Chicken and Rice ala Nita
this is a favorite of ours when we are bored with other dishes. it is good 
with a cold tossed salad. 
 
serves 4 
 
1   whole or cut up whole chicken, about 3 pounds
  water to cover chicken
1   knorr chicken bouillon cube
  optional seasonings:
2 piece  celery (optional)
1/2   vidalia or sweet type onion, trimmed and peeled (optional)
1   carrot, scraped, rinsed (optional)
1 cup  uncooked white rice (short grain rice preferred -- i like mahatma)
1 can  low salt chicken broth
1/2 to 1 stick  butter (not margarine)
1 tsp  table salt
1/4 tsp  black pepper
  herbs de provencal
  basil
  rosemary
 
place prepared chicken in a dutch oven or large pot. cover with water. add 
bouillon cube. bring to a boil over medium-high heat. reduce heat to 
medium. add optional seasonings if desired. cover and cook chicken until 
it is literally "falling off the bone." remove pot from heat. remove cover 
and allow contents to cool. remove chicken from pot. remove skin and bones 
and discard them. chop or pull chicken into small pieces. skim any excess 
fat off stock, if desired. (remember, it is the fat that gives flavor, so 
leave some of it.) strain stock from pot and discard optional carrot, 
celery or onion added. rinse pot with cold water. return strained stock to 
pot. add can of chicken broth. add water if needed to have a total amount 
of 7 or 8 cups liquid. bring to a boil. add rice to mixture. boil slowly 
for 40 to 45 minutes until rice is done and soft. add more water if needed 
to keep rice soupy. 
 
add the chicken back to the stock. add butter, salt and pepper. cook about 
15 minutes. taste to check and adjust seasonings. optional small amounts 
of herbs de provencal, basil and rosemary may be added if desired. serve 
hot in bowls if soupy. 
 
enjoy! 
nita holleman 
 
 
-- 
(ID: 12915) Mirror: rec.food.recipes: Sat, May 3, 2003


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