Prep 15 mins
Cook 2 hrs 30 mins
Hollanders like plain, substantial food and lots of it. This method would have been used for older, tougher birds back in the day. Many cultures enjoy this dish, such as Arroz con Pollo in Mexico. Nowadays, you might also consider using the slow cooker for this dish. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight standing time not included in preparation time.
- 3 1⁄2 lbs chicken, cut into serving portions
- salt and pepper
- 3 quarts water, boiling
- 1 cup rice (uncooked)
- Season chicken with salt and pepper; let stand several hours or overnight in the refrigerator.
- Place chicken in kettle, add boiling water and cook for several hours until almost tender.
- Add rice and cook 30 minutes longer, or until tender.