Chicken and Rice Dry Dog Food: Easy Homemade Recipe

This homemade chicken and rice dry dog food is a simple, wholesome alternative to commercial kibble. It combines lean ground chicken, white rice, and finely chopped vegetables, then is slowly dehydrated in the oven to create crunchy, shelf-stable bites your dog will love. This recipe is perfect for pet owners who want to control the ingredients in their dog’s diet, and it’s surprisingly easy to make in your own kitchen.

Ingredients

2 lbs (900 g) ground chicken (93% lean)
2 cups (370 g) uncooked white rice (long-grain)
1 cup (150 g) frozen peas and carrots, thawed and finely chopped
1/2 cup (75 g) frozen green beans, thawed and finely chopped
1 large egg (optional, for binding)
1 tbsp (15 ml) olive oil
1/2 cup (120 ml) water

Instructions

Preheat your oven to 200°F (93°C). Line two large baking sheets with parchment paper or silicone baking mats.
Cook the rice according to package instructions until tender. Drain any excess water and let it cool slightly.
In a large skillet over medium heat, cook the ground chicken until no longer pink, breaking it into small crumbles. Cook until the internal temperature reaches 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum for poultry). Drain off any fat.
In a large bowl, combine the cooked chicken, cooked rice, chopped vegetables, egg (if using), olive oil, and water. Mix well until everything is evenly distributed.
Transfer the mixture to a food processor and pulse until it forms a coarse, dough-like paste. Alternatively, mash with a potato masher for a chunkier texture.
Spread the mixture evenly onto the prepared baking sheets, about 1/4-inch thick. Use a spatula to smooth it out.
Bake for 2 hours. Then, carefully flip the sheet of mixture over (or break it into large pieces and flip them). Continue baking for another 1 to 1.5 hours, until the mixture is dry and firm to the touch.
Turn off the oven and leave the baking sheets inside for another 30 minutes to fully dry out. The final texture should be brittle and breakable, not chewy.
Remove from the oven and let cool completely. Break into bite-sized pieces for your dog.

Tips

Substitutions: You can use ground turkey or lean ground beef instead of chicken. If using beef, cook to 160°F (71°C). Brown rice can replace white rice, but it will take longer to cook and may be less sticky.
Storage: Store the finished kibble in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Because it’s homemade and lacks preservatives, it won’t last as long as commercial kibble.
Common mistake: Not drying it enough. The kibble must be completely dry to prevent mold. If it feels soft or chewy after baking, return it to the oven at 200°F (93°C) for another 20-30 minutes.
For small dogs: Pulse the mixture in the food processor longer to make very fine crumbs, which are easier for small dogs to chew and digest.

Serving Suggestions

Serve this dry dog food as a complete meal, portioned according to your dog’s weight and activity level. A general guide is 1/2 to 1 cup per 20 lbs of body weight per day, but always consult your veterinarian for exact portions. You can also use the kibble as a high-value training treat, breaking it into smaller pieces.

Variations

Grain-Free: Replace the rice with cooked sweet potato or pumpkin puree. Note that the texture will be softer and may need less baking time.
Add Omega-3s: Stir in 1 tablespoon of ground flaxseed or a few teaspoons of fish oil after cooking (but before baking) for a shiny coat.
Different Proteins: Use cooked salmon (ensure no bones) or canned tuna in water, drained. Cook fish to 145°F (63°C).

Storage and Reheating

Store the completely cooled kibble in an airtight container. It will keep in the refrigerator for up to 2 weeks. For longer storage, place in a freezer-safe bag and freeze for up to 3 months. There’s no need to reheat; serve at room temperature or slightly warmed. If you do warm it, ensure it’s not too hot for your dog’s mouth. Always discard any uneaten wet food after 30 minutes to avoid spoilage.

Frequently Asked Questions

Can I use chicken breast instead of ground chicken? Yes, you can boil or bake chicken breasts until they reach 165°F (74°C), then shred or finely chop them. Ground chicken is easier to mix and dehydrate evenly, but breast meat works well too.

Why is my kibble still soft after baking? The mixture likely wasn’t spread thin enough or the oven temperature was too low. Make sure the layer is no thicker than 1/4 inch and the oven is truly at 200°F (93°C). You can also increase the drying time by 30-minute increments.

Is this recipe complete and balanced for my dog? This recipe is a good starting point but may not meet all AAFCO nutritional requirements for every life stage. It’s meant as a home-cooked option, not a lifelong diet unless approved by your vet. You may need to add a multivitamin or specific supplements.

Can I use brown rice instead of white? Yes, brown rice is more nutritious, but it takes longer to cook and has a higher fiber content, which may upset some dogs’ stomachs. Make sure it’s fully cooked and cooled before mixing.

How long will this last at room temperature? It should not be left at room temperature for more than 2 hours, just like any cooked food. Always refrigerate or freeze the kibble after it has cooled completely.

Can I add salt or seasonings? No. Dogs do not need added salt, and many seasonings like onion and garlic are toxic. Stick to plain ingredients.

More recipes to cook

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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