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No longer secret---Chicken & Rice

post #1 of 8
Thread Starter 
After convincing my wife that some folks here would appreciate her cooking talents as well as myself, she wrote down her previously un-written/unpublished recipe from memory for me so I could post it. She first told me, if I tell you I'd have to kill you...lol! She takes pride in her accomplishments like the rest of us. She began to develop this about 15 or more years ago, so it has stood the test of time. Hope you enjoy it!

Chicken and Rice
Ingredients for a large pot (8-9 qt):
Olive Oil, 2 Tbsp
Chicken meat- 3 to 3-½ lbs, whole cut up fryer, breasts, thighs, or whatever you like
Long Grain Rice- 1-¼ cup
Chicken broth- 6 cans, or 2 boxes
Cream of Chicken Soup- 1 to 2 cans, depending on desired thickness
Chicken Bullion paste- 2 Tbsp
Garlic cloves- 6, minced
1 large onion, finely chopped
Carrots, fresh- 5 to 6 medium/large, medium diced
Celery stalks- 5, medium diced
Italian Parsley, fresh- 3 Tbsp, fine chopped
Italian Seasoning- 1 Tbsp
Lemon Pepper Seasoning- 1 Tbsp
Lawry’s Seasoning Salt- 1 Tbsp
Bay leaf, whole- 4
Celery Salt- 1 Tbsp
Black Pepper, freshly cracked, or 5 pepper blend is good- 4 grinds (twists)

Optional Ingredients:
Heavy Cream- 1-½ cups
Parmesan Cheese, grated- ½ cup

Note: this dish freezes well, so don’t be afraid to make more than you will eat.

The Process:
Preheat a large kettle over med/high burner, add olive oil and place chicken in to sear all sides. Salt and pepper all sides as you are browning the meat. Add chicken broth, cover loosely and reduce heat as needed to maintain a low simmer. Prepare the garlic and vegetables. Add seasonings, bullion, onion, carrots, celery and Bay leaves to pot. When chicken is fork tender, remove the meat onto a platter to cool enough for hand cutting. Remove Bay leaves from pot. Increase heat slightly until slow boil begins, add rice and cream of chicken soup, stirring to break-up canned soup and cover loosely. Reduce heat again as needed to maintain low simmer. Cut chicken into bite size pieces and add back to pot. If desired, add the optional cream and parmesan after rice is tender. Ready to serve when rice is done.

We serve it hot as a complete meal, or, it could be a hearty side item as well. If the recipe seems to have too much salt for you, I'm sure that some of the salted seasons can be substituted with no salt items, or ommitted.

This will serve 8+ as a meal. We always have leftovers, as it is quite filling. If you decide to freeze it, you can thaw/reheat in a sauce pan on med/low heat, or fridge thaw prior to reheating.


post #2 of 8
Sounds good. Interesting blend of spices, will definitely have to give this a try.
Tell your wife thanks for sharing her recipe with us.
post #3 of 8
Eric thank you and your wife for sharing PDT_Armataz_01_34.gif
post #4 of 8
Sounds delicious! Will have to give it a try; for just me and the wife tho will have to reduce it in half.
post #5 of 8
I'm with Pops on this one as far as quantity. Have you ever tried freezing the leftovers? The recipe sounds great but there are only the two of us.
post #6 of 8
Thread Starter 
Yes, it freezes fine, in regular baggies, tupperware, whatever you have...We cook for 7+, (sometimes a few kid's friend are over for dinner, etc), and we always have some leftovers with this....by all means, freeze away!

Hope you like it!

post #7 of 8
Sound great. Thanks for posting.
post #8 of 8
Man Eric..how did I miss this. Sounds great and I luv chix and rice. This will be given a go when I get back home. Tell the wifey THANX!!!!
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