauce or a pinch of sugar if needed. Sprinkle the dark green parts of the green onions on top, remove from heat, and let rest for 2 minutes before serving.

Ladle this fragrant stew over steamed jasmine rice and garnish with fried garlic for a meal that feels both comforting and refined. The long rice soaks up the savory-sweet glaze while the chicken stays impossibly tender—each bite is a study in deep, layered umami. A final drizzle of chili crisp adds a welcome kick if you’re in the mood for heat.

Roasted Chicken with Garlic Long Rice

O, the aroma of a perfectly roasted chicken mingling with garlicky, fragrant long rice is a sensory experience that defines comfort food at its finest. This elegant yet approachable dish pairs juicy, herb-crusted chicken with a bed of aromatic rice and caramelized roasted vegetables, creating a harmonious meal that feels both special and attainable.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

• 1 whole chicken (about 4-5 lbs), giblets removed
• 2 tablespoons olive oil, divided
• 1 tablespoon kosher salt
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon dried rosemary (or 1 tablespoon fresh)
• 1 cup long-grain white rice (such as jasmine or basmati)
• 4 cloves garlic, minced (about 1 tablespoon)
• 2 cups low-sodium chicken broth (or water; broth adds flavor)
• 1/2 teaspoon salt (for rice, adjust to taste)
• 2 tablespoons unsalted butter (optional, for richness)
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium onions, cut into wedges
• 2 tablespoons olive oil (for vegetables)
• 1/2 teaspoon salt (for vegetables)
• 1/4 teaspoon black pepper (for vegetables)
• 2 sprigs fresh thyme (optional, for garnish)

Instructions

1. Preheat oven to 425°F (220°C). Position rack in lower third of oven.
2. Pat the chicken dry with paper towels inside and out. This ensures crispy skin.
3. Rub the chicken all over with 1 tablespoon olive oil. Season generously with 1 tablespoon salt, 1 teaspoon pepper, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary, including inside the cavity.
4. Place the chicken breast-side up on a rack in a roasting pan. Roast for 50-60 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C). Tip: If the skin browns too quickly, loosely tent with foil.
5. While the chicken roasts, prepare the garlic long rice: In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Stir in the rice and cook, stirring frequently, until toasted and lightly golden, about 2 minutes.
6. Add the chicken broth and 1/2 teaspoon salt to the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in butter if using. Keep warm.
7. About 20 minutes before the chicken is done, prepare the vegetables: In a large bowl, toss carrots and onion wedges with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on a baking sheet.
8. Roast the vegetables alongside the chicken (or after chicken is done if space is limited) for 20-25 minutes, until tender and caramelized. Tip: Stir once halfway for even browning.
9. Once the chicken reaches 165°F, remove it from the oven and let it rest on a cutting board for 10-15 minutes before carving. This allows juices to redistribute.
10. Carve the chicken and serve over a bed of garlic long rice with roasted vegetables alongside. Garnish with fresh thyme sprigs if desired.

Don't let the simplicity fool you—the garlicky rice soaks up the chicken's savory drippings, while the caramelized vegetables add a sweet counterpoint. This dish shines on a Sunday dinner table or as an impressive yet achievable weeknight centerpiece.

Mexican Chicken and Long Rice

Here's a vibrant one-pot dish that brings together tender chicken, spicy long rice, and the hearty goodness of black beans and corn. Perfect for a weeknight dinner with a touch of fiesta flair.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Produce

• 1 medium onion, diced
• 3 cloves garlic, minced
• 1/2 cup fresh cilantro, chopped (stir in at the end for freshness)
• 1 lime, juiced (adds brightness)
• 1 jalapeño, seeded and minced (optional for extra heat)

Protein

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces (or use breasts)

Pantry

• 1 cup long-grain white rice (do not rinse; toasting enhances flavor)
• 1 can (15 oz) black beans, drained and rinsed (canned is convenient)
• 1 cup corn kernels (frozen or canned; thawed if frozen)
• 2 cups low-sodium chicken broth (or use water with bouillon)
• 2 tbsp olive oil (or avocado oil)
• 1 tsp ground cumin
• 1 tsp chili powder (ancho for mild heat)
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken pieces with salt, pepper, cumin, chili powder, and smoked paprika. Add chicken to the pan in a single layer (avoid overcrowding for better browning) and cook until browned on all sides, about 5–7 minutes. Remove chicken and set aside.
2. In the same pot, add onion and jalapeño (if using). Cook until softened, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
3. Add rice and stir to coat with oil, toasting lightly for about 1 minute until the rice smells nutty (this step adds depth of flavor).
4. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Resist the urge to peek; the steam helps the rice cook evenly.
5. Uncover, stir in black beans, corn, and the cooked chicken. Cover and cook for another 5–10 minutes until rice is tender and liquid is absorbed. Check doneness: if rice is still hard, add a splash of broth and cook a few minutes more.
6. Remove from heat, fluff with a fork, and stir in fresh cilantro and lime juice. Adjust seasoning with additional salt if needed.

