Chicken and Rice
Ingredients:
– 1 whole chicken (about 3–4 lbs) or 4–5 bone-in chicken thighs
– 8 cups of water or chicken broth
– 1 teaspoon of salt, plus extra to taste
– 1/2 teaspoon of black pepper
– 1/2 teaspoon of poultry seasoning
– 1 small onion, chopped
– 1 celery stalk, chopped
– 1 cup of long-grain white rice
– 2 tablespoons of butter
Instructions
Place the chicken in a large pot and cover with water or broth. Add the salt, black pepper and poultry seasoning. Bring to the boil, then reduce the heat and simmer for 45–60 minutes until the chicken is tender. Remove the chicken and leave to cool slightly. Shred the meat, discarding the skin and bones.
Return the shredded chicken to the pot along with the chopped onion and celery. Bring back to a gentle boil. Stir in the rice and butter, then reduce the heat to low. Cover and cook for about 18–20 minutes, until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Taste and adjust the seasoning if needed. Serve hot for a comforting meal.