Chicken and Rice (Healthy, Cheap, and Tasty Too!)

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READY IN: 1hr 15mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the chicken and water in a large pot.
  • Bring to a boil on high, then skim the white foamy stuff off the top. Reduce heat to med-high and add all of the seasonings.
  • Cook 20-30 minutes, until chicken is cooked (bone-in chicken usually takes 30, bone-out takes 20).
  • Remove chicken from pot and place on a plate until it's cool enough to handle.
  • While it is cooling, skim the fat off of the broth. I use a measuring cup to do this, but if you have a fat seperator they work even better. You can leave some in, as it gives it more taste (but is less healthy). Make sure you have at least 4 cups of liquid left in the pot.
  • When the chicken is cool enough to handle, remove fat and bones. Tear into bite sized pieces. Put the torn chicken back into the pot.
  • Bring to a boil, then add the rice. Reduce to med-high and cook for 20 minutes, without the lid. During the last 5 minutes, stir more often as it usually starts sticking.
  • Taste then season with additional salt and pepper if needed.
  • Enjoy!
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