Humble yet satisfying, this dish boasts tender chicken, perfectly cooked rice, and a medley of textures from the beans and corn. The cilantro-lime finish brightens every bite, making it a delightful weeknight staple.

Chicken and Long Rice Spring Rolls

Rich in flavor and satisfyingly crisp, these Chicken and Long Rice Spring Rolls bring together tender shredded chicken, silky long rice noodles, and a sweet chili dipping sauce for a perfect balance of textures and tastes.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb boneless, skinless chicken breasts (or 2 cups cooked shredded chicken; rotisserie works great)
• 4 oz rice vermicelli (long rice noodles)
• 1 cup shredded carrot
• 1 cup shredded green cabbage
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce (low sodium preferred)
• 1 tablespoon fish sauce
• 1 teaspoon granulated sugar
• 12–14 spring roll wrappers (8-inch square, thawed if frozen)
• Vegetable or peanut oil, for deep frying (about 4 cups)
• Sweet chili sauce, for dipping (store-bought or homemade)

Instructions

1. Soak the rice vermicelli in warm water until pliable, about 10 minutes. Drain well and cut into 2-inch lengths using kitchen shears. Tip: Don't oversoak or noodles become mushy.
2. If using raw chicken, poach the breasts in simmering water until cooked through, 12–15 minutes. Let cool, then shred with two forks. Alternatively, use shredded rotisserie chicken for convenience.
3. In a large bowl, combine shredded chicken, noodles, carrot, cabbage, garlic, ginger, soy sauce, fish sauce, and sugar. Mix thoroughly; adjust seasoning if needed. Tip: Squeeze the mixture gently to ensure it holds together when forming rolls.
4. Lay one spring roll wrapper on a clean surface with a corner pointing toward you. Place about 2 tablespoons of filling in a log shape across the center. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Moisten the top corner with water to seal. Repeat with remaining wrappers and filling. Tip: Keep unused wrappers covered with a damp towel to prevent drying.
5. In a deep, heavy pot or Dutch oven, heat 2 inches of oil to 350°F (175°C). Use a thermometer for accuracy. Fry spring rolls in batches of 3–4, turning occasionally, until golden brown and crispy, about 3–4 minutes. Do not overcrowd; oil temperature will drop, making rolls greasy.
6. Transfer fried rolls to a paper towel-lined plate to drain excess oil. Serve immediately with sweet chili sauce for dipping.

Not only do these spring rolls deliver a delightful crunch, but the savory, slightly sweet filling paired with the tangy chili dip creates an addictive combination. They make a stunning appetizer for gatherings or a fun weeknight dinner when served with a crisp Asian slaw.

Spicy Sour Chicken and Long Rice Soup

Revered for its bold interplay of heat and tang, this Spicy Sour Chicken and Long Rice Soup is a vibrant bowl of comfort that awakens the palate. It’s a beloved staple in Southeast Asian kitchens, now reimagined with accessible ingredients for the American home cook.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Soup Base

• 1 lb boneless, skinless chicken thighs (or breasts)
• 6 cups low-sodium chicken broth
• 2 medium Roma tomatoes, diced
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 shallots, thinly sliced
• 2 Thai bird chilies, sliced (or 1 serrano; adjust heat to taste)
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon vegetable oil (or any neutral oil)

For the Long Rice and Finish

• 4 oz dried long rice (cellophane noodles)
• 3 tablespoons fresh lime juice (from about 2 limes)
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves (optional but recommended)

For Garnish (optional)

