Looking for a tasty Chicken and Rice recipe

I love Dirty Rice though I don't have the ingredients to make it dirty.

The last time I made chicken and rice it as blah ..

All my bone broth went away when the freezer was going out.

I have chicken, rice, onion and all kinds of spices.

Do you have a tasty chicken and rice recipe?

Do you have tomato paste and heavy cream?

3 tablespoons tomato paste
Medium onion diced
3 cloves garlic
1 tablespoon ginger
1.5 teaspoons garam masala(or curry powder) sometimes taco seasoning when I don't have the others
1.5 teaspoons chili powder
1 teaspoons ground turmeric
8-15 oz tomato sauce
1 cup chicken stock or water for tonight
½ cup heavy cream

Fry the chicken and onion in your choice of oil or animal fat on medium high till its golden
The ginger garlic and tomato paste let them Sautee a bit
After that add the sauce and water
Bring it to a boil and reduce to a simmer
Stir in the cream and warm for about a minute
Then season it with salt  and pepper
And serve it over rice. Fresh cilantro makes a nice garnish

My favorite is Chinese style Lemon Chicken. Tempura battered chicken (even tender, steamed/pressure cooked non-battered chicken is good) with a lemon sauce made with lemon juice, honey, vinegar, water or broth and a little corn starch to thicken. The sauce is perfect on chicken and rice alike.

German Chicken Fricassee

my absolute favourite, you won't be dissappointed

You need

1/2 lb (or more if you love more chicken meat) Chicken cooked - cut in 1/2 - 3/4 inch pieces - keep the broth
1 - 2 carrots cut in small pieces
1/4 lb (250 grs) mushrooms (Champignons) sliced
about 1/4 lb (250 grs) pies (Fresh, canned or frozen)
(1 cup canned asparagus cut in pieces and 1/4 cup sweet corn will ennoble it, if you have)
100 ml (0.1 quart) Cream
a shot lemon juice
a shot Worchestersauce

3 Soup spoons Butter
3 Soup spoons Flour

1 - Heat Butter in a Pot and mix under permanent steering the same amount (weight) flour in  
Keep steering untill the massa gets golden yellow...

2  - Then add 600 Mililiter chicken broth (0.6 quart) slowly slowly under continous steering,
      keep it boiling for about 5-10 minutes to thicken slightly
      Then add the cream and give it another 5 min slight cooking with occassional steering

3 - add above ingredients and gentle cook for not more than 5 minutes and taste it with salt and pepper

serve on rice

One good way I have to use leftover chicken is what my family call "risotto" (but would probably make a true italian blanch!) tasty and easy one pot recipe though:

Fry an onion in a little oil (don't all good recipes start this way?!)
add a couple of rashers of streaky bacon if you have them, cut into half inch bits and stir in.
add the rice (long grain uncooked - we never use risotto rice) and stir until coated in oil. Add the chicken bits, stir.
Add stock cubes and herbs if using. I would probably use a bit of mixed herbs. Maybe a small amount of yeast extract and worcester sauce for extra yum, stir.
add anything else you fancy that needs cooking: we like mushrooms, but you could put root vegetables or aubergines in, stir.
add water (or stock if you have it) to just cover everything, put a lid on the pan and leave for the rice to cook. Take the lid off to stir occasionally, and check whether it will need more liquid. With brown rice it takes about 35-40 minutes.
When the rice is nearly done, add anything that doesn't need (much) cooking: chunks of pineapple, peas, sweetcorn, sweet peppers, flaked almonds, cashew nuts, sultanas, stir through till heated.

Serve with green veg or salad if you like, but we tend to just eat as is.

If you use tinned pineapple the juice can also go in with the water to cook the rice.  You could probably make this with uncooked chicken too (we always used leftover roast chicken) if so make sure it is browned all over before adding the liquid, it might be worth adding it before the rice to make that easier.

I think this is probably more like a paella than risotto, since it is usually drier rather than porage like.

Hot honey chicken and rice
Preheat oven to 375
Salt your chicken and fry it until golden move it to a plate and leave the drippings in the skillet

Add ginger garlic and diced onion and Sautee until your family starts saying mmm what are you making

If you have some add box choy and chopped green onion
Once that wilts add 1 cup rice and 1.25 cups water
Put the chicken back in skin side up if it has some.
Bring that to a boil then cover and put in oven until rice and chicken are done usually takes about 20 minutes.

While that cooks mix honey red pepper flakes and Chile powder or Chile oil(add a bit of mustard if you use the oil) then just a little vinegar to taste. This is better if you roast fresh chilies instead of using spice rack stuff. Sometimes I just use Sriracha and honey.

Chicken it to temp now uncover and broil  till the skin is crispy
Pull it out and add the hot honey mix on top

if you have yogurt, chicken biryani. One pot, easy peasy.
The only real prep is to make the chicken marinade the night before, the rest looks complicated but it's just really a lot of spices. It's one of our favorite dishes around here (and I really fool around with this recipe, swap turmeric for saffron, often skip the fried onions, tweak the spices, make it with cauliflower and carrots instead of chicken, etc etc-- it always comes out great and guests love it.)

https://www.recipetineats.com/biryani/