Created this 40 years ago, rice was cheap and filling and we were broke! It turned out to be one of the overall family favorites and was made for special occasions and "Company". I still get requests to make it. It can be made totally from scratch or with shortcuts, like canned chicken broth and a rotisserie chicken.
whole chicken breasts with bones
medium onion chopped
green pepper chopped
stalk celery chopped, leaves and all
s & p
chopped garlic, separated
white long grain rice
1boil the chicken breasts in the water with 1/2 of the chopped garlic and all celery until fully cooked, drain and reserve the liquid/broth. Allow the chicken to cool. You can do this the night before if you want to.
2Add 4 cups of broth to a pan, add rice and bring to a boil, then turn down to a simmer, cover the pan. Simmer until the rice is cooked and tender.
3add 1/2 cup butter to large skillet add the onion, green pepper S&P, remaining garlic and start to saute.
4Shred the chicken breasts from the bone and chop into bite size pieces place in the large skillet with the veggies. (electric skillet works great for cooking and serving)
5Add remaining 1/2 cup butter and cooked rice to the chicken. You may want to add more broth if it is dry.
6Here is the easy method replacements - You may use instant rice which cuts down on the cooking time. (follow the box directions but use broth not water)
Use a rotisserie chicken meat picked from the bones, 3 cans of chicken broth (or a large container) The butter adds such a delicious flavor I would keep that in the recipe.
7Gently stir and allow the flavors to mingle for about 10 minutes before serving. Sprinkle with parsley or thyme.
About this Recipe