Monday, February 26, 2018

Chicken and Rice

Hi Everyone!

I know I haven't been blogging as much as I used to.  It has been a very hectic time around here!  Between Mardi Gras, birthdays, work and Mama Duties, I have been non-stop!  Even though my kiddos are now in college they still say "Mama can you...Mama would you...Mama I need your help with...".  Honestly, I love it.  I wouldn't have it any other way.

When time is limited, but you want a good supper, this is the recipe for you.  It's a one pot dish that doesn't take a lot of babysitting.  Plus, it's yummy comfort food!  Can't beat that!


2 boneless chicken breasts, cut into bite size pieces
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 cups rice
4 cups chicken broth
2 TBS oil

You will need a big pot with a tight fitting lid like this:

Season the chicken with salt and pepper.

Heat the pot over medium-high heat.  Add the oil.  When hot, add the chicken.  Let it brown on the first side before stirring.  Then, brown on the other side.

Once lightly browned on both sides, remove the chicken to a plate and set aside. 
See the brown bits on the bottom of the pot?  That is flavor!  We are going to get those bits up by cooking the veggies.  The water in the veggies will loosen the bits and get all that flavor into our chicken and rice.

Turn the heat down to medium and add the onion, celery and carrots.  Season with salt and pepper.  It's important to season a dish throughout.

Let the veggies cook until slightly softened, stirring occasionally.  If you can break a carrot in two with your spoon, you're good to go.

Add the chicken broth.

Return the chicken to the pot.

Add the rice.

Again, season to taste with salt and pepper.

Turn the heat up to high and bring it to a boil, stirring every once in a while to keep the rice from sticking (but don't over stir or the rice can get gummy).

Once it comes to a boil, cover with the lid, turn the heat down to low and let it simmer, covered, for 25 minutes.  Don't open the lid.  Don't stir it.  Just leave it alone for 25 minutes.

After 25 minutes, remove the lid.  Let it sit uncovered for 5 minutes.  Then, fluff with a fork before serving.

This is easy to make, you only use one pot, and it's delicious.  It tastes like chicken soup and jambalaya got married and had a baby.  Yum!  Give it a try and let me know what you think.  Enjoy!

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