Nannys Chicken Rice Food
NANNY'S CHICKEN & RICE
Steps:
- Place rice in bottom of casserole dish. Mix chicken soup, celery soup, and water together and pour over rice.
- Butter and salt chicken breasts and cut into pieces, then add to rice mixture.
- Bake for 1 1/2 to 2 hours at 300 degrees F.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Set a large 7-8 quart dutch oven on the stovetop, over medium heat. Add the oil. Salt and pepper the chicken pieces liberally. Then place them skin-side-down in the pot. Brown the chicken on both sides, until the skin is crisp, 8-10 minutes. Then remove the chicken from the pot and set aside. *If using a combination of bone-in and boneless chicken, brown the bone-in pieces for 5-6 minutes before adding the boneless chicken. Cook another 2 minutes.
- Add the onions to the pan drippings. Sauté for 3 minutes. Then stir in the celery, carrots, and garlic. Sauté another 3-5 minutes to soften.
- Stir in the rice, thyme, cumin, 2 teaspoons salt, 1 teaspoon black pepper, and 6 cups water. (Reserve the parsley for the end.) Stir well, scraping the bottom of the pan to deglaze. Then set the chicken pieces on top of the rice.
- Cover the pot with a heavy lid and bring to a boil. Once the water is boiling, turn the heat down to low and simmer for 15-20 minutes, until the rice is fully cooked. There should be pores at the top of the rice and no liquid is present.
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