Chicken and Rice
This chicken and rice recipe is pure comfort food. It's a family favorite in our house.
Servings 12
Calories 370kcal
Ingredients
- 4 pounds whole chicken
- 6 carrots divided
- 3 stalks celery
- 1 large onion halved
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon oregano
- 1 teaspoon celery salt
- 3 cups long grain white rice
- salt and pepper to taste
Instructions
- Remove the giblet bag from the chicken if included and place the chicken in a large stock pot. Add enough water to cover the chicken.
- Chop 2 of the carrots and all of the celery into 3 or 4 chunks each and add to the pot, along with onion, salt, pepper, oregano, and celery salt.
- Bring the liquid to a boil, reduce the heat and let simmer for 2 to 3 hours. The chicken should be very tender and easily come off the bone when done.
- Remove chicken from the pot and set aside to cool a bit. Use forks (or your hands if cool enough) to pull off small chunks of meat. Remove all of the meat from the chicken and set aside. Discard carcass.
- Strain the broth from the pot into a large bowl, discarding the vegetables.
- Add 6 cups of broth, the shredded chicken, and the rice to the pot and bring to a simmer. Cover and cook for 15 minutes.
- Peel and dice the remaining 4 carrots and add them to the pot, along with another cup of broth. Cover and simmer for 5 minutes more.
- Continue to add broth, cover, and simmer for 5 minutes, until the rice is tender and cooked through. You'll need to taste the rice to check for doneness.
- Season with salt and pepper to taste. Serve hot.
Notes
This recipe makes quite a large amount, but my family loves the leftovers. Store in the fridge for up to 5 days and reheat in the microwave.
Nutrition
Calories: 370kcal | Carbohydrates: 46g | Protein: 19g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 496mg | Potassium: 601mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4175IU | Vitamin C: 93.1mg | Calcium: 82mg | Iron: 1.9mg