Chicken and Brown Rice Dry Dog Food Recipe

This homemade chicken and brown rice dry dog food is a wholesome, budget-friendly alternative to commercial kibble. It combines lean ground chicken, whole-grain brown rice, and gently cooked vegetables into crunchy, bite-sized pieces that most dogs love. Because you control the ingredients, it’s perfect for dogs with sensitivities or for pet parents who prefer a more natural diet.

Ingredients

2 lb (900 g) ground chicken (93% lean)
2 cups (370 g) uncooked brown rice
1 large carrot, finely grated (about 1 cup / 110 g)
1 medium zucchini, finely grated (about 1 cup / 120 g)
1/2 cup (75 g) frozen peas, thawed
1 large egg, beaten (for binding)
2 tbsp (30 ml) olive oil
1/2 tsp salt (optional, for flavor; omit if your dog is on a low-sodium diet)
Water, as needed for blending

Instructions

Preheat your oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper.
Cook the brown rice according to package instructions until tender (about 40–45 minutes). Let it cool slightly.
In a large bowl, combine the ground chicken, cooked rice, grated carrot, zucchini, peas, beaten egg, olive oil, and salt (if using). Mix well with your hands or a sturdy spoon until everything is evenly distributed.
Transfer the mixture to a food processor in batches. Pulse until it forms a cohesive, slightly sticky dough. If it seems too dry, add 1–2 tablespoons (15–30 ml) of water at a time until it holds together when pressed.
Turn the dough out onto the prepared baking sheet. Press it into an even layer about 1/2-inch (1.25 cm) thick. Use a spatula or your hands to smooth the top.
Bake for 25 minutes, or until the internal temperature of the mixture reaches 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum for poultry). The surface should be firm and slightly golden.
Remove from the oven and let cool completely on the baking sheet for about 30 minutes.
Once cool, use a knife or pizza cutter to slice the baked sheet into small, bite-sized squares or rectangles. The size should match your dog’s breed and chewing ability.
Spread the pieces on a dehydrator tray or on a clean baking sheet lined with parchment paper. Dehydrate at 160°F (70°C) for 2–3 hours, turning once, until the pieces are dry and crunchy with no soft spots. Alternatively, you can bake them at 200°F (95°C) for 1–2 hours, checking frequently to prevent burning.
Let the dry pieces cool completely before storing. They should be hard and snap easily when broken.

Tips

Substitutions: Swap ground chicken with ground turkey or lean ground beef (cook to 160°F / 71°C). Replace zucchini with an equal amount of finely chopped spinach or green beans. For a grain-free option, use cooked quinoa or sweet potato instead of brown rice.
Storage: Store the dry pieces in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months. Thaw frozen portions in the refrigerator before serving.
Common mistake: Don’t skip the drying step—if the pieces retain moisture, they can spoil quickly. Make sure they are completely dry and crisp before storing.
Consistency: If the dough is too sticky to handle, add a little more rice or a tablespoon of oat flour. If it’s too dry, add water a teaspoon at a time.

Serving Suggestions

Serve as a complete meal for adult dogs, adjusting portion size based on your dog’s weight, age, and activity level (generally 1/2 to 1 cup per 20 lb of body weight per day, split into two meals). For puppies, consult your veterinarian for specific feeding guidelines. You can also use these pieces as training treats—break them into smaller bits for rewards.

Variations

Fish version: Replace chicken with canned salmon (drained) or cooked whitefish, and reduce baking time slightly since fish cooks faster. Vegetable boost: Add 1/4 cup (30 g) of finely chopped broccoli or kale for extra nutrients. Low-fat option: Use ground turkey breast and skip the olive oil, or use a non-stick spray. Herbal touch: Add 1 teaspoon of dried parsley or basil for a pleasant aroma (safe for dogs in small amounts).

Storage and Reheating

Store the dry dog food in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze in a zip-top bag or freezer-safe container for up to 3 months. To serve, you can give it cold, at room temperature, or slightly warmed. If reheating, warm in the microwave for 10–15 seconds until just lukewarm—never hot, as it could burn your dog’s mouth. Always check that the pieces are cool enough before serving. Discard any leftovers that have been left out for more than 2 hours.

Frequently Asked Questions

Can I use chicken breast instead of ground chicken? Yes, but you’ll need to grind it or chop it very finely, and cook it thoroughly to 165°F (74°C). Ground chicken is easier to mix evenly.

How long does this dry dog food last? When properly dehydrated and stored in the fridge, it lasts about 1 week. In the freezer, it stays fresh for up to 3 months.

Is brown rice safe for dogs? Yes, brown rice is a healthy whole grain for dogs, providing fiber and energy. Just make sure it’s fully cooked and plain (no salt or seasonings).

Can I add supplements to this recipe? Yes, you can mix in a canine multivitamin or omega-3 supplement after baking, but always consult your vet first to determine the right amounts for your dog.

My dog has a sensitive stomach—will this work? This recipe is gentle, but every dog is different. Introduce it gradually over 7–10 days, mixing with their current food, and watch for any digestive upset.

Do I need to dehydrate the pieces? Yes, dehydration removes moisture, which prevents mold and bacterial growth. If you skip this step, store the baked pieces in the fridge and use within 3 days.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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