• Extra cilantro and mint leaves
• Sliced fresh chili
• Lime wedges

Instructions

1. Soak the long rice in warm water for 15 minutes, then drain well. This ensures even, tender cooking.
2. Heat the vegetable oil in a large pot over medium-high heat. Add the shallots, garlic, and ginger; sauté for 2 minutes until fragrant.
3. Add the chicken thighs and cook until browned on both sides, about 4 minutes total. Browning builds deep flavor.
4. Pour in the chicken broth, then add the diced tomatoes, fish sauce, soy sauce, brown sugar, and sliced chilies. Bring to a boil.
5. Reduce heat to low, cover partially, and simmer for 15 minutes, or until the chicken is cooked through (165°F internal temperature).
6. Remove the chicken to a plate; let rest until cool enough to handle. Shred the meat into bite-sized pieces.
7. Return the shredded chicken to the pot. Add the drained long rice and cook for 3–4 minutes, until the noodles are translucent and tender.
8. Remove the pot from heat. Stir in the fresh lime juice, cilantro, and mint. Taste and adjust seasoning with extra fish sauce or lime if desired—balance is key.
9. Ladle the soup into bowls. Garnish with additional herbs, sliced chili, and lime wedges. Serve immediately.

Glistening with a fiery amber broth, each spoonful delivers a citrusy kick that cuts through the richness of the chicken. The long rice provides a delicate, slippery counterpoint, while fresh herbs add a garden-fresh finish. Pair it with crusty bread or crunchy spring rolls for a satisfying meal.

Coconut Curry Chicken with Long Rice

Prepared with aromatic spices and tender chicken in a luscious coconut broth, this dish brings together the delicate texture of long rice with hearty potatoes and sweet peas for a comforting yet refined meal.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

For the Curry

• 1 tablespoon coconut oil (or any neutral oil)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder (adjust to taste)
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup low-sodium chicken broth
• 1 lb boneless skinless chicken thighs, cut into 1-inch chunks
• Salt and freshly ground black pepper to taste

For the Long Rice and Vegetables

• 1 large russet potato, peeled and cut into 1/2-inch cubes
• 1 cup frozen green peas
• 4 oz long rice (vermicelli noodles), soaked in warm water for 20 minutes

Instructions

1. Soak the long rice in warm water for 20 minutes until pliable; drain and set aside. This ensures a tender, non-gummy texture.
2. In a large pot or Dutch oven, heat coconut oil over medium heat. Add onion and sauté until translucent, about 4 minutes.
3. Add garlic and ginger; cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Stir in curry powder and cook for 1 minute to bloom the spices, enhancing their depth of flavor.
5. Add chicken chunks and cook until browned on all sides, about 5 minutes, scraping up any browned bits.
6. Pour in coconut milk and chicken broth; stir to combine. Bring to a gentle simmer.
7. Add potato cubes and cook, covered, for 15 minutes or until fork-tender. Tip: Cutting potatoes evenly ensures they cook at the same rate.
8. Stir in drained long rice and frozen peas; cook uncovered for 5 minutes, until rice is tender and peas are heated through. Season with salt and pepper to taste.

Served over steamed jasmine rice or with warm naan, this curry’s creamy sauce and tender chicken make every spoonful a delight.

Chicken and Long Rice Pancakes

Delicate yet satisfying, these savory pancakes combine tender chicken, chewy long rice, and fresh scallions, pan-fried to golden perfection and served with a savory soy dipping sauce that ties it all together.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• 1 cup long rice (soaked in warm water for 20 minutes, then drained)
• 1 cup cooked chicken breast, shredded (about 8 oz)
• 4 scallions, thinly sliced
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 tablespoons vegetable oil, divided (for frying)
• For the dipping sauce:
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1 small garlic clove, minced
• 1/2 teaspoon grated fresh ginger

Instructions

1. Soak the long rice in warm water for 20 minutes until softened, then drain well and cut into 2-inch lengths. (Tip: Cutting the rice makes mixing easier.)
2. In a large bowl, whisk together the flour, water, eggs, salt, and white pepper until smooth. The batter should be thin, like crepe batter.
3. Stir in the shredded chicken, sliced scallions, and drained long rice until evenly combined.
4. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium heat. Pour about 1/4 cup of the batter per pancake into the skillet, spreading into a 4-inch round. (Tip: Use a ladle to keep pancakes uniform.)
5. Cook for 2–3 minutes, until the edges are set and the bottom is golden brown. Flip carefully and cook the other side for another 2 minutes. (Tip: Slide a thin spatula under the pancake to flip without breaking.)
6. Transfer cooked pancakes to a plate and repeat with remaining batter, adding more oil as needed.
7. While pancakes cook, make the dipping sauce: In a small bowl, stir together soy sauce, rice vinegar, sesame oil, sugar, garlic, and ginger until sugar dissolves.

