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My family has dubbed this my "church" rice since my congregation asks me to make it for all church occassions. This tastes wonderful beside a moist baked chicken with gravy covered over both, (don't forget the greens!) I also highly suggest that you have a food chopper or processor for this one--but it's okay to hand chop. This one is a staple for our Sunday dinners, but please be aware I have a very large family. Please reduce recipe by half if serving for 4 or less.
- Boil thighs in 4 cups of water until cooked thoroughly -- usually 1/2 hour. (I usually salt and pepper water.).
- Drain thighs in strainer (with bowl underneath to reserve broth.).
- Chop onion in food chopper (Or dice if doing by hand). Set aside.
- Cut thighs (once cooled) in portion that will allow chopper to easily shred.
- Chop thighs in food chopper or dice if doing by hand.
- Add slice of butter to medium sized pan on high heat, add onions. Cook for 1 minute.
- Add shredded/diced chicken and pepper to cooked onions. Cook for an additional minute.
- Add rest of butter, can of broth, reserved broth from chicken thighs (after boiling time usually a total of 5 cups of water for full box - add more water if necessary), and rice.
- Stir until rice is broken up. (best to add more pepper, if desired, at this time).
- Bring rice to a boil.
- Reduce heat to medium-low apply a tight lid and cook for 20 minutes until water is absorbed.
- Remove from heat, cool for 5 minutes, and then fluff with fork.
- Best served with chicken gravy.