chicken, grouse, brown rice, chicken brown riceChicken Brown Rice (or Grouse)

Working full time, running a homestead that produces most of our food, hunting season and home renovations make for exhausting days. Having a simple one-pot meal like Chicken Brown Rice that requires very little preparation time is a life saver some days.

This recipe works well with chicken, grouse, turkey, woodcock and other upland game birds. I used to make this with duck but have decided I like duck prepared in other ways much better. If you use duck be sure to add it at the very end of the cooking time so that it doesn’t over cook. Duck should be rare or at the most, medium-rare.

Start with a 12″ pan that’s 3″ tall and oven safe. You’ll begin cooking on the stove top and then transfer the pan to the oven. Chicken Brown Rice starts simmer and ends with baking.
Carrots are my favorite vegetable to use in Chicken Brown Rice but others work just as well. Turnip or rutabaga are great root veggies you can use but I suggest avoiding beets because the discoloration of the rice is unappealing. If you choose a softer vegetable such as winter squash you need to cut them into large pieces so they don’t over cook. Brussels sprouts work well but broccoli, cauliflower and cabbage are too soft even in large pieces.

Chicken Brown Rice (Grouse) and Vegetables

Chicken Brown Rice is a lifesaver. Having a simple one-pot meal that requires very little preparation time but is healthy and satisfying makes a hectic lifestyle a little more manageable.
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 2 hours
Servings 2 people
Author Robin Follette


  • 2 whole grouse breasts OR split in half, both sides equal one whole breast
  • 1 whole chicken breast split in half, both sides equal one whole breast
  • 3 cups water
  • 1 cup brown rice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper


  • Melt butter in a 3" deep pan. While the butter melts, season the grouse with salt, pepper, onion powder and garlic powder. Brown the meat on each side. Bring chicken stock to a boil, then add rice and vegetables. Stir, cover and simmer for 30 to 40 minutes until rice is almost cooked. Preheat the oven to 350° Place the meat on the rice and vegetables, meatiest side up. Cover. Move the pan from stove top to oven now and bake for 20 to 30 minutes depending on the meat you're using.


Adjust your cooking time to match the meat you're using. Small breasts like woodcock or dove need no more than 10 minutes. Chicken breast takes longer than grouse or pheasant breast. Or, cut the chicken breast into four to six ounce pieces.