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CHICKEN AND RICE Recipe

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This recipe for CHICKEN AND RICE is from Recipes from The Linden Tree Inn Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken pieces, we prefer legs and thighs, if using breast use it on the bone
garlic cloves peeled
chicken broth or water
white wine or vinegar
white rice, basmati is nice
oregano
salt and pepper
olive oil for browning chicken
Directions:
Directions:
In a dutch oven to accommodate the amount of chicken you have, brown in olive oil with whole garlic cloves, taking care not to burn the garlic. Use more or less garlic depending on how much chicken you have. I generally start with 3 cloves when making this dish with 6-8 chicken thighs.

Add enough water or broth to cover the chicken.

Add oregano, salt and pepper and white wine, rosé wine or vinegar, about 1/2-1 cup depending on how much chicken you have.

Cook until chicken is tender.

Remove chicken and cover.

Add rice to liquid. usually is is a 1:2 ratio rice to liquid....i just eyeball it.

Cover the pan and cook about 15 -20 minutes until the rice is cooked.

Return chicken to pan to warm through and serve when it is all heated
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Tobey's mother used to make this quite a bit, and it was always one of her favorites. Tastes even better the next day!
Serve with a nice garden salad.

 

 

 

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