Chicken and Rice Recipe

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This Chicken and Rice Recipe is one of my most favorite comfort foods and is unproblematic to prepare.

Chicken and Rice Recipe | shewearsmanyhats.com

Each of the states have those certain dishes that never crave following a recipe. The flavors mingle in your mind. They're simply office of you lot and what you know. Out of habit and familiarity, the dish materializes before your eyes. Kind of like a dance you've always danced. You lot don't think virtually it. You only practise it.

No precise measuring. No fancy techniques. No strict timers or guidelines. And then information technology's complete.

Dishes like these are usually our comfort foods. Food we've grown upwards with. Comfort derived non simply from the enjoyment of eating the food itself simply from the process of doing something routine, regular, and familiar.

This dish of Chicken and Rice recipe is that kind of comfort food for me. Having grown up with it, watching my grandmothers, and mother make information technology, and now being able to share it with my family is a pleasure. Information technology's special. Not to mention super yummy. My daughter requests this along with the White Bean Chicken Chili regularly. And one twenty-four hour period she'll learn to make it for her family too.

Hither in the south Chicken and Rice is a regional favorite, and you'll observe equally many versions as at that place are dissimilar southern accents. Particularly in the Low Land in South Carolina, Chicken and Rice may exist referred to as Chicken Bog or Chicken Pileau (or perlow, or pilau, or perlieu?). While each may have a slight variation in ingredients (some recipes may include sausage and/or wine), all take two things in common: chicken that's been cooked in a pot of information technology'southward own broth until it's falling off the bone, and rice added to soak upwards all the goop-y goodness.

I don't know what the higher ups in all things nutrient would phone call this version that I'm sharing with you, merely nosotros telephone call it Chicken and Rice. And that suits me just fine.

I've been cooking this Chicken and Rice recipe for years, and, every bit I said, I don't really follow a recipe. But the last few times I've made it I've taken notes so it could be shared with you. The recipe follows but please make information technology your own. It's a basic rendition only sure to please. The ingredients are uncomplicated: a whole chicken, rice, celery and onion are the primary ingredients, with the add-on of a few seasonings. The procedure is pretty simple as well. I put mine together similar to a risotto.

After the chicken has cooked and the meat is falling off the bone (at least an hour, but the more the bettah), remove the craven and let cool slightly in lodge to debone. While the chicken is cooling I usually let the broth reduce a bit more. When chicken is deboned, I remove all of the broth (or employ another large pot) and put about vi cups of goop back into the pot with three cups of rice and the deboned chicken. Add additional common salt and pepper, embrace and simmer on low for 15 minutes. Stir rice and add another cup of broth, cover and cook an boosted 5 minutes. Continue the process by simmering covered and stirring in more than broth every five minutes or so, until rice is done. Add additional salt and pepper to taste.

Chicken and Rice Recipe | shewearsmanyhats.com

Result? A smooth, creamy and tasty Chicken and Rice. And a wonderful smelling house!

I sure promise you enjoy it equally much as we do and that it brings you a measure of comfort too.

I note: If you don't ain a dutch oven or large cast iron pot, this would be a skillful recipe to test drive one with. They are such a all-effectually good particular to accept for a well-stocked kitchen.

Chicken and Rice Recipe

Ingredients

  • 4 quarts (xvi cups) water approx. (enough to cover craven)
  • 4 lb. (approx.) whole chicken
  • iii-4 stalks celery; rough chopped
  • one big sweetness onion; diced
  • one teaspoon pepper – divided
  • 1 teaspoon table salt – divided
  • 1/2 teaspoon oregano
  • i/ii teaspoon celery salt
  • 1 one/2 teaspoons parsley – divided
  • 3 cups long grain white rice

Instructions

  1. In a large stock pot bring h2o, chicken, celery, onion, 1/ii teaspoon pepper, 1/2 teaspoon salt, oregano, celery salt, i teaspoon parsley to boil, embrace and reduce to a simmer for at least i hr (2-3 hours would be even better).
  2. One time simmering is complete, remove chicken to cool in order to debone. Let broth go on to simmer and reduce.
  3. When cool enough to handle, debone chicken.
  4. Remove all broth from pot (or use another pot) and put approximately 6 cups broth back into pot along with the rice, chicken, remaining pepper, table salt and parsley. Cover and simmer for 15 minutes.
  5. After fifteen minutes stir in another cup of broth. Encompass and simmer for v minutes.
  6. Continue to add broth, stir, embrace and simmer for v minutes at a fourth dimension until rice is done.
  7. Salt and pepper to taste.

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Updated on past Amy Johnson