Lightly crisp on the outside and tender within, these pancakes offer a delightful interplay of textures from the chewy rice and tender chicken. Serve them drizzled with the savory soy dipping sauce, alongside a simple cucumber salad or steamed rice for a complete meal.

Chicken and Long Rice Casserole

Every home cook craves a dish that feels both indulgent and effortless—this Chicken and Long Rice Casserole delivers exactly that. With tender shredded chicken, crisp broccoli florets, and long grain rice enveloped in a creamy, cheesy sauce, it's a complete meal that pleases even the pickiest eaters.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Casserole

• 1 cup long grain white rice (uncooked; rinse before cooking for fluffier texture)
• 3 cups cooked, shredded chicken (rotisserie chicken works beautifully)
• 2 cups broccoli florets (fresh or frozen; thaw if frozen)
• 1 small yellow onion, diced (about 1/2 cup)
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 can (10.5 oz) condensed cream of mushroom soup (or cream of chicken)
• 1 cup sour cream (full-fat preferred for richness)
• 1/2 cup whole milk
• 2 cups shredded sharp cheddar cheese (divided; 1 cup for mix, 1 cup for topping)
• 1/2 cup panko breadcrumbs (for a crunchy golden crust)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish with butter or nonstick spray — this ensures easy cleanup and prevents sticking.
2. Cook the rice according to package directions in salted water or chicken broth for extra flavor. Drain if needed and set aside. (Tip: For perfectly fluffy rice, let it steam covered for 5 minutes after cooking.)
3. While the rice cooks, melt the butter in a medium skillet over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant. (Tip: Don't let the garlic burn — it turns bitter.)
4. In a large mixing bowl, combine the cooked rice, shredded chicken, broccoli florets, sautéed onion and garlic, cream of mushroom soup, sour cream, milk, 1 cup of the shredded cheddar cheese, salt, and pepper. Stir until everything is evenly incorporated.
5. Transfer the mixture to the prepared baking dish, spreading it into an even layer. Sprinkle the remaining 1 cup of cheddar cheese over the top, then scatter the panko breadcrumbs evenly. (Tip: Toss the breadcrumbs with a drizzle of melted butter for an extra-golden crunch.)
6. Bake uncovered for 30–35 minutes, until the casserole is bubbly around the edges and the top is golden brown. Let it rest for 5–10 minutes before serving — this allows the casserole to set for cleaner slices.

Finished with a golden, crunchy topping and a luxuriously creamy interior, this casserole is pure comfort. The tender chicken and bright broccoli harmonize with the savory rice base, while the melted cheddar ties it all together. Serve it alongside a crisp green salad or roasted vegetables for a complete, satisfying meal.

Chicken and Long Rice Meatballs

Juicy meatballs get an unexpected upgrade with tender strands of long rice woven throughout, giving each bite a delicate chew. Paired with a robust tomato marinara, this dish is comfort food elevated.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• 1 pound ground chicken (preferably thigh meat for moisture)
• 1 cup cooked long rice (such as vermicelli or rice noodles, cooled and cut into 2-inch lengths)
• 1/2 cup finely grated Parmesan cheese
• 1/3 cup plain breadcrumbs (panko preferred)
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil (for the baking sheet)
• 2 cups marinara sauce (store-bought or homemade)

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and brush with 1 tablespoon of the olive oil to prevent sticking.
2. In a large bowl, combine the ground chicken, cooked long rice, Parmesan, breadcrumbs, egg, garlic, oregano, salt, and pepper. Mix gently with a fork until just combined; overmixing can make the meatballs dense.
3. Roll the mixture into 1.5-inch meatballs, using lightly dampened hands to prevent sticking, and place them on the prepared baking sheet, spacing about 1 inch apart.
4. Bake for 20–25 minutes, rotating the sheet halfway through, until the meatballs are golden brown and an instant-read thermometer inserted in the center registers 165°F.
5. While the meatballs bake, warm the marinara sauce in a small saucepan over medium heat, stirring occasionally, until simmering.
6. Serve the meatballs hot, topped with the marinara sauce and garnished with fresh basil or extra Parmesan if desired.

Not only do these meatballs boast a tender, moist interior, but the long rice adds a playful textural twist. Serve them over spaghetti, tucked into a crusty sub roll, or simply with a side of roasted vegetables for a satisfying meal.

Conclusion

Bursting with flavor, these 14 chicken and long rice recipes offer something for everyone. Whether you’re craving comfort or adventure, there’s a dish here for you. Try one tonight, then leave a comment with your favorite. Don’t forget to share this roundup on Pinterest!

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