This version of chicken and rice creates a simple meal using a limited number of ingredients. It would be very quick to put together if you use pre-cooked chicken. The amounts can be changed if you use more than the amount of chicken in the recipe.
The recipe came about last night because I decided to make rice for dinner and after cooking a pot of it I had to think of something to go with it. I seldom cook rice, Mom used to make dry hard rice and it took years for me to like it again.
The chicken breasts hadn’t thawed completely so I put them in with the vegetables and water to finish thawing. I had intended to make a sauce with the vegetables and leave the breasts whole but they began to fall apart so I cut them into chunks and served it all on top of the rice.
- 2 skinless chicken breasts (or 4 chicken thighs or legs deboned and skinless)
- 1 ½ cups of onion, chopped
- 1 ½ cups of celery, chopped, include the leaves
- ½ cup or more of baby carrots
- 2 tablespoons of cooking oil
- 2 tablespoons of butter
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 2 ½ cups water
- 1 heaping tablespoon of well seasoned chicken bouillon
- 1/3 cup of flour plus water to make a thin paste
Peel and chop the onion. Clean and chop the celery. Wash the carrots.
Heat the oil and butter in a deep large pan. When it is hot add the chopped onion, celery and the carrots, stir and cook until the onion is transparent. Add the chicken, water and dry chicken bouillon. Stir and add the salt and pepper.
If the chicken is frozen, cook it along with the vegetables and water until it is thawed enough to cut, remove from the pan and slice or cut into chunks. Return the chicken to the pan.
Simmer over medium low heat until the chicken and vegetables are tender. Put the flour into a large mug or small bowl and blend with a whisk until smooth. Pour into the pot of vegetables and chicken stirring constantly until the mixture thickens.
Serve over rice or noodles.
Other vegetables can be added.
The leftover rice can be stirred into the leftover chicken and vegetables and reheated the next day covered in a 350 degree F. oven. You may want to add a few tablespoons of water to it before reheating.
Rice – Use 1 cup of white rice, 2 cups of water, 1 teaspoon of salt. Put the rice, salt and water into a sauce pan. Stir. Heat until it boils. Cover the pan with a tight lid and turn down the burner. Simmer over low heat covered for exactly 14 minutes. Remove from heat, remove the lid and add a tablespoon or so of butter if desired and fluff the rice with a fork.