Chicken, One Pot Meals, Rice, Simple Dinner Sunday

Simple Dinner Sunday ~ Chicken & Rice

Bonus at the market the other day…. tiny chickens.

I’m not talking game hens (which can run upwards of $8), I’m talking itty bitty one pound fryers…. for a buck. I grabbed a handful (six) tossed them  in the cart, and sang a little song all the way to checkout.

♫ ♬ Tiny chickens … in the bin… makes me feel happy… when I win…♫ ♬ (Dean Martin’s Tiny Bubbles… you can sing along if you want.)

I ended up spatchcocking a couple and grilling them, which worked out exceptionally well since they were very young chickens and extremely tender. But Jane’s been… well … punky… the past few days, so I planned on making some healing chicken soup with a few of them.

chik pot [small]

But with the cooler weather and all, I wanted something more Stick-To-Your-Rib (ish)

… and I compromised.

Chicken & Rice

chik pot 5 [small]

Since I’m dealing with an anemic chicken – I’ve bolstered the meat by adding in a cup of boneless thigh meat and the leftover bones from the spatchcocking. I’m basing the recipe as if you were to use a normal sized bird – 2 to 3 lb.

Serves 6

Ingredients

1 Whole Chicken

1 Spanish Onion – Skin On / Quartered

3 Ribs Celery

2 Carrots

1 Teaspoon Cracked Black Pepper

2 Teaspoons Whole Peppercorns

2 Tablespoons Salt

1 Teaspoon Thyme

2 Bay Leaves

Enough Water To just cover your Bird (About 5 to 6 Cups)

1 1/2 Cups Short Grain Rice

2 Tablespoons Butter (or Margarine)

2 Tablespoons Chopped Parsley

Place the chicken, 2 celery, 1 carrot, the quartered onion in a heavy stock pot and cover with cold water

Add the thyme, bay, salt and pepper

Cover and bring to a boil, reduce to a simmer and cook for 1.5 hours

chik pot 3 [small]

Set off the heat and allow the chicken to sit in the pot for 30 minutes before proceeding

Remove the chicken and set aside. Strain and reserve the stock, and discard the vegetables and spices

Measure 1/2 cup of the stock, dice the remaining carrot and celery and place in a blender or processor. Puree until fine and pour into the pot

The meat should be fall off the bone tender at this point. Pull all the meat and skin from the bones and place back in the pot.

Measure 5 cups of stock and put in the pot

Bring the chicken and stock back to a simmer and add the rice.

chik pot 4 [small]

Cover and simmer for 20 minutes

Set off the heat, stir in the butter and 1/2 the parsley

Dish it up and top with a little extra parsley

 chik pot 6 [small]

3 Comments

  1. Gosh, Toby, I was just having a bit of a sort out in my Google reader, and realised that I haven’t visited for ages. My loss, and definitely my bad!!

    I know chicken soup is supposed to be a bit of a cure-all for everything, but I would definitely find chicken and rice much more comforting. Probably something to do with the fact that I was quite a sickly child, and whenever I was under the weather my grandmother would make me Pish Pash – an Anglo-Indian dish of over-cooked rice and lentils, that becomes kind of soft and soupy, and she would always put some shredded chicken in it. That’s my ultimate comfort food.

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