Southern "church" Rice

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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