Well it’s certainly WinterBoo Season and I love this time of the year very much. While I have a keeper, I still support the season and like to do my part to make sure that all bases are covered in the WinterBoo World. On my other blog I’ve posted applications and rules, over here I just like to post the food.
Here is another dish that’s great for the Winterboo dinner feasts. It’s good and hearty, easy to make and tastes like home. The cool thing about this recipe is that it’s kind of a base recipe. It’s the path that you can take to make several other recipes. Chicken Stock, Curry Chicken, etc. It also makes the house smell fabulous! Growing up this was a favorite of mine.
Here ya go!
Chicken & Rice
Prep Time 15 mins Cook time 1 1/2 hours
What you’ll Need:
- 1-2 lbs Dark Chicken Meat. (Thighs & Legs. Juiciest and most tender pieces)
- 1 1/2 Cup Water (If you were making a chicken stock this would be all water, but we’ll take a shortcut now)
- 3 Cups Chicken Broth (Use low-sodium)
- Pinch of Poultry Seasoning
- Seasoning Salt, Pepper, Garlic Salt (to taste)
- 1 Small Onion, sliced
- 1/4 C of All-Purpose Flour
- 1 package of Yellow or White Rice
In a large pot bring to a boil (be careful!) the water and the chicken broth. While the water is warming up, season your chicken with all of the seasonings. Keep them on hand though except the poultry seasoning.
Add the chicken and the sliced onion to the broth and bring to a boil. Season the broth conservatively with the all of the remaining seasonings. Reduce the heat slightly to a simmer and cover. Simmer for about and hour and 15 minutes. Occasionally stir and taste test to add more seasoning. The seasonings that were on the chicken should be combined in the broth by now.
After the hour and 15 minutes, use a ladle and carefully remove about 1/2- 1/3 of the broth from the pot into another container. (You may want to take a bit more and set to the side to boil your vegetables in if you’d like. It adds a great flavor to the veggies.) Using a whisk combine the broth and the 1/4 C of flour until you have a very thick “gravy”. Make sure all of the flour is mixed in. Add that back to the pot of chicken and broth and stir to thicken it up a bit. Continue to simmer for another 15 mins.
You will know when the chicken is done when it pulls completely off the bone effortlessly. You should be able, using a flat spatula, to push the meat off the bones. If this doesn’t happen, continue to cook covered for a little longer.
In the meantime prepare your rice according to package instructions and if you’d like boil veggies in some of the chicken broth that you’ve set aside.
When it’s all said and done, plate your rice and then smother with your chicken and the broth. Sprinkle some parsley flakes on top for dramatic effect.
** You could potentially make this in a slow cooker. I will explore that later and perhaps post an update!
Just seeing that picture makes me feel warm inside!