Chicken and Rice
Chicken and Rice requires approximately 45 minutes from start to finish. For $1.37 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This main course has 504 calories, 26g of protein, and 17g of fat per serving. This recipe serves 8. A mixture of whole chicken, celery salt, oregano, and a handful of other ingredients are all it takes to make this recipe so tasty. 8742 people were impressed by this recipe. It is brought to you by She Wears Many Hats. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 70%, this dish is good. Similar recipes include Moo’s Chicken and Rice – this for chicken and rice features a Ritz cracker crumb topping, Thai Basil Chicken Rice Bowl with Lemongrass Coconut Rice, and Rice Cooker Caribbean-style Chicken Rice Pilau.
Servings: 8
Ingredients:
3-4 stalks celery; rough chopped
½ teaspoon celery salt
½ teaspoon oregano
1½ teaspoons parsley – divided
1 teaspoon pepper – divided
1 teaspoon salt – divided
1 large sweet onion; diced
4 quarts (16 cups) water approx. (enough to cover chicken)
3 cups long grain white rice
1 4 lb. (approx.) whole chicken
Equipment:
pot
Cooking instruction summary:
In a large stock pot bring water, chicken, celery, onion, ½ teaspoon pepper, ½ teaspoon salt, oregano, celery salt, 1 teaspoon parsley to boil, cover and reduce to a simmer for at least an hour (2-3 hours would be preferable).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.
Step by step:
1. In a large stock pot bring water, chicken, celery, onion, ½ teaspoon pepper, ½ teaspoon salt, oregano, celery salt, 1 teaspoon parsley to boil, cover and reduce to a simmer for at least an hour (2-3 hours would be preferable).Once simmering is complete, remove chicken to cool in order to debone.
2. Let broth continue to simmer and reduce.When cool enough to handle, debone chicken.
3. 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.
Nutrition Information:
covered percent of daily need
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