CHICKEN AND RICE RECIPE #EASYRECIPES #CHICKEN
This Chicken and Rice Recipe is one of my most loved solace nourishments and is easy to prepare.Each of us have those specific dishes that never require following a formula. The flavors blend in your brain. They're simply part of you and what you know. Without much forethought and nature, the dish appears before your eyes. Sort of like a move you've generally moved. You don't consider it. You simply do it.No exact estimating. No extravagant procedures. No severe clocks or rules. And after that it's finished.
Dishes like these are typically our solace sustenances. Sustenance we've grown up with. Solace got not simply from the pleasure in eating the nourishment itself however from the way toward accomplishing something standard, ordinary, and recognizable.
This dish of Chicken and Rice formula is that sort of solace nourishment for me. Having grown up with it, viewing my grandmas, and mom make it, and now having the option to impart it to my family is a joy. It's uncommon. Also too yummy. My girl demands this alongside the White Bean Chicken Chili routinely. Also, one day she'll figure out how to make it for her family as well.
Here in the south Chicken and Rice is a local top choice, and you'll discover the same number of forms as there are diverse southern accents. Especially in the Low Country in South Carolina, Chicken and Rice might be alluded to as Chicken Bog or Chicken Pileau (or perlow, or pilau, or perlieu?). While each may have a slight variety in fixings (a few plans may incorporate wiener and additionally wine), all share two things for all intents and purpose: chicken that has been cooked in it's very own pot stock until it's tumbling off the bone, and rice added to douse up all the juices y goodness.
INGREDIENTS:
- 4 quarts (16 cups) water approx. (enough to cover chicken)
- 4 lb. (approx.) whole chicken
- 3-4 stalks celery; rough chopped
- 1 large sweet onion; diced
- 1 teaspoon pepper – divided
- 1 teaspoon salt – divided
- 1/2 teaspoon oregano
- 1/2 teaspoon celery salt
- 1 1/2 teaspoons parsley – divided
- 3 cups long grain white rice
INSTRUCTIONS:
- 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).
- Once simmering is complete, remove chicken to cool in order to debone. Let broth continue to simmer and reduce.
- When cool enough to handle, debone chicken.
- 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.
- After 15 minutes stir in another cup of broth. Cover and simmer for 5 minutes.
- Continue to add broth, stir, cover and simmer for 5 minutes at a time until rice is done.
- Salt and pepper to taste.
For more detail :http://bit.ly/2OCHxMr
