Chicken Vegetables and Rice
Chicken Vegetables And Rice is an moderately easy dinner. Made with 2 tbsp. salad oil, 2 ribs celery, sliced, 1 (3 1/2 lb.) broiler-fryer, cooked and cut up, 1 tbsp. chicken flavor bouillon and 1 c. parboiled rice, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
In Dutch oven over medium heat in hot salad oil, cook carrots, celery and onions about 10 minutes.
Remove vegetables to a bowl. In same pan, heat cut up chicken, parsley, bay leaf, bouillon, salt and 6 cups of water.
Bring to a boil.
Reduce heat to low. Cover and simmer 20 minutes or until juices run clear.
Remove chicken to another bowl.
Refrigerate chicken for about 15 minutes; skin and debone.
Cut into bite size.
While chicken is cooling, add vegetables and rice to broth.
Heat to boil.
Reduce to low; cover and simmer 30 minutes or until vegetables and rice are tender.
Add chicken; heat to boiling.
Discard parsley and bay leaf.
π· Perfect Pairings
Complete your meal with these
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