CHICKEN AND RICE RECIPE

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CHICKEN AND RICE RECIPE

Looks good, Amy. To save time in preparation, use a cut-up chicken. If you cut the chicken into pieces (like drumbsticks, thighs, breast, wings, etc.) before it is cooked there is no need to debone it after it is cooked. This is truely food for the soul. Love, Mom

INGREDIENTS

• 1 large sweet onion; diced
• 1/2 teaspoon oregano
• 1 1/2 teaspoons parsley – divided
• 3 cups long grain white rice
• 1/2 teaspoon celery salt
• 4 quarts (16 cups) water approx. (enough to cover chicken)
• 4 lb. (approx.) whole chicken
• 1 teaspoon pepper – divided
• 1 teaspoon salt – divided
• 3-4 stalks celery; rough chopped

INSTRUCTIONS

1. Frist In a large stock pot bring water, chicken, celery, onion, 1/2 teaspoon pepper, 1/2 teaspoon salt, oregano, celery salt, 1 teaspoon parsley to boil, cover and reduce to a simmer for at least 1 hour (2-3 hours would be even better).
2. Next, Once simmering is complete, remove chicken to cool in order to debone. Let broth continue to simmer and reduce.
3. When cool enough to handle, debone chicken.
4. Then 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, salt and parsley. Cover and simmer for 15 minutes.
5. After 15 minutes stir in another cup of broth. 
6. Then Cover and simmer for 5 minutes.
7. Then Continue to add broth, stir, cover and simmer for 5 minutes at a time until rice is done.
8. Salt and pepper to taste.
9. enjoy!

Recipes adapted from :   thereciperebel.com