Ingredients: |
Ingredients: 6 tablespoons butter divided
1 large onion diced
3 ribs celery diced
3 boneless, skinless chicken thighs (or 2 breasts), cut into 1” pieces
3 cups chicken stock
1 ½ cups rice (long grain white, basmati, or brown)
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons chopped fresh parsley (optional)
Instructions
In a large deep skillet over medium heat, melt 4 tablespoons of the butter.
Add the onion and celery and cook until softened but not browned.
Add the chicken and cook, stirring frequently, until the chicken has stiffened and starts to brown very slightly.
Add the stock, rice, salt, pepper, remaining butter, and parsley. Bring to a boil.
Reduce the heat to low, cover and cook 20 minutes or until rice is tender.
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Directions: |
Directions:Cut the chicken into similarly sized pieces so that it will cook evenly.
The vegetables should be diced small and in evenly sized pieces.
Check the cooking time for the type of rice you use in the recipe. I used basmati and the cooking time is 20 minutes. Brown rice (or other varieties) may require more or less time.
Let the pan sit, covered and off the heat, for about 10 minutes at the end of cooking for fluffier rice. Instead of chicken, substitute beef tips or your favorite ground meat.
Add diced carrots in with the onions and celery for a naturally sweet flavor.
Substitute brown rice or quinoa instead of white rice.
Add your favorite herbs and spices such as thyme or rosemary with the celery and onions for a delicious herbed flavor.
Turn it into a chicken and rice casserole -- stir in a can of cream of chicken or cream of celery soup and top with cheese. Bake at 350 for 30 minutes uncovered and serve hot.
Storing and Freezing
Storing: place cooled leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing: Store in an airtight container or freezer safe bag and freeze for up to 3 months. Thaw in the fridge overnight before reheating and serving. |
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